Study On The Exploitation And Application Of Natural Honeybee Bread Production Technology

Honeybee bread is an important food resource for honeybee old larvae and young bees,containing full nutrition essentially for larval development.It is also edible for humans and has a promising commercial prospect.At present,the development and utilization of bee bread is still facing a huge challenge.The natural bee bread is difficult to harvest as the high costs.The human technology cannot easily controls the temperature,humidity,pH and other fermentation conditions as the native honeybee colony for the production processes of natural bee bread.There are very few efficient approaches to artificially product the honeybee bread.Therefore,this study developed a honeybee bread producing instrument(HBPI)including bee bread storaging and collecting devices,according to honeybee biological characteristics.Honeybee Apis mellifera was selected as the experimental material to explore the practicability of this technology.This paper systematically studied the mechanism of HBPI applied in the production of honeybee bread.Moreover,we tested the practicability and efficiency of the HBPI by comparing with the traditional honeybee bread producing technologies.The results showed that honeybees successfully stored their pollen into the HBPI.The storage rate of bee bread in the honeybee base box was higher than that in the top box,and the bee bread storage rates of different frames located in different positions of a same colony were also significant different.The storage rate of the outer-side frames was the higher compared to the inner-side ones.The HBPI technology had a better efficiency of 185%-400% times than the traditional technology in terms of bee bread production.For comparing the physiochemical property and nutritional components of HBPI bee bread,natural bee bread and fresh pollen,the fresh lotus pollen and honeybee bread from natural honeybee frames and HBPI were collected respectively,and were analyzed their sensory index,pollen particles purity,pollen particles morphology,pollen particles activity,pH,water activity,moisture content,enzyme activity and content of amino acids.The results showed that pollen particles of fresh lotus pollen,natural and HBPI honeybee bread were all higher than 92%,whereas the exocytosis rate and upheaval of germinal aperture rate in fresh bee pollen was significantly lower than that in the natural and HBPI bee bread.The pH,water activity,moisture content,pollen particles activity,catalase and superoxide dismutase activity of fresh lotus pollen were also significantly higher than the two bee bread types.There was no significant difference between fresh lotus pollen and two types of honeybee bread in terms of total free amino acids and hydrolysis amino acids.However,the valine,isoleucine,leucine,tyrosine,histidine,arginine in free amino acids,and the aspartate,proline in hydrolysis amino acids were significantly higher in two honeybee bread categories compared to fresh pollen.There was no significant difference between the natural and HBPI honeybee bread in all quality indexes.In order to popularize the technique of natural bee bread production,we put forward a set of honeybee breeding technology with the natural bee bread production technology.That is a series of supporting honeybee breeding technology,including building devices for bee bread storaging pretreatment,organization of bees,management of bees and natural bee bread production.This study developed a honeybee bread producing instrument and confirmed its good practicability,which could be widely application in future apiculture.