In summer, when the temperature rises, the honey at home grows hairy and becomes sour, can you still

Can't drink it anymore. The honey has gone bad, either because the honey is not ripe and has too much moisture, or it is possible that the honey is impure, other substances have been added, or it may be fake honey.

Pure and natural mature honey is difficult to spoil due to the increase in natural room temperature.

Australian Tasmanian Honey].

Real honey is difficult to spoil, your honey must not be pure, or fake, with fructose or something, or don't eat it, buy good honey and eat it.

Reasons: 1. The thinning of honey is due to the high degree of honey after treatment, and the reason for the antibacterial effect of honey is generally believed that in addition to the high concentration solution of honey and low pH value can inhibit the growth and development of microorganisms, more importantly, the glucose in honey produces antibacterial substances under the action of glucose oxidase - carbon dioxide, carbon dioxide is easy to decompose oxygen at high temperatures, so that there is a layer of white bubbles on the surface of honey. This is also one of the reasons why honey that is not really processed has swelling in the summer.

2. Honey, this thing itself should not be too sweet, because honey contains very little sugar, most of the ingredients in it are fructose and glucose, and also contain trace amounts of biological proteases, amino acids that are difficult for the human body to synthesize, sweet is the characteristic of sucrose, and fructose and glucose are not very sweet, the reason why honey tastes a little sour is because the monosaccharides (fructose and glucose) in honey decompose under certain conditions to produce carbon dioxide gas, which is the reason why there are bubbles on the surface of honey. Carbon dioxide, on the other hand, dissolves in water to produce a trace amount of carbonic acid, so it tastes a little sour after eating. Honey that produces a small amount of bubbles is not inferior honey, it is a natural phenomenon of some biological reactions.

3. Temperature has a great influence on the growth and reproduction of sugar-tolerant yeast, and when the honey temperature is below 11, its sugar-tolerant yeast will not grow and reproduce. If the honey temperature is 11 15, it can strengthen the crystallization of honey, and the crystallized grains only carry 12 water molecules, leaving excess water in the liquid part of the uncrystallized, resulting in the growth and reproduction of sugar-tolerant yeasts, but the fermentation process at this low temperature is relatively slow. At this time, for honey, the storage temperature should be avoided in the range of 33 37, especially not allowed to be stored at a temperature above 37, even in a fairly short period of time, the color and taste of the honey will "deteriorate" and the fermentation content will decline rapidly.

In short, unprocessed natural honey is best stored below 10.

Yuansen honey personal suggestion: honey is a weak acidic substance, can have a weak chemical reaction with metal, so the use of non-metallic containers (such as glass or plastic bottles) should be used when preservation, honey is easy to absorb moisture in the air and ferment and deteriorate, so we must pay attention to sealing, in order to prevent moisture absorption, packaged honey is best placed in a dry, cool and ventilated place to avoid expansion caused by heat. It's best to keep it in the refrigerator!