Developing A New Process For Artificial Bee Bread And Setting Corresponding Quality Standard

Bee bread is a mixture food for young bees and worker bees, which is fermented by pollen, nectar and microbes. Bee bread is also good for the health of human, it contains healthy factors, which can cure many current chronic diseases. At the same time as improving the living standards and cultural levels, health care has become increasingly more integral part of people’s lives, but because of the natural bee bread has low quantity and difficult to obtain, which is difficult to meet people’s needs. As the result, the artificial bee bread has broad market prospects, because it has both natural bee bread nutrition and new active substances.Firstly, this paper explores the new production processes for artificial bee bread, and choose the relatively nattokinase activity measurement method, which is efficient and intuitive in this study, as the main method to measure enzyme activity; secondly, get toxicological safety assessment for bee bread; and finally, draft the corporate quality standards of nattokinase bee bread products by nutrition assessment, evaluation of the effectiveness of ingredients, sensory evaluation and the evaluation results of health indicators, which provides a reference for the quality of the product. Research work carried out in this paper are as follows:① As the preliminary exploration activity detection methods, two methods are selected, which are "fibrin plate method " and "TAME method", and obtain their standard curve and activity calculation formula. The results showed that bee pollen bee bread fermentation substrate compared to ordinary nattokinase products has its particularity, the absorbance measurement method has large error for measurement, and the plate method is more intuitive to apply. Therefore, this study was to select the fibrin plate method.② Use the nattokinase(NK) activity as evaluation objective, to test and response surface experiments on artificial bee bread fermentation process improvement exploratory single factor, the results as: inoculation 6.6%, 35% moisture content, temperature 33 ℃, training period 9 days( 216 hours). Under this condition the production of bee bread, which NK activity reached a 4006.45 IU / g. The artificial bee bread has pure color, sweet and sour, total sugar and soluble protein content higher than natural bee bread, Asp, Glu and Leu also higher. Heavy metal content and the pesticide residues found that were lower than the national standard, indicating Yunyang County, bee pollen as an artificial bee bread fermented raw materials is feasible.③ Bee bread toxicological safety assessments, the project includes acute toxicity and 28 d fed with the test.Acute toxicity test in mice without exception no death; median lethal dose of each test group of mice larger than 10.00 g/kg?BW, which is safe and nontoxic levels; maximum tolerance test, according to the dose of 119 times the dose to mice fed, no apparent death.The rats were fed 28 days trial, setting the corresponding as low, medium and high level groups, which are 10, 50, and 100 times than the recommended human dose. All rats were not unusual in the course of the reaction, there is no death; the weight, amount of food intake, food utilization, blood biochemical parameters of rats are not change significantly; gross anatomy in rats to see its stomach, testis and ovary, but also no aware of significant impact.Toxicology tests showed that through these two stages tests, bee bread is a highly secure food, can be used as prima facie evidence into health food.④ According to the determination of several indicators of mature bee bread, the quality standard of nattokinase artificial bee bread products are studied, and draft the appropriate standards, which in order to standardize products. Use GB / T 1.1-2009 as a template, it includes the detailed requirements for raw materials, environment and facilities, functional ingredients, sensory standards, nutritional standards, health standards, test methods, test specifications, labeling, storage, and transportation, etc., which provides a great basement for large-scale artificial bee bread development.