FIELD: food industry.
SUBSTANCE: rye grains are washed, whenever required - disinfected and soaked in a vessel until a radicle appears. Then the grains are sprouted at 12-18°C until the sprout length is within the range from 1 mm to ѕ of the grain length. After sprouting, grains are milled in a disperser till dough-like condition. The resultant dispersion product is placed into a vessel and diluted with water until dry substance concentration is 10-20%. Then one proceeds with the fermentation process as per the following temperature and time modes: at 30-40°C during 0.5-1.0 h, at 50-55°C during 1.0-1.5 h, at 60-65°C during 3.0-4.0 h, at 50-55°C during 1.0-1.5 h. The produced biologically active product is used as stimulating extra nutrition for bees.
EFFECT: increased biological value of produced express-honey or bee royal jelly.
3 cl
