Is honey without crystallization good, is honey better with crystallization or not crystallized

You can't tell whether the honey is good or bad just by the honey crystals!! This is related to the nature of the honey itself, the crystallization point of different honey is different, some honey is easy to crystallize, and some honey is basically not crystallized, this is related to the glucose content of the honey itself!! If you want linden honey duck foot wood honey is more like crystallization, like locust honey is rarely crystallized!!

There are several ways to judge the authenticity of honey can be tried: 1**, there is basically no honey in the supermarket for more than 20 yuan a catty, even if there is very little, this is a conservative statement, so honey can not be bought too cheap, 2 You can use chopsticks to pick honey, real honey will form a very long and thin silk, and it will not break, especially very strong honey, after the silk is broken, it will rebound, rebound many times, and fake honey will not have 3 real honey is turbid after flushing, and it is still turbid after being put overnight, and it still has the taste of honey, But the fake honey will be clearer, and there will be no fragrance after a night 3 Real honey will become thinner and thinner in the air, and fake honey will not, and it will even become thicker. If the honey crystallizes, the crystallization of the real honey will be more uniform, soft and delicate, and if there is sucrose, it will be a little harder!

The original form of honey crystals is glucose and fructose.

The white crystals are a testament to the quality of the honey.

High-quality natural honey will appear white crystals sooner or later. The crystallization time varies depending on the type of honey and the season. Crystallization is formed by the formation of glucose centered on pollen, one of the components contained in honey.

Therefore, depending on the proportion of glucose, the degree of easy crystallization is also different. For example, honey with a higher glucose content, such as milk vetch honey, is prone to crystallization, while acacia honey has a higher fructose content, so it has the property of not being easy to crystallize.

If you put the crystallized honey in a container and blanch it in hot water (be careful not to exceed 45 degrees, otherwise it will damage its composition), the crystals will dissolve and return to their original state, but after a while they will crystallize again.

Recently, there has been an increase in the number of honeys that do not crystallize easily, due to the removal of pollen, a precious nutrient, by filtration during the manufacturing process. This cannot be called natural honey. Our honey is made using a process that does not remove pollen.

Welcome to this natural, nutritious, and nostalgic taste.

Is summer honey crystallization good honey, and the 3 reasons why crystallization is not as good as crystallization or crystallization.

Good because it's nice to look at, and it's delicious.

In fact, the nutritional value of the same honey is the same whether it is in a liquid state or a crystalline state. This is because honey crystallization is a physical chain phenomenon, and there is no change in the other components and water content of honey.

Honey is well crystallized.

The honey cavity mimicry source does not crystallize and has nothing to do with the quality, it is mainly related to the temperature, the temperature is high, the honey will not crystallize, and the temperature is low, the honey will crystallize. At the same time, only a few honey species such as jujube nectar and acacia honey are not easy to crystallize, and most other honeys are easy to crystallize (except after treatment).

When drinking honey, the best honey is in an amorphous state, crystallized honey is not suitable for drinking, you need to make the honey back to amorphous before drinking. Judging that the honey is *** bad, the pure honey crystals are yellow-white, delicate and soft; False honey crystals are rough and transparent. Look at the color when it is amorphous, real honey is transparent or translucent in color.

Distinguish real and fake honey:

In fact, pure natural honey will slowly crystallize at about 13 degrees, compared to honey made of sugar, the crystal transparency is much worse, and the crystal layer is relatively soft, you can crush it with your fingers, and the crystals will melt immediately when you put them in your mouth.

But fake honey is just the opposite, not only the crystals are thick, but also not easy to crush, even if you put it in your mouth, it will not melt quickly. Therefore, when you find that there are a lot of flocculent floats on the surface of the honey you bought, and finally there will be full crystallization in the whole bottle, don't be in a hurry to regret it and buy fake honey.

Under the premise of pure honey, there is no so-called good or bad honey crystallization, but it is just an ordinary physical phenomenon that permeates the cavity, just like water turning into ice.

Honey is a supersaturated solution of glucose, which in turn crystallizes easily, so that it crystallizes under the right conditions. After crystallization, honey will change from liquid to solid, but the composition will not change, that is, the nutritional value of the same honey will not change before and after crystallization. Crystalline honey can be eaten like liquid honey and is good for the health of round plums.