Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
The weather is getting cooler
Dry autumn morning
How about a warm glass of honey water?
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Recently, under the guidance of the Shenzhen Municipal Consumer Commission, the Consumer Committees of Futian District, Bao'an District and Longgang District jointly conducted comparative trials of 16 honey models.
This project is implemented by Shenzhen Institute of Quality Consumption and inspected by Shenzhen Institute of Metrology and Quality Inspection.
See if there's the one you drink a lot?
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
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A quick overview of the results in one minute
This comparative test simulates ordinary consumers buying 16 honeys from online and offline, and tests them from three aspects: safety indicators, sugar mixing and quality.
(1) 9 honeys were rated five stars, leading in quality, see the following figure:
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
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(2) The microbial indicators of 16 honey samples, antibiotics (chloramphenicol), and heavy metal zinc all met the requirements of national standards, and veterinary drug residues (norfloxacin) were not detected;
(3) None of the 16 honey samples were adulterated with sucrose or carbon-4 vegetable sugar (corn or sugarcane);
(4) Honey freshness (hydroxymethyl furfural) performance is excellent: still ® linden white honey, alcohol kafu ® soil honey, mountain acacia ® mature honey;
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
(5) Honey maturity (amylase activity) the best performance is: sweet honey deep mountain original honey;
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
(6) There are 13 honey samples with water content that meets the requirements of GH/T 18796-2012 "Honey" first-class products, and 3 models meet the requirements of second-class products.
Want to know more? Please read on!
, duration 00:16
1. Is honey mixed with sugar?
In the previous consumer survey, 95% of consumers expressed concern about honey mixed with sugar. This comparative test detected adulteration of sucrose and carbon-4 vegetable sugars (corn or sugarcane).
Sucrose reflects the maturity of honey to a certain extent, if the sucrose content is high, one may be artificially added, and the other may be that the sucrose in the honey source has not been completely hydrolyzed. None of the 16 honeys tested were detected with sucrose.
Carbon-4 vegetable sugar mainly refers to sugar produced by corn or sugar cane. According to the requirements of China's current honey industry standard (GH/T18796-2012 "Honey"), the percentage content of carbon-4 vegetable sugar in honey shall not be greater than 7%. The test results show that the carbon-4 vegetable sugar content of 16 honey models is less than 7%, which meets the requirements of the standard.
Second, which honey is fresher?
Hydroxymethyl furfural reflects to some extent the freshness of honey and whether the processing and storage of honey is reasonable. The production dates of the 16 honeys in this comparative test are different, which will have a certain impact on the detection value of hydroxymethyl furfural.
Fresh, high-quality honey does not contain hydroxymethyl furfural, which is produced due to improper processing and storage of honey or artificial incorporation of invert sugar. According to the provisions of GH/T 18796-2012 "Honey", both the first and second grades of honey require the content of hydroxymethyl furfural≤ 40mg/kg.
The test results show that the hydroxymethyl furfural index of 13 honeys meets the industry standard requirements and performs well. Among them, the three honeys that are still ® lime tree white honey, mellow kafu ® soil honey, and mountain ® locust mature honey still perform well.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Third, honey maturity (amylase activity) which is better?
Amylase in honey is derived from bees and is an important indicator of honey maturity, storage time, strict processing temperature control, and whether there is adulteration.
According to the provisions of GH/T 18796-2012 "Honey", the first and second grades of honey require the active content of amylase ≥4mL/(g·h).
The test results showed that the amylase activity of 13 honeys met the requirements of the standard, among which the sweet honey from Kang County, Gansu Province, had the best performance.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
4. How much water does honey contain?
The moisture in honey mainly comes from the secretion of nectar and other animals and plants, and its content is closely related to the maturity, aroma, acidity and other traits of honey. Generally speaking, honey with low water content has high maturity and strong aroma; honey with high water content has low maturity and light taste.
GH/T 18796-2012 "Honey" stipulates that the moisture content of first-grade honey ≤20%, and the moisture content of second-grade honey ≤24%.
The test results show that the moisture content of 13 honey samples meets the requirements of GH/T 18796-2012 "Honey" first-class products, and 3 models meet the requirements of second-class products.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Consumption tips
First, honey is high in sugar, pay attention to control intake, especially diabetics
The most important components of honey are sugar and water, the glucose and fructose content in the honey detected this time is between 70.1% and 79.9%, and a large amount of honey will cause excessive sugar intake, so it is necessary to control the amount of consumption, especially diabetics should be cautious about eating honey.
Second, honey should be stored under sealed conditions at room temperature
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Third, honey crystallization is a normal phenomenon
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remark
All samples of this comparative test were purchased by the staff as ordinary consumers through formal sales channels.
The same star sample ranking is not in any order, the star rating is not equal to the score; the evaluation results of this comparative test are only responsible for the samples purchased, which does not represent the quality status of different batches and specifications of the same brand, and does not constitute the recommendation and promotion of related products.
Without the written permission of the Shenzhen Municipal Consumer Commission (including the District Council), no unit or individual may use the results of this comparative test as commercial publicity.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
To consumers throughout the city
Creating a reassuring consumption environment in Shenzhen requires your support. 2021 national urban consumer satisfaction evaluation work is about to be launched, our city was selected as a city for evaluation, as a member of Shenzhen, I hope that you will continue to support and supervise our work with the attitude of ownership. Let's work together to create a city with a superior consumer environment, a pleasant consumer experience, and consumer satisfaction.
Honey comparison test | Double Eleven Hoard of Honey? Let's take a look at this one first! During storage, too high a temperature will accelerate the destruction of honey nutrients. In addition, the container for storing honey should be tightly covered, and contact with the air will make the honey absorb the moisture in the air, accelerate the fermentation of microorganisms in the honey, and make the quality deteriorate. Honey crystallization is mainly related to the glucose content, the higher the glucose content, the easier it is to crystallize. Some honey with a high glucose content is easy to crystallize when stored, which is a normal natural phenomenon.
