Honey poured into a cup like beer makes a lot of foam why

In my opinion, honey does not have this condition. This must be fake.

There should be fermentation, I usually collect the dew in bees, you can take a look.

Because you shake the honey before pouring it.

That saying that it should be false is really not at all cognitive, let alone your cognition. Have you ever seen fake honey turn out like this? This is not the case with all fake honeys.

Your honey is too thin, the water content is too large, and the temperature is high, the milk yeast contained in the honey accelerates the reproduction and causes the honey to ferment, just like we make noodles, then the honey will foam, swell the bottle, and smell like wine. If the fermentation is severe, the cap can be washed off.

Of course, this large water content is not artificially added, the honey concentration depends on the weather, and the high air humidity is the dilution of honey, so the southern honey species is lower than the national standards set in the north.

There is also a look at the honey cycle, 3 days to take a honey and 5 days to take a honey, that out are not the same, because the bee bar nectar will be brewed back, honey will become thicker and thicker, of course, the cycle is long, the honey is thickened and the yield is low, so, the pursuit of yield beekeepers play honey too diligently, the honey is thin, and it is easy to ferment when the day is hot.

Normal. Unprocessed natural honey has a strong antibacterial ability, can inhibit the growth and development of microorganisms, glucose in honey under the action of oxidase to produce antibacterial substances - hydrogen peroxide, hydrogen peroxide is easy to decompose oxygen under high shielding temperature, so that there is a layer of white bubbles on the surface of honey, the original honey contains a large number of active substances, and the active enzyme can also contribute to honey bubbles.

Honey also has post-ripening, just taken honey in the honey bucket, there will always be a layer of white foam on the surface, brewed into just taken out honey in the honey inside is constantly changing, Hongsong old brewing activities continue to proceed slowly, and honey in this process will also have small bubbles, these bubbles floating on the surface of the honey will form a layer of white and delicate foam.

One is caused by the decomposition of the active substances of honey. Honey contains a variety of active enzymes, one of which is glucose oxidase and another is catalase.

Glucose oxidase converts glucose into gluconolactone and hydrogen peroxide, which is broken down into water and reactive oxygen species by catalase. And active oxygen is the ** of our honey bubbles.

It is precisely because of the presence of this reactive oxygen species that honey has a strong antibacterial and bactericidal effect, under the action of reactive oxygen species, more than 60 kinds of bacteria and 7 kinds of fungi will be inactive. (The above is quoted from "Practical Beekeeping in China").

This phenomenon occurs with unprocessed raw honey. However, the supermarket honey and counter honey that have been heated and concentrated in Qinling will not have this phenomenon because these two active enzymes have been completely destroyed.

This kind of foam is more or less inconsistent in different seasons, under different temperature conditions, different honey species, and the same honey species at different times. It is the production of this gas that causes the bottle to bulge. Natural honey contains colloidal substances, which are easy to foam and are also one of the most foaming products.

Since the raw honey is not heated, it contains some yeast. Honey fermentation produces carbon dioxide, which creates foam.

Normal. Unprocessed natural honey has a strong antibacterial ability, can inhibit the growth and development of microorganisms, the glucose in honey produces antibacterial substances - hydrogen peroxide under the action of oxidase, hydrogen peroxide is easy to decompose oxygen at high temperatures, so that there is a layer of white bubbles on the surface of honey, the original honey contains a large number of active substances, and the active enzyme can also contribute to honey bubbles.

Honey also has post-ripening, just taken honey in the honey bucket, there will always be a layer of white foam on the surface, brewed just out of the honey in the honey is still constantly changing, the brewing activities continue to be slow, and the honey in this process will also have small bubbles, these bubbles floating on the surface of the honey will form a layer of white fine foam.

The phenomenon of white foam on the surface of honey generally occurs on the purchased fresh honey or unprocessed natural raw honey, which is the result of the antibacterial substance --- hydrogen peroxide produced by the natural glucose in honey under the action of glucose oxidase, hydrogen peroxide is easy to decompose oxygen at high temperatures, so that there is a layer of white bubbles on the surface of honey, but not all honey will have this phenomenon, which is related to the origin, nectar source variety, maturity and weather, which is a natural phenomenon of natural honey and does not affect consumption.

If it is abnormal, it means that the honey has wheezed and deteriorated.

This bubble is a manifestation of honey fermentation, which produces decomposition and consumes sugars. However, different honey species, different seasons, and even different times of harvesting, the amount of white foam is different.

Real honey will have a lot of bubbles in the honey after shaking, making it easy for the honey to rise out of the honey bottle. But after a few days, the bubbles will disappear automatically, but when the honey bottle is opened, there will be gas rushing out. This is mainly due to the presence of hydrogen peroxide, a fungicide, in pure natural honey.

Hydrogen peroxide decomposes easily at high temperatures, giving the honey a layer of white bubbles on its surface. There are many active enzymes used in honey, and when the temperature is high, the active enzymes will decompose and produce some gases.

Some people will ask if this is called honey crystallization? Honey crystallization refers to a coagulation phenomenon of different honey species at a certain low temperature, which is manifested as part or all of the particles forming into clusters; The foaming of honey is generally the result of hydrogen peroxide decomposition of oxygen and substances in honey after high temperature or violent shaking. That is to say, one is relatively low and the other is relatively high, and the two are not the same thing.

Therefore, when storing honey, try to avoid high temperatures or direct sunlight, and try not to shake it. Store in a cool and dry place (if you can't keep it fresh in the refrigerator, in this case, if you still have a lot of foam, you have to question the quality of the honey). Fermented honey will have an alcoholic smell, but the foam it creates will not affect its consumption.

However, it must be pointed out that if it is not mature honey or inferior products such as mixed with water, this honey will ferment and bubble after a long time, and it smells very sour, so it is recommended not to eat it. You can put it in a small iron basin and other containers, heat it in a pot with water (about 60 hours) for half an hour, and then wait for it to cool thoroughly and eat it as soon as possible.

Fermented, low-concentration honey is easy to ferment in the summer, and the fermented honey will foam, especially if shaken, and gush out like beer.

I bought Tujia honey, saying that it is pure honey raised by home, in fact, many Tujia honey is not pure now, bubbling let it keep bubbling and keep bubbling to see how much bubbling it can bubble...

It is raw honey, which contains a lot of impurities, and it cannot be eaten if it is fermented and foamed.

There is a lot of foam, the smell of sake lees, and the taste is acidic, which is a sign of inferior honey that has been fermented and spoiled. The inferior honey has foam on the surface and cannot be pulled out. Or put a little honey on the palm of your hand and rub it, if it lacks a viscous feeling, it may be mixed with a thickener.

Honey has no expiration date when it is best sealed.

Honey has a layer of white foam on it, which generally occurs in unprocessed natural honey.

If it is a relatively thin honey that produces a large amount of white foam, it means that the quality of pure natural honey is poor, and it is non-mature honey, which needs to be refrigerated immediately and preserved, and it is easy to deteriorate at room temperature in summer. If it is a natural ripe honey with a Baumé degree of 41° or more, it smells no peculiar smell, which is related to the high temperature of the storage environment, and needs to be stored in a cool place away from light or in the refrigerator. The seedlings are naturally ripe honey, and their parents have been beekeepers for many years, and I eat them almost every day.

The antimicrobial substance produced by the natural glucose in pure natural honey under the action of glucose oxidase --- the result of hydrogen peroxide, which easily decomposes oxygen at high temperatures. As a result, there is a layer of white foam on the surface of the honey, which is a natural phenomenon of pure natural honey and does not affect consumption.

In addition, the phenomenon of white foaming of honey mostly occurs in honey harvested in the south, which has a lot to do with the humid local air, and honey harvested in arid areas in the north is basically rare.

I can eat it. Honey has two different physical states at room temperature and pressure, namely liquid and crystalline (whether honey is stored in the nest honey or separated from the nest) Under normal circumstances, the newly separated honey is liquid, clear and transparent, with good fluidity, after a period of placement, or at low temperature, most honey forms solid crystals, so people usually divide it into liquid honey and crystalline honey.

Due to the different size of crystals, crystalline honey can be divided into large-grained crystals, small-grained crystals and greasy crystals, and crystalline crystals with large diameter and dry microns are large-scale plant crystals; Particles with a diameter of less than microns are small crystals; The crystalline particles are small and appear to be homogeneous, and are called greasy crystals or greasy crystals.

Honey foaming is actually one of the signs to measure whether honey is original and pure honey, and it is also one of the detection methods.

Unprocessed honey is prone to bubbles when shaken for the following reasons:

1) There are 4-7 kinds of proteins in honey, usually in colloidal substances, which are plasmids that cannot be removed by filtration between molecules and suspended particles in honey. The content of this colloidal substance in light-colored honey is about 1% in dark-colored honey. It has an effect on the color and turbidity of honey!

And can promote honey foaming! But it does not change the quality of the honey.

2) Untreated highly honey has strong antibacterial ability. The reason for the antibacterial effect of honey is generally believed to be that in addition to the fact that honey is a high-concentration solution of sugar and low pH value can inhibit the growth and development of microorganisms, more important is the result of the antibacterial substances produced by glucose in honey under the action of glucose oxidase--- hydrogen peroxide! Hydrogen peroxide easily decomposes oxygen at high temperatures!

So that the surface of the honey has a layer of white bubbles!

In this case, it is recommended not to eat again.

The presence of white foam indicates that it will be real honey. This is because when the room temperature of honey reaches 26°C or higher, gases will precipitate.

This is because the raw honey is not preservatives added or dehydrated. The former is self-evidently harmful to the body, and the latter has completely destroyed the nutritional value of honey, which is no different from drinking water. The taste of the foam is creamy, in fact, we beekeepers will scrape off the foam when we sell it, just for the sake of beauty.

This is also a cargo damage in the actual sense. Therefore, it is difficult for raw honey to circulate in the end market.

It is difficult to ensure low temperature in the market circulation, and the cost of refrigerated transportation is large. Therefore, beekeepers are more willing to sell to buyers and let them process and toss. Therefore, it is difficult for end customers to buy raw honey, and that's it.

Moreover, honey has low processing costs and large profits, and customers will flock to it if you change it to a beautiful package. This is not only honey, but also the sadness of the Chinese food industry.

Honey has been left for a long time. Because honey decomposes itself into hydrogen peroxide, which is used for sterilization and sterilization. Hydrogen peroxide splits down oxygen. So in the pouring. Oxygen overflows when shaken. A lot of foam is formed on the surface. It's not broken.

It began to deteriorate, and after a while it began to mold from the surface.

The sparkling honey should have gone bad, and Youmi.com has an introduction.