Innovative technology of making candy (paste food) for bees
LLC “Demetra” Independent Researchers, Tbilisi, Georgia.
Research Article
GSC Advanced Research and Reviews, 2022, 13(02), 241-244.
Article DOI: 10.30574/gscarr.2022.13.2.0328
Publication history:
Received on 11 October 2022; revised on 22 November 2022; accepted on 25 November 2022
Abstract:
Paste food is usually used in beekeeping in winter and has certain advantages over the liquid form: mixed nutrients and biologically active substances retain their beneficial properties for a long time without disturbing the uniformity of the mixture. It is digested by hibernating bees satisfyingly. In addition, the traditional method of making candy by Scholtz is quite time-consuming and difficult, requires expensive and energy-intensive equipment, which makes the feed relatively expensive, and in case of weakness of the bee colony, its digestion is delayed and the feed dries up, accompanied by losses. Carbohydrates in such products mainly consist of sucrose, which does not indicate its physiological perfection.
Keywords:
Candy-paste food; Invert sugar; β-fructofuranozidase; Hydrolysis process; Optical activity; Crystallizing agent; Protein additives; Monosacharides
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Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
