How to melt honey faster when it is frozen

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. If you want to melt the crystallized honey, you can put the honey jar in a pot of boiling water and heat it, and do not put the honey directly on the fire to grill.

It is worth noting that when honey is heated to 37 -40, it loses its efficacy, so be careful not to overheat. It's over, the landlord

Honey in a lump", that's because honey crystallizes, i.e.: Honey crystallization is a physical property, and the nutrient content of honey after crystallization does not change. It is related to the amount of glucose nucleus, the storage temperature (13-14 degrees Celsius), and the honey source plant is related to the crystallized honey when the glucose content is greater than fructose, and the crystallized honey is stable and not easy to deteriorate.

The crystalline honey crystals have poor transparency, the crystalline layer is soft, and the crystals are slowly twisted with your fingers, without sand, and the crystals melt quickly when you put them in your mouth. The crystalline layer of adulterated honey is extremely thick, and it is not easy to be broken when twisted, and it is not easy to melt in the mouth.

Honey is a substance made by bees collecting various pollen, which is pure and natural, and it tastes very sweet and smells very fragrant. Honey also has certain medicinal properties, it can clear the fire, moisten the lungs, take it directly with warm water, or eat it with other foods. However, when honey is left for a long time, or when it encounters a low temperature environment, it will solidify into a solid state, causing inconvenience to access, so what can be done to dissolve it?

1.Soak the honey in hot water with the bottle, but be aware that the hot water temperature must be below 50 degrees Celsius, 35-40 degrees Celsius is best for warm water, because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

2.You can put the bottles together, put them in a cold kettle, and heat them up slowly. When the water temperature reaches 50-60 degrees, the sediment will naturally melt and will not re-settle.

3.Use a pressure cooker or microwave to melt it. In the microwave, you just need to adjust the time to one minute for the honey to melt into lumps. Using a pressure cooker is more complicated, and you need to boil the water before you start.

As long as the crystallization temperature is increased, it can melt, and after melting, the nutrients of the honey will not be destroyed, and it is easier to take it out of the bottle at this time. Usually, it can be melted by warm water foam or microwave heating, not too high, too high a temperature will inactivate the enzymes in the honey and lose vitamins. However, it is not necessary to make it liquid and eat solid honey, it can be eaten directly with a spoon.

The solidification and crystallization of honey is essentially the phenomenon and process of separating glucose from honey. Honey crystallizes most easily in the spring of 13 to 14 years.

In honey, glucose molecules move disorderly, but when the glucose in honey exceeds its solubility and becomes a supersaturated solution, some of the glucose molecules in honey start moving and are regularly arranged to form tiny crystal nuclei. More glucose molecules are regularly arranged on either side of it, gradually forming larger crystals and separating from the honey. This is the whole process of honey crystallization.

Method 1: Prepare a basin of hot water at a temperature of 50 degrees Celsius, then soak the honey in warm water with the jar, and the honey will melt slowly;

Method 2: Add cold water to the pot, put in the frozen honey, turn on low heat and slowly heat the honey jar, and take it out after observing that the honey is melted;

Method 3: If you are not in a hurry to use it, put the honey at room temperature, and the honey will melt on its own, but it will take a longer time.

No matter how cold the weather is, the honey will not be frozen, and it can be soaked in warm water.

Defrosting at room temperature will do.

You can put it in the refrigerator on top and thaw it slowly. FYI.

In addition, I personally recommend that if it is not necessary, it is better not to dissolve the honey crystals, because the temperature during heating is difficult to control, and if it is not controlled well, the temperature will be too high and the quality of the honey will be destroyed).

The fastest way to melt the honey after crystallization is to heat it with water.

The specific operation is to put the container with honey into 40 warm water, pay attention to the heating temperature is too high will inactivate the active substances in the honey and reduce the nutritional value.

In addition, after the honey is crystallized, it can be placed in a slightly higher temperature place, for example, the honey crystallized in the refrigerator can be taken out and placed at room temperature, and the honey crystallized at room temperature in winter can be placed in a radiator or other place with a higher temperature.

In fact, although some easily crystallized honey species may crystallize naturally in winter, they will naturally melt into a viscous liquid when the temperature is higher in summer.

Causes of honey coagulation

Honey coagulation is caused by low temperatures.

Crystallization is an important physical property of honey, honey is rich in fructose and glucose, and it is easy to produce white or transparent crystals under low temperature conditions, which is a natural phenomenon of honey, generally put honey in the refrigerator or in the room in winter, it is to make honey coagulate.

In general, the higher the amount of glucose in honey, the higher the number of crystal nuclei, and the faster the crystallization.

Put the solidified honey with the bottle in warm water at 35-40 degrees Celsius, and the solidified honey will melt naturally in about 5 minutes.

Causes of honey coagulation: Honey is a high-sugar solution that contains more than 70% sugar and less than 20% water. The sugar content is much higher than the water content, and too much sugar makes the honey unstable.

The natural crystallization of bee starter is due to the fact that it is a supersaturated sugar solution. The sugars in honey are mainly grapes and sugar and fructose. There are certain differences in the content of glucose and fructose in different honey varieties.

In general, fructose is 30-44% and glucose is 25-40%. The balance of these two major sugars is the main reason that guides honey crystallization, and their relative percentages determine how quickly honey crystallizes. Due to the relatively poor solubility of glucose, it is easy to crystallize out.

Fructose dissolves more easily in water than glucose and remains in a liquid state. When glucose crystallizes, it separates from water and exists in a tiny crystalline state. As more and more glucose crystallizes, these crystals are found all over the honey.

The liquid solution becomes stable and saturated, and eventually the honey crystallizes.

Some honey crystals are more uniform, while others are partially crystallized, forming two layers, the crystalline layer is located at the bottom of the bottle and the liquid part is located in the upper part of the bottle. The size of the honey crystals also varies, some are delicate, others are large and hard. The faster the crystallization rate of honey, the finer the crystal texture.

The color of honey becomes lighter after crystallization, because glucose is dehydrated and precipitated in the form of crystals, and glucose crystals are pure white, and dark honey is brown.