Is it really good honey crystallization, and whether honey crystallization is good or not

Honey crystallization is actually a normal physical situation, the main components of honey are glucose and fructose, of which glucose has the characteristics of easy crystallization, honey crystallization is actually a process of continuous precipitation of glucose small crystal nuclei.

However, the crystallization of honey is affected by many factors, such as glucose content, water content, and storage environment and temperature. At a temperature of 13-14 degrees Celsius, the movement of the small glucose crystal nuclei in honey will be faster, which will promote the crystallization of honey, and those honey with high glucose content are also more prone to crystallization.

Everyone knows that honey is very easy to crystallize in the process of storage, and many people don't know much about this situation, and they don't know whether honey crystallizes or not.

Honey. 1 Is it better for honey to crystallize or not.

Nutritional differentiation. From the point of view of more nutrients, honey itself is liquid, and it is easy to crystallize during storage, and the occurrence of this crystallization will not affect the nutrients of honey, but from liquid to solid, the nutritional value is the same, therefore, it is impossible to say whether it is better to crystallize or not to crystallize.

Distinction of uses. From the point of view of use, if it is used to soak in water or make fruit tea, liquid honey is more convenient, then it is better to choose the one that does not crystallize, and if it is used as jam and spread on bread, it is recommended that you choose the crystallized one.

2 What's going on with honey crystallization.

Caused by low temperatures. Honey crystallization is actually a common physical phenomenon, honey at low temperature, the glucose in it is separated from the honey, and then forms crystals, generally this phenomenon often occurs in winter. This is also the case if honey is refrigerated.

3 Can you still eat honey after it has crystallized?

Of course I can eat it. Crystallized honey does not produce harmful substances to the human body, and the nutritional value is no different from that of non-crystallized honey, so honey can be eaten after crystallization.

4 How does honey melt when it crystallizes?

1. Put hot water below 60 degrees Celsius in the basin.

2. Then put the honey bottle in a basin and use hot water to slowly melt the honey.

3. In this process, you need to add some hot water every half an hour to maintain the temperature of the hot water, otherwise the water will have a certain impact on the melting effect after it becomes cold.

Tips: Do not melt with boiling water, and do not soak in hot water above 60 degrees, so as not to reduce the nutritional value of honey.

Good honey crystallizes, and when the temperature is cold, honey crystallizes. However, the quality of the honey will not be affected by the dilution method.

Not necessarily. It has a lot to do with honey seeds, as well as climate and region. For example, the common locust nectar is difficult to crystallize.

But it can't be said that acacia nectar is not good honey. However, if you want to think about honey that is easy to crystallize in general, if it is crystallized under normal circumstances, then you can be sure that it is good honey. For example, the soil honey of the Chinese earth bee has high concentration and high viscosity, and the normal temperature is semi-crystalline.

The market is now too chaotic, and the counterfeiting technology is also very high, such as honey that is difficult to crystallize, they can also crystallize honey by concentrating it at high temperatures, adding sugar and additives. But this nutritional content will be greatly reduced. So I'm going to share with you what I often say to my customers, "four tricks to tell you between real and fake honey":

1. Look at the color. Real honey has a natural sheen;

2. Look at the bubbles, there are a lot of active bubbles in real honey;

3. See if it crystallizes, all real honey will crystallize, but some crystallize quickly, and some crystallize slowly

Smelling the fragrance, real honey has a natural floral scent.

Three tastes] taste, real honey is sweet but not greasy, after crystallization, it tastes rustling [four twists].

Hand twist, some honey crystals are delicate, some crystals are coarse, and the hand-twisted crystals are all dissolved, and it is not the best honey on the market. But the honey in the deep mountains and old forests in the remote mountainous areas is the best, where there is no pollution, and the natural environment has created an excellent base for wild soil honey. However, local honey is basically a primary agricultural product, so there will be some documents missing from the big names in the market.

For example, GB and QS. This is all normal, just like the fruits and vegetables grown in your field are sold in the market.

Good honey, there's one. But you must have the basis to distinguish the real from the fake.

Real honey crystallizes, but crystallized honey is not necessarily real honey. Most of the real honey is glucose and fructose, glucose has the characteristics of easy crystallization, and the content of different honey species will be different, so some honey is easy to crystallize, and some honey is not easy to crystallize. However, there is also a fraudulent method of adding caramel to a small amount of real honey and processing it into crystallized honey, so it is not possible to judge whether it is real honey or good honey based on whether the honey is crystallized or not, but it is still necessary to consider many aspects, and it is best to choose a qualified honey brand, which is more reliable.

Whether honey crystallizes or not is related to the type of honey and temperature, and has nothing to do with the quality of honey. Because some honey is indeed good honey, but it is not easy to crystallize, and some good honey is easy to crystallize, such as locust nectar is not easy to crystallize, and rape honey is easy to crystallize. It can be seen that whether honey crystallizes or not is not directly related to the quality of honey.

Drinking a moderate amount of honey every day is good for the body, some women in addition to using honey to soak in water to drink, but also used in beauty and skin care, which can moisturize and whiten the first day, but also delay aging, remove wrinkles on the face, it is really a super good food for women.

If you want to say that it is real honey, the crystallization quality is much better than that without crystallization, and the nutrients in it will be relatively high, compared with those ordinary honey, the effect is better, mainly because there is glucose and fructose in the honey, and glucose crystals are formed under the influence of external temperature.

It is difficult to distinguish the benefits of honey crystallization or non-crystallization, it is recommended that you distinguish the quality of honey, it is best to look at its Baumé, the higher the Baumé degree of honey, the better the quality of honey, in addition, you can take a small amount of honey and put it in water to dissolve, to see if there is sediment, if there is no precipitation, it means that the quality of this honey is relatively good.

The premise is unprocessed natural honey, and the following business card is.

Although some people think that honey crystallization is adulterated with sugar, there are also many people who believe that crystallized honey is good honey.

Most of us should know that honey crystallization is not adulterated with sugar, so is clean honey necessarily good honey?

1. Honey crystallization does not necessarily mean that this honey is good. Crystallization is nothing but a natural reaction of the supersaturated state of glucose. It's just a phenomenon.

For example, some honey is difficult to crystallize, but not crystallizing does not mean that it is not good honey. For example, acacia nectar, this kind of honey is the largest export, but because the fructose content of acacia nectar is relatively high, it is difficult to crystallize, so it is not possible to judge the quality of honey simply by whether the honey is crystallized.

2. Crystallization is also easy to fake, and now the counterfeiting technology is too mature! Only you can't think of it, and people who don't fake can't do it. It is the so-called desire for profit.

But fortunately, Mi Fang has only heard that there is such a method, and has not seen real crystallized fake honey yet. So, if you don't know much about honey, you can still choose to see crystallized honey.

3. Not only crystallization is easy to fake, but ordinary consumers try to distinguish from all ways such as color (because there are too many varieties of bee honey, different colors), crystallization, drawing, Baumé (Baumé and brushing are easy to do by evaporating water), unless honey friends for many years can taste it, it is difficult to judge the authenticity of a honey.

4. Even if it is real honey, it does not mean good honey. It may not be ripe at the time of collection, it has been concentrated and inactive, or there may be antibiotic residues.

Honey must be pure natural and mature, not processed, and 0 added. In addition, the nectar source of honey is also very important.

Honey can only be produced from high-quality honey sources:

Far away from the city, away from people, sufficient sunshine, no pesticide pollution, no toxic flower sources.

However, many people don't expect so much now, and the only requirement for honey is the word "true"!

5. If you want to buy pure honey, you can find a conscientious beekeeper and a conscientious brand, which can at least ensure that the honey you buy will not be too bad.

Honey crystallization does not necessarily mean that this kind of honey is good. Crystallization is nothing but a natural reaction of the supersaturated state of glucose. It's just a phenomenon.

Q&A:

Honey crystallization or non-crystallization cannot be an important basis for judging the quality of honey.

Reason for answer: Honey crystallization is mainly related to the variety and storage temperature, but the storage temperature should generally not be lower than 10 degrees, that is to say, it cannot be placed in the refrigerator.

Personal suggestions: 1. When drinking honey, it is best that the honey is in an amorphous state, and the crystallized honey is not suitable for drinking, so the honey needs to be naturally recovered before drinking;

2. Considering that honey will have crystals, the quality of honey cannot be judged solely by whether there are crystals;

3. The crystalline yellow-white of pure honey is delicate and soft; The crystals of fake honey are rough and transparent. Honey identification method - look at the color - the color of real honey is transparent or translucent;

4. It's best to look at its Baumé degree, the higher the Baumé degree of honey, the better the quality of honey;

5. You can take a small amount of honey and put it in water to dissolve it to see if there is sediment, if there is no precipitation, it means that the quality of this honey is relatively good.

Is honey crystallization good? Is it because of the adulteration of white sugar? After reading it, I understand.