Winter bee colony protection measures in early winter
Food Additives refer to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are a term that refers to the chemical synthesis or natural substances added to food to improve the quality, color, aroma and taste of food, as well as the need for preservation and processing technology. Food additives are generally not food and may not have nutritional value, but they must conform to the above definition, that is, they do not affect the nutritional value of food, and can prevent food spoilage, enhance food sensory properties or improve food quality.
Common food additives in spices, candy and chocolate in general have essential oils, flavors, powder flavor extract several types. Each type has numerous varieties, such as in candy and chocolate, according to the aroma type can be divided into fruit type, nut type, frankincense type, flower type, wine type and other different varieties.
1. preservatives: mainly used in carbonated drinks, fruit paste, jam, pickled fruits, preserves, pickles, and sauce.
Oil, vinegar, juice drinks, meat, fish, eggs, poultry food, commonly used are: benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and so on.
2. coloring agent: mainly used in carbonated drinks, fruit juice drinks, confectionery, pastry color, sugar.
Fruit, hawthorn products, pickled vegetables, ice cream, jelly, chocolate, cream, instant coffee and other foods. Commonly used are: amaranth, carmine, lemon yellow, sunset yellow, caramel pigment and other synthetic pigments. Some natural edible pigments, such as sodium copper chlorophyllin, are mainly extracted from plant tissues, but their pigment content and stability are generally not as good as synthetic pigments.
3. sweeteners: sweeteners for food. Commonly used are: saccharin sodium (also known as saccharin), sodium cyclohexylaminosulfonate (cyclamate), maltitol, sorbitol, xylitol and so on. There are many foods that use sweeteners. Like: beverages, pickles, cakes, biscuits, bread, ice cream, preserves, candy, seasonings, canned meat and other almost everyday foods will be added with different kinds of sweeteners.
4. Puffing agent: some candy and chocolate products, as well as some fried products, puffed food, fermented flour products. The commonly used leavening agents are sodium bicarbonate, ammonium bicarbonate and compound leavening agents.
5. Thickener: It is a kind of hydrophilic polymer compound with stable, emulsified or suspended state, can form gel or improve food viscosity, so it is also called gel, gelling agent or emulsified stabilizer.
6. Emulsifier: A kind of surfactant whose molecule usually has hydrophilic group (hydroxyl) and lipophilic group (alkyl). It is easy to form an adsorptive layer at the water-oil interface, thus changing the surface activity between the phases of the emulsifier to form a uniform emulsifier or dispersion, so as to improve the structure, taste and appearance of food.
7. Bulkiness agent: Food additives with grain flour as the main raw material, which produce gas during the processing (heating process) and make the structure become homogeneous and dense porous structure, and make the food loose and crisp.
8. Defoamers: In the process of food processing, with the ability to eliminate and suppress liquid surface bubbles, so that the operation can proceed smoothly. Anticoagulant prevents aggregation or agglomeration of powdery or crystalline foods.
9. Colorants: Food additives that promote people's appetite and increase the value of food products.
10. Antioxidants: Food additives that prevent and delay the oxidative deterioration of food surfaces by inhibiting the activity of oxidases by hydrogen atoms, blocking oxidative chain reactions, or forming complexes with deoxygenated groups in the molecules of oxidizable components of food.
11. Tissue improver: A Food Additive that improves the appearance or feel of food by retaining water, bonding, plasticizing, thickening, and improving rheological properties.
12. Flour improver: a kind of additives to improve the quality of flour, can improve the yield, improve flour whiteness and gluten strength.
13. acidity regulator: it has the function of improving food quality, and is more widely used in all kinds of foods. A considerable number of candy and chocolate products use acidic agents to regulate and improve the aroma effect, especially fruit-based products. Commonly used are: citric acid, tartaric acid, lactic acid, malic acid and so on.
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Food Additive Additives In Food,Sodium Dehydroacetate,Methyl Cyclopentenolone,3 4-Dihydroxybenzoic Acid Shandong Chenyi Environmental Protection Technology Co.,Ltd , http://www.chenyichem.com
1 Timely disinfection of winter and spring is an effective time to prevent various pathogens of bee colonies. Stem containers, nest spleen, bees, and sites should be sterilized. Lime can be opened with a small amount of water, formulated as 10% to 20% lime milk, evenly spilled on the apiary or painting the wall. Or use a 2% solution of caustic soda to wash the beehive and nest boxes contaminated with larval rot and cystic larvae and then rinse with clean water. Use a 2% to 5% soda ash (soda) solution for small tools, covers, and work clothes.
2 insulation antifreeze box outside the box to keep warm and cold. The period from the beginning of December to the second year of February to March is the late winter of bee colonies. During this period, bee colonies should be placed in high dryness, sheltering, sunny, and quiet. No overwintering period can be placed on the entire shade. Practice has shown that in the shade, bees not only have a high mortality rate, but also may induce big belly disease. At the same time, they are also unsatisfactory for curative effects. The bottom layer of all beehives should be filled with about 10 cm of chaff or rice straw, surrounded by rice straw. Generally, the strong group and the Shuangwang group do not need to keep warm; vulnerable groups can insert some straw insulation into the box. When it rains and snows, use plastic film to tightly seal the cabinet and external insulation to avoid getting wet. If heavy snow blocks the door, remove the snow.
3 Feed replenishment During the winter and early spring, 2.5 kg of high-quality feed is needed for each bee. If the honey spleen feed is found to be insufficient, store the honey spleen and warm it for 1 day in the room and then swap it into the colony. When the spleen is changed, spare extra spleen should be removed. Honey spleen should be close to the honeybee; honey can also be warmed and melted, or 2 parts of sugar can be melted by heating to 1 part of water, cooled to about 25°C and filled into empty spleen until spleen is not faced. Drop honey into the colony.
4 The relative humidity of winter bees keeping the humidity in the humidity should be between 75% and 85%. If the climate is dry, and the weather is cold, it will easily increase the feed concentration, and even cause crystallization, resulting in bee thirsty, impatient and scattered groups. At this point, it is used to put cotton in the water and put it in the door of the nest. It can be seen that the bees come out to suck. Once a thirst occurs, the mature spleen should be replaced with mature honey spleen as soon as possible, or cotton dipped into the bottom of the box from the nest door for bees to drink.
5 Beware of accidental cold winters, such as poor heat insulation and hunger in the beehive, which can cause the bee colony to freeze and freeze. At this time, the bee colony should be moved to the warm room to open the beehive, and the bees can be quickly sprayed with honey water not exceeding 2O°C to save the bees. After being saved, make up the feed, lower the room temperature, and then put the beehive outside for packing and allow it to continue the winter. In addition, if you see the bees from the group, shocked inside and outside the nest door, indicating that the bee colony lost the king accident, should be combined with the king swarm or intervention in a reserve bee.