How do you verify the purity of honey? How to tell the purity of honey

To test whether the honey is adulterated, you should first use a wooden stick to stir the honey from top to bottom, and then look at its color, smell its taste, taste its sweetness, and pay special attention to the quality of the middle and lower layers. The criteria and methods of identification are as follows:

1.Mature honey is viscous and thick, as long as you insert the chopsticks into the middle for a while, slowly lift the chopsticks up, if the Baumé degree is 41 42 degrees of mature honey, the honey slowly drip down the chopsticks beads; The unripe honey runs out quickly.

2.There are no impurities in the honey, you can use a glass to take a piece of honey and add five or six parts of water to dilute and dissolve, and observe after standing for a day, you can not see the sediment, indicating that the honey is of excellent quality, and the more sediment, the more impurities in the honey.

3.There is no flour, dextrin or other starch doping in honey, 2 grams of honey can be taken from honey: add 20 ml of distilled water, cool after boiling, add two drops of iodine solution, if blue, green or red appears, it is proof of adulteration.

4.There is no doping of starch sugar in the honey, you can take a part of the honey into the test tube, add four parts of purified water to dissolve and dilute the liquid, and then slowly add 96 grasshopper alcohol, if there is white flocculent, it means that there is doping, only slightly turbid, and no white flocculent, which proves that there is no starch sugar adulteration.

5.Whether there is sucrose mixed in the honey, the honey can be diluted with clean water, after shaking and stirring, there is a turbid precipitate, that is, the silver nitrate solution is dropped into the test, if there is a white flocculent, it proves that there is sucrose incorporated.

How to identify the purity of honey, the beekeeper told me the trick, practical and simple.

Buy crystallized honey and put it in the refrigerator, if it doesn't crystallize in January, don't eat it.

After liquefaction (20 degrees Celsius) to see the drawing situation!

These three methods teach you how to distinguish the authenticity of honey.

Shape and taste characteristics of high-quality honey: High-quality honey is in a thick liquid state, and the color is white, light yellow or red. Pick up a little honey with chopsticks, the honey flows downward, and the continuous flow of honey is folded; Honey that is mixed with water or has a lot of water is not easy to pick up.

From the transparency of honey: the newly produced honey is translucent, and the honey stored more is opaque, sand grains, the smell is still pure, and the taste is extremely sweet.

When honey is mixed with sugar, the sweetness of honey becomes lighter and slightly sour, and the glucose crystals are not significant, and the drops on the paper can penetrate the back. If you take one part of honey, add 4 parts of distilled water, dilute it, and then add a small amount of 95 alcohol, good honey will have a lot of white flocculents; Honey mixed with white sugar is slightly cloudy and no white flocculent is produced.

Honey is mixed with starch or flour, and the honey appears cloudy. If you take a portion of honey, boil it over low heat, and then add a little iodine or iodine wine, if it appears blue, green or red, it proves that there is starch or flour in the honey.

If the honey has been completely crystallized, you can use a smooth thick iron bar, burn it red and insert it into the honey, stop for a while to extract it, if the iron bar has attachments on it, it is said that the honey is adulterated.

From the crystalline identification of honey, the crystal transparency of honey is poor, the crystal layer is soft, if you use your fingers to slowly twist and push the crystals, there is no feeling of sand grains, and the crystals will melt quickly when you put them in your mouth. The honey mixed with sucrose is transparent, the crystal laminate is hard, and the crystalline grains are pushed by twisting with your fingers, which is not easy to twist, and is not easy to dissolve in the mouth, and has a grit feeling.

Artificially made honey is made by adding chemical drugs such as sulfuric acid, soda ash, hydrochloric acid, tartaric acid and other substances to white sugar water, caramel or waste sugar water from sugar mills. Characteristics of various artificial honeys: only the taste of sugar, no taste of honey.

Odor identification.

For sensory identification of honey odours, the package can be opened at room temperature and smelled. If necessary, the sample can be warmed in a water bath for 5 minutes before smelling. Good quality honey - with pure fragrance and a variety of nectar source plant flower fragrance.

No other peculiar smells. Inferior honey – weak aroma. Inferior honey - very thin or no aroma, mellow, alcoholic and other undesirable odors.

Sugar identification. Fake honey is made by boiling sucrose (white sugar or brown sugar) with alkaline water, and there is no honey in it, or there is very little honey in it. Its quality characteristics are that there is no natural honey floral smell, but there is a smell of boiling syrup, there is no moist taste when tasting, and there is the moisture of white sugar water In order to further confirm the fake honey, you can use a red-hot thick iron wire to insert it into the honey, and the bubbling is the real thing, and the smoking one is the fake. Fluorescence may also be used.

Take 1 part of the suspicious honey and mix it well with the water, apply a 2 3 mm thick layer to the opaque glass slide, or put it in a fluorescent test tube, and observe fluorescence in a dark room. Generally, in natural honey, the color is yellow and slightly green, it is high-quality honey, if the color is green, blue-green, it is inferior honey, if the color is gray, it is fake honey made of sucrose.

How to identify the purity of honey, the beekeeper told me the trick, practical and simple.