Is honey without a standard Baum a fake honey?

The authenticity of honey is one of the important reasons for the chaos in the honey market, in the early years of sugar fraud, syrup blending seriously disrupted the market pattern, resulting in a time of hard to find real honey, but with the State Food and Drug Administration in recent years to investigate and deal with the vigorous investigation, the number of fake honey has plummeted, it seems that consumers can buy with confidence, but real honey must be good honey?

We buy honey for two main purposes, one is to taste the taste of honey, and the other is to enjoy the nourishing and conditioning functions brought by honey. Even real honey doesn't necessarily serve both of these purposes. Some businesses in order to pursue economic benefits and shorten the honey cycle, shake out the honey is also real honey, but often the nutritional value is very low and after high temperature concentration treatment, the function of nourishing conditioning is also greatly reduced, although this honey is real honey but both in taste and tonic function is extremely poor.

And the factors that affect the quality of honey are not only whether mature honey is taken, but also include but not limited to the influence of multiple factors such as nectar source plants, nectar source environment, honey extraction time, etc., real honey does not mean that it is good honey.

There is a brand called field bee herding bee in China insists on building its own bee farm base in many provinces in China, to ensure the purity of the honey source without pollution, and the honey also adheres to the principle of only taking mature honey, ensuring the quality of honey, all finished honey is fully mature, with high nutrient content and no artificial additives, with natural floral flavor and rich nutrients, and the nourishing and conditioning function is naturally excellent.

Authenticity is not a question of whether the Baumé degree is marked or not!

Any brand of honey is processed honey Did you know?

The Baumé degree is an indication of the concentration of the solution.

One of the methods of honey Baumé.

It refers to the percentage of soluble solids in honey, and the Baumé degree is directly proportional to the concentration of honey and the water content.

Inversely proportional, the higher the Baumé degree, the higher the honey concentration and the lower the water content. Since temperature has a great impact on the Baumé degree of honey, the current Baumé degree of honey is measured at a standard temperature of 20.

Honey type: Some honey product labels will directly indicate Baumé, but most honey product labels only indicate the honey species, place of collection, nutrient content list and other information, so honey is generally not labeled with Baumé.

In fact, the quality grade of honey also indirectly reflects the Baumé degree of honey, according to the new national standard for honey.

The water content of the first-grade product is generally not more than 20%, and the moisture content of the second-class product is generally not more than 24%, which means that the Baumé degree of the first-grade honey is about 42 degrees, so you don't have to worry about whether the Baumé degree is marked on the label of honey products.

A Baumé degree of 42 or more is a good honey.

Generally, those with a Baumé degree of 42 degrees or more are first-class honey. But it is worth noting that the higher the concentration of honey, the greater the specific gravity, and the Baumé degree and concentration of honey are exactly proportional, and many people confuse it as a concept, in fact, the two are not essentially the same concept, there is a big difference.

Some people think that a high concentration of honey is good honey, but in fact, the concentration of honey that has been concentrated at high temperature is also relatively high. But in the process of high temperature, the nutrients in the honey have been destroyed, and the nutritional value is not great.

Precautions for honey purchase

When choosing honey, the first thing to look at is the color and luster of the honey, good honey is light white, and slightly less honey is amber or yellowish. Inferior honey is more colorful, pure honey looks colorless, some honey is darker may contain more pollen, and darker honey is richer in nutrients than light-colored honey.

When choosing honey, it is also necessary to see whether the honey contains impurities, to judge whether the honey contains impurities, you can add an appropriate amount of water to the honey, and you can add 5 parts of water according to one part of honey. After standing for a period of time, if no precipitation is produced, it means that the honey is pure.

The above content refers to Encyclopedia - Honey.

41 degrees. If it is a naturally ripe honey, it has been brewed for about 7 days and dehydrated, and the water content reaches 20% or less. Bee brewing is not only a simple dehydration process, but also the sucrose (polysaccharides) contained in the nectar is fully converted into glucose and fructose (monosaccharides) under the action of glycosinvertase.

Such honey Baumé 41 degrees is the best.

Baumé is a way to express the concentration of a solution, honey Baumé is also a visual representation of honey concentration, the higher the honey concentration, the higher the Baumé degree, and generally the better the quality of honey with a high Baumé degree.

However, there are exceptions, some concentrated honey is also very high in Baumé, but the nutritional value is not high, because concentrated honey is brewed by high temperature dehydration, and high temperature will destroy the nutrients in the honey, so although the Baumé degree of concentrated honey is higher, but the nutritional value is relatively low, field bees do not recommend everyone to eat such honey.

The Baumé degree is actually a unit of measurement of the viscosity of honey, which is an expression of the concentration of the solution, which can be determined by immersing the tester in the solution. However, the Baumé degree is greatly affected by temperature, and in order to unify the standard, 20 is used as the standard temperature, and if the required temperature cannot be reached in actual use, the value needs to be corrected according to the conversion table. Generally speaking, those above 42 degrees are considered high-quality honey.

However, if you use Baumé to judge the quality of honey, there is another important prerequisite. That is, whether the honey is naturally ripened honey and not artificially concentrated water honey at high temperatures. The Baumé content of these high-temperature processed honey is also very high, but the nutrients and floral flavor are also severely damaged, so the honey is tasteless and has little nourishing effect.

The Baumé degree is greater than 42 degrees. Honey is the nectar or secretion of plants collected by bees, which is fully brewed, and Baumé can also be converted into water content, and mature honey generally has a water content of less than 20%.

Baumé is a way to indicate the concentration of a solution, and some honey product labels will directly indicate Baumé, but most honey product labels only indicate the quality grade of honey, such as first-grade and second-grade products, so honey does not have to be directly marked with Baumé.

There will be a Baumé degree when you test it, so you can check the details.

If the Baumé is not indicated, it means that it is irregular or the sweetness cannot be guaranteed. Sweets like this should be labeled with sweetness so that it is more convenient to use. Hope.

Honey Baumé 42 degrees means honey water content, honey sugar content. The Baumé degree is a unit that expresses the concentration of a liquid solution, which refers to the concentration of a honey solution measured by an instrument at room temperature of 20 degrees Celsius, and is one of the most important indicators of honey quality. Stockings.

How much sugar does honey have, and what is its moisture content. The Baumé degree of honey and its sugar content are directly proportional to the relationship between Tuanbi, that is, the higher the Baumé degree, the higher the sugar content, we buy honey is to buy natural sweetness substances, so the higher the Baumé degree, the better the honey, and the Baumé degree 42 degrees is already a very good quality honey.