The earth honey I bought from a colleague is a bit bitter and doesn t crystallize, what s the matter

Neither of these points is a problem:

1. About bitterness, real earth honey.

Especially wild honey, it will have a bit of bitterness, spiciness, and even astringency in the throat, but the aftertaste is faint and sweet, only the kind of strong fragrance sold in the supermarket, the sweet taste, and the clear and pleasant color are the most terrible.

2. Regarding crystallization, not all honey is crystallized, and there are many friends who are superstitious about the crystallization of soil honey, or resist crystallization products, in fact, honey crystallization.

It is a physical change, mainly because of the type, and has nothing to do with the quality of the honey. Honey crystallizes primarily because of the glucose in between.

It is a very simple crystalline substance. Generally speaking, the glucose will gradually crystallize after being left at a lower temperature (0-14) for a period of time, so the honey crystallization is actually caused by the glucose in the honey.

Typically, when glucose is mixed with fructose.

When the content is flat at 1:1, the crystallization is slow; When the share is 1:2, it usually does not appear crystallized; When the share is 1:, i.e., the glucose content is higher than the fructose content, the crystallization appears quickly when the temperature is suitable. For example, locust nectar.

The share of glucose to fructose is about 2:3, so it does not crystallize easily, and it will not crystallize when kept in the refrigerator; Rape honey, on the other hand, crystallizes at about 18:17 and usually crystallizes outdoors at this time.

Therefore, the situation of honey crystallization is not the same for different flowers.

To sum up, neither of these points you mentioned should be a problem.

This is the original ecological honey without adulterated sugar, and it will crystallize with sugar, and it has a bitter taste because it may be jujube nectar, the sweetness is too high, and the taste is a little bitter, and it is sweet when you add water to dilute it.

The liquid above the crystallization of the soil honey is not broken.

Honey stratification can be divided into two situations, the first is the lower layer of crystal, the upper layer of liquid, generally long-term honey will appear in this situation, some people think that the quality of honey is not good, but in fact it is not. Honey crystallization is a physical property of honey, not due to its quality, nor is it due to the addition of sugar.

The second situation is that the honey is not crystallized, it is all liquid, but there are two obvious layers of liquid, and the color is not very different. If this is the case, it is a sign that other substances have been added to the honey. For example, white sugar, fructose, etc., at the beginning of adulteration, there will be no stratification in the mixture, but once it is left for a period of time, there will be obvious stratification, which indicates that the honey is adulterated.

Soil honey is preserved.

Soil honey does not have a shelf life in the strict sense, the reason is that soil honey itself is a supersaturated solution of sugar and the extremely high internal osmotic pressure has a killing effect on bacteria and other microorganisms, and the natural antioxidant substances such as lysozyme rich in soil honey can also inhibit and kill microorganisms, so naturally mature soil honey has no shelf life under the premise of good preservation, and the shelf life of soil honey is generally marked as 2 years or 18 months when it is sold as food.

The premise that soil honey has no shelf life is that the preservation conditions are good, in fact, if the preservation method is not right, soil honey is also very easy to deteriorate, so soil honey must pay attention to the following problems when preserving, one is that the acidic environment of soil honey makes it impossible to preserve it with metal containers for a long time, the second is that soil honey should be completely sealed in a container and strictly sealed for preservation, and the third is that soil honey should be strictly prevented from mixing with water or other toxic and harmful substances in the preservation process.

Honey is the nectar or secretion of plants collected by bees and brewed thoroughly, so the taste of honey is closely related to the nectar source plant, and the honey brewed by different nectar source plants has different tastes.

Because the things added in it are different, some honey is particularly pure, so there will be a trace of bitterness when you eat it, and if there is sweetness in it, it means that there are some additives.

This is because the variety of honey determines the taste, and some honey is indeed more bitter and the crystals are thicker, so some honey has a bitter taste, while others are very sweet.

If the honey is not fully ripe, it may be bitter, either because the time is too short, or because some people are taking antibiotics.

Honey is a natural bacteriostatic agent, indicating that it has an extremely strong antiseptic effect. But it is not absolute, contamination by yeast seedlings can make the honey ferment and deteriorate, and the surface will be foamy. High-quality honey has strong light transmittance and uniform color; Whereas, low-quality honey is cloudy and has impurities.

Because there are many types of honey, and the production method of honey is also different, some honey is more bitter, indicating that there is no white sugar in this honey, and some honey is very sweet, indicating that some white sugar is added to this honey.

Some honeys are relatively thin in purity, so they are relatively sweet, but generally speaking, honey is bitter when it is of high purity.

Because the variety of each honey is different, and the time of honey production is also different, and the variety of bees is also different, the taste of honey is also different.

This depends on the situation: If wild honey is bitter, it is because the bees have just brought back the pollen and have not fully matured into honey, the honey will be bitter!

Because of the different types of flowers, the taste of honey is also different, some are slightly bitter, and some are very sweet.

Soil honey is the honey brewed by bees, and the bitterness may be related to the nectar source plant. Honey is a sweet substance collected by bees from plant nectar or secretions, which is fully brewed and stored in the nest spleen, which is rich in glucose and fructose, accounting for 60%-80%, and the taste is naturally sweet.

However, the taste of honey is also related to the nectar source plant, and the taste of honey brewed from different nectar source plants will be different. Some honey collection of nectar source plants has a bitter taste, so it is normal for the honey brewed to be strong and have a bitter imitation of Qingqiao, which is normal.

Honey is a bit bitter, but it has the effect of relieving fatigue, eliminating food accumulation, moistening the lungs and relieving hangover, and helping sleep. It is normal for this party to have a slight bitter taste when renting chain noodles. For example, bees have collected poisonous pollen, the common ones are broken intestine grass and grass black, and the brewed honey may be accompanied by a fishy smell.

It is necessary to pay attention to observe that the color of wild honey is darker, and try not to use it when the color changes.

Earthy honey is a bit bitter and related to the type of honey.

The purity of the farmer's native honey is high, and if it has not been filtered and sterilized, the wings, bee body and some excrement of various honeys will remain, and the taste will be a little strange. If honey is found to have a bitter taste, it is recommended not to eat it if the nectar source plant cannot be 100% determined.

How to distinguish the authenticity of soil honey.

1. Take the honey and put it in a glass, add four times the water, mix well, and add the medical alcohol drop by drop.

2. Put the honey in the refrigerator and crystallize after 24 hours. The real honey is pinched by hand, and its crystals dissolve quickly. Fake honey dissolves slowly or does not dissolve, real honey crystals are fine and soft, chopsticks can be inserted, fake honey is hard, chopsticks can not be inserted.

3. Dissolve and dilute the honey with an appropriate amount of water, drop 2 drops of iodine solution, and there is a blue reaction, that is, it contains starch.

4. Take the honey and put it in the palm of your hand, rub it repeatedly for 30 seconds, and smell the smell. The flavored honey is syrupy, and the real honey has a light floral aroma.

5. Under normal circumstances, you can take some and put them on the glass, that is, apply a layer on the surface of the glass, and then dry it in the sun, or dry it with a hair dryer.

The taste of honey is mostly sweet, honey contains a large amount of fructose glucose, which is the main sweetness**, in addition, because honey is derived from plant nectar and secretions, which makes honey also contain a lot of natural aromatic substances, but also adds a sweet smell to it. Of course, there are also some special circumstances, such as the smell of herbs in some herbal nectar source plants may also enter the honey, such as gallic honey, etc., the color is deep and turbid with a slight bitter taste, which is very normal.