Selecting parameters for water-alcohol extraction of maral raw materials in the ultrasonic field

The purpose of the study is to select parameters for water-alcohol extraction of maral raw materials in an ultrasound field. Objectives: to determine the parameters of water-alcohol ultrasonic extraction of antlers and maral meat, which will allow obtaining the maximum yield of dry substances; to study the possibility of adding the obtained experimental alcohol samples to pureed fruit and vegetable mass without sugar. The study was carried out in the department of the All-Russian Research Institute of Antler Reindeer Herding of the Federal State Budgetary Scientific Institution Federal Altai Scientific Center of Agrobiotechnology (Barnaul, Altai Region) in 2022. A series of experiments was carried out to study the mass fraction of dry substances and pH 50% alcohol extracts of antlers and maral meat obtained by ultrasonic treatment (37 kHz) at temperatures of 50 and 80 °C. At the end of the extraction, the alcohol samples were evaporated and the mass fraction of dry substances was assessed. The effect of adding evaporated extracts from antlers and maral meat on the organoleptic characteristics of pureed fruit and vegetable mass was studied. A high content of the mass fraction of dry substances was established - 1.89 % in antlers and 2.48 % in meat at a hydromodulus of 1: 10, an ultrasonic extraction temperature of 50 °C without a preliminary 14-day infusion at room temperature. The level of solids reaches a maximum after 4 hours, and no significant increase is observed in the subsequent time period. The evaporation process removed the alcohol content of antlers and meat extracts and increased the amount of dry matter mass fraction by 1.31 and 1.42 times, respectively. According to organoleptic assessment, it was determined that the addition of 1.0 % antler and meat extracts does not worsen the organoleptic characteristics of pureed fruit and vegetable masses from pumpkin (70.0 %) with sea buckthorn (30.0 %) in comparison with control values and have the same tasting score - 4,6.