Will there be something like white sugar on the cap of the bottle of real honey in winter??

The authenticity of honey should be determined based on the unique characteristics of honey. Pure natural honey has at least the following two properties: 1, crystallization, 2, gas-producing.

1. Crystallization, honey contains a large amount of glucose, the proportion of glucose content is high, honey is easy to crystallize, some honey glucose content ratio is not high, not easy to crystallize, but in the low temperature state storage time will also produce crystallization, there is no pure natural honey that is not crystallized at all. The crystals of honey rustle when bitten and are easy to dissolve, which is clearly different from the hard lumps crystallized by white sugar. Because adulterated honey seriously reduces the proportion of glucose in honey, those adulterated honeys that look thick and beautiful cannot actually crystallize.

2. Produce gas. Because pure natural honey contains active enzymes secreted by bees, pure natural honey will produce gas when the weather is hot, and if the honey bottle cap is tightly sealed, it will flatulence for a long time. This active enzyme slowly loses its effect when the temperature is above 40 degrees Celsius, so honey that has been processed and concentrated at high temperatures and is heavily adulterated will not produce gas.

It has nothing to do with the authenticity of honey, the temperature is high, and the honey is not easy to crystallize; The temperature is low, and the honey is easy to crystallize. Some honeys are easy to crystallize on their own, while others are not. In addition to the temperature of honey crystallization, it is also related to the type and water content of honey.

Generally, honey with high glucose content is easy to crystallize, such as vitex honey and rape honey, while acacia honey and jujube honey with high fructose content are not easy to crystallize. All crystallized honey has less water, good quality, and is not easy to deteriorate; Only partially crystallized honey, the liquid part contains more water, easy to ferment, should be eaten in time, should not be stored for a long time.

Honey is normally a clear, viscous liquid, but after a period of storage, you will find a lard-like or pine-like white precipitate in it, which is the crystallization of honey. Honey crystals are crystals formed by the glucose contained in honey at a certain temperature, which is a normal physical change. There are many factors that affect the crystallization of honey; The first is the number of crystal nuclei (which refers to the tiny solid particles contained in honey, such as pollen), the more crystallization nuclei it contains, the faster it crystallides, and vice versa, the slower the crystallization rate.

The second is the temperature of storage, at a temperature of 13°C and 14°C, honey is most likely to crystallize, and above or below this temperature, the speed of honey crystallization will be slowed down. When the crystallized honey is heated to more than 40°C, the crystals slowly reduce to a liquid. Because of the differences in the composition of different kinds of honey, there are obvious differences in the speed and shape of crystallization.

Pure winter honey will definitely produce white crystals, like white sugar, but not on the cap, but on the bottom of the honey.

Perhaps, it is normal for real honey to crystallize, but there are also some honeys mixed with sugar.

This situation should be crystallized.

This is sugar crystallization, normal.

Honey crystallization issues**.

1. In many specialty stores, you will see that the crystallization does not start at the bottom, but diverges upwards along the bottle wall, its shape is irregular, this kind of honey is generally added with maltose, and other substances to ensure that the viscosity is very high, but the honey content is not enough, and the content of honey in other media is uneven after stirring.

2. Honey that is very easy to crystallize, such as soil honey, that is, the honey produced by the bee, although the amount is not large, it is estimated that it is more than 100 kilograms, and it has been 80% crystallized, and the crystallization is not uniform crystallization up and down, which is mainly because the crystallization is mainly caused by high glucose content, slightly lower fructose content, and a large proportion of glucose, which is easy to be deposited under the earth's gravity, so the bottom begins to crystallize first, and then slowly deposition upward.

3. Tell you an identification method, go to the supermarket to buy honey, and see the divergent crystals on the wall of the bottle, and the particles are larger, coarse, honey can be determined, this honey is considered to be processed with larger ingredients, and fake honey never crystallized.

Ha: Where did you buy it, supermarket or farmhouse. Because it is raw honey, it is simply filtered, and there are tiny pollen floating in it, such as propolis and beeswax. According to what you said, the dark red color should be propolis, and there is no harm in it.

You can rinse the water and skim it off with a spoon. Shandong Zibo Jiajiayuan Beekeeping Professional Cooperative will answer for you professionally.

Some honey is not mature enough, and generally the honey with thinner honey will appear white foam on it in the case of shaking, and it will disappear automatically after a period of time As long as you make sure that the honey you buy is real, you can continue to take it in this case No problem.

Quite simply, it's synthetic, non-pure, authentic honey.

The honey crystallized, it's okay, pure honey has no expiration date, and what you buy in the supermarket is not pure honey

Honey will become solid after being stored in an environment of 4 to 14 degrees Celsius for a period of time, which is a physical phenomenon of honey. The crystalline body is pricked with chopsticks, it is very soft, and the fake honey can't be pierced. The real honey is pinched by hand, and its crystals dissolve quickly. Fake honey has the feeling of being in the hands and melts slowly or does not dissolve, the real honey crystal has a small sound of biting with teeth, while the fake honey crystal is crisp and loud.

Why does honey crystallize? First of all, it is necessary to understand the basic composition of honey, honey contains a variety of nutrients, sugar accounts for about 80% of the total substance, of which fructose and glucose supersaturated solution accounts for 85-95% of the total sugar, and sucrose accounts for about 5%. Since glucose has the property of easy crystallization, the separated honey will gradually crystallize when left at a lower temperature (0-14 degrees) for a period of time, so the honey crystallization is actually caused by the glucose in the honey, which mainly depends on the ratio between glucose and fructose (not easy to crystallize) in the honey, that is, the percentage of glucose in the reducing sugar.

In general, when glucose and fructose content are equal 1:1 crystallization is slow; When the ratio is 1:2, crystallization generally does not occur; When the ratio is 1:

, that is, when the glucose content is higher than the fructose content, the crystallization will appear quickly when the temperature is suitable. For example, the ratio of glucose to fructose is about 2:3, which is not easy to crystallize; Rape honey is about 18:

17 The speed of crystallization is very fast.

Honey crystallization is a problem often encountered in the process of eating honey, with the extension of time and the change of temperature, especially in winter, honey tends to change from liquid to crystalline state, the color changes from dark to light, most of the honey is milky white or white, delicate or rough translucent crystals after crystallization. This change in honey often leads some people to misunderstand that it is due to the incorporation of honey with white sugar. In fact, this is a natural physical change in honey, not the result of sugar blending.

The state of honey is different at different temperatures, and the newly produced honey is crystal clear and has good fluidity. Crystallization occurs with longer storage time and lower temperature. It is normal for honey to crystallize in winter!

Frozen. If it is true peak honey in winter, in winter, there is crystallization in the case of cold weather, if there is no crystallization, the possibility of false peak honey is not ruled out, it may be fake, and it needs to be checked.

There are three states of things, solid gas and liquid, I understand, but different things hit these three states under different conditions, and your honey hits the conditions in winter, and the conditions change, which is normal.

Honey is a supersaturated solution of glucose, fructose containing a variety of nutrients. Since glucose is easy to crystallize, it will gradually crystallize at a lower temperature and after leaving it for a while. The speed of its crystallization is related to the glucose crystal nucleus it contains, temperature, moisture and nectar source.

And there are clear provisions in China's honey standards, whether it is first-class honey, second-class honey, third-class honey, or other honey, there is a crystalline state.

In short, honey crystallization is a physical phenomenon of honey, and its chemical composition and nutritional value have not changed. The crystalline crystal is glucose, not the honey is adulterated with sugar, in fact, the honey that is really mixed with white sugar is not easy to crystallize, and the honey that is easy to crystallize is real honey, and the crystallization does not affect the quality.

No. The crystallization of honey, which is essentially glucose.

A phenomenon and process of precipitation and separation from honey. From a molecular point of view, the glucose molecule in honey is moving in an orderly manner, but the glucose in honey exceeds its solubility.

When it becomes a supersaturated solution, a part of the glucose molecules begins to move and arrange regularly in the honey to form a tiny crystal nucleus and become a crystalline center, and more glucose molecules are regularly arranged on all sides of it, gradually forming larger crystals and separating them from the honey, which is the honey crystallization.

Influencing factors of crystallization: The speed of crystallization of honey is related to the glucose crystal nucleus, temperature, moisture and nectar source contained in honey. The glucose crystal nucleus in honey is very small, and there are pollen grains that exist in honey, and under certain conditions, the glucose in honey grows and crystallizes around these small crystal nuclei.

The more crystalline nuclei there are in honey, the faster it crystallizes. The speed of honey crystallization is also affected by temperature, and it is easiest to crystallize at 13-14 hours. If the temperature is lower than this, 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.

In addition, all crystallized honey generally has a water content.

Unripe honey with a lower water content will also crystallize slowly or not fully due to the reduced supersaturation of the solution. Different types of honey have different crystals, such as milk vetch honey, black locust honey, and jujube nectar.

5], Codonopsis honey and a few others are not easy to crystallize; Rape honey, wild dam honey, cotton honey, etc. are easy to crystallize.

Not necessarily. There are very few things sold on the market, and there are no ones that are not blended. Pure honey will also have glucose crystals.

Is honey crystallization really adulterated with sugar? After reading it, I finally got out of the misunderstanding, and I took the time to remind my family.

It's not white sugar, it's glucose and fructose.

Crystallization is a property of honey, as long as there is more glucose than fructose in honey, honey will start to crystallize from the bottom, especially at temperatures of 12-15. In terms of color, it is generally white, and different types of honey have a certain color difference, such as jujube honey is dark red after crystallization, and acacia honey is white after crystallization.

Honey crystallization is a physical property, and the nutrient content of honey after crystallization does not change. It is when the glucose content is greater than fructose, the glucose supersaturated solution precipitates crystals from it, which is related to the number of crystal nuclei, storage temperature, and nectar source plants. Crystallized honey is stable in nature and does not deteriorate easily.

The pure honey crystals have poor transparency, the crystalline layer is soft, and the crystals are slowly twisted with your fingers, without a sandy feeling, 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.

Is honey crystallized with sugar? There is another mystery in it.

Are honey crystals really mixed with sugar? If you don't understand, take a look, don't be deceived anymore.

Due to the low temperature, the honey naturally settles down and crystallizes like white sugar. In fact, it is just a sediment of honey.

Honey is similar to a saturated solution, and at low temperatures, too much solute will precipitate and crystallize will occur. Especially when the temperature drops to 13 14, the crystallization accelerates.

Honey crystallization is a physical phenomenon, and the chemical composition and nutritional value have not changed, which does not affect the quality of honey.

The identification method is very simple: rub the crystalline particles with your fingers, repeat several times, the pure honey can be rubbed when heated, if it is white sugar particles, it is not easy to twist, not easy to rub.

Which substance fake honey has is, real honey is not, that is propolis.

Not fake honey.

The honey bought in the spring has not crystallized for a period of time, but in the summer the honey has crystallized, and the quality of the honey will be doubted, honey is a supersaturated solution of glucose, and glucose has the property of easy crystallization, so the honey will crystallize.

In particular, honey with a high glucose content is more likely to crystallize. Honey crystallization can also be affected by many factors, such as the number of crystal nuclei, storage temperature, water content, and the type of nectar source. Honey generally crystallizes at 13 to 14 degrees.

1. Color, color is the easiest place to distinguish between true and fake, because generally speaking, real honey must not be clean and without any impurities, so generally speaking, real honey will be more turbid, but often fake honey will be made cleaner and clearer because it wants to attract consumers, increasing consumers' desire to buy.

2. You can look at the bubbles, we can gently shake the honey, generally speaking, if it is real honey, it will produce a lot of bubbles, but fake honey will generally only produce a small number of bubbles, and some fake honey will not even produce bubbles at all.

a.Smelling the taste, real honey, it has a floral fragrance, even if it is very light.

b.Look at the bubbles, if the honey is not processed, shake vigorously, there are bubbles, there are bubbles between the upper layer and the honey, it is relatively uniform, and it will last for a long time, it is because of the active enzyme.

c.Looking at the color, real honey will not be so pure, and it will not look so translucent. Fake honey is bright in color and very transparent, generally light yellow or dark yellow.

d.Look at the viscosity, this must be paid attention to, don't believe that the thicker the honey + the honey that can be drawn, is good honey, no, not so, honey is Baumé, some merchants in order to deliberately improve the Baumé degree, intentional processing dehydration and concentration, less moisture, the natural concentration will go up, drawing is very simple, real honey is semi-viscous, especially in summer, and a little thin, this is normal.

e.Taste the taste, real honey has a stronger honey taste, and it is more pure.

f.Identification of impurities: take 5 ml of honey, dilute it with 5 times of water, stir it and stand for 24 hours, there is a suspension of the formation of aggregates or precipitation, indicating that there are impurities, the more precipitate, the greater the amount of adulteration, and the pure honey has no precipitation.

In addition, you can put a spoonful of honey into a cup, add four to five times hot water to dissolve it, and let it stand for three to four hours if no precipitation occurs, it is impurity-free honey.

g.Identification of water content: honey drops on white paper, pure honey is bead-shaped, will not seep, while water-mixed honey will gradually seep out, the faster the seepage, the more water is mixed.

h Crystal identification: Real honey is generally soft in the crystals of real honey, which can be easily twisted on the fingers and has a delicate feeling. The white sugar precipitated by fake honey is relatively dense, and when it is twisted on the fingers, it has a gritty feeling.