Why does honey precipitate and stratify?

The honey ginseng you bought is fake.

Honey Crystallization Honey crystallization is a common problem encountered during the consumption of honey. With the extension of time and the change of temperature, the honey will often change from liquid to crystalline, and the color will change from dark to light. This change in honey often leads some people to misunderstand that it is due to the fact that honey is adulterated with white sugar.

In fact, this is a natural variation of honey, not the result of adulterated sugar.

Honey is a solution that contains a variety of nutrients such as glucose, fructose, and rice. 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 crystalline nuclei in honey are very small and are found in the nectar and in 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 eatenThe 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.

There is no definitive answer.

I believe that many friends who often drink honey may find that the honey they buy in winter will crystallize in winter, in fact, there is no definite answer to whether the honey crystallization is good or not.

This is mainly because honey crystallization is an inherent property of honey, which itself is a supersaturated solution of glucose, so it is natural that under certain conditions, excess glucose precipitates from the solution to form a crystal nucleus. And it should be noted that the crystal nucleus in honey refers to the glucose crystal nucleus and pollen grains contained in the honey itself. Moreover, many crystallized honeys change from liquid to solid, and the color changes from dark to light.

In general, farmhouse honey is better.

General Identification Methods:

Look: Pure honey is a thick, viscous gelatinous liquid, bright and moist, all kinds of honey have a fixed color, such as linden honey is light amber, clear and translucent, sunflower honey is amber, and the color of miscellaneous nectar is not fixed, generally yellow-red. Stir vigorously in the honey with chopsticks a few times, lift the chopsticks and see that the pure honey is bright and transparent, while the adulterated honey is cloudy.

Real honey has strong light transmittance and uniform color;Inferior honey is cloudy and has impurities. The new honey is light amber and transparent**. Honey is added to boiling water, stirred slightly, and dissolves without precipitation, which is good honey;Inferior honey is not easy to dissolve, and there is precipitation.

Smell: real honey is sweet, fake honey has no smell. Honey mixed with spices has an unusual aroma. Real honey can give off its unique honey aroma a few months after harvesting, which is fragrant and persistent, and can be smelled as soon as the bottle is openedOr put a little honey in the palm of your hand, rub it and smell it, there is a fascinating honey fragrance.

Taste: High-quality honey is fragrant and sweet, with a long aftertaste after entering the mouth. The adulterated honey has no floral flavor, and some fake honey has the taste of boiling sugar, and the taste of white sugar water has been tasted carefully.

Pure honey crystallizes quickly in the mouth, and has a strong floral fragrance; The crystals of adulterated honey are not easy to dissolve in the entrance and have a peculiar smell. Honey is refreshing and sweet and never prickly in the throat.

Chemical test: the color of honey mixed with starch will turn blue when added to iodine solution, white flocculent matter appears after honey mixed with starch syrup is added to high concentration ethanol, honey mixed with other impurities, inserted into honey with red-hot iron wire, and sticky matter is attached to the wire.

Refrigerated crystallization test: honey will become solid after being stored in an environment of 4 to 14 degrees Celsius for a period of time, which is a physical phenomenon of honey. The crystalline body is pricked with chopsticks, it is very soft, and the fake honey can't be pierced. The real honey is pinched by hand, and its crystals dissolve quickly.

Fake honey has the feeling of being in the hands and melts slowly or does not dissolve, the real honey crystal has a small sound of biting with teeth, while the fake honey crystal is crisp and loud.

In addition, pure honey does not ooze easily when it drops on white paper, while honey mixed with water will gradually seep out. Pure honey has a high concentration and a slow flow. Put a drop of honey on paper, high-quality honey is bead-shaped, not easy to disperse; Inferior honey is not bead-shaped and tends to spread out.

With so many methods, my usual use is to stir the last one with chopsticks. For buying honey in the supermarket, you can probably only recognize the brand, because now it is very similar to counterfeiting. What brand to buy back and try it with the above method, if it's good, just buy it next time.

In addition, honey is better not to be placed in a glass container, which is easier to ferment.

It depends on what kind of sediment it is, usually there are two kinds of sediment in honey, one is beeswax, that is, the residue of the honeycomb, which is usually left in the honey because the honey is not filtered clean after taking the honey and shaking the honey, and the beeswax is edible. There is also a situation of honey crystallization, honey crystallization is the precipitation of glucose in honey to form crystals, which is a normal physical phenomenon, and the honey that appears to crystallize can also be eaten with confidence.

The honey bought in the mall has white sediment at the bottom, is it not a good honey to buy?

Buying honey, is it better to crystallize or not to crystallize? It's a pity that there are not many people who understand, so don't buy the wrong one.

There is sediment is the condensation of the sugar in the honey and falls to the bottom of the container, which is normal; It's normal to have nothing.

In the low temperature season of winter and spring, honey will crystallize. The main components of honey are fructose and glucose, therefore, there are a large number of glucose crystal nuclei in honey. When the temperature is 13 -14, after 48 hours, the glucose crystal nuclei in the honey will polymerize with each other and crystallize.

Therefore, crystallization is a physical property inherent in honey and is a normal phenomenon. Generally speaking, it is better to have crystallized honey, and honey without crystallization is generally suspected of adulteration.

Honey is good for precipitation, indicating that it is very pure.

Honey locust spike precipitation is usually due to crystallization.

Honey crystallization is a normal phenomenon. Honey crystallization is essentially the crystallization of glucose, because honey is rich in glucose, and glucose has the property of easy crystallization, so when the conditions are suitable, these very small crystal nuclei in honey will gradually increase, become larger, become the mother of crystals, and connect with each other, very slowly downward, the bottom of the container will appear crystallization phenomenon first.

At this time, the other substances in the bottom honey become a very thin layer of lead, wrapped around the glucose crystals, and the crystallized honey changes from liquid to solid, so there is precipitation.

Because honey is rich in glucose, and glucose has the property of easy crystallization, when the conditions are right, these very small crystal nuclei in honey will gradually increase and become larger, becoming the mother of the crystal, and connected with each other, very slowly sinking downward, and the bottom of the container will appear crystallization first. The crystallized honey changes from a liquid state to a solid state, so there is a precipitate.

Hello, Brother Feng shares the wonderful phenomenon of bees: why do bees have partial precipitation?

Bees are very important creatures in nature because they can help plants pollinate and maintain the natural ecological balance during the process of collecting honey. And when we taste honey, we will also find that some honey honey will have some tiny precipitation to extinguish hunger.

So how do these precipitations come about? In fact, it has to do with the bees' own eating habits. After the bees collect the honey, they bring the collected honey back to the honey search area for other bees to destroy, and after a series of processes, the honey that we are familiar with in Dongliang is finally produced.

However, some bees may have collected impurities such as pollen and weeds that contain tiny particles. These impurities are then suspended in the honey juice and precipitate in the process of brewing the honey, forming tiny precipitates.

Although these sediments may seem insignificant, they are actually a reflection of the very rich life of bees and the taste of honey.

There are generally two reasons for honey stratification, one is that the honey is not completely crystallized, and the other is that the weather is too hot and part of the crystallization is dissolved.

In the summer, we will find that the honey bought from the store has the phenomenon of delamination, many people will mistakenly think that this is bad, but in fact it is not, I will give you the reason for the delamination of honey.

01 During melting.

When the temperature slowly rises and the upper part of the fully crystallized honey will melt, 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. So honey stratification is a natural phenomenon.

02 Not fully crystallized.

When the honey is semi-crystallized and begins to crystallize, that is, is not completely crystallized, the bottling will be a stratification phenomenon, with a liquid on the top and a solid on the bottom, and a light-colored crystalline solid state at the bottom. Honey that is in the crystallization process can be consumed normally.

03 Honey efficacy.

Drinking honey regularly has the effect of moistening the lungs, because honey has the effects of anti-inflammatory, expectorant, moisturizing the lungs, and relieving cough, and the cough suppressant effect of loquat honey is the best. Honey can also relieve hangover, honey contains fructose, which is not found in most fruits, which can promote the decomposition and absorption of alcohol, which is conducive to rapid sobering and relieves headaches after drinking.

When we store honey, there may be honey stratification, so what is honey stratification?

In fact, there are three main reasons for honey stratification:

1. Some honey is not completely crystallized when brewing, so it is divided into two layers, the upper layer is liquid, and the lower layer is crystalline.

2. In the state of crystallization, with the increase of temperature, the crystals will melt, and the upper and lower stratification will occur.

3. When the honey is bottled and sold, the partially crystallized and uncrystallized honey will be mixed together, and after bottling, the honey will be precipitated to form a good layered nucleus of the upper liquid state and the lower crystallized state.

In fact, honey stratification is a very normal phenomenon, and it will not affect our consumption, as long as it is stored and sealed properly.

There are two reasons for honey stratification: one is that honey crystallizes, but it does not affect consumption; Second, because the temperature rises in spring, the honey crystals begin to melt and are divided into the state of the upper liquid and the lower solid, which is generally normal and edible without sourness.

Reason 1: Honey crystallization

One of the reasons for honey stratification is honey crystallization, but honey is not completely crystallized. 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.

Honey crystallization is related to the glucose content contained in honey, in the case of suitable conditions, the small crystals of grape sugar in honey will be precipitated, gradually increase to form a crystalline mother, and then slowly settle, starting to crystallize from the bottom, so there is a stratification situation.

Reason 2: Rising temperature

The honey stratification is still due to the fact that the weather is too hot, and the crystallized honey has partially dissolved. Due to the different nectar source plants, the situation of honey crystallization is also different, sometimes when the temperature is high, some crystallized honey will be pure curved layer will dissolve a part of it, forming a layer, which is a normal phenomenon.

When the temperature rises slowly, the upper part of the fully crystallized honey will melt, and the melted honey taste pants will be thinner to drink, and the honey itself will 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.