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Anonymous users2024-02-06Honey is a saturated solution of glucose and fructose containing a variety of nutrients. As glucose has the property of being easy to crystallize. Therefore, the separated honey, left at a lower temperature, for a period of time, the glucose will gradually crystallize.
The speed of its crystallization is related to the core of the grape crystal, temperature, moisture and nectar source.
The glucose crystal nuclei in honey are very small and are found in the nectar and in the spleen of the old nest where the honey has been stored. Under certain conditions, the glucose in honey grows and crystallizes around these tiny crystal nuclei. The more crystallization nuclei there are in honey, the faster it crystallizes.
The crystallization speed of honey is also affected by temperature, and it is most likely to crystallize at 13-14 hours. If it is lower than this temperature, the honey crystallization will be sluggish due to the increase in the viscosity of the honey. Above this temperature, the solubility of the sugar is increased, which reduces the supersaturation of the solution and slows down the crystallization. Therefore, in the process of preserving honey, we must control the temperature to continue the process of honey crystallization.
The crystallization of honey is also related to the type and water content of honey. For example, milk vetch honey, acacia honey, and jujube nectar are not easy to crystallize, while rape honey, cotton honey, and sunflower are easy to crystallize. All crystallized honey generally has a low water content and should be stored for a long time and is not easy to deteriorate.
Immature honey with a lot of water content, due to the reduction of the supersaturation of the solution, the crystallization speed will also slow down or can not be fully crystallized, so that the crystallized glucose sinks to the bottom, and other thin honey floats in the upper layer, the nutritional composition of this semi-crystallized honey has not changed, but the water content of uncrystallized honey has increased accordingly, so this honey should not be stored for a long time and should be eaten in time.
In the sale of honey, there are many people who like to buy uncrystallized honey exclusively, believing that uncrystallized honey is pure honey, sweet and delicious. In fact, crystallized honey also has its own unique advantages and is used by people. For example, some foreign manufacturers grind crystallized honey into cheese, which can not only preserve the state of cheese for a long time, but also have a unique flavor when eaten; The honey crystals of domestic manufacturers are made by dehydrating, adding dextrin, stirring and drying, and the honey crystals made by this method are more convenient to carry and transport than other honeys.
To sum up, honey crystallization is a physical phenomenon of honey, its chemical composition, nutritional value has not changed, and will not affect the quality of honey, the crystallized crystal is glucose, not honey mixed with sugar, in fact, the honey really mixed with white sugar is not easy to crystallize, easy to crystallize honey is pure honey, crystallization does not affect the quality of honey.
You can drink honey, which is rich in fructose, glucose and vitamins C, K, B1, B2, as well as a variety of organic acids and trace elements that are beneficial to human health. Therefore, patients with colds can drink honey.
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