Is the Friends Winter Honey I Bought Real Honey?

Yes, I have been drinking it for a long time, and the cold winter honey has won the cold winter honey In addition to winning the gold medal in Jakarta, Indonesia, it has also been recognized by the Hong Kong Zhengzi brand, and the safety and quality of the products are still guaranteed.

It is necessary to judge from many aspects. 1. Smell. Monofloral honey has the unique floral fragrance of this plant, 100 flower honey has a natural floral fragrance, and fake honey has a sucrose flavor and a spice flavor.

2. Look at the concentration of honey. Take a chopstick and insert it into the honey and lift it vertically. The honey with high concentration flows down slowly, the viscosity can be drawn, and it can shrink into honey balls after breaking. Fake honey or honey with low concentration, on the other hand, even if the filament can be elongated, the broken filament is not elastic and will not shrink into honey beads.

3. Taste. Pure and natural honey, the taste is sweet, slightly sour, soft and delicate, refreshing and soft, slightly spicy in the throat, and the aftertaste is fragrant for a long time. Although the adulterated honey tastes sweet, it is mixed with sugar or spice flavors, and the throat sensation is weak, and the aftertaste is light and short.

Extended information: cold winter honey is also called winter honey, also called duck foot wood honey, duck foot wood honey is derived from the traditional Chinese medicine tree species duck foot wood honey, is a unique winter honey species in Lingnan and southern Fujian, so commonly known as winter honey. The color of the crystalline is light amber, easy to crystallize, the texture is excellent, the taste is sweet and slightly bitter.

In addition to honey has the effects of clearing heat, tonifying the middle, detoxifying, moisturizing dryness, etc., it also has the effect of sweating and detoxifying, dispelling wind and dehumidifying, and has a good auxiliary effect on cold and fever, sore throat, rheumatoid joint pain, heart disease, liver disease, high blood pressure, gastric and duodenal ulcer, arthritis, and nervous system diseases.

Honey must learn to identify, even if you have bought it, it is not guaranteed that it is real honey now, it is important to learn to identify it yourself.

Real honey hardens in winter and crystallizes. Crystallization is the characteristic of honey, honey crystallization is essentially the crystallization of glucose, because honey is a supersaturated solution of glucose, and glucose has the characteristics of easy crystallization, so when the conditions are suitable, these extremely small crystal nuclei in honey will gradually increase and become larger, become the mother of crystals, and connect with each other, very slowly sink, and crystallization occurs.

Characteristics of crystallized honeyAfter crystallization, the honey changes from a liquid state to a solid state, so the honey becomes hard. However, the tendency of honey crystallization depends on the glucose content, storage temperature, water content and type of honey source, etc., some are easy to crystallize, some are not easy to crystallize, so some honey will not crystallize in winter.

Regardless of whether the honey crystallizes or not, as long as it is pure honey, it can be eaten with confidence, because honey crystallization is a physical phenomenon, and there is no change in the nutrients in the honey before and after crystallization. When choosing honey in life, it is recommended to choose according to your own preferences.

In winter, honey is yellow in color, and honey solidifies into an opaque white because of honey crystallization.

The main reason why honey crystallizes is because the glucose in it is a substance that crystallizes easily. Generally speaking, when left at a lower temperature (0-14) for a period of time, the glucose will gradually crystallize, so the honey crystallization is actually caused by the glucose in the honey.

Generally speaking, when the content of glucose and fructose is equal to 1:1, the crystallization is slow, when the ratio is 1:2, there is generally no crystallization, 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.

Honey contains glucose, vitamins, calcium, magnesium and other elements and substances, which can effectively regulate the human nervous system, effectively relieve nervous tension and promote sleep.

Distinguishing the real from the fake is a big job, ordinary customers, really don't be too serious. Those methods on the Internet are unreliable, what kind of drawing smells and drips beads, etc., basically they are all fun for children. If it were so easy to identify fake honey, there would be no place for fake honey in China.

Even the most authoritative testing institutions, such as the Jiangsu Entry-Exit Inspection and Quarantine Bureau, do not have a complete way to identify all the fake honey, because the fake honey and identification methods are constantly improving.

Real honey solidifies in winter, and the scientific name for this is "crystallization". But this one is actually useless, because some fake honey will also crystallize. Crystallization is a natural property of honey, so all honey must and must crystallize. But fake honey will also crystallize, so it won't work.

The honey moon is divided into spring honey and winter honey. Winter honey is just as if it has solidified. Spring honey doesn't solidify.

It depends on what kind of bee, what kind of nectar is collected, and whether the nectar is saturated, and whether the honey crystallizes or not cannot be used as a criterion for judging the authenticity of honey.

1. Look at the color carefully: the color of real honey is transparent or translucent.

2. Smell real honey carefully and smell positively, natural, with a faint floral aroma of plant flavor, while fake honey smells pungent or fruit sugar.

3. Taste the real honey with your own mouth, sweet and delicious, with a sticky mouthfeel, a slight sour taste, and a long aftertaste. Fake honey tastes bitter or chemically strange when tasted carefully, has no aromatic flavor, and the crystalline blocks chew like granulated sugar, and the sound is crisp and loud.

Fourth, hot water dissolve, put a spoonful of honey into the cup, add four to five times of hot water to dissolve, let stand for three to four hours, if there is no precipitation, it is pure honey, good honey.

Real honey may solidify in winter, which is not necessarily related to the ambient temperature of storage.

It is no longer reliable to judge real and fake honey by coagulation in winter, because humans have already studied fake honey that solidifies in winter. Because I have been to Xinjiang and observed the honey collection process on the spot, honey needs to be processed and disinfected before it can be used, otherwise there will be the smell of bee corpses.

Personally, I think that real honey is: 1. The taste is only sweet, but it is not greasy; 2. It smells slightly fermented wine; 3. Real cooked honey will not be bad, but cooked honey is difficult to see, and the shelf life of natural honey is not short, so it is okay to choose a long shelf life in the supermarket.

Pure natural honey crystallization is a natural phenomenon, in the "honey" national standard, the crystallization of honey is described as crystallization, easy crystallization, very easy crystallization and not easy to crystallize, etc., which objectively reflects the fact that honey is fully crystallized. One of the more critical is the accurate understanding of "not easy to crystallize", we believe that this refers to the slow speed and degree of honey crystallization, not "not crystallized", such as acacia honey, jujube nectar and a few other honey is not easy to crystallize, in the northeast region will crystallize in winter, and in the southeast coast in winter will not necessarily crystallize, so far, no honey has been found to be completely uncrystallized, but honey does not crystallize can not be said to be false, need to be considered in combination with a variety of factors.

All honey crystallizes, no matter what kind of honey it is, and its crystallization is comprehensive and relatively uniform. The kind of "last precipitation to the bottom of the container" is the local crystallization of honey, and the local crystallization of honey only exists in immature honey, artificially concentrated honey and honey is in the process of crystallization or melting, once the honey crystallizes it needs to continue above 40 to melt, if the honey is in a crystallized state in the summer, it is normal.

Crystallization has a process from beginning to crystallization to full crystallization, and if it does not crystallize in winter, there are only two possibilities: one is false; The second is concentrated honey, which has been processed at high temperature, and the nutritional enzymes have been destroyed. Pure earth honey must be clean.

Not necessarily, the most suitable temperature for honey crystallization conditions is about 13-16 degrees Celsius, many people will choose to put honey naturally indoors for preservation in winter, and the indoor temperature is basically difficult to reach the crystallization temperature of honey, so there will be no crystallization. On the other hand, not all honey will crystallize, for example, acacia honey, whether or not the right crystallization temperature and conditions are reached, this honey will never crystallize.

It is very likely that honey does not crystallize at low temperatures, but this is not absolute, because honey crystallization is not a simple linear relationship with the ambient temperature, in fact, honey is the easiest to crystallize in the environment of 13 14, if it is higher than this temperature honey will not be easy to crystallize due to the high solubility of glucose, but if it is lower than this temperature honey will also be slow to crystallize due to high viscosity.

Honey that does not crystallize at low temperature is mostly fake honey, but honey crystallization is not a simple linear relationship with temperature, so the crystallization rate of honey will slow down when the temperature is too low.