Is it normal for honey to be a little sour, what is it about honey to be a little sour, why is honey

1. The normal sour taste of honey.

The normal sour taste of honey is the sour taste produced by the acidic substances in the honey, in the composition of honey, about 78% are sugars, about 18% of water, the proportion of other substances is about 4%, and some of the substances in this 4% or so are organic acids. So on the whole, we will only feel the sweetness of honey, but it is not easy to feel the acidity of honey.

In fact, honey itself is an acidic substance, the pH value is about 4, the normal acid of honey is generally light, most honey is not easy to feel, only a few honey can be clearly felt. The nectar produced by different nectar source plants will have the characteristics of nectar source plants, and when the bees collect the nectar with more acidic substances, it has already determined the sweetness and sourness of the honey.

There is a kind of bee called sour bee in Yunnan, and the honey produced is sweet and sour, which is also normal honey, and its medicinal value is still very high.

2. The sour taste produced by honey fermentation.

The sour taste of honey has nothing to do with the authenticity of the honey, but has a certain relationship with the quality of the honey. Honey is not of good quality and is easy to ferment, so that a different sour taste will appear.

Honey fermentation is when the water content of honey is large, at the right temperature, the yeast in the honey will grow and multiply, the yeast continues to decompose the glucose and fructose in the honey, producing carbon dioxide and alcohol, and then under oxidation conditions, the alcohol is then decomposed into acetic acid and water by acetic acid bacteria, so that another sour taste of honey appears.

Honey has a sour taste, the sour taste of honey comes from various acids in honey, such as citric acid and malic acid, but this sour taste is masked by a strong sweetness, which is not easy to detect, if the honey you buy has a very obvious sour taste, similar to the sour taste of yeast fermentation, that is, the honey fermentation has deteriorated, and the honey will produce a lot of bubbles after fermentation, and sometimes alcohol.

Honey is a sweet substance made by bees collecting the nectar or secretions of plants after being fully brewed, and there are generally two situations when honey has a sour taste. First of all, it is normal to be sour, this is because due to the influence of the nectar source plant, some honey itself will have some sour taste, sweet and sour.

The other is abnormally sour, although mature honey has strong antibacterial properties and generally does not deteriorate under well-preserved conditions. However, if the honey is not stored properly or if it is purchased with inferior quality, when the water content of the honey exceeds 21%, it will create favorable conditions for the growth and reproduction of yeasts, which will break down the sugar in the honey and produce alcohol and carbon dioxide, which will cause fermentation and spoilage, accompanied by a strong sour and alcoholic taste.

Usually the taste of honey we taste is a huge sweetness and the aroma of the nectar source plant, because the fructose and glucose content of honey accounts for about 80%, and the aromatic substances of the nectar source plant will exert the fragrance, so we basically taste these two tastes.

However, the composition of honey is not only these two substances, but also many trace elements, such as vitamins, minerals, enzymes, etc., as well as acids that can express the taste, such as citric acid, malic acid, amino acids, etc., so almost all honey will have a sour taste, but generally we can't taste it, because its sour taste is covered by a huge sweetness.

There is an indicator of acidity in the quality index of honey, the general honey acidity is low, and we can't taste the sourness of honey, but there are also some unique honeys with high natural acidity, so you can still taste a faint sourness, which is related to the nectar source plant, and the sourness of this honey is a very normal sourness.

Caused by excessive moisture.

The foamy and sour honey is caused by the high moisture content of the honey and the growth of yeasts in the case of high temperatures. The state stipulates that honey with a water content of less than 20% is a first-class product, and this grade of honey is not easy to ferment. Honey that has no peculiar smell after cooking is edible, because the yeast is killed at a high temperature of 66 degrees Celsius, but the taste and quality of honey are much worse than before.

In addition, honey with a water content of less than 20% can be stored at room temperature for 24 months, but many honeys on the market are over-watered, so it is recommended that people store them at low temperatures.