How high is the wavyness of honey, and what does the wavyness of honey mean?

42 Baumé honey is the best honey.

Hello, foreign honey is a word for purity.

Generally at 42 degrees, domestic honey is mainly pure, and the honey standard must have GB18796, Q: 906611977

It's Baumé, a chemical word that refers to the purity of honey, and the higher the degree, the better the quality of the honey.

Take a look at the gloss and color: real honey is better with light white texture with the naked eye, light yellow or amber, and light light color is better; The gloss is not very translucent. Fake honey is bright in color, boiled with white sugar or passed off with syrup, so it looks very clear and translucent, generally light yellow or dark yellow.

In addition, pure honey is colorless, and the color of honey is caused by the pollen of different plants in honey. Therefore, dark honey is more nutritious than light-colored honey, but dark honey often contains a stronger odor, such as buckwheat honey; Light-colored honey generally smells fragrant, such as lychee honey and locust honey.

Two impurities identification: you can use the red-hot wire to insert into the honey, the bubbling is the real honey, the smoking is fake, if it is pure honey, after the wire is pulled out, it is very smooth and does not attach impurities. Pick up honey with chopsticks, which can be pulled into long filaments, keep flowing, and those that will automatically retract when the filaments are broken and are spherical are of the highest grade.

Mix honey and water in a ratio of 1 to 5 and leave it for a day, and it is best to have no sediment.

Three water identification: honey drops on white paper, pure honey into beads, will not seep, and water-mixed honey will gradually seep out, the faster the seepage, the more water.

4. Identification of heavy metals: take a tablespoon of honey and add it to a small half cup of very strong herbal green tea, if the honey has been contaminated by heavy metals, the tannins in the tea will react with the heavy metals in the honey to produce gray or brown and black salts. The darker the color, the greater the degree of heavy metal contamination.

5. Starch identification: put a small amount of honey into a cup, add an appropriate amount of water to boil, drop a few drops of iodine wine and shake well after cooling, if the solution turns blue or red or purple, it means that the honey is mixed with starchy substances.

6. Sugar identification: honey mixed with sugar has poor transparency, is not clear, turbid, and has poor floral flavor. Honey mixed with brown sugar is darker, and honey mixed with white sugar is lighter. You can rub it with two fingers to feel sticky, and if it is grainy, it will be sugary.

Seven taste identification: real honey is sweet and delicious, with a slight sour taste, the crystalline block is crispy when it enters the teeth, and it melts when it is contained, while the fake honey has a bitter and astringent taste, and the crystalline block chews like sugar, and the sound is crisp and loud.

Eight smell taste identification: real honey has a faint plant flavor and floral aroma, and fake honey smells pungent or fruit candy.

Nine crystallization identification: fake honey is not crystallized, but the white sugar added to some fake honey will also precipitate under certain conditions and form a precipitate at the bottom of the bottle. The crystallization of real honey and the precipitation of fake honey are easy to distinguish, and the crystals of honey are relatively soft, and they can be easily twisted on the fingers, and there is a delicate feeling.

The white sugar precipitation precipitated by fake honey is relatively dense, and when it is twisted on the finger, it has a gritty feeling.

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The pretreatment is relatively troublesome, and our laboratory generally uses the method of microwave digestion + acid expulsion, which needs to be paid attention to.

1.The reducing agent potassium borohydride is best configured when it is used. The standard samples and samples for the determination of arsenic, due to the addition of ascorbic acid and thiourea, need to be placed for more than 20 minutes for measurement, and the fluorescence intensity will change with the increase of time, so it is recommended that the standard curve and the sample should not be measured for too long a time.

2.Then prepare the standard solution and current carrier, then go to the preheating instrument, then go to the reducing agent, run back for a while, wait for the preheating to be sufficient, you can make a sample, basically all the conditions are met.

3.When the ambient temperature is not very high, it can be left for no more than one day.

Similar to most test instruments, the curve is drawn with the standard solution first, and then the sample concentration is compared with the standard solution to obtain the test results. Our laboratory uses the SK-2003A atomic fluorophotometer, which has good stability and fast detection speed.

There are also specific questions that can be contacted.

The longan honey of the Nanjing Honey Kingdom in Fujian, a friend sent a bottle of it, which is not bad.

Look at the color: Real honey is transparent or translucent in color. Because real honey contains some proteins, biological enzymes, minerals and pollen, it does not look very bright, white, pale yellow or amber, and light color is preferred.

Because fake honey is boiled with white sugar or passed off with syrup, it has a bright color, generally light yellow or dark yellow; Look at the shape: real honey is a viscous liquid, provoked by visible flexible filaments, and constantly flowing. 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; Look at the label: Some honey products have ingredients such as sucrose, sugar, and fructose syrup that are not allowed to be added to pure honey products.

Honey is divided into March honey and winter moon honey, winter moon honey is mostly solid, but basically melts in the mouth, even if it does not melt, it will not feel stiff when chewing, if there is such a feeling, it means that sugar is added, and insiders will know the taste.

Look at the color, the main ones that generally distinguish the authenticity of honey are:

1. Whether the honey is pure, transparent, and distinct;

2. Taste: The taste is whether there is a faint floral fragrance;

3. Viscosity: whether the viscosity is thick;

4. Bubbles: Shake the bottle to see if the bubbles are even, if they are even, it means that the honey is more pure.

Look at the color due to the different sources of honey, the color of honey is also different. In general, dark honey is richer in minerals than light honey. If you want to supplement trace elements, you can choose dark honey appropriately, such as date nectar.

of honey, delicate in texture and bright in color; Poor quality honey is often cloudy and has a poor gloss.

2) Look at the viscosity.

Pure honey is thicker, and when a chopstick is inserted into it, it can be seen that the honey silk is elongated, and when the silk is broken, it is retracted into a bead; If the water content of honey is high, there is no shrinkage bead or no drawing when the filament is broken. In addition, you can also shake the honey in the glass bottle a few times, and then turn the bottle upside down to see if the honey is hanging on the wall of the bottle, and the longer the wall hanging, the better, to prove that the honey is viscous.

3) Look at impurities.

If there are impurities in honey, it will have a certain impact on the quality of honey. Therefore, the honey can be poured into a transparent container, looking at the sun, if it is bottled in a glass bottle, it can be directly **, you can find the presence of impurities, and you should choose pure honey without impurities.

My family is a beekeeper, so I look at it.