Is crystallized or flowing honey better?

There is no difference between crystallized honey and flowing honey, there is no good or bad, the nutritional value of honey before and after crystallization is unchanged, and honey crystallization is a normal physical phenomenon. The quality of honey mainly depends on the type of honey source and the length of honey brewing time, and you need to pay attention to the honey you buy.

Honey crystallization. The main components of honey are glucose and fructose, the physical stability of glucose is poor, and the glucose in the saturated state will precipitate in the environment of 14 degrees, resulting in crystallization. In addition, if there is less water in the honey, glucose is more likely to precipitate and crystallize.

In addition, the crystallization of honey also has a certain relationship with the nectar source, acacia honey, jujube nectar and flower nectar are all varieties that are not easy to crystallize; Rape honey, linden honey and vitex honey are more likely to crystallize because of their higher glucose content. The crystallization of honey has an important guiding role for consumers to choose honey.

Benefits of Honey: As long as the temperature of crystallized honey is raised to more than 15 degrees, the crystallization will disappear with the increase in temperature, and it should be noted here that the tolerance temperature of honey is 60 degrees. The nutritional profile of bees is complex, containing various types of vitamins, amino acids, proteins and active enzymes in addition to fructose and glucose.

It can moisten the intestines and laxative, nourish the liver and protect the liver, and beautify and skin care. Active enzymes can promote the body's metabolism and improve the immune effect. Crystallized honey can be eaten directly with warm water between 30 and 40 degrees Celsius, and crystallized honey can also be eaten directly with bread.

Flowing honey can be poured over desserts and salads in place of sugar.

Honey shopping. The production of honey is completely dependent on the weather, so many unscrupulous merchants will use fake honey for sales. Crystallization is one of the means to determine the authenticity of honey.

Honey made with white sugar or containing white sugar will not crystallize. Real crystalline honey with a delicate taste that melts in your mouth and has no noticeable graininess. In addition, the color, aroma, and moisture content of honey can also be determined.

It is not possible to distinguish the quality of honey by flow or crystal, because these two are only changes in form, but they are actually the same inside.

Many people like to drink honey because honey can not only moisten the intestines, but also have a better taste. However, most people eat liquid, honey and a kind of honey is crystalline, in life everyone can't tell which one is better, liquid honey or crystalline honey? Crystalline honey, also known as solid honey, is rich in glucose.

Glucose is a substance that likes crystallization very much, so under certain conditions, solid honey will crystallize.

Generally, when the temperature reaches about 14 degrees, honey is easy to crystallize, and at this time, the appearance of honey changes, and many people think that this honey is not good and is mixed with sugar.

Target. Actually, it's just a natural physical phenomenon, just like water freezes, but it has changed in appearance. In fact, if it is mixed with sugar, honey is not easy to crystallize.

Honey crystallization. It is a very normal phenomenon, although there is a change in the appearance, but the nutrients in it have not changed, so just like honey crystals can still be eaten and not broken. There is no difference between liquid honey and crystalline honey, both are rich in many nutrients, and eating more is also good for the body.

As long as it is pure and natural honey without additives, it can be called good honey. So there's no point in arguing about which is better, liquid honey or crystalline honey.

If you want to eat high-quality honey, you can buy pure natural mature honey, this quality is very good, and the concentrated honey sold in the supermarket will greatly reduce the nutrition, so if you want to eat high-quality pure natural honey, you can go to beekeepers to buy pure natural honey. Although there is no difference in terms of nutrients, there is still a difference in taste, crystalline honey is more grainy, and liquid honey tastes more delicate, so you still have to choose the honey that suits you according to your needs and preferences. Buying high-quality honey can give full play to the role of this honey, you can make some delicacies, and you can highlight the delicious taste of honey even more.

Liquid honey and crystalline honey are two different types of honey, liquid honey is liquid honey in appearance, crystalline honey is honey in a crystalline state as the name suggests, generally solid, so the honey state is a more obvious difference between the two. However, the two different types of honey are generally not good or bad, because they both contain many kinds of honey and cannot be generalized.

Crystallized honey is a bit better, this honey is very fresh and has a particularly high nutritional value.

On the contrary, the crystalline ones are of better quality and purity than those that are not crystallized. This is because the glucose and fructose in honey will form glucose crystals under the influence of external temperature, while the proportion of glucose in real honey will be higher, so it is particularly easy to crystallize.

Crystallization of honey:

Honey crystallization is a phenomenon in which the glucose in the honey precipitates and crystallizes into a solid when the temperature is lower than 15 degrees Celsius, and then becomes solid together with fructose.

Crystallization reason: honey contains a variety of nutrients, sugar accounts for about 80% of the total substance, of which fructose and glucose supersaturated solution accounts for 85-95% of the total sugar, and sucrose accounts for about 5%.

Since glucose has the property of easy crystallization, the separated honey will gradually crystallize when left at a lower temperature (0-14 degrees) for a period of time, so the honey crystallization is actually caused by the glucose in the honey, which mainly depends on the ratio between glucose and fructose (not easy to crystallize) in the honey, that is, the percentage of glucose in the reducing sugar.

It's good honey, and I've had this question

1。Due to the different bee species, nectar source and environment, the chemical composition of honey is very different, and its main components are fructose and glucose, and the proportion of the content of the two is also different, and the degree of crystallization is also different.

Honey has crystalline properties. 13 degrees - 14 degrees is the easiest to crystallize, usually from the bottom gradually upwards crystallization, some are all crystallized, some are partially crystallized, the more glucose content in honey, the more the number of crystal nuclei, the faster the speed of crystallization, such as the glucose content in rape honey, the easiest to crystallize, and acacia honey and other less glucose content is not easy to crystallize. The crystallization of honey is actually a physical phenomenon in which glucose is precipitated and separated from honey, and it has nothing to do with the quality of honey, and there is no honey that is absolutely uncrystallized.

Although the degree of supersaturation of glucose increases, the viscosity and density of fructose, maltose, dextrin and colloidal substances in honey are greatly increased at low temperatures, thereby reducing and hindering the movement and diffusion of crystal nuclei, and the crystallization is sluggish. Above this temperature, the viscosity of honey decreases, but the solubility of glucose increases, which reduces the supersaturation of the solution, slows down crystallization, and even melts the crystallization.

2。It may be fake honey, one kind of fake honey will not crystallize, and the other fake honey will also crystallize if it is mixed with white sugar, but the crystals are very hard and not as soft as real honey.

Dig it out and flush it to drink, it doesn't matter

Also, tell you how to eliminate:

Take a small pot and add a small amount of water, sit the glass bottle containing honey in the pot, simmer for a while, and wait until it completely melts, if it is a plastic bottle, wait for it to melt slowly in a basin with hot water, which is slower, you can also transfer the honey to another glass bottle and reheat.

Not good. This shows that sugar has been artificially added to the honey. Adding sugar to honey is to save costs and is shoddy.

Not good. Because there is too much sucrose in it. Produce precipitation.

Honey that is easy to crystallize must be good honey, and the premise is that it must be real honey.

Often, other substitutes will crystallize as well

It seems to be divided into seasons, such as the rape flower season, which is easier to crystallize.

Honey crystallization is a problem often encountered in the process of eating honey, with the extension of time and the change of temperature, especially in winter, honey tends to change from liquid to crystalline state, the color changes from dark to light, most of the honey is milky white or white, delicate or rough translucent crystals after crystallization. This change in honey often leads some people to misunderstand that it is due to the incorporation of honey with white sugar. In fact, this is a natural physical change in honey, not the result of sugar blending.

Although some people think that honey crystallization is adulterated with sugar, there are also many people who believe that crystallized honey is good honey.

Most of us should know that honey crystallization is not adulterated with sugar, so is clean honey necessarily good honey?

1. Honey crystallization does not necessarily mean that this honey is good. Crystallization is nothing but a natural reaction of the supersaturated state of glucose. It's just a phenomenon.

For example, some honey is difficult to crystallize, but not crystallizing does not mean that it is not good honey. For example, acacia nectar, this kind of honey is the largest export, but because the fructose content of acacia nectar is relatively high, it is difficult to crystallize, so it is not possible to judge the quality of honey simply by whether the honey is crystallized.

2. Crystallization is also easy to fake, and now the counterfeiting technology is too mature! Only you can't think of it, and people who don't fake can't do it. It is the so-called desire for profit.

But fortunately, Mi Fang has only heard that there is such a method, and has not seen real crystallized fake honey yet. So, if you don't know much about honey, you can still choose to see crystallized honey.

3. Not only crystallization is easy to fake, but ordinary consumers try to distinguish from all ways such as color (because there are too many varieties of bee honey, different colors), crystallization, drawing, Baumé (Baumé and brushing are easy to do by evaporating water), unless honey friends for many years can taste it, it is difficult to judge the authenticity of a honey.

4. Even if it is real honey, it does not mean good honey. It may not be ripe at the time of collection, it has been concentrated and inactive, or there may be antibiotic residues.

Honey must be pure natural and mature, not processed, and 0 added. In addition, the nectar source of honey is also very important.

Honey can only be produced from high-quality honey sources:

Far away from the city, away from people, sufficient sunshine, no pesticide pollution, no toxic flower sources.

However, many people don't expect so much now, and the only requirement for honey is the word "true"!

5. If you want to buy pure honey, you can find a conscientious beekeeper and a conscientious brand, which can at least ensure that the honey you buy will not be too bad.

Honey crystallization does not necessarily mean that this kind of honey is good. Crystallization is nothing but a natural reaction of the supersaturated state of glucose. It's just a phenomenon.