Why does honey appear flocculent after brewing with boiling water

I have pure honey at home, which was given by people, and I tried to take it with boiling water, and it became sour! But there was no flocculent occurrence either; As for your flocculents, it may be that you have a lot of impurities, and many of them on the market are not pure honey. If that's pure honey, then I don't know.

It is best to take it with warm water, or cool and plain.

Because there is an active ingredient in it, hot water will destroy it Now domestic products have sucrose and water I can't drink it New Zealand's Manuka is very good My husband sold it from the airport is very pure Diabetics can drink it.

First of all, the phenomenon of weakness, and secondly, and most importantly, the temperature of the water used to make honey should not exceed 40, otherwise it will affect the active substances of the honey...

It's normal for honey to foam white, not because the honey has gone bad. When the temperature rises or shakes, bubbles are formed, because the active enzymes in the honey are constantly breaking down, causing the honey to foam white. If the honey goes bad, it will produce an unusual sourness, foul taste, bitter taste and even the smell of fermented alcohol, accompanied by a large number of dense small bubbles spilling over the surface.

The method of preserving honey is as follows:

1. Store at room temperature.

For not very hot weather, honey can be stored at room temperature in a cool place. When you put honey in a jar, you need to sterilize the jar at high temperature to kill the bacteria inside before storing it.

2. Sealed and stored.

When storing honey, it is necessary to seal the honey to prevent the honey from being exposed to the air, which can easily breed bacteria. You can choose to put plastic wrap on the seal, then close the lid and seal it, and seal the plastic wrap again after each use.

3. Store in the refrigerator.

If the weather is hot, you can use the refrigerator to keep the honey fresh, you need to seal the honey in a sealed jar first, and then put the sealed honey into the refrigerator storage room.

It is normal for foam to appear on the surface of honey, only mature honey will have such a situation, and the foam is white, the more foam, the better. Take locust nectar as an example, if it is water honey, there will be little or no foam, while mature locust nectar is a very thick layer of foam. Manufacturers who collect honey often attach great importance to this layer of foam, and they don't even need to measure the degree of honey, because the foam says it all!!

The honey has a layer of white foam after a long time because the honey is extracted before it is ripe during the bee brewing process. The presence of foam is a sign of "unripe" honey.

Unprocessed natural honey has a strong antibacterial ability, which can inhibit the growth and development of microorganisms, and the glucose in honey produces an antibacterial substance - hydrogen peroxide under the action of oxidase, which is easy to decompose oxygen at high temperatures.

1. The water temperature is low.

It is because the water temperature of brewing is too low, especially when brewing with cold water. Because the water temperature is too low, the honey does not melt easily, and it looks like it has the illusion of flocculents.

2. Caused by crystallization and pollen.

Bees will inevitably mix pollen into the nectar when brewing and collecting honey, so the honey will contain a small amount of pollen. Some of the flocculents seen during brewing are glucose crystals, which are gone after stirring a few more times, and can melt in water. If there will be some precipitation after a while, it is caused by the precipitation of pollen and does not affect consumption.

This is because of honey crystallization. The honey that was originally homogeneous has precipitated. This kind of honey is actually not bad, because the concentration of sugar in honey is too high, and at low temperatures, the solubility of sugar decreases, and the glucose and sucrose contained in it may precipitate out and form crystals.

Crystallization affects the taste, but not food safety and nutritional value at all.

Honey crystallizes most easily between 5 and 15, and temperatures above or below this will cause it to crystallize slowly. If honey is stored in the refrigerator, the glucose contained in it is precipitated from the honey and separates to form a crystal structure, and the crystal nucleus becomes larger and larger, and then gathers and slowly sinks to the bottom of the bottle. If honey contains more glucose, then it crystallizes more and crystallizes faster.

When the temperature becomes higher, the crystalline structure of glucose is destroyed and its solubility increases. When storing crystalline honey, the temperature is higher than the crystalline structure will be destroyed; When the honey temperature exceeds 40, the crystallized honey remelts into a liquid state. In addition, the crystallization is also related to the water contained in the honey, if the concentration of water is large, the saturated solution of glucose will be thinned, and the crystallization process will be slowed down.

Honey crystallization is merely a physical change, just like water turning into ice, and the nutritional value of honey after crystallization is not affected.

It is honey that contains a small amount of beeswax du, which condenses into pieces when boiling water, and it is a very small version at room temperature.

The grains exist, and they will only form pieces when they meet high temperatures.

But in general, a lot of honey is fake now, so it's better to choose carefully.

How to distinguish between real and fake honey.

One is to look at the color: the color of real honey does not look very bright, white, pale yellow or amber, and light color is preferred; Fake honey is bright in color, generally light yellow or dark yellow. Look at the shape:

Real honey provokes visible flexible filaments that flow constantly. Fake honey has suspended solids or precipitation, and when provoked, it falls in a drip-like manner, and there is a broken flow. Look at the label:

Where the ingredient list is filled with clear sugar, fructose syrup and other ingredients, it should be fake honey.

The second is to smell, real honey has a faint floral fragrance of plant flavor; Fake honey smells pungent or fruity sugar.

The third is to taste, the real honey is sweet and delicious, with a slight sour taste, and the crystalline block is crispy when biting, and it melts when it is contained; Fake honey has a bitter or chemical taste, no aromatic taste, crystalline chunks chew like granulated sugar, and the sound is crisp and loud.

The fourth is "hot water dissolving", put a spoonful of honey into the cup, add four to five times the hot water to dissolve, and let it stand for three to four hours if there is no precipitation, it is pure honey and good honey.

The water temperature is too high!! 1

Honey Transsexual Pull Must Use Warm Water!

Because the honey is too viscous to be in the way.

It's normal to be cold.

, flower honey, sunflower honey), it has a certain effect on the color and turbidity of honey, colloidal substances and can promote honey bubbles, thereby affecting the appearance of honey.

2) Untreated honey has a strong antibacterial ability, and the reason for the antibacterial effect of honey is universal, in addition to the high concentration of honey solution and low pH value, which can inhibit the growth and development of microorganisms, and more importantly, the glucose in honey is in glucose oxidase.

The result of the antimicrobial substance produced under the action --- hydrogen peroxide! Hydrogen peroxide easily decomposes oxygen at high temperatures! So that the surface of the honey has a layer of white bubbles!

This results in truly unprocessed honey that is swelling in the summer!

We use 80% of the container for honey when transporting honey, so that the honey does not leak out when it expands when heated!

So the real unprocessed honey will have a lot of bubbles in the honey after shaking in the summer, making the honey easily rise out of the honey bottle and forming a layer of white bubbles on the surface of the honey! But after a few hours of resting, the bubbles will disappear automatically, but when you open the honey bottle, there will be gas rushing out! (Even honey at the highest height of 43 degrees at room temperature has very obvious bubbles when shaken), but as long as the temperature drops in autumn, there is no such phenomenon!

This is different from the fermentation of honey: in addition to bubbles, fermented honey also has a strong alcohol smell and pungent smell, is sour, and is no longer edible.

Winter is also quite simple: you can use chopsticks to stir the honey 10-20 times, and then let it stand for a while, the surface of the pure natural honey will have the following bubbles, Mr. Li listened to our explanation and was relieved, knowing that the quality of Ji'an Tang honey is true, and said that he would mail Ji An Tang honey in the future.

Honey foams on the surface Can you eat honey foam Honey foam Honey has foam There is a layer of foam on honey.