Honey is a sugary substance taken by bees in the flowers, its fragrance is sweet, nutritious and nourishing, with the effect of clearing heat and detoxifying, moisturizing dryness and replenishing the middle, and astringent, suitable for the treatment of sore throat, cold and fever and constipation.
As for how to distinguish between real and fake honey, everyone has little experience, and even thinks that honey with thick white crystals precipitated in honey is not good, thinking that this kind of honey is the result of merchants mixing with sucrose and water. So is crystallized honey really not pure natural honey, and why does honey crystallize?
1. Pure natural honey crystallizes too!
In general, fresh, all-natural honey is a transparent or translucent, viscous liquid with no crystals.
However, most honeys crystallize when stored for a short period of time or at low temperatures. Therefore, pure natural honey also crystallizes, and some people believe that the quality of the crystallized honey is still reliable.
2. Do all natural honey crystallize?
Honey crystallization is related to a variety of factors, and some all-natural honeys do not crystallize even if they are stored for a long time. It is also believed that honey crystallization is related to the proportion of glucose and fructose content of the flowers you pick.
The higher the fructose content, the less likely it is to crystallize, such as acacia honey and mountain flower honey. Sunflower honey and rape honey have a high glucose content and are relatively easy to crystallize.
3. Is it true that if the temperature is high, the honey will not crystallize?
According to the relevant literature, the relevant factors of honey crystallization include temperature, variety, water content, and storage time.
Generally speaking, the most suitable temperature for honey crystallization is 13~14 °C, so there will be crystallized honey in autumn and summer, and if the temperature is too low, the honey crystallization speed will slow down. Therefore, if you want to accelerate honey crystallization in winter, you need to keep honey indoors, not colder outdoors.
4. Is it true that the higher the water content, the easier it is for honey to crystallize
Contrary to popular belief, the lower the water content of honey, the more likely it is to crystallize, while honey with high water content is not easy to crystallize or cannot fully crystallize. From this point of view, crystallized honey is instead a sign of honey quality.
5. How to eat the crystallized honey
When the crystallized honey is placed at a temperature of more than 40°C, it will naturally melt and be eaten normally.
6. How to distinguish real honey from fake?
To identify real and fake honey, the following methods are adopted, the first is to look at the viscosity, honey is more viscous. The second is taste, real honey is not sweet, it is a sweet taste.
Again, shake the honey, if there are bubbles, it means that the honey is not pure. Finally, it is inserted into the honey with a red-hot wire, which has a blue and white fragrance to indicate that it is real honey, and a caramel flavor that is fake honey.
To sum up, honey is moist and sweet, and can be laxative and moisturize, which many people like. If you want to buy real honey, you can judge from its luster, color, taste, etc., real honey is sweet and not greasy, attractive in color, relatively viscous, and has the fragrance of flowers after heat stimulation. I hope everyone will do a good job of identification and really buy good honey.