How honey crystals melt, how crystallized honey melts

Because of the different varieties of honey, the glucose content contained in it is also different, and the crystallization of each type of honey is also different due to the influence of environment, temperature and water content. However, crystallization does not affect the quality and effect of honey, and everyone can still eat it with confidence.

Those honey seeds that are partially crystallized, and it is possible to crystallize when they are placed in a relatively warm room. However, it is not easy for those honey seeds that exist in a crystalline state all year round to melt. In order to melt the honey, you must not put it in a pot to steam, which is not correct, because the active substances in honey will be inactivated when exposed to high temperatures and lose their nutritional value.

Treatment: 1. Soak the crystallized honey in hot water together with the bottle, but pay attention to the hot water temperature must be lower than 60 degrees Celsius, because too high a temperature will inactivate the enzymes in the honey and lose vitamins.

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

3. Leave it to melt naturally in the summer.

The crystallization of honey is essentially a phenomenon and process in which glucose is precipitated and separated from honey. Glucose forms particles around the crystal nucleus, and a film of fructose, sucrose or dextrin is wrapped around the particles, which gradually coalesce and expand, and the honey in the whole container partially or completely forms a loose solid, 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.

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As long as the honey crystallizes because of the low temperature, if we want to melt it, we can put it in warm water at about 40 degrees, and it will recover after soaking for a while. Or we can also put the crystallized honey in a radiator or other place with a higher temperature, so that it can melt slowly.

The honey crystallized solidified, which is what I usually call the complete crystallization of honey. The honey crystallizes and solidifies, which is very inconvenient when eating, and many people don't know what to do to melt the solidified honey. In fact, the honey crystallizes and solidifies, we have to use scientific methods to melt it, and unscientific methods will destroy the nutrients of honey.

The way to let the solidified honey melt is to put the crystallized and solidified honey with the bottle in warm water at 35-40 degrees, and it will not take long for the solidified honey to melt naturally.

The natural crystallization of honey is due to the fact that it is a supersaturated sugar solution. The sugars in honey are mainly glucose and fructose. There are certain differences in the content of glucose and fructose in different honey varieties.

In general, fructose is 30-44% and glucose is 25-40%. The balance of these two major sugars is the main reason that guides honey crystallization, and their relative percentages determine how quickly honey crystallizes. Due to the relatively poor solubility of glucose, it is easy to crystallize out.

Fructose dissolves more easily in water than glucose and remains in a liquid state. When glucose crystallizes, it separates from water and exists in a tiny crystalline state. As more and more glucose crystallizes, these crystals are found all over the honey.

The liquid solution becomes stable and saturated, and eventually the honey crystallizes.

The honey crystallizes and melts the tricks as follows:

Method 1: 1. Put boiling water in the pot and put it into a clean cup through the water.

2. Open the lid of the honey, dig out the honey according to the amount you need, and put it in a small cup. While melting the honey with the heat of the water, stir constantly to speed up the melting of the honey.

3. Take it out when the honey is completely melted into liquid, and the honey will return to its original appearance after cooling.

Method 2: If the temperature is too low, the honey will crystallize, especially when the honey is put in the refrigerator to crystallize. So you only need to take out the crystallized honey from the refrigerator and place it at room temperature, and after a while, the phenomenon of honey crystallization will disappear.

How to collect and place honey

Honey is a yellowish-white viscous liquid that is naturally fermented by bees to collect nectar, and the ancient Greeks regarded honey as a gift from heaven. Honey is made by bees collecting the sap secreted by the nectar glands of plants and brewing it thoroughly, and the main component of honey is sugar. 60% to 80% of this is easily absorbed glucose and fructose, which can also be used as a substitute for table sugar.

Honey is a supersaturated solution of sugar, and some single flower nectar will crystallize at low temperatures, and it is glucose that produces crystals, and the part that does not crystallize is mainly fructose. Honey crystallization is related to honey species and storage conditions. Generally, honey crystallizes below 13 degrees Celsius, while rape honey and linden honey crystallize at 13 to 14 degrees Celsius, and acacia honey is not easy to crystallize.

Although jujube nectar is a variety that is not easy to crystallize, if there is a small amount of crystallization, it is still a natural phenomenon, please feel free to eat.

The above content reference: Encyclopedia - Honey.

The way to let the honey crystallize and melt is very simple, just heat it.

In general, the crystallized honey is heated to 40 60 and left for a while for the honey to re-melt into a liquid. In this process, the temperature must be maintained, because honey is rich in active substances, and these active substances are not resistant to high temperatures, so it should not be heated to too high a temperature. The specific operation in life is not difficult, use a suitable container to hold some warm water of about 40 degrees, place the bottle of honey in it, and wait for it to melt.

The best way to bloom the crystallized honey is to heat the honey to between 40 degrees and 60 degrees, and the constant stirring will make the crystallized honey bloom, which will not affect the edible value of the crystallized honey.

Honey is a natural sweetening substance, the main component is sugar, including glucose and fructose, two monosaccharides, glucose solution will crystallize when the temperature is lower than 15 degrees Celsius, from liquid to solid crystallization, which is the reason why we see honey crystallization.

Honey crystallization is only a change in the physical form of honey, and it does not affect the edible value of honey, but it looks a little unpleasant, because the honey after grinding into crystallization is too much like white sugar, so that many friends who don't understand Chundou think that the crystallized honey is fake honey, or honey mixed with white sugar.

The only inconvenience after the crystallization of honey is that it is not easy to pour out, many people ask how to melt the honey after crystallization, in fact, it is very simple, the honey can be heated after crystallization, but if the crystallized honey is directly heated to a very high temperature, the nutrients of the honey will be destroyed.

How to preserve honey:

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.

During the storage process, honey should also be protected from cross-flavoring, wetness, fermentation, pollution, etc. In order to avoid odor and pollution, it is not allowed to store with odorous items (such as gasoline, alcohol, garlic, etc.), corrosive items (such as fertilizers, pesticides, lime, alkali, nitrate, etc.) or unhygienic items (such as waste products, animal products, etc.).

The shelf life of honey is currently 18 months for bottled honey. However, bees with high cap maturity concentrations can also last for many years. However, it is better to eat fresh honey, because fresh honey generally has a better color, aroma and taste. <>

1. Heat a small pot or basin with clean water, the capacity of the water should not be extinguished over the crystallized 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, that is, let the limbs be poured 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 Tanshi summer, put the unsealed crystalline honey bottle in the courtyard or balcony, let the sun shine directly for about an hour, and you can also melt part of the crystalline honey.

4. It should be noted that the above methods will not restore the crystallized honey to its original state, and if it is to be restored to its original state, the crystallized honey must be heated to more than 80, but heating to more than 80 will destroy the original nutrients of the honey, so this method is not recommended.

The fastest way to melt honey after crystallization is to heat it with water. Here's how:

Timber and branch rolling: hot water, small bowl.

<>3. Next, take out the solidified honey, as shown in the figure below.

4. Put the honey into the hot water in a small bowl below, you need to pay attention to ensure that the container is sealed, if the container containing honey leaks in, it may cause the honey to deteriorate.