What s the matter if the honey thrown by the self raised Fengzi doesn t crystallize?

The reason why the honey thrown by the bees may not crystallize may be different from the honey species, in fact, some honey species are difficult to crystallize under natural conditions, the reason is that the difficulty of honey crystallization actually depends on the proportion of glucose and fructose contained in the honey, the larger the proportion of honey seeds, the easier it is to crystallize, such as rape nectar, linden honey, vitex honey, etc., on the contrary, the smaller the proportion of honey seeds, the less easy it is to crystallize, such as jujube nectar, longan honey, acacia nectar, etc. The difficulty of honey crystallization will be affected by temperature, because temperature will change the solubility of glucose, the higher the temperature, the greater the solubility of glucose, and vice versa, the lower the solubility of glucose, that is, when the temperature is high, honey is not easy to crystallize, and when the temperature is low, honey is easier to crystallize.

Natural honey usually crystallizes, why does the honey I buy not crystallize? Therefore, there are doubts about the authenticity of honey, so what is the reason why the honey I bought does not crystallize?

Honey crystallization is the physical property of natural honey, many honey species will crystallize under suitable temperature conditions, but there are also some honey species that are not easy to crystallize, if you buy honey seeds that are not easy to crystallize, they may not crystallize.

Crystallization is caused by the precipitation of glucose in honey under the influence of suitable temperature conditions, and if the glucose content in honey is high, it is very easy to crystallize. If the amount of glucose is small, it may crystallize slowly or even non-at all. Like acacia honey, the fructose content in acacia honey is higher than that of glucose, so high-quality acacia honey is very difficult to crystallize.

In addition to the influence of glucose, honey crystallization is also affected by the water content of nectar source plants and honey. First of all, bees collect different nectar source plants, and the honey brewed will carry the biological characteristics of different plants. The nectar of some plants is inherently prone to crystallization, so honey will also crystallize.

However, some plant nectar has the property of not easily causing honey crystallization, and the phenomenon of honey crystallization will be reduced.

Secondly, honey is easy to crystallize with less water, while it is not easy to crystallize with more water. Like some immature honey, it contains excessive water, which will affect the glucose crystallization in the honey. Moreover, the moisture with a large moisture content is also very easy to ferment and deteriorate, so you must be vigilant when buying honey to avoid buying immature honey.

In addition, the causes of honey crystallization are complex, and there are many small factors that affect whether honey crystallizes or not. Therefore, whether honey crystallizes or not cannot be used as a criterion for judging the authenticity of honey, the most important thing is to see how good the honey is. It is best to buy honey products with authoritative quality testing and certification, and the quality is more guaranteed.

The common honey on the market is generally in a liquid state, and most honey will crystallize after eating for a period of time. But some people find that the honey they buy home is not crystallized, and today we will analyze what the reason is.

First of all, let's talk about why honey crystallizes, honey crystallization is a normal physical phenomenon, because honey is originally a supersaturated solution of sugar, under the right conditions, the small crystal nuclei of glucose in it will gradually increase, forming a crystalline mother, and then gradually crystallize honey.

Secondly, honey does not crystallize may be due to different honey species or water honey, water honey is immature honey, the water content in it is relatively large, because the solution is low supersaturation, it is not easy to crystallize. In addition, different nectar source plants brew different kinds of honey, some honey is easy to crystallize, and some are not easy to crystallize. It all depends on the proportion of glucose in the honey to the reducing sugar, with a high proportion being easy to crystallize, and a low proportion being less likely to crystallize.

In addition, honey will become a solid state or stratification due to crystallization in the process of storage, so that consumers who do not understand honey crystallization think that it is adulterated honey, so some merchants will destroy the crystal core in honey, so that honey does not crystallize. There are also merchants who process the honey at high temperature into concentrated honey, this kind of honey will not crystallize, because the high temperature destroys the crystal core of the honey, this kind of concentrated honey not only does not crystallize, but also difficult to deteriorate, but contains very few nutrients.

At present, the honey market is relatively chaotic, honey fraud is also a common thing, we must keep our eyes open when buying honey, from many aspects of comprehensive consideration, it is best to buy high-quality honey like field bees that have undergone tripartite quality inspection, and the quality of honey is ***.

The honey thrown by the bees raised by himself does not crystallize, what's the matter is that the honey is nourishing in the wind and not going up. When you're crazy. The honey picked is not good. The pollen collected is not good. So he doesn't take sperm.

The bees raised by themselves, the honey thrown does not crystallize, what's the matter? Honey crystallization also requires certain objective conditions, if your objective conditions are not met, then honey will not crystallize.