How to preserve honey better How to preserve honey better

1. Sealed and preserved, generally the honey eaten at home is filled, pour out a little when you eat a little, and then cover the lid and seal it, this kind of lid does not have any effective sealing measures, and air and bacteria are easy to enter. So when choosing honey, you can choose small cans that you can eat in a few days, or buy small bags and eat one bag at a time. If you're unfortunate enough to buy a large can, don't worry, buy a roll of plastic wrap, close the lid every time you eat it, and then wrap the bottle in plastic wrap.

2. Container capacity, long-term storage of honey will produce gas, so that the air pressure in the bottle increases, if the bottle of honey is well sealed, then the air pressure can continue to accumulate and cannot be released, so the result is that you can't open the cap when you want to eat honey. To avoid this, you can't fill the honey bottle too much, leaving one-seventh of the air behind, so that there is a buffer and avoid a sharp increase in air pressure.

3. The material of the container, the essence of honey is a supersaturated solution of sugar, which is weakly acidic. During storage, try not to come into contact with metals such as lead, zinc, iron, and aluminum, which can react chemically with honey and cause contamination. Therefore, when storing honey at home, it is best to use non-metallic containers such as glass bottles, porcelain, clay jars, and plastic bottles.

4. When stored in the refrigerator, the honey will crystallize when it is lower than 14 degrees Celsius, which is a physical change, not a chemical change, so the composition of the honey itself has not changed, as if the chemical formula is still H2O after the water freezes. As for some people's reaction to the poor taste of crystallized honey, this is "radish greens, each has his own love", and some people love to eat crystallized honey.

Generally, it can be placed in a dry, ventilated, cool, and non-direct sunlight place.

However, you need to pay attention to the seal when preserving, honey has strong water absorption, can absorb moisture in the air, and too much moisture will cause honey to deteriorate, so be sure to screw the lid after each honey is removed.

At the same time, the spoons and other tools used to take honey should be kept dry and clean to avoid bringing water into it.

1. Honey should be stored in a low-temperature and dark place, preferably in the refrigerator at low temperature, not in direct sunlight, usually with a shelf life of 18 months.

2. Because honey is a weakly acidic liquid, it can have a chemical reaction with metals, and a chemical reaction will occur after it comes into contact with metals such as lead, zinc, and iron during storage.

3. Therefore, non-metallic containers such as ceramics, glass bottles, non-toxic plastic barrels and other containers should be used to store honey. Honey should also be protected from flavor crossing, moisture absorption, fermentation, pollution, etc. during storage.

4. In order to avoid cross-smell and pollution, it is not allowed to store with odorous items (such as gasoline, alcohol, garlic, etc.), corrosive items (such as fertilizers, pesticides, lime, alkali, nitrate, etc.) or unhygienic items (such as waste products, livestock products, etc.). The state stipulates that bottled honey has a shelf life of 18 months, but honey with high cap maturity concentration can also last for many years. However, it is better to eat fresh honey, because fresh honey generally has a better color, aroma and taste.

1. Container material.

Honey is weakly acidic, and when it comes into contact with metals, it is easy to cause oxidation reactions, precipitate metal ions such as iron, lead, zinc, etc., making honey discolored and black, and its nutritional value will also be destroyed. Some people who eat this honey will experience nausea, vomiting and other poisoning symptoms. Therefore, honey should not be stored in metal containers, but in non-metallic containers, such as ceramics, glass bottles, non-toxic plastic barrels and other containers.

2. Sealed and stored.

Generally, the honey eaten at home is filled, and a little is poured out after eating, and then covered with a lid and sealed, this kind of lid does not have any effective sealing measures, and air and bacteria are easy to enter. So when choosing honey, you can choose small cans, which can be eaten in a few days. If you are unfortunate enough to buy a large can, buy a roll of plastic wrap, close the lid after each meal, and then wrap the bottle with plastic wrap.

3. Separate from odorous food.

During the storage process, honey should also be protected from cross-flavoring, wetness, fermentation, pollution, etc. In order to avoid odor and pollution, it should not be used with odorous items, corrosive items or unhygienic items.

4. Storage environment.

Honey should be stored at a low temperature and away from light. In fact, honey does not necessarily need to be stored in the refrigerator, just keep it cool and dark at room temperature. The glucose and fructose in honey can absorb moisture from the air, resulting in a thinner and easy fermentation and deterioration.

Therefore, honey should be kept in a dry place and covered for preservation. In addition, honey contains a variety of enzymes and vitamins, which will decompose when exposed to light, so it is best to avoid starvation and light preservation.

5. Store in cold water.

There is also a method of preserving the branch collapse is to store it in cold water, and use a bag to pack the bottled honey, and the seal should be tight so that it cannot leak. Then fill a basin of the right size with water and place it in a cool place, then put the honey in it. If your home is in the countryside and there is a well, you can put the honey in the well, which has a lot of preservation effects, and the honey will not be strong or round and will crystallize.

Rural cattle farms use this method to preserve fresh milk.