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The increased sucrose content of acacia honey is associated with the influence of two factors that restrain the intensity of the disaccharide breakdown process. On the one hand, this is an insufficient invertase activity of the pharyngeal glands in worker bees, and on the other hand, nectar consists mainly of sucrose. According to National Standard of Ukraine 4497:2005, natural honey from white acacia should contain no more than 10% sucrose, but very often beekeepers violate the technology of honey collection and an insufficiently mature product is pumped out. Such honey is not allowed for sale. To avoid such consequences, the use of the enzyme preparation invertase at the stage of the nectar maturation process will contribute, it will make it possible to obtain a product with a lower mass fraction of sucrose. This invertase preparation is used as a food additive in the confectionery industry as a technological tool for the production of invert syrup from sucrose solutions. However, the available information in printed sources on the use of artificial invertase and its effect on the breakdown of disaccharide in beekeeping has not been sufficiently studied. The article investigates the methods of introducing an enzyme preparation into the body of bees for processing nectar. The doses of native and immobilized invertase in beekeeping have been determined. It has been experimentally established that the best way to introduce invertase is to add the enzyme directly to the cells of the combs before placing them in the nests for filling with nectar. Application of 0.2% milk whey powder in syrup stabilizes and prolongs the effect of the enzyme in the honeycomb. The optimal dose of enzyme introduction into the honeycomb is 2–3 mg per 50 mg of syrup with 0.2% milk whey powder.

Development of technology and doses of native and immobilized invertase in beekeeping