How to solve honey crystallization, what to do if honey crystallizes

It doesn't hurt to drink it with a rush.

First, heat the honey in a small pot or basin of clear tung source water. Do not overflow the honey bottle with water, and turn off the heat when the temperature reaches about 80 degrees. Hold the honey bottle and stir it back and forth in hot water to slowly melt the crystallized honey before pouring it out.

If it is winter, you can put the container on the heating pipe and wait for the honey to melt slowly.

In the summer, when the temperature is high at noon, the unsealed honey bottle can also be melted and crystallized by placing it in the courtyard or on the balcony.

Honey crystallization is a natural phenomenon of honey. In essence, it is a local phenomenon and process in which glucose is separated from honey. From the point of view of molecular theory, the glucose molecule in honey is originally moving in an orderly manner, but when the glucose in honey exceeds its solubility and becomes a supersaturated solution, a part of the glucose molecule begins to move and arrange regularly in the honey to form a tiny crystal nucleus and become a crystallization 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 honey crystallization.

Pro, honey crystallization is a natural phenomenon, which does not affect the nutrition and taste of honey, but some people may find the taste poor. Here's how to deal with honey crystals:1

Hot water method. Put the crystallized honey into hot water, control the temperature at about 40, and stir well after the honey is softened. 2.

Air-drying. Pour the crystallized honey into a container, cover it with a lid and let it air dry in the sun for some time. This allows the honey to gradually return to its liquid state.

3.Microwave oven method. Pour the crystallized honey into a special baking tray in the microwave, microwave for 1-2 minutes, control the temperature at about 40, and stir well after softening.

It should be noted that when processing the crystallization of honey shirts, the temperature needs to be hidden in the closed belt, and the temperature should not be overheated, otherwise the quality and taste of the honey will be affected. In addition, it is not recommended to use high-temperature treatment methods such as heating to the boiling point, which will destroy the nutrients in the honey.

How to dissolve honey crystalsCrystallized honey can be allowed to melt naturally in summer, and when the temperature is relatively low, you can put the crystallized honey into warm water to melt through the water, but it should be noted that the water temperature should not exceed 60 degrees Celsius, because too high a temperature will cause the loss of nutrients in the honey.

Introduction to HoneyHoney refers to the natural food formed by bees harvesting nectar from flowering plants and then brewing it in the hive. Honey is rich in nutrients, such as vitamins, minerals, sugars, amino acids, etc., among which sugars include glucose, fructose, etc., which can be directly absorbed by the human body.

Honey crystallization is a natural phenomenon of honey. Honey crystallization is the formation of particles of glucose around the crystal nucleus, and a layer of fructose, sucrose or dextrin film is wrapped around the particles, which gradually coalesces and expands, and the honey in the whole container partially or completely forms a loose solid state, that is, honey crystallization. Therefore, honey crystallization is a normal phenomenon that has no effect on its nutritional content and application value, nor does it affect consumption.

Honey crystallization is a natural phenomenon of honey. The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey. From the point of view of molecular theory, the glucose molecule in honey is originally moving in an orderly manner, but when the glucose in honey exceeds its solubility and becomes a supersaturated solution, a part of the glucose molecule begins to move and arrange regularly in the honey to form a tiny crystal nucleus and become a crystallization 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 honey crystallization.

Honey crystallization is the formation of particles of glucose around the crystal nucleus, and a layer of fructose, sucrose or dextrin film is wrapped around the particles, which gradually coalesces and expands, and the honey in the whole container partially or completely forms a loose solid state, that is, honey crystallization. Therefore, honey crystallization is a normal phenomenon that has no effect on its nutritional content and application value, nor does it affect consumption.