What to do if the honey solidifies, how to dissolve the honey when it is solidified

How to deal with honey coagulation:

1. Soak the crystallized honey in hot water together with the bottle, but pay attention to the hot water temperature must be lower than 50 degrees Celsius, because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

2. You can put the bottle together and heat it slowly in a pot of cold water. When the water temperature reaches 50-60 degrees, the sediment will melt naturally and will not settle again.

Because I usually have the habit of eating honey, I have always prepared some local honey for my parents and sent it back. Compared with the honey of many families, it has always been taken in "Senbao". Letter tree8668, honey is very good, you can ask her if you don't understand anything.

Hope mine can help you!

You can definitely eat it, and most of it will solidify when it's cold, just put the bottle of honey in boiling water and soak it until it cools.

I heard beekeepers say that this is called crystallization because of the high purity of honey. Generally, it is easy to appear at low temperatures, and it thickens and sinks into the ground like coarse salt. That's crystal, it doesn't matter, soak it in warm boiled water and drink it, it doesn't affect the taste.

It can be eaten, and it will solidify when the temperature is low, and it will naturally not solidify when the temperature is high.

If it can be taken out with spoons, chopsticks and other tools, you can dig a little out and dissolve it with warm water to eat. If you can't take it out, you have to warm a plastic bucket with hot water to melt the solidified honey, and then use another container. I once had a Coke bottle of honey that solidified, and because the mouth of the Coke bottle was too small, I had to put the bottle in hot water to warm and melt.

Honey that can solidify is good honey, and of course it can be eaten.

As a common sweet, how to store honey so that it does not solidify? There are two reasons for the coagulation of honey, one is that the temperature becomes lower, so that the liquid solidifies, for example, many people like to put the honey they buy in the refrigerator, thinking that low temperature can better preserve the quality of honey. But in fact, honey is a food with no expiration date, as long as you can ensure that it is sealed for a long time, it can be eaten for a long time.

The other is that honey is placed in the air, and after its moisture volatilizes, it is easy to solidify due to its own contents, which is actually a very normal phenomenon and has no effect on honey. This is the same as the seawater drying salt, the seawater is dried, and what is left is solid white salt.

Therefore, if you want to ensure that the honey is liquid for a long time, the first thing is to seal it and cover it in time after eating, so that it does not enter too much air and does not let it volatilize. The second is room temperature treatment, if the low temperature will make him solidify, then you make sure that it is kept at room temperature. If you do the above two things, honey generally does not speak in a solid state.

Theoretically, honey is something that doesn't spoil. As for how to keep honey from coagulation, this is simple, as long as the storage temperature of honey is higher than 27 degrees Celsius, honey is prone to coagulation at 14 degrees Celsius, and it is easier to coagulate below this temperature.

Some people think that solidified honey is inferior honey, and some people think that honey that is as clear and translucent as water and does not solidify is inferior honey or even fake honey. Why does honey solidify? Strictly speaking, this is not called solidification, but crystallization.

Honey crystallization is a natural property of honey because of the presence of glucose in honey, which has crystalline properties. In the composition of honey, the vast majority are carbohydrates, mainly fructose and glucose. When the external conditions change, the solubility of glucose in the supersaturated honey solution decreases, and it is precipitated from the solution in the form of crystals, which is called honey crystallization.

The speed of honey crystallization is determined by the glucose and fructose content in honey, in the composition of honey, the glucose content is about 40%, and different honey content is different.

The greater the glucose content in the honey, the smaller the fructose content, and the faster the crystallization rate of the honey; The lower the glucose content in the honey, the greater the fructose content, and the slower the crystallization rate of the honey.

Don't be nervous when the honey crystallizes, just put the honey bottle in a place with strong sunlight or put the honey in warm water at about 40°C to melt naturally. The water temperature should not exceed 60°C, beyond which the enzymes in the honey will be destroyed.

Honey is easy to crystallize according to the temperature of honey seeds, some are not easy to crystallize, lychee in the south, acacia nectar in the north, jujube flowers are not easy to crystallize, and rape honey in the south will crystallize after a few days after harvesting. Honey solidifies into a white color, like lard, which is mostly a physical state after the crystallization of natural honey.

The decisive factor affecting the crystallization of honey is the glucose content in honey and the level of temperature, about 13-14 hours, honey is most easy to crystallize, when the temperature is higher than 27, honey is not easy to crystallize, in addition, the amount of glucose crystal nucleus in honey, the amount of water content and the amount of sugar.

It is speculated that your honey is crystallized, that is, the glucose crystals in the honey are precipitated, which is a normal physical state, and the crystallized honey can also be eaten with confidence. However, if the honey has an abnormal sourness, foul smell, bitter taste or even the smell of alcohol after fermentation due to long-term storage, it is not recommended to eat it.

It is normal for honey to solidify after a period of time, and pure honey is coagulated when the temperature is lower than a certain node, so don't be careful about the coagulation of honey.

Once put honey in the refrigerator, causing the honey to solidify. In fact, honey is best placed in a constant temperature and dark place, like some cellars, constant temperature wine cabinets, honey is a weakly acidic liquid, try to avoid using metal containers to preserve, honey will crystallize at less than 14 degrees Celsius, which is the so-called "solidification", crystallization is a physical change, does not affect the composition of honey. Honey is also easy to cross, so try not to put it with foods with strong smells such as onions and garlic.

When the temperature rises, it will naturally be liquefied. Coagulation is a normal change in honey, and the more pure the honey is, the more pure it is, and it is honey that is not adulterated with too many other substances.

It can only be kept at a cool room temperature, because this temperature is relatively good, and it is also very cool, so the taste is also very good.

Is it a white crystal? If yes, it doesn't matter, normal.

The coagulation of honey is a natural phenomenon.

The honey that has just been taken out is in the form of a concentrated liquid, and after the temperature passes through the range of 13-15 during the preservation process, it will crystallize, gradually change from the previous clear and translucent liquid, gradually become turbid, precipitate, and finally all or most of it becomes white granular. This change in status does not affect the quality in the slightest.

For example, when you buy honey, the temperature is 20 degrees, and you take it home and put it in the refrigerator with a temperature of only 10 degrees, then the temperature of the honey will drop from 20 to 10, and in the process it will go through the temperature of 13-15 degrees.

In addition, if you want the honey not to crystallize, then you must let the honey "not experience" the temperature of 13-15, and the temperature is higher than 15 degrees when you buy it, then the storage temperature must always be above 15 degrees; If the temperature is lower than 13 degrees Celsius when you buy it, you should keep it below 13 degrees Celsius all the time.

If you want to melt and crystallize the honey that has crystallized, you can first put the honey in a container, take a larger container and fill it with cold water, put the container with honey in a container with water, and then slowly heat the water (don't add too hot, otherwise it will destroy the quality of the honey), and the crystallization will slowly melt away. When storing the melted honey, pay attention to keeping it above 15 degrees, and do not let the storage temperature pass through the stage of 13-15 degrees, otherwise the honey will crystallize again. (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 well controlled, the temperature will be too high and the quality of the honey will be destroyed).

You need to prepare the following ingredients: hot water, small bowl.

3. Next, take out the solidified honey, as shown in the picture below.

4. Put the honey into the hot water in a small bowl below, you need to pay attention to ensure that the container is sealed, if the container containing honey leaks in, it may cause the honey to deteriorate.

1. Hot water: Put the solidified honey in a cup to bury the disadvantages, put the cup into the hot water, and melt the honey through the water, which is convenient and fast. 2. Microwave oven:

Fill the coagulated honey in a microwaveable utensil, then put the coagulated honey in the microwave and heat it for about a minute to melt the coagulated honey. 3. Steamer: You can put the solidified honey into the steamer and use the boiling water vapor to melt the solidified honey again, which is also a good choice.

Honey coagulation is a normal phenomenon, generally due to the temperature is too low, and the coagulated honey will melt away when the temperature bends back or is properly treated. If it is naturally melted honey, its composition and nutritional value will not be affected, but if it is artificially melted honey, the temperature is too high when heated, or the heating time is too long, it may destroy the effective nutrients in the honey, or there is a certain impact.

1. Boil a pot of water, or replace it with hot water in the faucet;

2. Find a bowl that is slightly shallower than the honey container;

3. Pour boiling water into a bowl;

4. Make sure that the container is sealed;

5. Place the container with honey in a bowl;

6. Let stand until the water temperature drops to the room temperature of the reed. Remove the container from the bowl and wipe off the water stains;

7. Unscrew the lid and use a spoon to check whether the honey has softened. If not, you can soften the honey on a stove or repeat the process. The larger the container, the longer it will be soaked in hot water;

8. Stir the honey every 10 minutes to speed up the softening process.

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.