Can you soak your hands after the honey is fermented, and can you still drink the fermented honey?

Honey fermentation is due to the large moisture content in honey, the Baumé degree is low, so it is suitable for yeast growth and reproduction, yeast multiplies in large quantities after decomposing the sugar in honey, making it into alcohol, acetic acid, carbon dioxide and water, in the early stage of honey fermentation, honey has bubbles, the taste is sour, but the sourness is not serious, and the honey is not very thin. This is slightly fermented honey, such honey can be processed, and it can continue to be eaten after treatment.

The method of processing slightly fermented honey is to heat it through water, put water in the pot, put the honey in another small container, put it in the water and heat it through water, the temperature can reach 60 degrees, which is about the temperature of pasteurization, stir the honey to make it evenly heated, so that the yeast in the honey can be killed, and the treated honey can continue to be eaten.

The above honey treatment method is only suitable for slightly fermented honey, when the honey fermentation is more serious, the honey presents a strong putrid sour taste and alcohol, there are a large number of bubbles produced, and the honey is thin like water, then this honey is not honey, it has become acetic acid, alcohol and water, there is no need to deal with it, it can only be thrown away.

The reason for honey fermentation is poor quality and improper preservation methods, so we must buy honey with a high degree of Baumé, and we must seal and store it, and cover it with a lid after each honey is eaten, which can prevent honey fermentation to the greatest extent.

So delicious, why why take it to soak your hands.

OK. Honey is fermented by microorganisms, but there is no big problem with eating, it is just a bad taste. Honey is collected by bees from the wild, so raw honey (honey in the hive) can contain microorganisms and can also be contaminated by microorganisms during production.

The variety and number of microorganisms in honey are relatively small because it itself has a certain effect of inhibiting the growth of microorganisms.

Honey has a lot of sugar and osmotic pressure, and the most common microorganisms are osmophilic yeast and high-glucose tolerant yeast, among which osmophilic yeast is the main cause of bubbles in honey. The test data of an apiary in Fuzhou shows that 100% of the honey collected in spring contains osmophilic yeast, and 55% of the honey collected in summer contains osmophilic yeast, so the fermentation of raw honey is a very common phenomenon.

If the fermentation is severe, such as the smell of wine, sourness or other strange tastes, and the honey has become lighter in color and has formed a lot of foam, it is recommended not to eat it.

Honey fermentation is a common honey quality problem. Since honey absorbs moisture from the air, its concentration gradually thins; Unripe honey also has a higher water content.

Usually the water content in honey is more than 21%, which is conducive to the growth and reproduction of yeast. If the water content of the honey exceeds 33%, the activity of yeast is more frequent. If yeast multiplies in honey, it splits the sugars into alcohol and carbon dioxide, which is the fermentation of honey.

Extended Materials. After the honey is fermented, more and more foam will be formed on the surface and overflow the container, and there is a danger of swelling and bursting the honey barrel in severe cases. After fermentation, the acidity increases, the quality deteriorates, and the nutrients and flavor are destroyed, and the more severe the fermentation, the greater the damage.

Therefore, measures must be taken in advance to collect mature honey as much as possible (after the bees collect nectar, their salivary gland secretions are packed into the nest, after brewing and dehydration, the water content is reduced to below 20%, and the disaccharides are fully converted into monosaccharides, and the total content of glucose and fructose is more than 70%, and the naturally mature honey usually takes 7 days to have the nutrients that honey should have in the real sense), and strengthen management in preservation, avoid contact with humid air, in order to prevent fermentation.

Immature honey (the nectar that has not been harvested for a long time is not fully brewed, most of the honey is taken in 1-2 days, and many nutrients are not comprehensive, insufficient, and unstable) or honey with a large water content (the water content is exceeded.

23%), at the right temperature, especially in summer, the sugar-tolerant yeast in it can cause honey to ferment. They convert glucose, fructose in honey into ethanol, glycerin, water, etc., and release carbon dioxide, creating bubbles. Post-fermentation treatment:

If it is just fermented or lightly fermented and stored directly in the refrigerator, the low temperature can prevent the yeast from continuing to ferment, and the honey can be taken out and eaten and then put back in the refrigerator, this method will not destroy the active ingredients of the honey, and also prevent the continued fermentation of the honey. However, it can only be consumed in this way if the honey has not been seriously fermented.

Are you talking about bubbles and crystallization? This is normal, honey will be like this after a long time, and there is nothing to eat.

Scientific research and practice have proven that honey has strong antibacterial ability and is the only food in the world that does not spoil. In 1913, American archaeologists found a jar of honey in the ancient tombs of the pyramids in Egypt, which was identified as having lasted for more than 3,300 years, but it has not deteriorated at all and is still edible. It can be seen that truly mature honey is completely edible after a long time, and there is no strict shelf life, but as a food market, according to the "Food Law", the shelf life is required to be marked on the food commodity, so honey manufacturers generally set the shelf life of honey at 2 years.

However, it must be pointed out that if it is not mature honey or inferior products such as water, these honeys will ferment and bubble, become sour, and become inedible after a long time. Of course, if the fermentation is not serious, it can still be eaten after heating in a water bath for half an hour at about 60.

In short, no matter what kind of honey it is, and no matter how long it has been preserved, as long as it has not deteriorated, it is edible and will not be harmful to the body. It's just that long-aged honey has a slightly worse nutritional value than fresh honey. Honey is a natural bacteriostatic agent, and high-quality honey is left at room temperature.

It will not decay for several years, indicating that it has a strong antiseptic effect. The premise is that it does not mix with water! But it is not absolute, contamination by yeast seedlings can make the honey ferment and deteriorate, and the surface will be foamy.

The glucose and fructose in honey can absorb moisture from the air, resulting in a thinner and easy fermentation and deterioration. Therefore, honey should be kept in a dry place and covered for preservation. In addition, honey contains a variety of enzymes and vitamins, which will decompose when exposed to light, so it is best to store them away from light.

If you keep it in the refrigerator, it's safer.

But experts also told us that if you store it in the refrigerator, because the temperature is too low, you will often find yellowish-white crystalline precipitation at the bottom. This is a crystallization of glucose and does not affect daily drinking, but it may reduce the effect if used in traditional Chinese medicine. So it doesn't matter if you're drinking, don't put it in the refrigerator if it's medication.

In addition, it is necessary to always check whether there is mold around the mouth of the bottle containing honey, and if so, wipe it off in time. If the honey turns slightly sour, it can be heated at a temperature of 60 for 30 minutes, and after cooling, it can be continued to eat; If it has become seriously sour, it means that there is a lot of microbial activity, and the honey has spoiled, so it is best not to eat it.

In addition, you should also be reminded that honey is weakly acidic and cannot be stored in metal containers, and it is best to hold it in porcelain jars, glass bottles, etc. During storage, even if the honey is not put in the refrigerator, sometimes crystallization, which is a normal phenomenon and is related to honey varieties, such as rape honey and sunflower honey are easy to crystallize, while acacia honey is not easy to crystallize.

Because honey contains a certain amount of yeast, honey with a high concentration can inhibit its activity. The yeast in honey will cause honey fermentation under the appropriate concentration of sugar solution and suitable temperature conditions. When the water content exceeds 21%, the yeast grows and multiplies, breaking down the sugars into alcohol and carbon dioxide, which ferments the honey and becomes rancid.

First, honey becomes sour after fermentation.

Second, there are a lot of bubbles produced during honey fermentation.

Thirdly, after fermentation, honey becomes very thin and water-like.

Fourth, honey has a winey taste.

Check to see if your honey has any of the above characteristics.

Honey is a supersaturated solution of sugar, and due to the high concentration, the average bacteria cannot survive in it, let alone multiply. But there is one bacteria that can survive in it, and that is glycotolerant yeast. The main cause of honey fermentation is this bacteria, which is more or less present in honey in general, or it is also full of this bacteria in the environment in which we live.

However, the growth of bacteria needs to meet certain conditions, which means that yeast can only multiply under the right environmental conditions, that is, cause honey to ferment. What are these conditions? First, the Baumé degree of honey; Clause.

Second, the right temperature. When the Baumé degree of honey is higher than 42 degrees, even if the honey contains a lot of yeast, it is not easy to ferment, because these bacteria cannot multiply when the sugar concentration is too high; But the Baumé is lower.

After 40 degrees, even if the honey contains a small amount of yeast, it will ferment and deteriorate quickly. Many cases of honey fermentation are due to low honey baume. In addition, honey fermentation requires a certain temperature, if bought by bees.

If the honey bummy is very low, then refrigerated storage can ensure that the honey will not ferment in the short term.

There are several reasons for honey fermentation, such as low Baumé (high moisture), yeast, and temperature, so how to prevent honey fermentation? First, it is best to buy honey with a high Baumé degree, with a minimum of 40

Degree; Second, honey should be sealed and stored, and avoid raw water and other substances that are easy to contain bacteria; Third, if the honey Baumé is very low, below 40 degrees, you can try to keep it refrigerated.

Honey fermentation is caused by the high water content of honey, which causes the yeast in the honey to grow and multiply, causing honey to ferment. During the fermentation process, yeast decomposes glucose and fructose in honey to produce ethanol and carbon dioxide, which is converted into acid by aerobic bacteria, which makes the honey thinner, sour, and bulging in volume.

It is best not to eat it, because honey is moldy, and it is most likely to breed a large number of bacteria, which is very bad for the body.

When your friend gives it to you, the honey should have been left for a while, and it is not completely sealed, and it is normal. (provided your honey is genuine).

Honey will become sour if it is mixed with water. Based on the situation you described, I personally think it should be true.

If it's okay, you can eat it. If you still don't understand, you can ask me directly.

Pure natural honey will ferment, high-quality mature honey is not easy to ferment, slight fermentation, even if it is put for two years, it will not affect the consumption, low concentration of honey is easy to ferment, fermentation is also heavy, so as long as it is not heated and processed honey, it will be fermented, whether you can eat depends on the concentration of the honey you buy, and the severity of fermentation, generally does not affect the consumption.

If your honey is just fermented and has bubbles, that's normal.

Honey is best to drink fermented honey When honey ferments, water and some other substances need to be added in a certain proportion Fermented honey should have no wine taste Honey with wine flavor is recommended to drink.

It is not recommended to eat spoiled honey, honey usually produces abnormal sourness, foul taste, bitter taste and even the smell of spoiled fermented alcohol, and some will produce a large number of dense small bubbles on the surface, and honey in this situation is not recommended to continue to eat.

The state stipulates that the shelf life of honey is 18 months, in fact, the expiration date does not mean that you can't drink it, but the manufacturer can't guarantee your quality.

There are three phenomena of honey deterioration.

One is that the taste becomes more sour;

The second is to become very thin (normal honey is very viscous, and the best osmanthus nectar can even be wrapped in clean paper, rather than in a bucket or bottle, which shows its viscosity). Honey spoilage is mainly caused by an increase in temperature, so a refrigerator can solve this problem.

The third is that there are a lot of gray bubbles on the honey, indicating that a part of the organic matter in the honey is decomposed, fermented and bubbled, and turned into a gas overflow, at this time, even if the honey has not deteriorated, the nutritional value has been reduced.

I wonder if fermented honey can still be drunk?

It will be effective to use this for a long time.

It is recommended not to eat spoiled honey, which will produce abnormal sourness, foul smell, bitter taste, and even the smell of spoiled fermented alcohol, and some will produce a large number of dense small bubbles on the surface.

In addition, honey should be sealed as much as possible and kept away from light, and can also be stored in the refrigerator when the temperature rises to maximize its shelf life.

It is not recommended to consume honey after fermentation.

Honey fermentation and moisture content has a direct relationship, honey contains too much water, the concentration of sugar and other antibacterial components decreases, the antibacterial ability is reduced, at the right temperature, the yeast in the honey will multiply in large quantities, accelerate the fermentation of honey, deteriorated and fermented honey, the acidity increases, the quality deteriorates, the nutrients and flavor are destroyed, the more serious the fermentation, the greater the degree of damage, so avoid eating fermented honey.

Honey is best drunk after fermentation.

When honey ferments, water and some other substances need to be added according to a certain ratio, and the fermented honey should have no wine taste.

Honey with a liquor flavor is recommended to be drunk.