What is the difference between the upper and lower crystals of natural honey

The upper layer is fructose.

The lower layer crystallized is glucose.

Honey is nectar made in a hive by insect bees harvested from the flowers of flowering plants.

Bees take nectar or secretions with a water content of about 80% from the flowers of plants, store them in their second stomach, ferment for 30 minutes under the action of invertase in the body, return to the hive and spit out, the temperature in the hive is often maintained at about 35, after a period of time, the water evaporates to become honey with a moisture content of less than 20%, stored in the nest hole, and sealed with beeswax.

Honey, a supersaturated substance of sugar, is the honey made in the hive by insect bees from the nectar collected from the flowers of flowering plants. Bees take nectar or secretions with a water content of about 80% from the flowers of plants, store them in their second stomach, ferment for 30 minutes under the action of invertase in the body, return to the hive and spit out, the temperature in the hive is often maintained at about 35, after a period of time, the water evaporates to become honey with a moisture content of less than 20%, stored in the nest hole, and sealed with beeswax. In addition to glucose and fructose, honey contains various vitamins, minerals, and amino acids.

1 kg of honey contains 2940 calories. Honey is a supersaturated solution of sugar, which crystallizes at low temperatures, and it is glucose that produces crystals, and the part that does not crystallize is mainly fructose.

Honey is basically a yellowish-white viscous liquid collected by bees and naturally fermented. Honey is known as "nature's most perfect nutritious food", and the ancient Greeks regarded honey as a "gift from heaven". Since ancient times, China has been collecting honey by artificial beekeeping, which is not only a good medicine, but also a high-quality drink, which can prolong life.

It can also be used in beauty supplements.

Honey is a nutritious food. The fructose and glucose in honey are easily absorbed by the body. 1 kg of ripe honey calorific.

3,280 kcal.

Honey also has some therapeutic effects on some chronic diseases. Regular use of honey for heart disease, high blood pressure.

Lung disease, eye disease, liver disease, dysentery.

Constipation, anemia.

Nervous system diseases, gastric and duodenal ulcer diseases, etc., all have good auxiliary medical effects.

Honey contains a variety of other trace elements that are essential to the human body.

Therefore, it is still a natural beauty and health care product, which is highly favored.

As long as it is natural honey, whether it crystallizes or not, does not affect its consumption, nor does it affect its therapeutic effect. However, there are several kinds of honey that are crystallized in a normal state, such as motherwort honey, soil honey (mixed nectar), loquat honey, citrus honey, buckwheat honey, Yebazi honey and other honey are easy to crystallize, if under normal circumstances, the above honey has not crystallized after storage time of more than 3 months, it may be concentrated at high temperature or added with anti-crystallization agent. Honey that is not easy to crystallize, only a few honey species such as jujube nectar and acacia honey, and other honeys are easy to crystallize.

In any case, natural honey is prone to "gas" because the glucosease enzyme in the honey converts glucose into hydrogen peroxide (bacteriostatic), which breaks down to produce oxygen. So natural honey tends to have some fine bubbles on top.

Here are some easy ways to tell the difference between natural honey and concentrated honey. If you ask what honey is good for your body, this one should be chosen according to your physique.

After the honey crystallizes and then melts, the moisture content of the upper layer is higher than that of the bottom layer, and the fermentation of honey also starts from the upper layer.

Natural raw honey is generally thinner than the processed concentrated honey, because the natural ripe honey is affected by various external factors, but as long as it reaches the degree (moisture below 21%), it will not ferment within a year, no matter what, its nutritional value is definitely several times stronger than the processed concentrated honey, and 90% of the honey in the supermarket is processed from low-degree immature honey (moisture above 25%). In addition, the consistency of honey varies greatly with the change of external temperature.

Now on the Internet, **, too much publicity to distinguish the true and false honey with the wire to measure the truth, this is a very wrong statement, the wire can only show the level of moisture content in the honey, in fact, the fake honey will be very thick, natural ripe real honey is relatively thin.

The white crystals below are sugar, pure honey is mixed with sugar, there is no unadulterated sugar, and the non-crystallization on the market is because it is not pure honey inside, but honey and sugar and other things, and pure royal jelly is tasteless.

The upper layer is fructose, and the lower layer crystallizes glucose.

Generally, real honey is crystallized underneath.

Hello dear, it's no different.

After the honey settles, there is no difference between the crystallization up and down. Because it's all real honey.

Real honey will crystallize, the honey that has just been shaken out of the hive is liquid, and it will crystallize if left for a long time, the crystallization starts from the bottom up, and the honey that has not crystallized for a long time is fake honey. In winter, it crystallizes into one, and the honey will not be poured out if the bottle is turned upside down. In summer, it is hot and there is a phenomenon of melting, which is generally liquid on the top and white crystals on the bottom, divided into two layers.

1. Different densities: After honey precipitation, the density of the riddle is different between the upward and downward crystals, and the downward density is smaller, so it will sink to the bottom, while the density of the above crystals is larger.

2. The reasons for the formation are different: different from the lower precipitation, the glucose crystals are in the upper layer, the bottom layer is liquid, and the gas is sandwiched in the middle, which is due to the carbon dioxide produced by the fermentation of crystalline honey to push the solid crystal nucleus to the upper layer and adhere to the container wall.

3. Different storage: crystalline honey has a difference in morphology of fine, fine and coarse, which is related to the composition of honey and storage conditions, some honey is easy to crystallize, most honey crystallizes at a lower temperature, and a few honeys do not crystallize for a long time.

First of all, if you buy real honey, then it is normal for the above situation to occur, it is a physical phenomenon of honey, called honey crystallization. Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under suitable conditions, the small glucose crystal nuclei continue to increase, grow up, and form crystals.

Slowly sinking, at a temperature of 13-14, can accelerate the crystallization process. However, honey contains fructose, which is almost equal to glucose, and gelatinous substances such as dextrin, which are very viscous and can delay the crystallization process. Honey is more stable than other supersaturated solutions.

In honey with low water content, most of the crystals remain in the honey, and fructose is mixed in the middle to become a whole; In honey with high water content, the crystallized glucose grains quickly sink to the bottom, forming obvious solid and liquid layers, which are called "semi-crystalline". It is also sometimes found that glucose crystals are in the upper layer, and the bottom layer is liquid, with gas in between, because the fermentation of crystalline honey produces carbon dioxide, which pushes the solid crystal nucleus to the upper layer and adheres to the wall of the container. Crystalline honey has a fine, fine-grained and coarse-grained difference in morphology, which is related to the composition of the honey as well as the storage conditions, some honey is easy to crystallize, most honey crystallizes at lower temperatures, and a few honeys do not crystallize for a long time.

It is normal for honey crystals to be stratified, but your crystals are also stratified, there is a bit of a problem, you can poke it with chopsticks, see if you can poke it, it is normal for the crystals to be very soft and can be poked, and it is very hard to be mixed with sugar, in addition, you can also pick out the crystals and twist them by hand, the real honey crystals are fish roe or oil, very delicate, white in color, no sand grain feeling in the hand twist, and the crystals are easy to enter. The crystals of sugar-mixed honey are granular, and there is a feeling of sand grains when twisted by hand, just like white sugar is twisted by hand, it is not easy to twist, and there is a feeling of eating sugar in the mouth.

The normal crystallization of honey is generally gradually crystallized from below, and the higher the concentration, the earlier the crystallization, and the more delicate and whole;

The crystals you said are on it, is it similar to the appearance of tofu just finished with brine, there are a lot of white slag floating in it, if so, it is because of the low concentration of honey; But if it's like lard floating on the surface, it's really hard to say, we really haven't seen it; I've been keeping bees for more than 20 years;

The white bottle, the color of the sediment is like lard, very delicate, the sediment is normal in the next bottle, it can be used, the honey has no expiration date, it will not spoil the honey color, on the contrary, the crystallization is on the top, and the liquid honey is on the bottom.

There is a problem and it is not recommended.

Honey crystallization is actually caused by the glucose in honey, and this is mainly determined by the ratio between glucose and fructose (which is not easily crystallized) in honey, i.e. the percentage of grape cryptosaccharide to raw sugar.

In general, when the ratio of glucose sugar to fructose is 1:1, the crystallization is slow; When the ratio is 1:2, there is generally no crystallization, and when the ratio, that is, the glucose content is higher than the fructose content, the temperature is suitable, and the crystallization appears soon.

Once the crystallized honey melts, it is difficult to recrystallize even if it is easy to crystallize; Even if crystallized, the color may become darker.

Notes:

1. It takes a long time to cook pork belly soup.