How can honey not crystallize, and how to preserve honey from crystallization

First of all, honey turns out to be its normal physical phenomenon, it's just not very convenient to eat.

Second, if you really can't accept the honey fruit, then buy varieties that can't crystallize, such as acacia honey (it's not easy to buy real acacia!). ), Codonopsis honey and jujube nectar, at present, only these three varieties of domestic bulk commodity honey are not crystallized, and the others will crystallize. Thirdly, you can buy it and treat it with high temperatures, such as a 70-80 degree water bath, but this is a practice that destroys the quality of honey.

Fourth, adding crystalline fructose to honey and changing the ratio of fructose and glucose in honey can completely solve this problem, this method can be done for consumers, but as a honey production enterprise to sell under the name of "honey", this method cannot be used.

Summary. How to preserve honey without crystallization There are the following ways for people now, if you want to ensure that honey is preserved, there will be no crystallization, or you need to pay attention to the temperature of honey preservation, generally speaking, honey will crystallize when it is lower than 14 degrees, you can choose to seal and store the honey to avoid the entry of air and moisture, and then put it into a basin filled with cold water for preservation, so that you can avoid crystallization, especially the need to pay attention to the sealing, Avoid affecting the quality of honey.

How to preserve honey without crystallization There are the following ways for people now, if you want to ensure that honey is preserved, there will be no crystallization, or you need to pay attention to the temperature of honey preservation, generally speaking, honey will crystallize when it is lower than 14 degrees, you can choose to seal and store the honey to avoid the entry of air and moisture, and then put it into a basin filled with cold water for preservation, so that you can avoid crystallization, especially the need to pay attention to the sealing, Avoid affecting the quality of honey.

When the honey is shaken, there will be a large number of bubbles, mainly because the honey contains the role of fungicides, so in the summer, the fungicides in the honey will be decomposed in a high-temperature environment, and the oxygen will be directly decomposed, which will lead to white foam on the surface of the honey, which is an active substance in honey, generally after a period of quiet storage, the foam will disappear, so the honey is edible in the summer. Therefore, when preserving honey, it is still necessary to understand how the honey is preserved without crystallization, especially when buying honey, we must pay attention to the regular merchants and regular brands, only in this way can we buy high-quality honey, and it can be eaten with confidence.

To prevent the honey from crystallizing, it can be heated at 60 to 65 for 30 minutes or 77 for 5 minutes, then cooled quickly. Or treat it with 9 kHz high-frequency sound waves for 15 to 30 minutes, which can also play a role in inhibiting crystallization.

Honey has two different physical states at room temperature and pressure, namely liquid and crystalline. Liquid honey is a liquid that separates honey from the hive and remains transparent or translucent at all times. However, most varieties of honey gradually form a crystalline state after a period of time, especially when the temperature is low, so that honey is called crystalline honey.

Crystallization is due to the fact that the glucose contained in honey has the property of easy crystallization, so crystallized honey does not reduce its nutritional value and natural food nature, it is a purely physical phenomenon.

If you want to make honey not crystallize, first introduce how honey crystallizes. In fact, the crystallization process of honey is a very common physical change, honey crystallization is the crystallization of glucose, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so under suitable conditions, the small crystal nuclei of glucose in honey will gradually increase and grow, become the mother of crystals, and connect with each other, very slowly downward, crystallization appears.

Generally speaking, honey crystallization is affected by many factors, such as glucose content, storage temperature, etc., if you want to keep honey in an uncrystallized state, unless the honey is heated, so that even the crystallized honey will melt into liquid, but honey is rich in active substances, too high temperature will destroy these active substances, reduce the nutritional value of honey, so it is not recommended. Since honey crystallization is a physical change, in fact, the quality of honey will not change after crystallization, so there is no need to pursue non-crystallized honey.

If you don't like crystallized honey, you can choose some honey with higher fructose content, such as water white honey, which has a higher fructose content than glucose, so it is not easy to crystallize. However, crystalline honey and non-crystalline honey are both high-quality mature honey, and there is no difference in quality, so everyone can choose according to their preferences.

The composition of honey does not change after crystallization, so there is no need to go through the pursuit of non-crystallized honey.

Generally speaking, honey crystallization is affected by many factors, such as glucose content, storage temperature, etc., if you want to keep honey in an uncrystallized state, unless the honey is heated, so that even the crystallized honey will melt into liquid, but honey is rich in active substances, and too high temperature will destroy these active substances.

Soak the honey in hot water along with the bottle, but be careful that the hot water temperature must be below 70 degrees Celsius, as too high a temperature will inactivate the enzymes in the honey and lose vitamins.

Different honeys have different crystallization speeds and grain sizes due to differences in chemical composition. Generally, honey with high glucose content and sucrose (such as rape honey, cotton honey, sunflower honey, etc.) is easy to crystallize. Honey with high fructose content (such as acacia honey, jujube nectar, etc.) is not easy to crystallize.

When a non-crystallizing honey is mixed with an easy-to-crystallize honey, the crystallization rate of the honey can be accelerated. For example, the flowering time of canola and milk vetch is similar, so milk vetch honey often contains a small amount of rape honey, which is why milk vetch honey forms partial crystals.

In fact, honey that has become solid can still be drunk, and it is good honey that crystallizes.

Summary. Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, and it is glucose that produces crystals, and the part that does not crystallize is mainly fructose. Suggestions:

In fact, most of the honey on the market has added sugar. In other words, impurity. In my experience, all-natural cauliflower honey looks just like solid lard.

The storage of honey is especially important, it is best to keep it in a cool, dry place, not exposed to sunlight, and not wet to avoid spoilage.

Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, and it is glucose that produces stray crystals, and fructose is the part that does not crystallize. Advice: In fact, most of the honey on the market is added with sugar.

In other words, impurity. In my experience, all-natural cauliflower honey looks just like solid lard. It is especially important to store honey in a cool, dry place, not exposed to sunlight, and not to get wet to avoid spoilage.

Dear, I hope mine can help you, if you are satisfied with my service, please give a thumbs up, I wish you all the best!

Summary. Hello: I am very happy to serve you, honey crystallization is the crystallization of glucose, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so honey under suitable conditions, the small crystal nuclei of glucose will gradually increase, grow, become the mother of crystals, and connect with each other, very slowly downward, crystallization will appear.

You can raise the temperature appropriately, and it will not crystallize when heated, pro, I hope mine can help you, thank you, I wish you a happy life.

Hello, your arrival makes me shine, I have understood your problem, please wait a moment and I will give you a satisfactory answer [hug].

Why didn't it work. Why didn't it work.

Bad. Bad.

Hello: I am very happy to serve you, honey crystallization is the crystallization of glucose, because glucose has the property of easy crystallization, and honey is a supersaturated solution of glucose, so honey under suitable conditions, the small crystal nuclei of glucose will gradually increase, grow, become the mother of crystals, and connect with each other, very slowly downward, crystals will only appear faintly withered. You can raise the temperature appropriately, and it will not crystallize when heated, pro, I hope mine can help you, thank you, I wish you a happy life.

Heating everyone knows.

Heating everyone knows.

Then you add sugar.

That's fake. That's fake.

Maltose syrup is incorporated directly into honey to make honey permanently uncrystallized.

Not necessarily. The crystallization of the honey is formed by the crystallization of glucose, which is a natural phenomenon and does not mean that the quality of the honey is problematic. In fact, the crystallization of honey does not affect its nutritional value and taste, and it is simply heated in warm water in a hidden cavity to dissolve and return to its original shape.

However, the rate at which honey crystallifies is related to factors such as temperature, storage conditions, and nectar source variety. Some honeys may be slower to crystallize due to their higher fructose content, but their quality is not bad. If the honey you buy does not crystallize, it does not mean that it is of a defective quality.

It is recommended to choose regular honey brands, such as Ma Erge Qinling Soil Honey, Honey Xiaowutu Honey and Zhenfeng Baicao Soil Honey, etc., to ensure that you can buy authentic honey products.