I bought jujube honey very thick, and there are bubbles and white things, is it fake?

It is edible, which is normal In fact, 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.

Because 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.

Honey precipitation crystallization is a common problem encountered in the process of consuming 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.

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 eaten; The 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.

Just eat it normally.

Real honey has no bubbles.

Honey is divided into liquid honey and crystalline honey according to its physical properties, like linden honey, jujube honey and vitex honey are relatively easy to crystallize. How to distinguish the authenticity of honey? Ms. Li introduced the following 6 methods:

1. To check whether the honey is mixed with water, you can use a chopstick to insert it vertically into the honey to be tested, and then lift it up to observe the shape of its dripping on the raw edge paper.

If it is real honey, the honey on the raw edge paper will be a bead, and if it is honey mixed with water, the dripping honey will spread around.

2 To check whether the honey contains white sugar, you can take a little bit and rub it in the palm of your hand, if it is real honey will melt quickly, honey containing white sugar will not melt quickly.

3 Taste. Pure honey tastes stay in the mouth for a little longer, while fake honey tastes sweet and fades quickly, leaving even a bitter taste.

4. Check whether it is adulterated with starch sugar. Take one part of honey, add four parts of water, and gradually add alcohol to it, if there is a white flocculent, it indicates that it is mixed with caramel.

5. Check whether there are other impurities. Insert the red-hot wire into the honey and take it out to observe, if the wire is smooth, the honey does not contain impurities, and if the wire is uneven, it means that the honey is not pure and contains impurities.

6 Look at the color. Real honey is light yellow and transparent in color. Those mixed with brown sugar are darker in color, and those mixed with white sugar are light and white.

Put the red-hot wire in the honey and then lift it, there is no foreign matter on the wire, and the clean is good honey. First of all, let's think about what this residual thing will be? Impurities, to be exact, nothing that can be burned completely, glucose in honey, fructose is a simple sugar, which is relatively easy to burn and generally does not leave traces, in addition, the mineral content is very small, and it does not leave traces; Sucrose, maltose, starch, etc. are polysaccharides, which are easy to burn incompletely, and pollen, honeycomb, etc. are also easy to burn incompletely, so it may be too much sucrose, maltose, starch and other polysaccharides that leave traces.

I buy children's formulas at the supermarket, so I shouldn't be fake.

If the honey is too fake, it can be easily identified.

It can be distinguished from many aspects, such as color, flavor and composition. Pure jujube nectar is brewed by bees collecting the infiltrated nectar of jujube flowers, and the pure mature jujube nectar is brewed for 7 to 15 days, and the water content is usually less than 20%, which is not easy to crystallize. The appearance of jujube nectar is dark amber, with a strong fragrance of jujube flowers, the taste is sweet and greasy, the sweetness is large, some are slightly spicy, and the aftertaste is heavy.

And it is necessary to carefully review the test report of honey and learn more about it.

The main components of pure jujube nectar are fructose, vitamins and a variety of minerals, which is a kind of honey with strong nourishing properties, which is the most critical difference from fake honey.

1. Color: The texture of jujube honey is viscous, transparent and shiny, and the color is mostly light amber, amber or iron red, and jujube nectar is divided into two kinds of worlds: jujube honey and wild jujube honey, the color of jujube honey is dark red, and the color of wild jujube honey is a little lighter than that of jujube honey, and it is mostly light yellow.

The fake jujube nectar is basically made of syrup and pigment, so the color is either dull or brilliant, because it is difficult to blend the real jujube nectar with pigment, in fact, experienced people can distinguish the real from the senses alone.

2. Smell the fragrance: The jujube nectar has the unique floral fragrance of the jujube tree flower, which is fragrant and can give people a natural and refreshing feeling, while the fake jujube nectar either has no fragrance of jujube flowers at all, and even if there is, it is extremely unnatural and may even have a pungent smell, because most of the fragrance of fake jujube nectar comes from the essence, in fact, it is difficult to prepare the natural jujube flower fragrance with the flavor.

3. Taste: The fragrance of jujube nectar is very strong, some say it is the taste of jujube, some say it is the taste of traditional Chinese medicine, and some say it is the taste of tires. The fake jujube nectar often only has a simple sweetness and the unnatural fragrance of the essence, and some fake jujube nectar even tastes like drinking high-concentration white sugar water.

4. Look at crystallization: Although jujube nectar is relatively difficult to crystallize, this does not mean that jujube nectar can not crystallize at all, in fact, jujube nectar can also be slowly crystallized in a low-temperature environment for a long time, and the crystallized jujube nectar is light yellow or light amber coarse grains, so the jujube nectar that cannot be crystallized at all must be fake, and the jujube nectar that is not easy to twist or obviously awkward is also fake.

1. Look at the viscosity and color.

Pure jujube nectar will be very viscous, take a little and put it on your hand will have a sticky feeling, translucent and shiny, generally light amber or dark red amber. Fake jujube nectar is generally made by mixing chemicals and syrup, and it is difficult to imitate the color and viscosity of natural jujube nectar.

2. Smell and taste the taste.

Pure natural jujube nectar will have the fragrance of jujube flowers, which is sweet and delicious to eat, very sweet and greasy, and will have a slight spicy throat feeling in the aftertaste. The nectar of fake jujube generally only smells unnatural such as flavor and syrup, and it only tastes simple sweetness when eaten, which is similar to drinking highly concentrated white sugar water.

3. Look at the crystallization.

The content of high-quality jujube nectar fructose is higher, so it is not easy to crystallize, but it will also crystallize slowly in a low temperature environment, it is a light amber coarse granularity after crystallization, but the crystalline particles are easy to dissolve and have no awkward feel, and the completely uncrystallized jujube nectar must be fake, the crystalline particles are relatively hard, and the grainy ones that are rubbed by hand are also fake jujube nectar.

4. Look**.

Jujube nectar contains alkaline substances, and the flowering period of jujube nectar is very high in summer, and the nectar of jujube trees is very viscous, and bees are easy to poison or damage bees when collecting jujube nectar. Therefore, the price of natural jujube nectar is relatively high, generally more than 100 yuan, so those jujube nectar of more than ten yuan a pound must be fake.

To be honest, it's not easy to distinguish between true and false, even if my father has been raising bees for more than 40 years, he can't tell. From the taste, the jujube nectar is very soft and smooth in your throat after eating, and it will have a slightly spicy feeling after a few seconds. By the way, there's a best way to discern it.

Is it that you bought honey and didn't it in the bottle? If you shake it a few times, there will be a lot of bubbles. You take a closer look.

But if you leave it for a few hours, it will disappear automatically. It means that there are more active enzymes in honey. Such honey is generally pure and natural honey.

I'll send you a few pieces of pure natural locust nectar** for you to see. Hope it helps.

First, color.

The texture of jujube nectar is viscous, transparent and shiny, and the color is mostly light amber, amber or iron red, while fake jujube nectar is basically mixed with syrup and pigment, so the color is either dull or bright, because it is difficult to blend the natural nature of real jujube nectar with pigments, in fact, experienced people can distinguish the real from the senses alone.

Second, the taste. Jujube nectar has the unique and natural floral fragrance of jujube flowers, the taste is sweet and greasy and slightly sweeter than ordinary honey, and the aftertaste has the aromatic flavor of Chinese herbs and a slight spicy throat feeling, that is to say, jujube nectar has both sweetness and strong honey taste, while fake jujube nectar often only has a simple sweetness and the unnatural fragrance of essence, and the taste of some fake jujube nectar is even like drinking high-concentration white sugar water.

3. Crystallization. Although jujube nectar is relatively difficult to crystallize, this does not mean that jujube nectar can not crystallize at all, in fact, jujube nectar can also be slowly crystallized in a low-temperature environment for a long time, and the crystallized jujube nectar is light yellow or light amber coarse grains, so the jujube nectar that cannot be crystallized at all must be fake, and the jujube nectar that is not easy to twist or obviously awkward is also fake.

Four**. The ** of jujube nectar is generally 30 60 yuan a catty, a few particularly good quality jujube nectar can also be sold to more than 80 yuan, and some beekeepers directly sell jujube nectar may also be 20 30 yuan a catty, in fact, ** is also an important way to distinguish the authenticity of jujube nectar, the reason is that the ** of real jujube nectar is rarely less than 20 yuan a catty, and the jujube nectar of more than ten yuan or even a few yuan a pound is basically fake.