Method of obtaining biosubstances from maral raw materials for adding THEM to fruit and vegetable puree

The study was carried out in the laboratory for the processing and certification of antler products of the All-Russian Scientific Research Institute of Antler Deer Husbandry Federal State Budgetary Scientific Institution FANCA department (the Altai Region) in 2022. The purpose of research is to develop a technology for creating biosubstances from maral raw materials in combination with secondary milk raw materials for adding to fruit and vegetable purees. Objectives: to select the technological parameters for obtaining biosubstances based on secondary raw materials of dairy production and maral raw materials and evaluate the possibility of introducing the obtained biosubstances into fruit and vegetable purees. In a scientific study, the extraction parameters of maral raw materials were selected using the UZTA-1/22-OM Volna-M installation (extraction duration 0–8 hours, temperature 45–50 °C, hydromodule 1 : 10, 1 : 20). As an extractant curd whey, cheese whey and buttermilk were used, enzymes of microbial (Protozymes B and C) and animal origin (SG-50) were added in a complex at a dose of 0.2 % by weight of raw materials. In the course of research, the most effective method for processing maral raw materials was determined, which ensures the maximum yield of dry substances from maral antlers – 10.85 %. The production process of the ingredient from maral antlers based on cheese whey included a ratio of components of 1 : 10 using 0.2 % of Protozyme B and C enzymes for two hours of ultrasonic extraction. The process of obtaining an ingredient from maral meat with a solids yield of 13.66 % included ultrasonic extraction, the extractant of which was buttermilk at a ratio of 1 : 10 with the addition of Protozyme B and C enzymes for 6 hours. The addition of two ingredients to the fruit and vegetable mashed mass of pumpkin with sea buckthorn in the amount of 1.0 % made it possible to obtain the highest organoleptic assessment of the respondents – 4.6 points.