METHOD FOR COMPLEX PROCESSING OF OYSTER PLANT Russian patent published in 2011 - IPC A23L1/00 

FIELD: food industry.

SUBSTANCE: invention relates to a technology for complex vegetables processing. Recipe components are prepared. Oyster plant is washed, milled, treated in microwave field until native ferments are inactivated. The mass is extracted with acid water at phases ratio of 1:1 for pH to be 5-6.5 at a temperature of 55-65°C during 30-40 minutes with subsequent separation of the extract and cakes. The separated extract undergoes molecular separation by way of serial passing through membranes with retention threshold of 6-8 kDa and 0.8-2 kDa with return of low molecular fraction to the stage of extraction. Remaining fractions are concentrated with reverse osmosis until dry substances content is at least 15%. Concentrate of high molecular fraction is combined with extraction cake to produce gelling concentrate; the remaining concentrate is photosterilised and packed under aseptic conditions to produce inuline-containing solution.

EFFECT: invention makes it possible to provide for complex processing of oyster plant with full utilisation of nutritious and biologically active substances of raw materials.