Does earth honey crystallize What does earth honey look like when it crystallizes

Soil honey, like other honeys, crystallizes under the right conditions due to the large amount of glucose and grape fructose in it. After crystallization, the soil honey is solid, the appearance is granular or lumpy, the color is the same as the original solution, but the texture is harder, and the taste changes slightly. Some consumers may think that crystallized honey is of poor quality or has deteriorated, but in fact crystallization is a natural phenomenon that does not affect the quality and nutritional content of honey.

It should be noted that crystallized honey is not easy to stir and dissolve, it can be heated to about 40 degrees of warm water, and it can be restored to its original state after stirring evenly. Ma Erge Qinling soil honey, honey Xiaowutu honey and Zhenfeng Baicao soil honey and other brands of soil honey are pure wild soil honey, crystallization is one of its natural characteristics, does not affect its quality and taste, consumers can buy with confidence.

In general, earth honey crystallizes. Honey crystallization is a very normal phenomenon, and soil honey crystallization can be eaten. Let's take a closer look!

Soil honey will crystallize, which is a normal phenomenon that honey will occur.

All honey crystallizes. However, soil honey still prefers the type that is easy to crystallize. As soon as the temperature is reached and the crystal nucleus is formed, it will crystallize.

Honey crystallization is a physical change, mainly because of the type, and has nothing to do with the quality of the honey. The main reason why honey crystallizes is because glucose is a very simple crystallizing substance. Generally speaking, the glucose will gradually crystallize after being left at a lower temperature (0-14) for a period of time, so the honey crystallization is actually caused by the glucose in the honey.

Crystallized honey is recoverable. We know that temperature is the culprit, so as long as we increase the temperature of the crystal, we can restore it, that is, dissolve. After melting, the nutrition of honey is not destroyed.

It should be noted here that please soak the bottle of honey in warm water below 50 degrees Celsius, soak it for a long time, if you soak it for a while, it is not possible, first of all, the honey crystallization is not crystallized in a while, it will take half a month to crystallize all the crystallization. Please do not soak honey in boiling water, that is wrong, the nutrients of the honey will be destroyed. Therefore, people who drink honey regularly should know that honey should be soaked in warm water.

There are three colors of soil honey crystals: red, yellow and white, and the flower sources of each region are different, and the crystal color is also different, and the soil honey in some places is also this color.

Soil honey crystallization is the same as other honey crystallization, which is to say, after crystallization, the soil honey has not undergone any change in composition, and has no effect on food and taste, in fact, the crystallized soil honey is more convenient to use, so there is no need to deliberately melt it, if it must be melted, it can be heated to 40 in water or placed in a slightly higher temperature.

1. Heat a small pot or basin with clean water, the capacity of the water should not be extinguished over the crystalline honey bottle, turn off the fire when the temperature reaches about 80, and stir the unsealed honey bottle back and forth in the hot water to make the crystalline honey melt slowly, and then pour it out.

2. If it is in winter, you can put the container on the heating pipe (not too hot, in order to prevent burning the container), and pour it into the large-mouth container prepared in advance after it is slightly melted. Of course, it can also be placed on the heating pipe every day.

3. When the temperature is high at noon in summer, put the unsealed crystalline honey bottle in the courtyard or balcony, let the sun shine directly for about an hour, and it can also melt part of the crystalline honey.

The liquid above the crystallization of the soil honey is not broken.

Honey stratification can be divided into two situations, the first is the lower layer of crystal, the upper layer of liquid, generally long-term honey will appear in this situation, some people think that the quality of honey is not good, but in fact it is not. Honey crystallization is a physical property of honey, not due to its quality, nor is it due to the addition of sugar.

The second situation is that the honey is not crystallized, it is all liquid, but there are two obvious layers of liquid, and the color is not very different. If this is the case, it is a sign that other substances have been added to the honey. For example, white sugar, fructose, etc., at the beginning of adulteration, there will be no stratification in the mixture, but once it is left for a period of time, there will be obvious stratification, which indicates that the honey is adulterated.

Soil honey is preserved.

Soil honey does not have a shelf life in the strict sense, the reason is that soil honey itself is a supersaturated solution of sugar and the extremely high internal osmotic pressure has a killing effect on bacteria and other microorganisms, and the natural antioxidant substances such as lysozyme rich in soil honey can also inhibit and kill microorganisms, so naturally mature soil honey has no shelf life under the premise of good preservation, and the shelf life of soil honey is generally marked as 2 years or 18 months when it is sold as food.

The premise that soil honey has no shelf life is that the preservation conditions are good, in fact, if the preservation method is not right, soil honey is also very easy to deteriorate, so soil honey must pay attention to the following problems when preserving, one is that the acidic environment of soil honey makes it impossible to preserve it with metal containers for a long time, the second is that soil honey should be completely sealed in a container and strictly sealed for preservation, and the third is that soil honey should be strictly prevented from mixing with water or other toxic and harmful substances in the preservation process.

1 Earth honey crystallization is a physical change.

The reason why honey crystallizes is mainly because glucose is a substance that is very simple to crystallize. Generally speaking, the glucose will gradually crystallize after being placed at a lower temperature (0-14) for a period of time, so the honey crystallization is actually caused by the glucose in the honey.

21. Soak the crystallized honey in hot water together with the bottle, but pay attention to the hot water temperature must be lower than 50 degrees Celsius, because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

2. You can put the bottle together and heat it slowly in a pot of cold water. When the water temperature reaches 50-60 degrees, the sediment will melt naturally and will not settle again.

3. Leave it to melt naturally in the summer.

3. Natural honey is generally about 8 months.

Honey should be stored at a low temperature and away from light. Since honey is a weakly acidic liquid, it can react chemically with metals, and chemical reactions will occur when it comes into contact with metals such as lead, zinc, and iron during storage. Therefore, non-metallic containers such as ceramics, glass bottles, non-toxic plastic drums and other containers should be used to store honey.

41 After buying honey at home, store it in non-metallic containers such as ceramics and non-toxic plastics, not iron containers! Honey should be placed in a cool, dry, clean, ventilated, temperature maintenance 5 10, air humidity does not exceed 75 in an environment.

2. Honey should be sealed and stored, and the tools used to crack the honey should be washed and wiped dry to prevent moisture from entering, and the water dissolved in the honey is easy to ferment and deteriorate.

3 Good honey can generally crystallize when it is below 15 18 and turn into white or light yellow crystals.

4 Honey should not be eaten with green onions.

5 Honey should be washed with warm water below 40 degrees, too high water temperature will destroy the nutrients of honey. Overheating can inactivate enzymes in honey and lose vitamins.

1. Honey crystallization may also be seen in summer.

Honey crystallization is related to many factors, such as the relationship between honey varieties, the chemical composition of honey (glucose content), environmental temperature, etc., some honey varieties will also crystallize in summer, such as rape honey or lotus honey (snow lotus honey), some honey varieties are not easy to crystallize, even in winter will not crystallize, such as the acacia honey we are familiar with.

Honey generally begins to crystallize when the ambient temperature is below 15 degrees Celsius, but it is relatively slow, and it does not become overnight like water freezes, and it takes days or even dozens of days to crystallize. On the contrary, the same is true for honey crystallization and melting, when the crystallized honey exceeds 30 degrees in the ambient temperature, it will slowly melt faster than crystallization, and if we do not artificially heat, honey crystals are difficult to melt at ambient temperature. This is the reason why honey crystallizes and does not melt in summer, resulting in the crystallization stratification of honey that we also see in summer.

2. There are generally two kinds of honey stratification: one is honey crystallization, but it has not been completely crystallized, so it is divided into upper and lower layers, which does not affect consumption; The second is that as the temperature rises, the previously crystallized honey begins to melt little by little, and it is divided into the upper round to eliminate the lower layer, the upper liquid and the lower layer are solid, and the first layer is crystallized and the other layer is not crystallized.

3. Honey can be drunk after crystallization, and the crystallized honey does not destroy the nutrition of honey, so everyone can eat it with confidence. In fact, drinking crystallized honey still has a unique flavor. It can be eaten dry, dissolved in water, or spread on bread with jam.

Honey is good for **, good for the stomach, and suitable for long-term eating. However, it should be noted that honey should not be eaten in excess, and only in moderation.

Honey crystallization is a physical change phenomenon, and its chemical composition and nutritional value have not changed, just like water freezing, and will not affect the quality of honey. Honey crystallization is a normal phenomenon that has no effect on its nutritional content and application value, nor does it affect consumption.

4 In fact, honey crystallization is a natural change, not a matter of quality. As we know, honey is a supersaturated solution of glucose and fructose containing a variety of nutrients in Lachang. Because grape bridge sugar has the property of easy crystallization.

Therefore, the separated honey, left at a lower temperature, for a period of time, the glucose will gradually crystallize. The speed of its crystallization is related to the core of the grape crystal, temperature, moisture and nectar source.