What is the reason for the black honey?

The reason for the darkening of honey: Usually the nutrients contained in the honey are lost, which may be caused by the applicable container, or it may be related to the impurities contained in the honey.

The shelf life of pure natural honey is very long, and there is no accurate answer to how long it is, but there is a requirement for spring natural honey to have a long shelf life.

If the preservation method is different, the shelf life of honey will be different, for example, many friends in life use plastic bottles to preserve honey, and the shelf life of honey is not very long, because plastic bottles are easy to be deformed by the gas produced in honey, causing honey to absorb moisture in the air and finally deteriorate.

In this case, because honey contains substances such as sugars, enzymes, and carbon, if a large amount of nutrients disappears, it will inevitably lead to an increase in carbon in honey, and finally black color. In addition, if the bottle of honey is not cleaned, such as impurities on the wall of the bottle, often the honey spoils from the wall of the honey bottle, and a small circle of black appears, in fact, this is the beginning of the honey blackening.

How to prevent honey from turning black

1. Insist on taking ripe honey.

It is an open fact that mature honey is not easy to ferment and has a long storage time, so in the process of beekeeping, we must first develop the habit of taking mature honey to avoid the loss of nutrients caused by the deterioration of honey.

2. Adopt modern honey extraction methods.

Although the hand-twisted way of taking honey in the past looks cooler, after all, it has gone through countless years, and it seems to be a traditional inheritance, but there are actually quite a lot of beeswax ingredients in it, so many honey machines are used to extract honey to reduce the impurities in the honey as much as possible, and the honey itself has corrosion resistance, as long as there are not many impurities, the storage time is unimaginable for many people.

3. Adopt scientific storage methods.

If we want to preserve honey for a long time, it is best to use ceramic bottles or glass bottles to seal and preserve, so that the time will be longer, and the nutrient loss will be less, even if it is mixed with beeswax, the honey will be stored for a longer time, after all, a small amount of beeswax is good for people.

The reason for the black color of honey is usually deterioration or redox leading to darkening of the color.

Spoilage is a common phenomenon in many foods, and the spoiled honey will change in all aspects, and it may turn black after a long period of deterioration.

In addition, there is a situation that is related to redox reactions. Honey is stored for a long time, but as it is left for a long time, eating honey back and forth will cause the honey to be constantly exposed to oxygen, and the reducing substances in the honey will be oxidized, which in turn will darken the color of the honey, which may turn it black.

1. The influence of flower-derived plants. Some honey from nectar plants is inherently darker, such as buckwheat honey. Buckwheat honey is dark amber in color and looks a little black.

There is also the fact that some honeys are brewed by bees that collect more nectar from other species. Miscellaneous nectar affects the color of the honey, resulting in a dark color of the honey.

2. Leaving it for too long. Some honey is not eaten often, and if it is left for too long, it will produce a lot of insect enzyme metabolites in the honey, making the honey darker or darker. Such honey should not be consumed any longer, and it may have a tendency to spoil.

3. It may be that the honey is contaminated. For example, some honey manufacturers do not pay attention to the filling conditions, some production and processing equipment is not regularly maintained, and the metal surface of the production equipment is corroded. Honey itself is acidic, and contact with metals produces oxidation, which contaminates the honey.

If the honey is kept in a metal container, the honey will also react with the metal for a long time, causing the honey to deteriorate.

Therefore, there are many factors that affect the darkening of honey, some of which are normal for dark color. Some of them are caused by the deterioration of the honey for too long, or the honey is contaminated. Field bees remind that honey should be sealed in glassware or food-grade plastic products in the dark.

Honey turns black because it spoils.

There is a type of microorganism called "osmophilic yeast" in honey that can survive in honey tenaciously. If you do not pay attention to sealing the honey after opening it and storing it, it will gradually absorb moisture in the air over time, causing the honey to turn black and deteriorate. Expired honey may have problems such as spoilage due to osmophilic yeast fermentation.

However, such honey usually only produces a slight sour taste and wine taste, which does not affect the safety of eating, and the natural honey containing active enzymes cannot be heated to more than 60 degrees Celsius, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in it. Honey has a sweet taste when brewed in warm or cold water, and a sour taste when brewed at higher temperatures.

Honey

Natural honey is made by bees collecting nectar, they are ** in the flower nectar glands of plants or in the outer nectar glands, usually what we call honey is natural honey, and because of the different nectar source plants, it is divided into a variety of single nectar with the flowering period of a plant as the main body, such as orange nectar, linden honey, lychee honey, black locust honey, milk vetch honey.

How to preserve honey

After buying honey at home, it is stored in non-metallic containers such as ceramics and non-toxic plastics, and cannot be stored in iron containers. 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.

Honey should be sealed and stored, and the tools used to take honey should be washed and wiped dry to prevent moisture from entering, and the water dissolved in honey is easy to ferment and deteriorate. Honey should be stored at a low temperature and away from light. Honey should be kept in a cool, dry, clean, ventilated environment, with a temperature of 5 to 10 and an air humidity of no more than 75.

The reason for the black color of honey is usually deterioration or redox, which leads to the deepening of the color of the beard.

Although honey has a longer shelf life, there will be some times when it will deteriorate, and all aspects of the spoiled honey will change, and it may turn black after a long period of deterioration.

In addition, there is a situation that is related to redox reactions. Honey is stored for a long time, but as it is left for a long time, eating honey back and forth will cause the honey to be constantly exposed to oxygen, and the reducing substances in the honey will be oxidized, which in turn will darken the color of the honey, and may turn black in the skin.

When the honey is stored for a long time, the macro and empty reducing substances in the honey will slowly oxidize, which will promote the deepening of the honey color, and the color of some dark honey will be deepened, and then it will become black.

Of course, there is also a case of darkening when the honey goes bad. Not only does the honey turn black in color, but a thick layer of gas-sensitive bubbles appears on the surface, and when you open the bottle where the honey is stored, you can smell a pungent smell of alcohol and sourness.