How can you tell if honey is bad and how can you tell if honey is bad?

Ways to tell if honey is bad: appearance and taste.

1. First of all, there is a certain difference between unspoiled honey and spoiled honey. Well-preserved and unspoiled honey is usually in a liquid form, and sometimes the active enzymes in the honey are precipitated due to shaking, resulting in occasional small bubbles on it. After spoilage, there will be a large number of bubbles, and if the deterioration is severe, the bubbles will show a thick layer, and some will appear flocculent.

2. At the same time, the taste is also easy to distinguish. Honey deterioration is mainly caused by yeast, when the moisture in the honey is greater than 21%, the yeast grows and multiplies in large quantities under suitable conditions, constantly decomposes the glucose and fructose in the honey, and then produces alcohol and carbon dioxide, so the honey has an alcoholic taste, and then continues to ferment to appear putrid sourness. As a result, honey has a putrid sour and alcoholic taste after spoiling, while unspoiled honey has the aroma of the nectar source plant.

A preservation method for honey that does not deteriorate

Honey is susceptible to cross-contamination during storage. Therefore, one of the ways to prevent honey from spoiling is to ensure that the tools used to obtain the honey are clean and tidy to prevent moisture from entering the honey.

Probably most people think of putting honey in the refrigerator first. In fact, this practice is not very appropriate, although it can ensure the freshness of honey to a certain extent, but the taste will be affected, so honey should not be stored in the refrigerator, and it is advisable to store it in a cool, dry, clean and ventilated environment.

In addition, because honey is weakly acidic, it is easy to produce chemical reactions if it comes into contact with metal containers during storage, so it is best to use non-metallic containers for storing honey.

The above content reference: Encyclopedia - Honey.

Whether honey has gone bad or not can be seen from the following two aspects. Smell and mouthfeel. The smell of honey is basically the same as the floral fragrance of the nectar source plant, generally the light-colored honey is fragrant and refreshing, the dark honey has a mellow taste, and the spoiled honey smells alcoholic and sour due to the sugar and other substances in it are decomposed by yeast, which makes it difficult to swallow.

Bubble. After the honey has deteriorated, there will be a thick layer of bubbles on the surface, because the cause of honey spoilage is yeast, which constantly breaks down the glucose and fructose in the honey, producing carbon dioxide and alcohol, which accumulate in the container containing the honey.

Smell the honey with your nose, whether the honey is within or beyond the expiration date, and only has a sour or alcoholic taste after opening, it means that the honey has deteriorated and can no longer be eaten. This happens because the honey is infected with yeast.

2. Honey will ferment after being infected by yeast, and the texture of the honey after fermentation will change greatly, thinning is the best witness of honey deterioration, everyone in the process of eating honey, if you find that the texture of honey is much thinner than when you first started eating, don't eat it anymore, because it has deteriorated. 3/3

There are many gray bubbles on the honey, which shows that the organic matter analysis of a certain department in the honey, fermentation and bubbling, turned into gas overflow, at this time, even though the honey has not deteriorated, but the nutritional cost has been low.

1.Thinning The biggest change in spoilage is that the honey has become thinner, the mass multiplication of microorganisms, and a large amount of water will be produced in the process of microbial decomposition, so the texture continues to thin, and some seriously deteriorated honey may even become as clear as water.

2.The taste is not right The taste of spoiled honey is not right, the taste will become sour, the honey will have a little sourness, but it is not obvious, if there is a clear sourness, it is most likely spoiled.

3.Alcoholic yeast will break down sugars into alcohol, and as time increases, the alcohol flavor will become more and more intense, and if there is a strong alcoholic taste, it means that it has been severely spoiled and can no longer be eaten.

4.A large number of bubbles Honey will have a small amount of bubbles, and it is normal to have bubbles, but with the passage of time, the carbon dioxide produced when the yeast gradually breaks down the sugars will produce a large number of bubbles, and then the honey will go bad.

The way to identify the deterioration of honey is to see if there will be foam on the surface of the honey, if it is not very serious, you can scrape off the upper layer of foam when eating, if it is serious, try not to eat, it is best to choose a sealed bottle when honey is preserved, it is best to choose a glass bottle or a ceramic bottle, it is best not to choose plastic.

1.Look at the color.

Observe the color of the honey to see how it differs from unexpired honey, if it is obviously cloudy and foamy, it means that the honey has spoiled and can no longer be eaten.

2.Smell the smell.

Open the lid and smell it, if there is a sour smell after fermentation, it means that the honey has deteriorated and is not suitable for consumption.

3.Shake to observe the state.

Cover the lid tightly and shake it gently to see if the honey is viscous or watery, if the latter is the case, it means that it has deteriorated and is not suitable for consumption.

Summary. Dear, here's how to tell if honey is spoiled. 1. The honey becomes thin, and a large number of bubbles are generated, accompanied by the phenomenon of bottle expansion. 2. Honey smells and tastes very sour or alcoholic.

Dear, the method of searching to determine whether the honey is bad is as follows. 1. The honey becomes thin, and a large number of bubbles are generated, accompanied by the phenomenon of bottle expansion. Shichi Eggplant 2, Bee Dan Talk Honey smells, tastes very sour or alcoholic.

It is recommended that you take the following personal protective measures during the epidemic period: 1. Wash your hands frequently. Proper handwashing is one of the most effective measures to prevent respiratory infections.

Wash your hands thoroughly with soap and water is recommended. Wash your hands with soap or hand sanitizer and running water, and wipe your hands with disposable paper towels or clean towels. 2. Maintain good respiratory hygiene habits.

When coughing or sneezing, cover your mouth and nose with a tissue or towel, wash your hands after coughing or sneezing, and avoid touching your eyes, nose or mouth with your hands. 3. Keep the environment clean and ventilated. Open the windows for ventilation no less than 3 times a day, 20 to 30 minutes each time.

When the outdoor air quality in Qingji is poor, the frequency and time of ventilation should be appropriately reduced. 4. Try to minimize activities in crowded places and avoid contact with patients with respiratory tract infections.

The way to tell if honey is bad is that the texture has become thinner and the taste has become sour.

1. The texture becomes thinner

Thinning of the texture is the main characteristic of honey spoilage, the reason is that the main culprit of honey deterioration is the proliferation of microorganisms, especially yeast, can not only decompose the sugar in honey, but also accompanied by the generation of a large amount of water in the decomposition process, so the texture of honey will become thinner and thinner with the degree of deterioration, and some honey with serious deterioration may even become as clear as water.

2. The taste becomes sour

Sour taste is an important characteristic of honey spoilage, and although honey (pH 3 4) itself is a slightly sour food, the sour taste of honey is not obvious.

If there is a significant sour taste, it is most likely spoiled, because the yeast can break down sugar into ethanol (alcohol), which is reducible and can be oxidized to produce acetic acid (acetic acid), so honey often has a very obvious sour taste after spoiling.

Shelf life of honey:

The shelf life of honey on the market is generally 18 months or 2 years. China's food safety law clearly stipulates that except for salt, solid slow body sugar, soy sauce and high-strength wine, if the food does not have a specific shelf life, then the shelf life shall not exceed 2 years.

But if it is well preserved, honey usually lasts well beyond its shelf life. Of course, the shelf life of honey is closely related to the quality of the honey and the preservation conditions.

Generally speaking, Sashibashi can be directly judged by its appearance and taste.

The honey is obviously thinner after deterioration, and at the same time, due to the production of carbon dioxide and alcohol, there is a layer of white bubbles on the surface of the honey, which smells of alcohol, and there is also a bit of a putrid sourness, which is very different from normal honey and can be well distinguished. If it is judged that the honey has deteriorated, it is not recommended that you continue to eat the acorn.

Here's how to tell if honey is spoiled:

Texture thinning is the main characteristic of honey deterioration, the reason is that the main culprit of honey deterioration is the proliferation of microorganisms, especially yeast, can not only decompose the sugar in honey, but also accompanied by the generation of a large amount of water in the decomposition process, so the texture of honey will become thinner with the degree of deterioration, and some honey with serious deterioration may even become as clear as water.

Sour taste is an important feature of honey deterioration, although honey (pH value 3 4) itself is a slightly sour food, but in fact the sour taste of honey is not obvious, if there is obvious sourness, it is mostly spoiled, because yeast can decompose sugar into ethanol (alcohol), ethanol is reductive and can be oxidized to form acetic acid (acetic acid), so honey often has a very obvious sour taste after spoiling.

In addition, there will be many bubbles after the honey is spoiled, indicating that the honey has been fermented, and it should be forbidden to eat at this time, so as not to affect human health.

How to preserve honey

1. 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 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. Heat to prevent fermentation.

In the hot summer, honey is easy to ferment at room temperature. If you find this situation, you should put the honey in a glass container, put it in a pot and heat it to 63 65 in water, and keep it warm for 30 minutes to stop the pie from fermenting.

3. Ginger slices are anti-deterioration.

To make the honey leave for a long time without deterioration and taste, you can put an appropriate amount of ginger slices in the honey. The method is: choose pure and impurity-free honey, put it in a clean glass bottle or ceramic jar, and then add a small piece of ginger to every 500 grams of honey, seal it and store it in a cool place, so that it can be stored for a long time without deterioration.

Generally speaking, from the appearance and taste, you can directly judge whether the honey is bad and the hole is eliminated. The honey is obviously thinner after deterioration, and at the same time, due to the production of carbon dioxide and alcohol, there is a thick layer of white bubbles on the surface of the honey, which smells of alcohol, and there is also a bit of a putrid sourness, which is more different from the normal porous honey than the Naqiao ridge, which can be well distinguished.

If it is judged that the honey has deteriorated, it is not recommended that you continue to eat it.

Ways to tell if honey is bad: the texture becomes thinner, the taste becomes sour, it smells alcoholic, and there are a lot of bubbles.

1. The texture becomes thinner

Thinning of the texture is the main characteristic of honey deterioration, the reason is that the main culprit of honey deterioration is microorganisms, microorganisms can not only decompose the sugar in honey, but also accompanied by the generation of a large amount of water in the decomposition process, so the texture of honey will become thinner and thinner with the degree of deterioration, and some honey with severe deterioration may even become as clear as water.

2. The taste becomes sour

Sour taste is an important characteristic of honey spoilage, although honey (pH 3 4) itself is a slightly sour food, but in fact, the sour taste of honey is not obvious, if there is obvious sourness, it is most likely spoiled.

3. It smells of alcohol.

Alcohol smell is an important feature of honey deterioration, the reason is also to decompose sugar into alcohol, and the stronger the alcohol taste, the more serious the degree of deterioration, it is worth noting that honey will have an alcohol smell after a long time, as long as the alcohol taste is not obvious, it can still be eaten, but there is a strong alcohol flavor indicates that it has been seriously deteriorated.

4. A large number of bubbles.

It is normal for honey to have a small amount of land-containing bubbles, because the invertase enzyme in honey has been active, and it is still continuously converting the polysaccharides in honey into monosaccharides, and at the same time generating a small amount of gas and producing a small amount of bubbles, especially in new honey, this phenomenon will be particularly obvious, but a large number of bubbles is a manifestation of honey deterioration.

How to buy honey:

1. Observation: Real honey will thicken at low temperatures, but it will not crystallize. Whereas, honey with added sugars crystallizes easily.

2. Smell: Real honey has a natural floral fragrance and pure taste. Fake honey tends to have a pungent or unnatural taste.

3. Taste: Real honey has a smooth taste, melts in the mouth, and has a long-lasting sweetness. Fake honey may have a viscous taste, a short-lived sweetness, or a taste of chemical additives.

4. Water solubility test: take a small spoonful of honey and put it in water, the real honey will dissolve slowly, and it will sink in a spiral shape during the dissolution. Fake honey is easy to dissolve quickly and does not have a spiral sinking.

5. Flame test: Ignite the honey with a match Zheng Xian, real honey can burn and emit a yellow flame, while fake honey is difficult to burn or the flame color is abnormal.

The biggest change in deterioration is that the honey has become thinner, and the microorganisms will reproduce in large quantities, and a large amount of water will be produced in the process of microbial decomposition, so the texture will continue to thin, and some honey with serious deterioration may even become as clear as water.

2. The taste is wrong

Spoiled honey tastes wrong, the taste will become sour, honey will have a little sourness, but it is not obvious, if there is a significant sourness, it is most likely spoiled.

3. It smells of alcohol.

Yeast will break down sugar into alcohol, and over time, the alcohol flavor will become more and more intense, and if there is a strong alcohol smell, it means that it has been severely spoiled and can no longer be eaten.

4. A large number of bubbles.

Honey will have a small amount of bubbles, and it is normal to have bubbles, but over time, the carbon dioxide produced when the fermentation and the paramycete gradually break down the sugar, will produce a large number of bubbles, and then the honey will spoil.