Why does honey have a sour taste, and what is the reason why honey has a sour taste after a long tim

There is an index of acidity in the quality index of honey, the general honey acidity is low, we can not taste the sourness of honey, but there are also some unique honey born with higher acidity, so you can still taste a faint sourness, my home is in the Taihang Mountains of Hebei Province, our local annual harvest of soil honey and collection of wild honey have a faint sourness, the sourness is not a rotten sourness, but a pleasant sourness, which may be related to the local nectar source plants, The sour taste of this honey is a very normal sour taste.

Real honey is slightly sour. Pure and natural honey with a sweet, slightly sour taste, sweet in the mouth, and then sour.

Because of the different sources of honey, different types of honey taste differently. For example, vitex honey and sesame honey will have a strong sour taste, because honey itself contains many organic and inorganic acids, such as citric acid and fruit acid.

If the honey has a sour taste when drunk without water, it may be that the honey has fermented and deteriorated, so do not eat it. In addition, when brewing honey, it is advisable to use warm water below 60 degrees, as too high a temperature will destroy the nutrients of honey and make it more likely to have a sour taste.

For honey storage, it is advisable to store it in a cool, dry place, and it is best to seal it.

Pure natural honey is sweet and slightly acidic. Honey contains a large number of acidic compounds, and there are many types, and honey contains yeast and other fungi, and there are active substances such as glucose, which is easy to ferment or produce gas in honey, which makes honey acidic, and it is normal to have a sour taste. It's just that its sweetness is too high, and it usually overshadows the sourness.

Honey has a sour taste after a long time because the honey has been fermented, so it will have a sour taste. Special care should be taken in the storage of honey and not in a place where the temperature is too high. Moreover, the container for storing honey should also be noted, the tightness should be good and the hunger should be early, and too much contact with rotten air will also cause fermentation.

Although mature honey has strong antimicrobial properties, it generally does not deteriorate under well-preserved conditions. However, if the honey is not stored properly or if it is purchased with inferior quality, when the water content of the honey exceeds 21%, it will create favorable conditions for the growth and reproduction of yeasts, which will break down the sugar in the honey and produce alcohol and carbon dioxide, which will cause fermentation and spoilage, accompanied by a strong sour and alcoholic taste. It is better not to eat this honey because it has already grown a large number of bacteria, and continuing to eat it is not good for your health.

Identification method: 1. Smell: the smell of honey. After opening, the fresh honey has a distinct floral aroma, and the aged honey has a lighter aroma. The smell of fake honey made with flavors is unpleasant. Monofloral nectar has the fragrance of its nectar source itself.

2. Taste: Taste the taste of honey. Pure honey not only has a pleasant aroma, but also has a strong aroma in the mouth.

Put the honey on the tongue, use the tongue against the upper jaw, the honey slowly enters the throat, it will feel slightly sweet and slightly sour, the taste is delicate, the throat is slightly spicy, and the aftertaste is long. After adulteration, the above sensation becomes lighter, and there is a sugary water taste, a strong sour or salty taste, etc.

3. Pick: Check the moisture content of honey. In China, it is customary to take immature honey, so the water content of honey is high.

Most of the best honey on the market is processed, concentrated, and has a relatively low water content. Honey is picked up by chopsticks or fingers, and honey can be drawn is preferred, and there is no drawing phenomenon, indicating that the water content is high. You can also drop a drop of honey on the straw paper, and the water trace is easy to spread, indicating that the water content is high.

Pure honey is beaded and does not spread.

4. Twisting: Observe and feel the crystallization situation. In summer, the temperature is high, and honey is not easy to crystallize; In winter, the temperature is low, and honey is easy to crystallize.

Some honeys are easy to crystallize on their own, while others are not. Some people have a misconception about honey crystallization and think that a crystallization is fake honey or adulterated, which is not true. The honey crystals are caviar or oily, delicate, white in color, hand-twisted without grit, and the crystals are easy to melt in the mouth.

The crystals of sugar-mixed honey are granular, and the hand twist has a feeling of sand grains, which is not easy to twist, and the entrance has the feeling of eating sugar.

5. Dissolve: dissolve the honey in water, stir evenly, and let it stand, if there are impurities in the honey, it will float or sink. Honey is a natural product, and a small amount of impurities does not affect the quality of the honey itself.