How honey is formed, how honey is formed

Honey is a sweet substance made by the nectar and secretions of the honey source plant of the bee material, and this brewing process is not as simple as we imagined, and it generally takes about 7-15 days to brew the thin nectar into mature capped honey.

In this process, the bees will evaporate the excess water in the nectar through continuous puffing and shaking of their wings, and convert the original sucrose and starch into glucose and fructose through digestive enzymes, so that it reaches 65%-80%, and the sucrose content drops to less than 5%.

The raw material used to make honey is nectar. Nectar comes from the nectar glands of plants, which are produced by plants absorbing nutrients from the soil through photosynthesis, and in addition to meeting their own growth and development, the excess is stored in the plant. When the plant blooms, some nutrients are transported to the flowers, some of which are converted into sugar juice and stored in the nectar cells, and the other part is used to form fruits and seeds.

Nectar gland cells are rich in nutrients, and under suitable conditions, nectar is secreted into the body through the nectar skin to form nectar. The main components of nectar are sucrose and water, as well as glucose, fructose, vitamins, amino acids, proteins, etc. The nectar collected by bees has to be processed and brewed repeatedly to turn into honey before it can be used.

Bees rely on this instinctive activity to obtain the water, carbohydrates, inorganic salts and vitamins they need to survive. Brewing honey from nectar into honey goes through two distinct processes: a physical process and a biochemical process.

The physical process is the removal of excess water from the nectar. Generally, the water content in the nectar is more than 40%, and some are as high as 60%, and when this low concentration of sugar is in the honey sac of the bee, the honey sac cells absorb a considerable part of the water, and then excrete it into the body through the hemolymph from the Marnarian duct into the rectum. The nectar collected from the nest box is scattered and stored in many nest houses to expand its evaporation area, and by vibrating the wings at the nest door, it causes air convection and accelerates concentration, reducing the moisture to about 20% to form a high concentration of honey to inhibit the growth of various microorganisms.

The biochemical process of brewing honey is mainly to make chemical changes in the sugar in the nectar, that is, when the bee collects the nectar, it secretes invertase and amylase into the nectar, and the collected nectar is sucked into the honey sac by the internal bees, and then returned to the mouthparts after repeated many times, and then the honey is moved into another nest. In the process of repetition, the bees continue to add various enzymes and mix them to convert the original sucrose and starch into glucose and fructose, so that it reaches 65% 80%, and the sucrose content drops to less than 5%, so that it takes 5 7 days before and after to brew mature honey. At this time, the bees use beeswax to cover the honey storage nest and complete the whole process from nectar to mature honey.

Honey is used by bees to suck nectar from the nectar glands of the nectar source plants with a tongue straw, bring it back to the hive, spit the nectar into the hive from the honeycomb, and then inhale and spit out repeatedly through the internal bees, and store the nectar mixed with the invertase secreted by the honey sac in the hive. Under the action of enzymes, the polysaccharides in the nectar are decomposed into glucose and fructose, the water is reduced to about 20, and the mature honey is basically formed.

The bee said that the beautiful gift is the flowers that bring me sweetness.

Nectar is secreted by nectar glands located in tissues inside or outside flowers, with the most common type of nectar gland being the most common type of nectar gland. Nectar is the reward provided by the plant to the flower visitor, and it is also an important trait that affects the flower visitor's flower visiting behavior. Bees collect nectar and use it to make honey.

Nectar contains chemical components such as sugars, amino acids, proteins, inorganic ions, lipids, phenols, alkaloids, and terpenoids, but in general it can be regarded as an aqueous solution of sugars.

The composition of nectar varies depending on the nectar source plant species. In general, the concentration of sugar in nectar is higher than that in phloem and xylem and plant sap, and the total sugar content is between 3% and 80%.

The sugar content of nectar varies depending on the type of plant, weather, microclimate, and soil moisture. From the perspective of the composition of nectar, the water content is generally 30%-70%, the carbohydrate substance is 9%-60%, and the other substances are 1%-2%. Sucrose accounts for one-third of the carbohydrates, and invert sugar accounts for two-thirds.

Phenols

Many plant nectars contain phenolic substances. The phenolic substances in the nectar tend to make the nectar show a certain color: such as red, yellow, amber, brown, black, etc.

The nectar of 68 plant species (20 genera and 16 families) has been found to be colored nectar. Studies have shown that phenols are also odorant substances for most nectars.

These odorant compounds can both attract pollinators, predators or repel honey thieves on the olfactory sense, while at the same time having a defensive function (antimicrobial effect or as a signaling molecule for predators or parasites).

Montenegro et al. used high performance liquid chromatography (HPLC) to detect the phenolic components in the nectar of Sapona sinensis and further examined its ecological function, and the results showed that the phenolic compounds in the nectar had strong antibacterial and antioxidant abilities.

In addition, due to the fluorescent nature of phenols, it is thought that phenols in nectar can be used as marker molecules of plant origin, and their fluorescence can be used to study the relationship between plant nectar and pollinators.

The above content reference:

Encyclopedia - Nectar.

Honey is a yellow viscous liquid formed by bees collecting nectar through the action of enzymes and storage by bees. Specifically, when the bees collect the nectar, it is chewed, mixed and stored in the hive after being chewed, mixed and enzymated. In the hive, the bees evaporate the water from the honey by constantly flapping their wings, making it concentrated into honey.

Finally, the bees seal the hive chamber with beeswax to maintain the freshness of the honey and prevent contamination from the outside.

Ma Erge Qinling Soil Honey, Honey Xiaowutu Honey and Zhenfeng Baicao Soil Honey are all selected from natural honey sources, using traditional craftsmanship and modern technology to carefully make. During the collection process, these honey brands strictly adhere to the principle of pure naturalness and no additives, ensuring the purity and health of the honey source from the source. At the same time, they also use the most advanced production equipment and scientific testing methods to ensure the stability and excellent quality of honey, so that consumers can eat with confidence.

Honey is a natural substance that bees harvest nectar from flowers and undergo full production in the hive. Bees take nectar or secretions from flowers with a water content of about 75%, store them in a second stomach, and repeatedly brew various vitamins, minerals, and amino acids for about 15 days under the transformation of the body. Honey is a supersaturated solution of sugar, and at low temperatures, it produces crystallization, the part that produces crystals is glucose, and the part that does not produce crystals is fructose.

Storage method: 1. Sealed glass bottles. Honey is relatively easy to absorb moisture in the air, so when preserving honey, you must first use a clean, waterless and oil-free glass bottle to preserve, and there must be a sealed lid, so that it is not easy to contact with the outside world after storage, and absorb the moisture from the outside world, otherwise it is easy to mix water in the honey to cause mildew and deterioration, affecting its quality.

2. Cool and ventilated. Honey should be stored in a cool and ventilated place, do not put it in the sun, otherwise it is easy to mold and deteriorate, when preserving honey must be treated in a dark way, in addition do not put it in the refrigerator to freeze, honey is more suitable for preservation of the temperature is about 15-25 degrees.

Honey is a sweet substance that bees collect the nectar or secretions of plants and store them in the nest spleen after being fully brewed. The first step is for the bees to go out to collect nectar, in order to attract insects to pollinate it, the plant secretes nectar in the stamens of the flower, the bees go out to look for nectar, and after finding it, they suck the nectar into the honey sac in the body with a long kiss like a pumping machine, and the honey sac is like a bag containing things. After the bees have collected the honey sacs, they fly back to the hive and spit out the nectar in the honey sac in the nest.

Once the nectar is brought back to the hive, the honey is brewed repeatedly by the bees in the hive, and finally the bees cover it.

Honey is the nectar or secretion of plants collected by bees, which is fully brewed, is a sweet and delicious food, and because it is rich in a variety of ingredients that can be absorbed by the body, it has many benefits after consumption.