How to distinguish the real honey after crystallization, and how to judge whether the honey is real

Distinguish according to the degree of crystallization, according to the taste of honey, and according to the crystalline particles. The essence of honey crystallization is that glucose is precipitated from honey in the form of crystals, in fact, honey crystallization is comprehensive, comprehensiveness not only means that all real honey will crystallize under certain conditions, but also shows that any single nectar crystallization is relatively uniform, and local crystallization only exists in immature honey, concentrated honey and honey is crystallizing or melting. <

Distinguish according to the degree of crystallization:The essence of honey crystallization is that glucose is precipitated from honey in the form of crystals, in fact, honey crystallization is comprehensive, here comprehensiveness not only refers to all real honey will crystallize under certain conditions, but also shows that any single nectar crystallization is relatively uniform, and local crystallization only exists in immature honey, concentrated honey and honey is crystallizing or melting when it is being crystallized, so according to the degree of honey crystallization can also roughly identify the authenticity of honey.

Distinguish by honey taste:Honey crystallization is completely by bees to brew mature natural honey inherent in the physical characteristics, the composition of honey in the whole crystallization process has not changed in any way, for example, linden honey still has a unique linden flower flavor when eaten, so crystallized honey can also be distinguished according to the taste of food to distinguish the real from false, but note that some honey crystallized crystal particles are relatively coarse, if you are worried about affecting the identification results, you can slightly heat it to fuse into a liquid state.

Identification based on crystalline particles:The crystalline particles of honey crystallization are different depending on the honey species, for example, the crystalline particles of rape nectar, wild osmanthus nectar and other honey species are more delicate, while the crystalline particles of honey such as black honey, loquat honey, buckwheat honey and other honey species are relatively coarse, but whether they are delicate or rough are relatively soft, it is easy to melt away and sticky when gently rubbed on the fingers, and the fake honey mixed with sugar or syrup is not easy to knead and has obvious graininess.

There are still some ways to distinguish the crystallization of real and fake honey.

Honey doesn't have to be put in the refrigerator to crystallize, in fact, at 13 -14, honey will slowly start to crystallize. There is also a way to see how it changes at different temperatures. When the temperature is low, the honey becomes thicker, and when the temperature is high, the honey becomes thinner.

Prepare a wire, heat it red, then fill it with a cup of honey, put the red-hot wire into the honey, and there is a gas generated, indicating that it is real honey.

The crystals of real honey are crystal clear, very soft, melt in the mouth, and melt quickly when exposed to sunlight or heat. And fake or adulterated honey crystals are very hard (some people say that some of the crystals of real honey are also very hard, but I have never seen them, and there are very few such honeys, so they should be negligible), and they feel a bit like white sugar in the mouth.

Honey that can be fully crystallized generally has low moisture content, high concentration, and is not easy to deteriorate, so it is high-quality honey. The crystalline pure honey is twisted by hand, and the feel is delicate and sand-free. Fake honey is not easy to crystallize, or precipitate partially, and the sediment is hard and not easy to crush.

Dissolve the real honey directly in the water, a cup of room temperature, a cup of boiling water: the color is amber (water white, it can be said that there is a sense of turbidity to the light source), the water vapor floating out of the boiling water has a floral sweet aftertaste, and the boiling water temperature drops after the point, and the throat is slightly strange.

1. Take a little honey and put it on the tip of the tongue, and then hold it in the mouth, you can feel the gradual natural melting, it is the natural crystallization of honey, if it melts very slowly and has a hard sand feeling, it may be fake honey.

2. Take a little honey, put it on the back of your hand, and then gently massage it with the back of your other hand, you will feel that the crystals gradually become non-existent from small particles, and the feeling of contact with ** gradually becomes smooth from fine sand grains, which is natural crystals.

3. It is also the easiest way, take a spoonful of crystallized honey in a plastic bottle, add warm water, shake vigorously, if it can produce a large number of bubbles and will not disappear for more than 24 hours, it is natural honey, if it will not disappear for more than a week, then it is truly sugar-free mature raw honey!

In fact, it is not possible to accurately distinguish from the crystals, and it is still necessary to look at the composition.

Honey crystallization is a normal phenomenon, as we all know that honey contains a large amount of glucose, and glucose has the property of easy crystallization, and honey will crystallize under suitable conditions.

It can be seen that the crystallization of honey is mainly related to the glucose in it. There are various ways to make fake honey, and some fake honey also contains glucose, so it is not excluded that some fake honey will crystallize after a long time, but the possibility is usually smaller.

Take a small amount of crystalline honey, put it on the tip of your tongue, and then hold it in your mouth, you can feel the gradual and natural melting, then the honey is naturally crystallized, if it melts slowly and has a hard sandy feeling, it may be a problem honey.

Crystallization is the natural attribute of natural pure honey, after the new honey comes out of the beehive, it is usually liquid, with the change of temperature and humidity of the storage environment, most honey will gradually crystallize, from liquid to viscous paste, and the degree of crystallization is large and even caking. When the ambient temperature rises above 30 degrees Celsius, the crystalline honey will gradually melt (but not return to its original state).

Both pure honey and fake honey can crystallize, and whether honey crystallizes or not is not an accurate way to tell whether honey is real or fake. Honey crystallization is a normal physical phenomenon, because the glucose in honey has the property of easy crystallization, all pure honey has the possibility of crystallization, but it does not mean that the crystallized must be real honey.

The most accurate way to judge whether honey is true or false is to conduct quality testing, the composition of pure honey is quite different from fake honey, if there is a condition, it is recommended to get an authoritative organization for quality certification.

When buying honey, you can judge the authenticity by looking at the color of honey, fake honey ingredients are simpler and have a clear and translucent appearance, while pure honey ingredients are more complex and have a transparent or translucent appearance that is not very clear.

In addition to looking at the color, you can also pick it up and shake it, pure honey contains a lot of glucose, and it will produce foam after shaking, if the honey does not appear foam after shaking, it means that it is mostly fake honey.