Method for producing apiculture products, apiculture products and use thereof

Abstract

The invention relates to the field of producing apiculture products. Proposed are a method and apiculture products based on the fermentation of bee bread using lactic acid bacteria, as well as the use of the resulting products for treating bees against varroosis. The claimed organic food products expand the inventory of high-quality apiculture products.

Description

[0001] METHOD OF OBTAINING BEE PRODUCTS, BEE PRODUCTS AND THEIR USE

[0002] Field of technology

[0003] The invention relates to the field of production of beekeeping products.

[0004] Prior art

[0005] A large group of fermented products is known, such as tea, kefir, sauerkraut, barley malt, and so on. The production of each of these products has both something in common in the processing methods and its own characteristics. Thus, the method of processing cocoa beans involves separating fresh cocoa beans from the pulp of cocoa fruits, fermenting the separated beans, and then drying the fermented beans (ru.wikipedia.orq>Kai <ao-6o6bi - аналог).

[0006] It is not possible to carry out exactly the same processing method, for example, to obtain fermented bee bread.

[0007] A method for extracting bee bread from honeycombs is known, which includes scarification of the surface layer of the bee bread honeycomb, followed by drying the honeycombs convectively at a temperature of 40-42 °C to a bee bread moisture content of 14-15%. After this, the honeycomb is cooled at a temperature of -3 to -4 °C. The cooled honeycomb is crushed in a crusher to obtain individual lumps. The lumps are passed through cylindrical rollers, which ensure the production of bee bread lumps of 4.9 - 5.0 mm in size. Then the crushed mass is scattered on a screen and separated in an air flow at a speed of 5.0 - 8.0 m / s to a particle size of 1.5 - 6.0 mm (Method for extracting bee bread from honeycombs. Russian Federation Patent No. 1386129, published on 04.07 1988 in BI No. 13 - prototype).

[0008] The bee bread obtained in this way is poorly absorbed by the human body due to the high resistance of the pollen grain shell to chemical exposure. This is a disadvantage of this method.

[0009] It is known that various medicinal substances are used in sugar syrup to treat bees from varroatosis (List of the most effective drugs for bees: https: / / dompchel.ru / pchelovodstvo / preparaty / spisok, - prototype).

[0010] The disadvantages of using such medicinal substances include the risk of their trace concentrations getting into commercial honey obtained from bees fed this syrup.

[0011] Disclosure of invention

[0012] The objective of the invention is to obtain a method and beekeeping products based on the fermentation of bee bread using lactic acid bacteria, as well as the use of the obtained product for the treatment of bees from varroatosis.

[0013] The stated objective is achieved by the fact that in the method for obtaining beekeeping products, the honeycomb bee bread is first crushed in water using a mechanical crusher to the state of pollen grains, then the crushed honeycomb particles are removed from the resulting mixture by filtering on a sieve, after which the resulting filtrate is settled, which in the process of settling is stratified into an upper layer consisting of water and a suspension of pollen grains, a thin, partially transparent interlayer located below the upper layer consisting of water with lactic acid bacteria in its volume, laid down by bees during the formation of honeycombs with bee bread, a middle layer located below the thin, partially transparent interlayer consisting of water and a suspension of pollen grains, and a lower sediment layer consisting of pollen grains and water, the upper layer consisting of water and a suspension of pollen grains is removed from the resulting filtrate, then, for the fermentation of pollen grains,the remaining filtrate is poured into a thin layer while stirring onto a flat surface and kept for 1 to 240 hours at a temperature in the range of 20 to 40 °C until a liquid and / or pasty product is obtained.

[0014] At the same time, after the pollen grain fermentation process is completed, the resulting product is dried at a temperature ranging from 27 to 40 °C until it reaches a moisture content ranging from 1 to 15%.

[0015] At the same time, after the drying process is completed, the resulting product is subjected to grinding.

[0016] At the same time, a beekeeping product containing bee bread is a liquid product obtained by fermenting bee bread using lactic acid bacteria.

[0017] At the same time, a beekeeping product containing bee bread is a paste-like product obtained by fermenting bee bread using lactic acid bacteria.

[0018] In this case, the beekeeping product containing bee bread is a powdered product obtained by fermenting bee bread using lactic acid bacteria, followed by drying and grinding. In this case, it is proposed to use a liquid, paste-like or powdered beekeeping product as an active substance in the treatment of bees from varroatosis.

[0019] The essence of the invention lies in the use of lactic acid bacteria, laid down by bees during the formation of honeycombs with bee bread, to obtain the stated products.

[0020] Based on the author's observations using a binocular microscope, these bacteria are spherical lactic acid bacteria belonging to the Streptococcaceae family, genus Lactococcus lactis subspecies lactis (lactic streptococcus). The cells are spherical or oval, connected in pairs (diplococci) or in chains of four bacteria. The bacteria are mostly immobile.

[0021] After preliminary grinding of honeycomb bee bread in water by means of a mechanical grinder for 1-20 min. to the state of pollen grains, and removal of the ground honeycomb particles from the obtained mixture by filtration on a sieve with cell sizes from 0.2 to 1.5 mm, the obtained filtrate is settled for 1-48 hours. During the settling process, the filtrate is stratified into an upper layer consisting of water and a suspension of pollen grains, a thin, partially transparent layer 1-2 mm thick located below the upper layer, consisting of water with lactic acid bacteria in its volume, laid by bees during the formation of honeycombs with bee bread, a middle layer located below the thin, partially transparent layer, consisting of water and a suspension of pollen grains, and a lower sediment layer consisting of pollen grains and water.

[0022] In this case, a thin, partially transparent layer occupies a position in the filtrate corresponding to its density, which can be defined as the ratio of the mass of the mixture of water with bacteria to the volume of this mixture. Since the masses and volumes of these bacteria differ little from each other, the bacteria are concentrated in the form of a thin layer. Although when settling the filtrate, these bacteria can also be found in layers located above and below the aforementioned layer, since the process of settling pollen grains from the suspension, which prevents the formation of a thin layer, is slow.

[0023] After settling, to prevent alcoholic fermentation, the upper layer consisting of water and pollen grain suspension is removed from the filtrate. Then, to ferment the pollen grains, the remaining filtrate is poured with stirring in a layer 1-5 mm thick onto a flat substrate (a glass Petri dish, a flat-bottomed porcelain dish or an enamel tray) and kept for 1-240 hours at a temperature in the range of 20 to 40 °C. At the end of the fermentation process, a pasty brown product with a characteristic taste of fresh royal jelly is obtained. With a layer thickness of 3-5 mm, poured onto the substrate, the formation of a dark brown liquid is observed at its lower level.

[0024] The resulting product is then dried at a temperature in the range of 27 to 40 °C until a moisture content in the range of 1 to 15% is achieved and subjected to grinding to a fine grinding with particle sizes of 100 to 40 μm, or to an ultrafine grinding with particle sizes of less than 40 μm.

[0025] The resulting powdered product is mixed with honey in a ratio of 1:20 - 1:50 by weight and vacuumized until a homogeneous mixture of honey and fermented bee bread is formed. The resulting mixture is used as a food additive.

[0026] It is also proposed to use a liquid, paste or powder beekeeping product as an active substance in the treatment of bees from varroatosis. For this, the resulting powder product is mixed with honey in a ratio of 1:10 - 1:20 by weight and vacuumed until a homogeneous mixture of honey with fermented bee bread is formed. The resulting mixture is used for autumn feeding of bees, which increases the protective functions of the bee's body and can have a depressing and destructive effect on the body of the varroa mite, since the active substances of the product enter the mite's body through the hemolymph of the bees. In addition, this is a natural, environmentally friendly option for treating bees.

[0027] Example. 100 g of honeycomb bee bread broken into pieces was loaded into a 0.8 l bowl of a 400 W electric chopper. 150 ml of water was poured in. The loaded raw material was chopped for 2 min, then filtered on a sieve with a cell size of 1.0 mm and, having placed the resulting filtrate in a tall chemical beaker with a volume of 250 ml, it was settled for 8 hours. After that, 50 ml of the upper layer mixture was removed with a syringe until a partially transparent layer 1 mm thick was formed. The mixture prepared in this way was poured onto an enamel tray with stirring in a layer 1 - 3 mm thick and kept at room temperature for 3 days. At the end of the fermentation period, which was determined by the change in the color of the mixture from gray-yellow to brown, by the plasticity, non-brittleness of the drying mixture and the appearance of the taste of fresh royal jelly, the tray was placed in an electric oven and the resulting product was dried at a temperature of 40 °C for 4 days.The resulting product was then ground in an electric coffee grinder and brought to a fine grind in a laboratory agate mortar. The resulting 50 g of powdered product was mixed with 1 kg of honey and vacuumized using a plate vacuum pump with a capacity of 42 l / min, ensuring a residual vacuum of 5 Pa for 3 days until all air bubbles were removed from the honey. The resulting product is a homogeneous mixture of liquid honey with fermented bee bread.

[0028] Thus, new environmentally friendly food products have been proposed, expanding the range of high-quality beekeeping products.

Claims

Invention formula 1. A method for obtaining beekeeping products, characterized in that, first, honeycomb bee bread is crushed in water using a mechanical crusher to the state of pollen grains, then the crushed honeycomb particles are removed from the resulting mixture by filtering on a sieve, after which the resulting filtrate is settled, which during the settling process stratifies into an upper layer consisting of water and a suspension of pollen grains, a thin, partially transparent layer located below the upper layer consisting of water with lactic acid bacteria in its volume, laid down by bees in the form of enzymes during the formation of honeycombs with bee bread, a middle layer located below the thin, partially transparent layer consisting of water and a suspension of pollen grains, and a lower sediment layer consisting of pollen grains and water, the upper layer consisting of water and a suspension of pollen grains is removed from the resulting filtrate, then, for the fermentation of pollen grains,the remaining filtrate is poured into a thin layer while stirring onto a flat surface and kept for 1 to 240 hours at a temperature in the range of 20 to 40 °C until a liquid and / or pasty product is obtained.

2. The method according to paragraph 1, characterized in that, upon completion of the pollen grain fermentation process, the resulting product is dried at a temperature in the range of 27 to 40 °C until it reaches a moisture content in the range of 1 to 15%.

3. The method according to paragraphs 1 and 2, characterized in that, upon completion of the drying process, the resulting product is subjected to grinding.

4. A beekeeping product containing bee bread, characterized in that it is a liquid product obtained by fermenting bee bread using lactic acid bacteria.

5. A beekeeping product containing bee bread, characterized in that it is a paste-like product obtained by fermenting bee bread using lactic acid bacteria.

6. A beekeeping product containing bee bread, characterized in that it is a powdered product obtained by fermenting bee bread using lactic acid bacteria, followed by drying and grinding.

7. Use of a beekeeping product according to any of paragraphs 4-6, obtained by the method according to any of paragraphs 1-3, as an active substance in the treatment of bees for varroatosis.