Ask why honey bubbles, what is the problem with honey foaming, and what to do when honey is foaming

1.The foam is because it contains hydrogen peroxide, a fungicide, which is easy to decompose oxygen honey and deteriorate when the temperature rises, which is manifested in three aspects: First, the taste becomes more sour; The second is to become very thin (normal honey is very viscous, and the best osmanthus nectar can even be wrapped in clean paper, rather than in a bucket or bottle, which shows its viscosity).

Honey spoilage is mainly caused by an increase in temperature, so a refrigerator can solve this problem. The third is that there are a lot of gray bubbles on the honey, indicating that a part of the organic matter in the honey is decomposed, fermented and bubbled, and turned into a gas overflow, at this time, even if the honey has not deteriorated, the nutritional value has been reduced.

2.It's a shame to throw away a bottle of honey like this, and I've broken a bottle before to make a hand mask. I did this, and the upper layer was blistered, so thin that I didn't want it like water, and I skimmed it with a spoon.

Then I used 1 spoonful of honey and a small half spoon of brown sugar, mixed well, applied to my hands and gently massaged to exfoliate my hands. The effect is not bad, after washing, apply some olive oil.

3.In the summer, the honey is refrigerated in the refrigerator to refrigerate the gas, so that the surface of the honey has a layer of white bubbles.

5. If the appearance of honey produces a large amount of foam, and the foam is relatively large, not dense foam, and secondly, the honey smells sour and smells of wine, then the honey is very likely to deteriorate.

If you still can't judge well, you can take a very small amount to try it, if there is a peculiar smell, such as bitter holes, serious sourness, etc., then it is deterioration.

1. The reason for the foam of honey may be because of the colloidal substances, the protein content in honey is 4-7 kinds, and it usually exists in the form of colloids, and its colloidal substances can promote the foaming of honey, so the foaming of honey may be caused by the colloidal substances, which is a normal phenomenon.

In addition to the high sugar content of honey and antibacterial effect, there is also a reason for the antibacterial is the hydrogen peroxide produced by glucose in honey under the action of glucose oxidase, and the substance hydrogen oxide will decompose oxygen at high temperatures, so that there is a lot of foam in honey.

There is also a possibility that it is caused by the fermentation of honey, the sugar content in honey is very high, and different degrees of fermentation will occur when the temperature is suitable, and bubbles will be produced in the fermentation process.

Another reason may be that the honey has deteriorated, and the bacteria and other microorganisms in it have multiplied and produced carbon dioxide, causing foaming.

2. If the foam of honey is caused by colloidal substances, antibacterial effect, fermentation, etc., honey can be treated without any treatment, and it can be normal food, if you want it to look normal, generally release the gas in it, and let it stand for a period of time.

However, if the honey is bubbling because of deterioration, this foam is generally very large and easy to distinguish, only need to remove the spoiled part of the honey and the honey around the deterioration, if the deterioration is very serious, it is recommended to discard.

3. If it has not deteriorated, it can be used for food praise and grinding.

If the honey is only caused by normal fermentation and other reasons, then whether it is the white bubble or the honey in it, it can be eaten normally.

However, if the honey is white and foaming due to deterioration, then it is not edible, and the taste of the honey is not only alcoholic, but also may have a strange taste, which is not only not delicious, but may also cause diarrhea and other symptoms.

4 No, on the contrary is good proof.

If the honey bubbles, it does not mean that the honey is fake, but that the honey is an unprocessed pure natural honey, and the honey that has been processed or concentrated by the process will not have so many natural active ingredients, and it will naturally not produce bubbles, so as long as it is not due to the bubbles produced by deterioration, the honey that produces bubbles will generally be of better quality.

Honey has foam because it contains colloidal substances, which cannot be filtered out and is the main cause of foaming in honey, but it does not change the quality of honey.

In daily life, many people like to eat honey, honey is the nectar collected by bees from flowers, and it is a natural substance fermented in the hive, containing a variety of vitamins, minerals, amino acids, and fructose, monoglucose, etc., which are conducive to human absorption.

The quality of honey is also graded, such as first-class honey, second-class honey, third-class honey, no matter what grade of honey, as long as it is pure and natural, it is a better quality honey, but many honeys on the market are processed.

If you want to know whether honey is pure and natural, you can judge by the foam, gently shake the honey, if a small amount of foam is produced, it is pure natural, but if there is a large amount of foam, there is a pungent smell, it means that the honey has deteriorated.

Honey foaming is a natural phenomenon. Honey has a certain amount of yeast, and this substance will ferment under certain conditions, and bubbles will be produced during fermentation.

Honey bubbles may be associated with spoilage. If the moisture content of honey is too high, yeast will multiply in large quantities, which will break down the sugars in the honey, produce carbon dioxide and alcohol, and cause foaming.

It's normal for honey to bubble and prove that your honey is fresh, real honey, and other syrups used to pass off as honey won't froth so easily.

Because honey is very viscous, the bubbles will not disappear, which hinders the storage of honey, and it is too wasteful to throw away, which is quite troublesome.

In fact, the bubbles of honey are caused by the ingress of air when honey is poured from one jar to another, or due to bumps during transportation and preservation.

In fact, if the honey is well preserved, it can be stored for more than ten years, and after a long time, crystallization will be produced at the bottom, so that the quality of the honey will rise, and the crystallized honey will not bubble, which is more convenient to preserve, but it will still deteriorate after too long.

Spoiled honey will become thinner and discolored, produce a winey taste, and have an uneven thickness, at which point the honey will not be edible, but there are other uses.

I keep bees at home, and I know a lot about honey, so I've been eating it as candy since I was a child, and if you don't understand, just ask me.

The honey foams normally, and some also have a layer of crystals on the surface. The higher the concentration. The more crystals. The more bubbles there are, too. This is normal for honey. As long as it does not taste good, it can be eaten with confidence.

Generally, the shelf life of honey is 2 years. Honey should be kept in a cool and dry place, and be sure to seal it well after each use. However, the precipitation of honey does not necessarily mean that it is spoiled, it may be caused by sugar analysis, etc.

Scientific research and practice have proven that honey has strong antibacterial ability and is the only food in the world that does not spoil. In 1913, American archaeologists found a jar of honey in the ancient tombs of the pyramids in Egypt, which was identified as having lasted for more than 3,300 years, but it has not deteriorated at all and is still edible. It can be seen that truly mature honey is completely edible after a long time, and there is no strict shelf life, but as a food market, according to the "Food Law", the shelf life is required to be marked on the food commodity, so honey manufacturers generally set the shelf life of honey at 2 years.

However, it must be pointed out that if it is not mature honey or inferior products such as water, these honeys will ferment and bubble, become sour, and become inedible after a long time. Of course, if the fermentation is not serious, it can still be eaten after heating in a water bath for half an hour at about 60.

In short, no matter what kind of honey it is, and no matter how long it has been preserved, as long as it has not deteriorated, it is edible and will not be harmful to the body. It's just that long-aged honey has a slightly worse nutritional value than fresh honey.

Honey foaming is actually one of the signs to measure whether honey is original and pure honey, and it is also one of the detection methods.

Unprocessed honey is prone to bubbles when shaken, proving that it has not spoiled.

That thing has an expiration date, and it won't work for one or two years.