The honey precipitate is very coarse, like white sugar, can you eat it

You're talking about honey crystallization.

Honey crystallization is a physical phenomenon, and normal crystallization is soft like white sugar, which can be eaten. If the temperature rises, it will return to its original state, which is the original state of the honey. There is a situation where if the crystals are like white sugar, then there is a problem, and it may be that the honey is adulterated with white sugar.

You can compare.

Honey crystallization is a normal physical phenomenon, just like water freezing. The main components of honey are glucose and fructose, glucose has the property of easy crystallization, and the temperature of the refrigerator cold room can just promote the movement of the small crystal nuclei of glucose, thereby accelerating the crystallization rate of honey and promoting its crystallization. However, the crystallization only changes the form of honey and does not affect consumption.

However, the glucose content of honey brewed from different nectar source plants is different, and the crystallization situation is also different, the honey with high glucose content is easy to crystallize, while the honey with high fructose content is not easy to crystallize. In addition, the degree of honey crystallization is also different due to various factors such as the preservation environment, the number of honey extractions, and the maturity of honey. Some are whole crystalline and some are semi-crystalline and semi-liquid.

1. Crystallization is the inherent physical property of naturally ripened honey, and the principle is that honey is rich in glucose.

and is a supersaturated solution of glucose, when glucose solubility.

When reduced, insoluble glucose is precipitated from the honey in the form of crystals, eventually causing the honey to gradually change from a viscous liquid to a soft solid structure, and some honey with coarse crystalline particles may even resemble white sugar.

2. Crystallization is an important basis for identifying the authenticity of honey, because all naturally mature honey can crystallize under certain conditions, in other words, honey that cannot crystallize at all under any conditions must be fake honey, and real honey crystallizes.

The post-particles are relatively soft and viscous, while the particles of fake honey, especially those mixed with white sugar, are particularly loose and have almost no viscosity after crystallization.

The white precipitate at the bottom of the honey is not the impurity of the honey, but the crystals of the honey at low temperature, and those white crystals are the crystals precipitated by the glucose in the honey, not the honey mixed with other substances.

In winter, a lot of honey will have white precipitation, so many people wonder, is this honey mixed with white sugar, when the weather is cold, it shows its original shape? Actually, no, this is the crystallization phenomenon of honey, the main sugars of honey are glucose and fructose, glucose will crystallize when the temperature is lower than 15 degrees Celsius, precipitate crystals, and precipitate to the bottom of honey to form a white precipitate, so the white precipitate we see is not white sugar, although it is very similar, it is just the crystallization of glucose in honey.

Honey crystallization is related to the variety of honey, some honey is easier to crystallize, while some honey is not easy to crystallize, and some honey almost does not crystallize. Most honey crystallizes with a white color, but some honey crystallizes with a dull yellow or other color.

Honey itself is a supersaturated solution of sugar, rich in glucose and fructose, glucose has the characteristics of easy crystallization, under the right conditions, the small crystal nuclei of glucose in honey will gradually move and increase, and finally form crystals.

The white crystals you see are not white sugar, but small crystal nuclei of glucose. However, due to the influence of environment, temperature and glucose content of honey, different honeys will crystallize in different situations. Especially at 13-14 degrees Celsius, some honey will crystallize, precipitating some glucose crystalline particles.

Crystallization is a normal physical phenomenon, except for certain changes in form and taste, it does not affect the nutrients and value of honey. The crystals are not deteriorating, so you can still eat them with confidence.

It is normal for honey to have white crystals, and when the temperature is low in winter, honey will have such white crystals, and it can still be eaten normally.

For honey, everyone is also very familiar with it, generally everyone also often eats honey which contains a lot of nutrients, and it is also necessary for the human body, some substances, so when eating honey, you will find that the instrument pretending to be crazy is shot outside, and you will see that some honey will precipitate, and some will change some color, which is also very normal, because honey contains a lot of sugars, and he may precipitate and precipitate over time for a long time. That is, some nutrients in honey, so this phenomenon is very normal.

In fact, most of the honey is glucose, and the concentration is very high, there is a part of the glucose molecules in the irregular movement will be arranged to form tiny crystal nuclei, and with the decrease of temperature, it will gradually become larger to form crystals, to the naked eye, and then to the whole crystal. Honey crystallizes most easily at 13-14 years.

This crystallization change of honey can easily cause people to misunderstand that this is caused by the adulteration of white sugar in honey, but in fact, this is just a natural physical change in honey, not the result of adulteration with white sugar. Honey is all about crystallization, and crystallization is an inherent property of honey, but there are fast and slow, and the degree is different.

The precipitate is caused by the crystallization of honey, most of the honey will crystallize after winter storage, from the original liquid to paste, regardless of the color of the liquid, once crystallized, the color will mostly turn white or light yellow.

It is very likely to be fake honey, it is recommended to do this, put the honey into a mineral water bottle filled with water, cold water, shake the bottle, and then let it stand, observe the phenomenon of foam, if the foam does not disappear for a long time, it lasts for about half an hour to an hour, it means that this is real honey, if the foam is gone after a while, it means that this is fake honey.

Cold water can be tap water, hopefully.

The bottom of honey is a honey crystalline substance, the nutritional properties are no different from the general honey, the honey we buy on the market will also appear white precipitate for a long time, many people will think that the merchant adulterated in the bees at that time, in fact, it is not like that, the longer the honey is dusty, the more white substances will be. Wish.

This is normal, if the honey does not crystallize after a while, it is possible that the honey you bought is fake.

The honey you buy is not pure, it's honey made by feeding white sugar to the bees.

That is white sugar, a lot of honey contains a lot of white sugar, the cost of white sugar is low, wholesale about 3 yuan a catty, the more mixed the higher the profit.

The white sediment in honey is:Honey crystallizationMost honey will appear white or amber precipitate after a long time, depending on the variety of honey, the color and shape of these precipitates may also be different, this is not white sugar, this is a very natural physical phenomenon of honey, called honey crystallization.

The main components of honey are sugar and water, of which sugar accounts for about 80% of honey, and sugar mainly includes two simple sugars, glucose.

and fructose, the reason why honey crystallizes is because the glucose in honey will slowly crystallize when the temperature is low or during long-term storage, and the crystals will become larger and larger to form a precipitate at the bottom.

Identify genuine honey

Real honey is transparent or translucent in color. Real honey contains some proteins and biological enzymes.

minerals and pollen, so it doesn't look very bright, white, yellowish or amber, preferably light. Because fake honey is boiled with white sugar or passed off with syrup, it has a bright color, generally light yellow or dark yellow.

Real honey is a viscous liquid that provokes visible flexible filaments and flows continuously. Fake honey has suspended solids or precipitation, small viscosity, droplets when provoked, and there is a broken flow. Real honey becomes thinner after exposure, while fake honey has no change or is more viscous.

If the honey is very thin and flows easily, it may be mixed with water.

Honey precipitate white is crystalline.

Honey crystallization is a normal physical phenomenon, and pure honey has crystallization properties because it is rich in glucose, which has the property of easily crystallizing.

Honey crystallization is one of the characteristics of honey, which is the precipitation of glucose crystals in honey, if it is sucrose sugar, it does not have this property. So your crystals with sugar-like precipitation are real honey, don't think it's sugar adulteration.

It is important to know that after white sugar is dissolved in water, as long as it is not saturated, it cannot crystallize and precipitate no matter how the temperature changes, unless it loses water. And the white sugar solution is extremely perishable, and no one will risk using this shoddy means to counterfeit. Even if the honey processed by bees is fed with white sugar, there will be no crystallization and precipitation, and the content of glucose determines the change.

There are many kinds of crystals in honey, some are very easy to crystallize, some are difficult to crystallize, and some crystals are soft, delicate, with poor transparency, and seem to be lipid. Some crystals are granular, while others are like sugar sand. Even if you see it like white sugar or brown sugar, don't be sure that it is mixed with brown sugar or white sugar.

Unless it's some fool adulterated who wants you to see!

There are many ways to counterfeit, and the use of white sugar should be the least, because modern counterfeiting techniques will make honey more realistic and attractive in other ways, and the cost is much lower. Therefore, there is such crystallized and precipitated honey, which is the conscience of beekeepers, and it is really good honey!

The honey bought in the regular supermarket will have white sugar sediment at the bottom, is it a fake?

A pure honey with a white bottom is the crystallization of honey, and honey has the property of doing dissipative crystallization.

It is easiest to crystallize at 13-14 hours. Some are fully crystallized, and some are partially crystalline. In general, the more glucose content in honey, the greater the number of crystal nuclei and the faster the crystallization.

For example, the glucose content in rape honey is up to the most easily crystallized; And locust honey and other honey with less glucose are not easy to crystallize. The crystallization of honey is essentially a physical phenomenon in which glucose is separated from honey. It has nothing to do with the quality, but has a close relationship with the glucose content, temperature, water content and nectar source flower species in honey.

Fermentation of honey. This is mainly the process of glycemic yeast and some other bacteria in honey multiplying in large quantities under suitable conditions, converting the sugar in honey into alcohol and carbon dioxide gas, and then decomposing the alcohol into acetic acid and water under the condition of sufficient oxygen. The fermentation of honey is related to the following factors:

Yeast content, water content, and temperature in honey. All three are indispensable. For example, when the water content of honey is less than 17 1, no matter how much yeast is there, it will not ferment within a year; When the water content of honey exceeds 20, yeast multiplies in large numbers; The suitable fermentation temperature of honey is 11-19, and the fermentation cannot be produced or stopped when it is lower than 10; If the water content is 17 1-18, honey containing 1000 bacteria per gram will not ferment within one year.

For example, when honey starts to crystallize, it can also be eaten normally, crystallization will not affect the taste of honey, although it is more inconvenient to take after honey crystallization, but the quality remains unchanged, it can be dissolved into crystals after heating, but its vitamins and minerals are easy to be destroyed. , reference:

qid=7006081101256, normal plus! The color of the whole prune honey has become lighter because