Method of making products from bee pollen pellet and pollen pellet products

Abstract

The invention relates to the field of producing apiculture products. Proposed are a method of making products from a bee pollen pellet and pollen pellet products, based on the fermentation of pollen using lactic acid bacteria. The claimed organic food products extend the existing range of high-quality apiculture products.

Description

[0001] Method for obtaining bee pollen products and bee pollen products

[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 common processing methods and its own unique characteristics. For example, the cocoa bean processing method involves separating fresh cocoa beans from the cocoa pod pulp, fermenting the separated beans, and then drying the fermented beans (ru.wlkipedia.org>Cocoa beans - analog).

[0006] It is not possible to carry out exactly the same processing method, for example, to obtain fermented flower pollen collected by bees in the form of bee pollen.

[0007] A known method for processing pollen collected by bees as bee pollen involves drying the pollen removed from a pollen trap, grinding it in a coffee grinder, and storing the resulting product in a closed container (Alain Caillous. Pollen. Collection - Properties - Applications. Apimondia Publishing House. Bucharest, 1975, 89 pages, prototype). Pollen obtained in this way is poorly absorbed by the human body due to the high resistance of the pollen grain shell to chemical attack. This is a drawback of this method.

[0008] The objective of the invention is to obtain a method and beekeeping products based on the fermentation of flower pollen by means of lactic acid bacteria,

[0009] The stated objective is achieved by the fact that in the method for obtaining products from bee pollen, the bee pollen containing lactic acid bacteria is first crushed in water using a mechanical crusher to the state of pollen grains, then the crushed foreign 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 layer located below the upper layer consisting of a colloidal solution of lactic acid bacteria, 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 in a thin layer onto a flat substrate while stirring and kept for 1-240 hours at a temperature in the range of 20 to 40 °C until a paste-like product is obtained, which is then removed from the substrate and immersed in a sucrose solution or in honey or in glycerin and kept with stirring for 1-30 days at a temperature in the range of 20 to 40 °C until a liquid product is obtained,

[0010] In this case, the product from bee pollen is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and a sucrose solution in a ratio of 1:2 to 1:100,

[0011] The bee pollen product is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and honey in a ratio of 1:2 to 1:100.

[0012] The bee pollen product is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and glycerin in a ratio of 1:2 to 1:100.

[0013] In this case, the concentration of sucrose in the solution is in the range from 50 to 75%,

[0014] The essence of the invention lies in the use of lactic acid bacteria contained in bee pollen to obtain the stated products.

[0015] These bacteria are spherical lactic acid bacteria belonging to the family Streptococcaceae, genus Lactococcus lactis subspecies lactis (lactic acid streptococcus). The cells are spherical or oval, connected in pairs (diplococci) or in chains of four bacteria. The bacteria are mostly non-motile.

[0016] After preliminary grinding of bee pollen in water using a mechanical grinder for 1-20 minutes to the state of pollen grains, and removal of crushed honeycomb particles from the resulting mixture by filtration on a sieve with cell sizes from 0.2 to 1.5 mm, the resulting 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 1-5 mm thick located below the upper layer, consisting of a colloidal solution of lactic acid bacteria, 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.

[0017] In this case, a thin, partially transparent layer containing bacteria and representing a colloidal solution occupies a position in the filtrate corresponding to its density, which can be defined as the ratio of the mass of the colloidal solution to its volume. Since bacteria have a weak tendency to Brownian motion, and their masses and volumes differ little from each other, they concentrate in the form of a thin layer, forming a colloidal solution. However, when the filtrate is allowed to settle, these bacteria can also be found in layers located above and below this layer, since the process of settling pollen grains from the suspension, which prevents the formation of a thin layer, is slow.

[0018] This thin, partially transparent layer acts as a filter through which pollen grains quickly "slip" from the upper layer to the middle layer. A linearly elongated chain of four bacteria, with negative electrical charges on their surfaces, is subject to Brownian motion to a lesser degree than a single, electrically neutral, spherical pollen grain. The Brownian motion of each bacterium in the chain, bound by attractive and repulsive forces such as van der Waals and electrostatic forces, is the result of random collisions with water molecules and occurs only within the chain. Such chains slow the Brownian motion of the pollen grains, which quickly settle into the middle layer. Therefore, the thin layer is more transparent than the adjacent layers, and within it, one can observe how a beam of light at great depth undergoes scattering due to the Tyndall effect.Aerobic bacteria and yeasts are found in the upper layer. As the water settles, they tend to occupy the oxygen-rich surface layer of the water. After settling, this layer is removed from the filtrate to prevent alcoholic fermentation. Then, to ferment the pollen grains, the remaining filtrate is poured in a 1-3 mm thick layer onto a flat base, such as an enamel tray, and kept for 1-24 hours at a temperature ranging from 20 to 40°C. Upon completion of the fermentation process, a brown paste-like product is obtained.

[0019] The paste-like product is then removed from the substrate and immersed in a sucrose solution, or honey, or glycerin, and kept with stirring for 1 to 30 days at a temperature ranging from 20 to 40°C, until a liquid product is obtained in a mixture with the sucrose, honey, or glycerin solution. The fermentation process continues until a liquid product is obtained, and water-soluble substances contained in the liquid product, such as lactic acid, are transferred to the sucrose solution, or honey, or glycerin. At the specified temperatures, the paste-like product completely transforms into a liquid product in 5 to 10 days in a sucrose solution, in 10 to 20 days in glycerin, and in 15 to 30 days in honey, depending on the moisture content of the honey and the degree of its crystallization.

[0020] The pasty product, removed from the shavings-like substrate and immersed in a sucrose solution, or honey, or glycerin, is stirred using a stirrer for 0.5-3 minutes 1-3 times a day.

[0021] The resulting bee pollen product, a mixture of a liquid product obtained by fermenting pollen grains with lactic acid bacteria and a sucrose solution, is used to feed and treat bees against the Varroa mite. Since sucrose is broken down into fructose and glucose by lactic acid, bees easily digest this food. Using this mixture to feed bees enhances their defenses and can have a suppressive and lethal effect on the Varroa mite, as the active ingredients are absorbed through the bees' hemolymph into the mite's body. Furthermore, it is a natural, environmentally friendly treatment option for bees.

[0022] The resulting product from bee pollen in the form of a mixture of a liquid product obtained by fermenting pollen grains with lactic acid bacteria and honey is used as a food additive,

[0023] The resulting product from bee pollen in the form of a mixture of a liquid product obtained by fermenting pollen grains with lactic acid bacteria and glycerin is used to prepare cosmetics.

[0024] 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 products from bee pollen, characterized in that bee pollen containing lactic acid bacteria is first crushed in water using a mechanical crusher to the state of pollen grains, then crushed foreign 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 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 a colloidal solution of lactic acid bacteria, 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 fermentation of pollen grains,the remaining filtrate is poured in a thin layer onto a flat substrate while stirring and kept for 1-240 hours at a temperature in the range from 20 to 40 °C until a paste-like product is obtained, which is then removed from the substrate and immersed in a sucrose solution or in honey or in glycerin and kept at, stirring for 1 to 30 days at a temperature in the range of 20 to 40 °C until a liquid product is obtained.

2. A product made from bee pollen, characterized in that it is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and a sucrose solution in a ratio of 1:2 to 1:

100.

3. A product made from bee pollen, characterized in that it is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and honey in a ratio of 1:2 to 1:

100.

4. A product made from bee pollen, characterized in that it is a mixture of a liquid product obtained by fermenting pollen grains using lactic acid bacteria and glycerin in a ratio of 1:2 to 1:

100.

5. A product made from bee pollen according to paragraph 2, characterized in that the concentration of sucrose in the solution is in the range from 50 to 75%.