Is it real honey that honey crystals are grainy?

Honey crystals are grainy and not necessarily real honey.

Crystallization does not mean that it is fake honey, the crystallization particles are actually the precipitation of glucose in honey to form crystals, which is a normal physical phenomenon, and it is worth noting that even if it is crystallized, it does not mean that it must be real honey, and fructose syrup can be crystallized.

When eating honey, you don't need to pay attention to the problem of crystallization, crystallization is a normal physical phenomenon, if the honey has an abnormal sourness, bitterness, foul smell or even fermented wine taste after being stored for a period of time, it is not recommended to continue to eat honey.

Pick a good honey method.

1. Look at the form.

When buying honey, you can turn the bottled honey over, and the pure honey will appear in a brushed state. When you get home, you can try to pick the honey with chopsticks, pure honey can be picked up and stretched into a long silk, and the silk can be retracted after breaking, or even beaded. Adulterated honey can't be picked up, or it can't be picked up into silk.

2. Smell the smell.

Impure honey will smell like fruit candy or artificial flavors, honey mixed with spices will have an abnormal fragrance, and pure honey will have a natural smell with a faint floral aroma.

Not necessarily. Different honey crystalline particles are divided into coarseness, due to the different glucose crystallization nuclei and crystallization speed, some crystalline particles are relatively fine, some are coarse, honey crystals are divided into four kinds of coarse, slightly coarse, fine and delicate grains in the honey national standard, therefore, the granularity of different honey crystallization is also different.

Abstract 1: Honey can be naturally crystallized under certain conditions, although the honey that can be crystallized may not necessarily be real honey, but the honey that is completely uncrystallized under any conditions must be fake honey.

2. Honey crystallization is comprehensive and relatively uniform, if honey is always local crystallization, there must be a problem, but local crystallization may occur when honey is crystallizing or melting.

3. The crystalline particles of honey are different depending on the type of honey, but the crystalline particles of real honey can be gently twisted by hand, while the crystalline particles of fake honey are not easy to twist and even have an obvious awkward feel.

Why doesn't honey taste like it's grainy, and isn't honey fake if it's not grainy?

Honey can not distinguish the real from the fake just by having a grainy feeling, the reason is that all real honey can be naturally crystallized under certain conditions, if the honey is crystallized, it will show obvious graininess, these particles are actually glucose crystals precipitated from the honey, and the syrup in the fake honey will also show obvious graininess after solidification, so the graininess of honey can not be used as a basis for distinguishing the real from the fake.

Crystallization is an inherent natural phenomenon of all naturally ripened honey, because honey itself is a supersaturated solution of glucose, and glucose has the physical characteristics of easy crystallization under low temperature conditions, if the solubility of glucose is reduced, the insoluble glucose will be precipitated from the honey in the form of crystals, resulting in the honey being grainy and eventually changing from a viscous liquid to a compact or loose solid.

The thickness of honey crystallization particles varies according to different honey species, because the thickness of honey crystallization particles mainly depends on the crystallization speed and the number of crystallization nuclei, among which the honey with fast crystallization speed and more crystallization nuclei has relatively fine crystallization particles, while the honey with slow crystallization speed and few crystallization nuclei are relatively coarse after crystallization, so the particle thickness of honey crystallization cannot be used as the basis for distinguishing the true and false.

1. Honey can crystallize naturally under certain conditions, although the honey that can crystallize may not necessarily be real honey, but the honey that is completely uncrystallized under any conditions must be fake honey. 2. Honey crystallization is comprehensive and relatively uniform, if honey is always local crystallization, there must be a problem, but local crystallization may occur when honey is crystallizing or melting. 3. The crystalline particles of honey are different depending on the type of honey, but the crystalline particles of real honey can be gently twisted by hand, while the crystalline particles of fake honey are not easy to twist and even have an obvious awkward feel.

Honey crystals are grainy, not necessarily real honey, honey crystals cannot be used as a standard to judge the authenticity of honey, because some real honey may not necessarily crystallize, artificially made fake honey may crystallize, and the crystallized substance may be glucose, or fructose syrup.

Real honey will appear in a state of drawing, you can use chopsticks to pick the honey, if you pick it up, you can stretch the silk, Sun potato shreds can be retracted after breaking, or even into beads, indicating that it is real honey.

The color of real honey is turbid and not clear enough, because the ingredients contained in it are more complex and translucent, and fake honey is mostly made of syrup, and the color is clear and translucent.

You can judge by tasting the taste, the taste of real honey is mellow, the sweetness of fake honey is relatively single, and it can also be judged by finger twisting, real honey feels delicate, and fake honey feels rough.

It's true. Honey contains a large amount of fructose and glucose, in the case of high glucose content, less water, and low temperature, honey is easy to crystallize, while fake honey uses fructose as the main raw material and will not crystallize.

Honey crystallization is an inherent property of honey, which itself is a supersaturated solution of glucose, so it is natural that under certain conditions, excess glucose is precipitated from the solution to form a crystal nucleus. And it should be noted that the crystal nucleus in honey refers to the glucose crystal nucleus and pollen grains contained in the honey itself. And a lot of the crystallized honey changes from liquid to solid, and the color changes from dark to light.

Some people have eaten honey with very fine crystals like lard, but when they eat the grainy honey with rough crystals, they will think that it is fake honey mixed with white sugar.

In fact, the state of honey crystals is really different, and it is easy to bring misunderstanding to everyone, and the honey crystal particles are thick and fine, soft and hard. There are crystallization from the top, crystallization from the bottom, layering up and down and outflanking crystallization in the middle, and even crystallization.

The diversity of honey crystals varies in thickness and softness and hardness. In the national standard for honey, the crystallization of honey is divided into four types: "coarse grains", "slightly coarse grains", "fine grains" and "delicate". In the process of crystallization of different types of honey, it is observed that it is even more diverse, ranging from coarse grains like sand to delicate grains like fat.

Consumers are very likely to misunderstand if they don't have much contact with this piece.

The form of honey crystals is divided into oily, fine-grained, and coarse-grained. If the number of crystal nuclei is large and dense, it is quickly comprehensive in the process of forming crystals, and it forms a grease form; If the crystal nucleus is slightly smaller, and the crystallization is fast, it will form fine grains; If the number of crystal nuclei is small and the crystallization is slow, each crystal nucleus has enough glucose molecules to form coarse-grained or lumpy crystals. Although different varieties of honey crystals have a variety of forms, they do not affect their intrinsic quality, but their physical properties are different.

Natural honey due to the different nectar source plants and the different storage environment temperature, even if the same batch of honey is stored in different environmental temperatures, the state of crystallization is also different, some crystallize into lard, some granular, some crystallize quickly, and some take a long time to crystallize.

There are many types of honey, the nectar source plants are different, and the crystallization state of various honeys is also different, to be honest, in this situation, no one will really add sugar directly to honey, why isn't this stupid How hard is white sugar, what is the taste of white sugar when you drink it, consumers can actually taste it with a little snack. There are too many erroneous statements circulating on the Internet, which directly misleads consumers.

1. It is normal for honey crystals to have particles.

Honey crystallization is the formation of particles of glucose around the crystal nucleus, and a film of fructose, sucrose or paste is wrapped around the particles, which gradually coalesce and expand, and the honey in the whole container partially or completely forms a loose solid state, that is, honey crystallization. Therefore, honey crystallization is a normal phenomenon that has no effect on its nutritional content and application value, nor does it affect consumption.

2. Honey crystallization is a natural phenomenon of honey.

Honey has a white granular precipitate, which generally appears in pure natural honey that has just begun to crystallize or is in the process of crystallization, which is a normal phenomenon. The honey in the crystallization process will show different characteristics, such as turbidity, flocculentness, precipitation, etc. Then the whole bottle of honey gradually crystallizes into a white solid state, and a few honey crystals are light yellow solid.

3. Generally, the crystals of honey are milky white.

For example, rape honey, lychee honey, milk vetch honey, rubber tree honey, rhododendron honey, holly honey, citrus honey, persimmon honey, lotus honey, white thorn honey, wattle honey, linden honey, grass honey, sunflower honey, bush branch honey, hairy water su honey, sesame honey, wild dam honey (hard texture, known as "hard honey"), and honey.