COMPLEX PROCESSING OF SPICE-AROMATIC RAW

摘要

FIELD: food industry. SUBSTANCE: plant raw is subjected for two-stage extraction. At the first stage the raw is extracted with fluidized carbon dioxide to isolate carbon dioxide extract containing essential oils, fatty acids and neutral lipids. At the second stage the postextraction grist is extracted with 40-96% ethyl alcohol at 20-40 C and alcoholic extract containing biologically active substances and solid residue are isolated. The residue is treated with fungus Pleurotus ostreatus mycelium to obtain protein-carbohydrate product. Sivers's worm-wood and thyme creeping are used as the plant raw. The raw is used for aromatization of foodstuffs. EFFECT: improved method of processing. 4 ex