How to reduce the sugar content of honey

Soak the honey in water and drink it in batches.

The main component of honey is glucose fructose.

You lower it.

Honey has a high sugar content, but it is different from the sucrose we usually eat, its main components are glucose and fructose, sucrose is a disaccharide, in the process of eating, it needs to be converted into glucose and fructose before it can be absorbed, and there is fat deposition in the transformation process, which causes the human body to gain weight. Glucose and fructose are both monosaccharides, which can be directly absorbed and utilized by the human body without conversion, without fat deposition, and will not cause the human body to gain weight.

Extended Materials].Basic introduction

Honey is a nutritious and naturally nourishing food and one of the most commonly used tonics. According to the analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health, as well as fructose, glucose, amylase, oxidase, reductase, etc., which have the effects of nourishing, moisturizing, detoxifying, whitening and nourishing, moistening and laxative, and has a good effect on children's cough.

How to identify the authenticity of honey

There are three ways to counterfeit honey:

1. Using caramel and syrup to pass off honey;

2. Boil white sugar with water and other ingredients to decompose the disaccharide molecules of white sugar into monosaccharides and fake honey;

3. Use food crops to process into syrup and act as honey. In order to confuse the fake, counterfeiters will also add thickeners, sweeteners, preservatives, flavors, pigments and other chemicals to the fake honey. These fake honeys are made by a combination of various substances, with a clear and transparent appearance and a high viscosity, which is very similar to honey.

Therefore, the authenticity of honey is easy to identify, the method is: take some honey and put it on a glass plate, heat it for a while and then cool it, pure honey is soft, and the sweetened honey will be more brittle and hard.

The main components of honey are glucose and fructose, which can be quickly absorbed by the body, converted into substances needed by the body, and quickly consumed, and contain a variety of active enzymes and minerals and other components, which can promote metabolism, so there are many benefits of daily consumption.

According to GB14963-2011 "National Food Safety Standard - Honey" issued in 2011, different honey varieties are allowed to contain sucrose within 5% of 10%.

The composition of natural honey is very complex, and some nectars naturally contain sucrose, such as wild osmanthus nectar, which has a higher sucrose content. Secondly, when the flowering period of some flowers is very short but very vigorous, honey is too late to brew mature honey, and the flower dew cannot be converted into glucose, amino acids, etc. in time, so the honey has more sucrose content.

In addition, generally speaking, honey brewed by honey split reed bees for 1 to 5 days has a high water content, is thinner, and has a lower nutritional value, so it is low. This honey is immature honey and is not adulterated, so it is not accurate to judge whether it is natural honey based on the consistency of honey. The person in charge said that some immature honeys can even have more than 10% sucrose, but the sucrose content will gradually decrease over time.

Each 100 grams of honey contains grams of carbohydrates, grams of protein, 19 grams of fat, and 20 grams of water. The main ingredient in honey is carbohydrates (sugars) and is extremely high. There are about 35 grams of glucose, about 40 grams of fructose, and about 2 grams of sucrose per 100 grams of honey carbohydrates.

Objective: To study the method for the determination of sugar content in honey and to provide experience for the determination of sucrose, glucose and fructose in honey. Method:

The sugar content of honey was determined by using sucrose, grape sugar, and fructose all have optical rotation and additivity. Results: The contents of sucrose, glucose and fructose in honey were calculated by establishing an equation system, and the error of the method was small.

Conclusion: The method is simple, accurate and reproducible.

It's too extensive, honey contains glucose and fructose, and the general ratio is poor, but there is a small amount of sucrose [A fine honey source].

The sugar content of mature honey reaches more than 75%, and the sugar content in honey is mainly glucose and fructose, of which fructose accounts for 47%, glucose accounts for 40%, and sugar accounts for 4%, in addition to koji biose, pine triose, trehalose, etc., the monosaccharides in honey are recognized by nutritionists as the best energy food. And it can be absorbed by the body, it will not stay in the body, so it will not make people fat.

Per 100g: 82g (g).

The main component of honey is carbohydrates, which are as high as grams per 100 grams of honey. Among them, fructose and glucose are the main ones, and the glycemic index is very high, so it is not recommended to eat more. If you eat it with foods with high sugar content, it is easy to cause blood sugar to rise and gain weight.

Common foods with high sugar content include: dried figs, longan meat, dried lychees, candied fruits, dates, etc.

Calorie table of honey (per 100 g).Calories (kcal) 321, protein (g), fat (g), carbohydrates (g), vitamin B2 (mg), niacin (mg), vitamin C (mg) 3, calcium (mg) 4, phosphorus (mg) 3, potassium (mg) 28, sodium (mg), magnesium (mg) 2, iron (mg) 1, zinc (mg), selenium (mcg), copper (mg), manganese (mg), water (g) 22.

The main components of honey are fructose, water, and some trace elements. It is also a gift from nature to human beings, and it is a sugar made by bees through honey collection, and the sweetness and peace of honey have a very good health care effect on the body.