Can you still eat honey when it rises Can you still eat honey when it swells and overflows

Although the water content of naturally mature honey is low, it will not ferment and deteriorate, but if it is stored improperly or inferior honey is purchased, the moisture in the honey will increase, the concentration of honey will decrease, and the yeast will breed and multiply in large quantities, decomposing the sugar into alcohol and carbon dioxide, so that the bottle will rise, especially in summer, this situation is more common.

When you find that your honey is fermented and swollen, don't throw it away, although you can't eat it directly, but there are still other uses. You can first heat these honeys to about 60 degrees in water and keep them for half an hour, which can kill the yeast in the honey, and then remove the thick layer of foam on it, and re-preserve the honey for bees.

Dry and yellow hair is a headache, you can use honey as a conditioner when washing your hair, take an appropriate amount of honey and apply it to your hair, keep massaging your hands to let your hair fully absorb these substances, wash it with water for about 2 minutes, the nutrients in honey can nourish the hair roots, repair dry and yellow hair, and insist on using it to restore the hair to luster and black shine.

When the honey swells, it can't be eaten, and when the honey rises, it means that the ingredients inside have deteriorated.

No. The expansion of the honey bottle is the manifestation of the fermentation and deterioration of the honey, and the honey after the expansion of the bottle can no longer be eaten. Honey fermentation can breed many bacteria and microorganisms, and may cause gastrointestinal discomfort such as diarrhea and vomiting after consumption, affecting physical health. <

No. The bottle of honey is actually a manifestation of honey fermentation and deterioration, and the honey after the bottle can no longer be eaten. Honey fermentation can breed many bacteria and microorganisms, and may cause gastrointestinal discomfort such as diarrhea and vomiting after consumption, affecting physical health.

There are many reasons that lead to honey fermentation, if it is naturally ripe honey, it is mainly due to improper storage of honey at ordinary times, which makes the honey come into contact with moisture in the air, providing a growth environment for yeasts, resulting in honey fermentation. If it is immature honey, the water content of the honey itself is relatively large, which is very easy to cause fermentation and deterioration, resulting in the phenomenon of bottle expansion, especially in the hot summer.

Honey fermentation can be divided into light fermentation and severe fermentation, the so-called mild fermentation refers to the yeast has just begun to multiply, breaking down the sugars in the honey, at this time the honey will show a sour taste, but not so severe, there are a lot of bubbles produced, and the honey itself does not become as thin as water. Severe fermentation, on the other hand, is when the honey has a putrid sour or winey taste, with a large number of bubbles being produced, and the honey becomes as thin as water. It can be treated differently according to the different degrees of honey fermentation, such as slightly fermented honey, the honey can be heated to about 60 degrees Celsius by the method of water separation, which can kill the yeast in the honey, reduce the sourness of the honey, and continue to eat.

Honey that is heavily fermented has no edible value because it has turned into acetic acid, alcohol, carbon dioxide and water, so it can only be thrown away.

can be eaten; Honey foaming is generally caused by high temperatures, which is more common in summer and rarely occurs in autumn and winter. Untreated honey has strong antibacterial ability, and more importantly, the antibacterial substance produced by glucose in honey under the action of glucose oxidase - hydrogen peroxide, hydrogen peroxide is easy to decompose oxygen at high temperatures, so we will see a layer of white blistering on the honey.

Honey expansion bubbles are a phenomenon of fermentation.

The rustle is the crystallization of honey.

Eat it before it has been completely fermented and sour, and when it is really fermented, you can only make mead.

I can't eat it, I think it's fermented

It can be eaten as long as it does not deteriorate. In general, it is edible. Honey itself has a high sugar content and is easy to breed microorganisms, and microorganisms metabolize to produce gas in a sealed environment.

It's better not to eat it, it may be adulterated!

Honey is the only food that can be stored for a long time without refrigeration, and honey foaming is actually one of the signs to measure whether honey is original and whether it is pure honey, and it is also one of the detection methods. Unprocessed honey is prone to bubbles when shaken, and the reasons are as follows: (1) There are 4-7 kinds of proteins in honey, which usually exist as 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!

This affects the commoditization of 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 hydrogen peroxide, an antibacterial substance produced by glucose oxidase in honey!

Hydrogen peroxide easily decomposes oxygen at high temperatures! So that the surface of the honey has a layer of white bubbles! This results in truly unprocessed honey that is swelling in the summer!

The buyer is mainly buying 80% of the honey in the container! So that the honey does not leak out when it expands when it is heated! Therefore, real unprocessed honey will have a lot of bubbles in the honey after shaking in the summer, so that the honey can easily rise out of the honey bottle and form a layer of white bubbles on the surface of the honey!

But after a few hours of resting, the bubbles will disappear automatically, but when you open the honey bottle, there will be gas rushing out! (Even when the honey is placed at room temperature, the highest height of 43 degrees honey has very obvious bubbles when shaken), but as long as the temperature drops in autumn, this phenomenon is not the same.

In addition to looking at the expiration date, the presence or absence of bubbles in the honey can also be used as a sign of whether it is edible or not.

If it is spoiled honey, it is usually accompanied by an abnormal sour, bitter, foul or fermented alcohol odor, and often produces a large number of dense small bubbles on the surface.

Everything has a shelf life, honey-headed. In winter, the honey will become solid, which means that it is good.

Normally, that's good honey, only fake honey and syrup, as well as the heated syrup and honey sold in the supermarket, will not swell, don't listen to the flicker of the group of fake honey.