Do you know the real difference between concentrated honey and pure natural raw honey?

First of all, let's explain what types of honey are sold in the market:

The first is factory honey, which has a factory production line, a production license number and meets the national GB14963 measurement standard, and most of it is sold wholesale in supermarkets.

Class A) purchases raw honey provided by beekeepers in large quantities, and carries out a series of sanitary conditions such as disinfection and filtration, which is huge and high.

Class B) After the acquisition of the factory, the industrial thickener is added to enhance the color, so that people have the habitual thinking to understand that honey is uniform, viscous and looks better.

Class C) according to the national honey industry GB 14963-2011 low-cost additives blended, although in line with the national food and drug supervision and administration controllable range of edible standards, but has nothing to do with natural honey, the cost is reduced and can be produced according to tonnage without restrictions.

The second is bee farmer honey, there is their own bee farm but there is no fixed production and operation site, the flow of flowers and nectar throughout the year, the national market supervision, food and drug supervision, quality inspection and other departments and policies do not have hard regulations on agricultural and sideline products, and can not detect the true and false. Honey is often sold at roadside stalls and mobile apiaries.

Class A) beekeepers are young, scientific beekeeping, beekeeping technology is good and the yield is high, technology is the bottleneck of many beekeepers, and a good bee farm has a large honey yield. Wholesalers bid high for pre-ordered honey, and ** high often cannot compete in the market. In developed countries, the testing conditions are harsh, the bidding is high, and only the re-export commodities are available, and the domestic sales volume of single products is small.

Class B) beekeeping for several generations spanning decades The old concept does not change, the technical conditions are poor, the yield is low, the beekeeper is older, there is no educational background, the breeding is not scientific and standardized, the honey production is low, the efficiency is low, and the market is mostly occupied by the factory, concentration, blending, and preparation honey There is no room for survival.

The honey sold in the domestic market is one is the beekeeper breeding and producing honey, the other is wholesale to the middleman, the middleman buys the finished honey such as processing and filling, and the third is the supermarket to sell honey.

Comparing these three links, the source is very important, and the beekeeper is most likely to buy good natural honey.

The survival dilemma faced by beekeepers is becoming more and more severe, and the number of beekeepers is gradually decreasing every year, but the demand for more than a billion people has not changed, and with the improvement of the quality of life, the demand for honey is greater, which is also a serious and similar problem faced by all categories of the food industry in China.

Concentrated honey refers to shaking honey without waiting for the honey to mature, and the honey taken out is very thin and not ripe, while natural raw honey refers to real honey, and real honey also includes the aforementioned water honey. The best honey is actually naturally mature honey, which has the best nutrient accumulation, which can play a good enough role in nourishing and conditioning after eating, moisturizing the intestines, improving the operation of the digestive system, relieving the pressure caused by daily work and study, regulating qi and blood, and so on.

1. Concentrated honey is thicker than natural honey, but the taste is not as sweet as natural honey.

Second, the concentrated honey is cheaper, and the natural honey is more expensive.

3. After the concentrated honey is washed with water, shake it well, it will be more diluted, while after the natural honey is washed away with water, shake it well, and the remaining honey at the bottom will show the shape of a honeycomb.

Concentrated honey is processed from honey, which itself does not have much nutrition, and it has no nutrients after high temperature concentration.

The characteristics are: it looks thick, it is difficult to smell the floral aroma, it is difficult to taste the spicy throat, all honey seeds have almost the same appearance, and it is difficult to crystallize in winter.

Natural ripe honey can only be truly called honey, which is brewed entirely by bees, and people are just harvesting and filling.

The characteristics are: it smells like a natural floral scent, and of course buckwheat honey is more smelly. It tastes like a mouthful, and the appearance and shape are different, and they all have a very natural feeling.

The best feature of raw honey.

1. Crystallization. Second, the natural bubbles that are obvious after moving at high temperatures.

3. It becomes very thick when the temperature is low and thins when the temperature is high.

1. Crystallization is the most important feature of honey!

Generally speaking, crystalline honey is pure honey, and its nutritional value is the same as that of aqueous honey.

Although crystallization is not the best way to judge the authenticity of honey, it is the most worry-free way to prevent buying fake honey! Causes crystallization of honey, mainly glucose in honey! Most honey is a supersaturated solution of glucose, and as soon as the temperature is lowered to a certain level, the honey will crystallize.

The vast majority of honey in our country is crystallized! When the outside temperature is 13-14 degrees honey begins to crystallize, the lower the temperature, the faster the crystallization speed! But when the outside temperature is higher than 20 degrees, the crystallized honey will slowly dissolve and return to a liquid state!

Depending on the variety of honey, the crystallization situation is also different! The crystals of honey are coarse. There are fine; There is soft. There is hard! Pure real honey crystals are consistent up and down, melt in the mouth, and have minimal resistance.

If you doubt whether you can buy real honey, you can take a little crystalline honey and put it in a cup and put it in warm water at 20-30 degrees, and the real honey will melt quickly!

When natural raw honey is stirred, a fine layer of foam appears on its surface!

Personally, I think that the domestic honey is not very good. New Zealand honey is more natural and trustworthy. For example: Comvita (Death is expensive, death is expensive. ）

There's no comparison, I'll tell you, you don't know, go to the supermarket, and you'll know by comparing it, the supermarket is all condensed, and the concentration is not decent.

1. Vision: Pure natural soil honey (original honey) except for winter honey, the concentration in other seasons is not particularly high, generally in 40 42 Baumé (and the concentration of concentrated honey is particularly high and has more than 42 Baumé). Natural honey shakes vigorously on the honey will appear a certain amount of white foam, slightly thinner raw honey will overflow the container in hot weather, this is the prevalent sugar-tolerant yeast in the original honey is working, concentrated honey does not have this phenomenon.

Under the premise of pure honey, the more slender the drawing, the higher the concentration, and the higher the concentration, the better the quality.

2. Taste: pure natural honey (original honey) has a floral fragrance and a slight spicy feeling in the throat after swallowing, which is the result of the active enzyme action in pure honey (original honey), and the concentrated honey has no spicy feeling in the throat, and there is no floral fragrance, similar to the taste of sugar and oil.

3. Look at crystallization: Except for a few varieties such as loquat, jujube flower, longan, and two-sided needle, most of the other pure natural raw honey will crystallize in winter and spring (white or light yellow like lard oil), and concentrated honey is not easy to crystallize (if you don't believe it, you can go to the supermarket to see if the concentrated honey is crystallized).

As the name suggests, it is to concentrate the honey with high moisture content through a concentrator to concentrate the water in the honey at high temperature. Pros: Concentrated honey will be stored for a longer time, Disadvantages:

At the same time as it is concentrated at high temperatures, the nutritional value of honey is also seriously damaged. Everyone wants to do more harm than good. Looking at the honey in the supermarket, it can be said that more than 90% of it is concentrated honey.

Why are they happy to produce concentrated honey instead of selling raw honey? The reason is as follows: beekeepers shake honey once every 3 5 days on average, under normal circumstances, bees will swallow honey in the nest after honey production, in order to remove the moisture of honey, and the bees will keep flapping their wings to evaporate the water in the honey, when they feel that the moisture of the honey has evaporated almost, and the honey has matured, the bees will add a layer of beeswax in the hive, which is commonly known as pure natural high-quality capping honey.

The Baumé degree can generally reach up to 42 degrees (depending on the weather, it is generally not less than 40 degrees, and the national standard is 39 degrees). But the processing time of this bee takes at least 4 or 5 days, but in fact, in order to save costs when manufacturers purchase honey raw materials, they often press the ** to the bottom line, and the requirements for Baumé are not high, because they have concentrators, and the purchase price of mature honey and immature honey is not far away, so beekeepers shake out the unripe honey in 3 days in order to increase production, and some even shake it once a day. It is also convenient to shake the honey, and you don't need to use the scraper to scrape off the capping wax before shaking it every time before shaking it, saving time, effort and more production, killing three birds with one stone.

In order to vote for consumers, manufacturers concentrate and process immature honey, process it to 43 degrees, toothpicks can pick out the silk, pour it out and layer strong, and put it for five years is not a problem, the glass bottle will not be because of the gas contained in the original honey bulging and **, and it is convenient to transport, consumers also praise it, how "good" and "high" honey But ignorant people, you know, honey is not naturally ripe to that state, Honey that matures naturally to 43 degrees or more cannot be shaken!!

For many people, they only know real honey and fake honey, as for what kind of honey, concentrated honey is not understood. So what is the difference between natural mature honey, immature honey and concentrated honey, I believe many people have not heard of these terms.

What is the difference between natural ripe honey, unripe honey and concentrated honey? Today, the old farmer will talk about the difference between these honeys and which honeys are the best honey. Many people may think that concentrated honey is the best just by looking at the surface meaning, but this is not the case.

First of all, it must be clear that natural mature honey is the best honey and the most nutritious honey. Natural ripe honey is the best, unripe honey is the worst, and concentrated honey is in the middle.

Non-mature honey is actually what we call honey, this kind of honey is very large in the honey flow period, many beekeepers in order to seek profits, so they directly take honey once a day, this kind of honey is directly taken away by the buyer, only a few dollars a catty.

The honey collected by the buyer cannot be stored for a long time, because it contains a lot of water, and it will become sour and bad after a short time. Therefore, the buyer must process it, and after high-temperature processing, a large amount of water can be removed, and the honey is concentrated at this time.

Concentrated honey can be stored for a long time, and the taste is actually better, which is very popular with consumers. It's just that the nutrients of this kind of concentrated honey become very small after high temperature, and although concentrated honey is better than immature honey, it is not recommended for everyone to eat.

In addition to immature honey and mature honey, there is also a type of honey called concentrated honey. This honey is the most popular in the supermarket.

It is usually formed after high-temperature processing of immature honey, with high concentration, but most of the enzyme activity in it has been lost, and the structure of some nutrients has been destroyed, and the nutritional value is already lower than that of immature honey.

Unripe honey and concentrated honey are not fake honey in and of themselves. The relationship between them and mature honey is only "good and bad", not "real or fake".

This kind of concentrated honey is generally common in supermarkets, made into various honey syrup, or honey paste, anyway, it is better not to buy this kind of honey.

Honey is a sweet substance brewed by bees collecting the nectar or secretions of plants, and raw honey is actually pure natural honey, which is ripe and immature. Like those naturally ripened raw honey, rich in glucose, fructose, vitamins, amino acids, enzymes and other nutrients, often eaten has many benefits to the body, in the case of good preservation, generally will not occur deterioration.

But for those immature raw honey, that is, the honey shaken out by beekeepers who do not wait for the honey to naturally cover and mature. Concentrated honey is a honey that concentrates the water by processing the honey as thin as water. In the process of high temperature, the only nutrients contained in the honey are also destroyed, and such honey is not recommended for everyone to buy.

There are three types of honey. The best is natural honey. This is followed by unripe honey.

Finally, concentrated honey. Whereas natural honey it is naturally formed. However, in the case of concentrated honey, unripe honey is formed by processing it at high temperatures.

Compared with natural honey, the enzyme activity of concentrated honey is almost non-existent. The nutritional value is not as high as that of natural honey. Therefore, when buying honey, try to buy natural honey.

Natural honey is not concentrated at high temperatures. Bees are all operated at a constant temperature. No human intervention, no additions. Retain the flavor of raw honey and its beneficial ingredients to the greatest extent. However, concentrated honey is essential by concentrating at high temperatures to evaporate the water.

1 Sugary type.

Concentrated honey is a kind of artificially processed, processed product it is not real honey, just a small amount of real honey or inferior honey as raw materials, will be blended and concentrated after the thick liquid, the biggest difference between it and real honey is the content of fructose, concentrated honey is more content of sucrose and real honey is the most content of fructose.

2 Crystallization. Honey crystallization is a characteristic of real honey, the temperature of crystallization of different honey varieties is not the same, but most honey will have a certain number of crystals when the outside temperature drops below 15 degrees, but some honey will be completely crystallized, and some honey will only appear a small amount of crystallization at the bottom, and those concentrated honey does not have this characteristic, even if the outside temperature drops below 10 degrees, it will not crystallize.

3 Texture. Concentrated honey has undergone secondary processing, and in the process of processing will add a variety of ingredients such as sucrose, after he is processed, the texture is thicker, which will make people look like this honey is thicker and better quality, and those really natural honey texture is thinner, which is also the biggest difference between the two.

4 Taste. Concentrated honey and real honey also have obvious differences in taste, concentrated honey is added to a variety of ingredients such as sucrose and syrup during processing, and after high temperature treatment, it has damaged the original aroma of honey during processing, and the concentrated honey after treatment tastes particularly sweet. Although the real honey is not as sweet as the taste, it will have a natural aroma.