Nowadays, a lot of honey in supermarkets is synthetic, please ask that kind of pure honey, not adult

According to the survey: there are two main ways to make fake honey on the market: one is to add a small amount of honey to the syrup and put it into a bottle; The other is made by adding acid or enzyme to white sugar and then adding flavors and pigments.

These fake honey contains more than 99% sucrose or invert sugar, does not contain vitamins, trace elements and amino acids and other essential nutrients for the human body, and does not meet the quality standards and health requirements. Pure honey has the unique floral fragrance of the nectar source plant, such as duck foot wood honey has a pleasant fragrance unique to duck foot wood, osmanthus honey is the well-known fragrance of osmanthus, lychee honey is the fragrance of lychee, eucalyptus honey has the special smell of eucalyptus leaves......Fake honey, on the other hand, does not have these scents or has a very light fragrance. In addition, the fake honey prepared directly with white syrup not only has a unique smell of white sugar water, but also has a very low viscosity, shakes the bottle, the syrup hangs on the wall for a short time, and is very clear and transparent......As for the honey that is counterfeited by the sucrose conversion method, it is necessary to use chemical testing methods to verify its identity.

Finally, consumers should also be reminded that in the beverage market, all products with the name of "honey drink" are not pure honey. Be wary of profit-seeking businessmen who try to deceive customers, such as separating the name of honey drink in two parts on the product label

The word "honey" is printed large and eye-catching, while the word "drink" is light or blurred. Pure honey is only true if it is clearly stated on the product label that the test is based on GH T1001GB14963.

It's definitely not pure, my uncle buys honey directly to the apiary, if you have relatives in the countryside, you can ask them to buy it for you.

Now that the weather is slowly getting hotter, the crystallized honey is beginning to melt, and there is a stratification phenomenon in bottling, which is actually a natural change that natural honey cannot avoid, and there is no quality effect, nor is it fake.

There are generally two types of honey layering:

One is the crystallization of honey, but it has not completely formed the upper and lower layers, which does not affect the consumption;

The second is that after the beginning of spring, as the temperature slowly rises, the crystals begin to melt, divided into upper and lower layers, the upper layer of liquid and the lower layer are solid, and one layer of crystallization and one layer of no crystallization, which is a normal phenomenon and does not affect consumption.

The crystalline form of honey is uncrystallized, beginning to crystallize, semi-crystalline, fully crystallized, and when honey is semi-crystallized and begins to crystallize, the bottle will be stratified, with a liquid on the top and a solid on the bottom.

The main component of honey is sugar, including glucose and fructose, glucose will crystallize at an ambient temperature of about 14 degrees Celsius, the speed of crystallization and the amount of glucose content in honey (different honey varieties have different glucose content), how much glucose crystals in honey, how much Baumé degree of honey and other factors are related. Generally speaking, honey with high Baumé degree and high glucose content is easy to crystallize, and vice versa, it crystallizes slowly, such as rape honey, vitex honey, etc. are honey varieties that are easy to crystallize, and will be completely crystallized.

It should be noted that especially when the honey is in the semi-crystallization and the bottom crystallization, especially the bottom is only a little crystallized, some honey that is not easy to crystallize, such as acacia honey is prone to such a situation, at this time it is particularly easy to misunderstand, many people think of this bottom crystallization as white sugar, but they don't know that this is a normal honey crystallization state. And even real white sugar will not crystallize like this, and you can directly distinguish it if you taste it carefully.

When the temperature rises slowly, the upper part of the fully crystallized honey will melt, and the melted taste tastes thinner, which is also a characteristic of honey thinning when heated, and the honey itself does not melt much if the degree is high, and the stratification phenomenon is a process that natural honey must go through, as long as there is no fermented and sour taste, it will not affect the consumption.

For friends who often buy and consume honey, they may have seen the phenomenon of honey stratification, and a few days ago I saw a pot of honey at a friend's house that appeared stratification, so today I want to talk about this issue, why honey appears stratification.

Honey stratification can be divided into two situations, the first is the lower layer of crystal, the upper layer of liquid, generally long-term honey will appear in this situation, some people think that the quality of honey is not good, but in fact it is not. Honey crystallization is a physical property of honey, not due to its quality, nor is it due to the addition of sugar.

I mainly want to say that in the second case, the honey is not crystallized, it is all liquid, but there are two obvious layers of liquid, and the color is not very different. If this is the case, it is a sign that other substances have been added to the honey. For example, white sugar, fructose, etc., at the beginning of adulteration, there will be no stratification in the mixture, but once it is left for a period of time, there will be obvious stratification, which indicates that the honey is adulterated.

The specific gravity of honey and additives cannot be exactly the same, so there will be such a thing, please look carefully when buying honey, and if you find this situation, do not buy it, so as not to be deceived.

Reasons for honey stratification:

The main components of honey are fructose and glucose.

When the outside temperature reaches the temperature at which glucose is precipitated from the honey, the honey crystallizes.

After the glucose at the bottom is precipitated, the water will rise upwards to cause the phenomenon of honey stratification, which is a physical manifestation of honey and has nothing to do with the authenticity of honey.

Should! It should be! Good honey will solidify into crystals in winter, and the layer below the picture is a little white.

To be correct, 100% of the honey in the supermarket is blended, and they also "call it beautiful" to remove impurities from the honey.

If you want to buy pure ones, you can go to a nearby apiary (preferably a small one, large ones are not sold in bulk), bring your own containers, and buy them when they stir honey. Usually they stir the honey in the middle of the afternoon on a good day (neither hot nor cold, no wind).

Don't believe the ** that is stirred from the bee frame on the side of the road, it is the filled syrup.

In addition, teach you how to identify whether there is sugar water in honey, find a little old newspaper, drop a drop of honey on it, and observe carefully, the honey is not moving, and the water will slowly soak on the paper to spread the reputation. Of course, experienced manufacturers add syrup made from crushed corn or sweet potatoes, etc., which is cheaper and more difficult to distinguish, only by taste. This can't teach you, because you have to be familiar with every nectar, and the difficulty is too late.

Although there is fake honey in the market, it does not mean that most of the honey is fake honey, and there are still many real honeys. If you don't know how to choose honey, you can take a look at the test data of honey, and have a certain understanding of the nutrients contained in honey through the test data, so that you can accurately avoid those inferior adulterated honey. <>

Pure honey has to find beekeepers, usually they will have. I often ask someone to buy it at home.

Is there a beekeeping factory near your home, the honey is absolutely pure and natural, and there is no pollution, but ** seems to be higher, but the honey is authentic and natural, and it is the most important thing to eat it with confidence and bend your fingers, I believe it is worth the money! Macros.