How to distinguish the crystallization of real and fake honey, and how to distinguish the real from

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.

Is it better for honey to crystallize or not, is it difficult to distinguish between true and fake? Good honey can be easily bought with just a piece of paper.

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).

The most common method of identifying honey after crystallization is hand twisting, the specific methods are as follows: take a small amount of honey and put it between the fingers to rub and press, pure natural crystallized honey, delicate feel, and can rub crystalline grains; Mixed with sugar to cover the ear crystal honey, the feel is rough, and the crystalline grains are difficult to rub. However, this method is actually not accurate, because the crystals of pure honey are also different, and they cannot be generalized, and at the same time, everyone's feel is different, so Kuanbu can not be accurately judged, or you need to check the ingredients.