Sophora japonica honey can inhibit bacteria, relieve cough and beautify; Jujube nectar is suitable for enriching blood and invigorating qi;
Linden honey is suitable for clearing lung-heat and relieving cough; Sunflower honey is suitable for invigorating stomach and promoting digestion;
Fennel honey is suitable for spleen and stomach deficiency cold and menstrual pain; Buckwheat honey is suitable for softening blood vessels;
Pure honey is nutritious and beneficial to nourishing.
1, acacia honey:
Also known as locust honey. Robinia pseudoacacia is widely distributed in China, and the purity of Robinia pseudoacacia honey produced in southern Liaoning is the highest. Sophora japonica honey is water-white, transparent, has the fragrance of Sophora japonica, and is not easy to crystallize. When crystallized, it is fine granular or oily, which is the first-class honey. Features:
(1) The content of fructose in Sophora japonica honey is very high, which is easily absorbed and utilized by human body, and the ability of transforming fructose into fat is less than that of glucose, so it is an ideal food for teenagers and the elderly.
(2) Robinia pseudoacacia honey also contains Robinia pseudoacacia glycoside and volatile oil, which can resist bacteria, prevent corrosion and relieve cough;
(3) Sophora japonica honey is light in color, transparent, not suitable for crystallization and convenient to eat;
(4) Sophora japonica honey is fragrant, delicious, sweet and refreshing, sweet but not greasy, and is loved by people all over the world.
2. Jujube nectar: Jujube trees are mainly distributed in North China. Jujube nectar is amber, thick in texture and not easy to crystallize. Features:
(1) Jujube nectar has dark color and high fructose content;
(2) It is rich in nutrients, especially trace elements, and it is the first choice for nourishing. It has the effects of calming the nerves, invigorating the spleen, promoting blood production and benefiting qi, and is an ideal food for women, children, the elderly and the infirm.
(3) It has a special fragrance of jujube flowers, and is the first-class honey for preparing traditional Chinese medicine.
3, Baihua honey: Baihua honey is generally called pure honey and consists of more than three kinds of honey. Wild flower honey is easy to crystallize. Features: pure, nutritious, sweet and strong in taste. The color is light yellow or amber, and all components are evenly distributed. It is a good honey for daily life and health care.
4, longan honey: the unique honey species in the south. It has a strong flavor of longan meat, and its protein and vitamin contents are the highest in single nectar. This product has the effects of nourishing blood, calming nerves, stimulating appetite, nourishing skin, clearing away heat and moistening dryness, and nourishing the middle warmer. It also has a certain auxiliary effect on palpitation, insomnia and memory loss caused by deficiency of heart and spleen blood. Is especially suitable for women and children.
Sensory identification of honey
(1) Eye observation Observe the color, state and bubbles of honey through the eyes.
1 color The color of honey varies greatly with different honey sources, mainly depending on the types of pigments and mineral content contained in honey. For example, Sophora japonica honey is white or light amber, linden honey is light amber, and jujube honey is amber (reddish).
2 Pure honey is transparent and translucent viscous liquid or crystal. In the natural state, more than 90% kinds of honey can be expressed as solid honey. Except for Sophora japonica honey and jujube honey, most of other kinds of honey are in solid state, so solid honey can be safely eaten.
3 bubbles If honey is fermented and deteriorated, honey will produce many tiny bubbles after shaking.
(2) Nose smell
Sophora japonica honey has a faint scent of Sophora japonica; Linden honey has a strong fragrance of rose or mint; Jujube flowers have a strong jujube fragrance; Pure honey (Baihua honey) also has a good flower fragrance. Each kind of honey has its own unique honey fragrance. False honey mixed with white sugar or syrup has no floral fragrance, fermented honey has a slight sour taste, and the smell of aged honey or processed honey becomes thinner.
(3) Taste
The specific method is: put a small amount of honey on your tongue, hold your tongue against your palate, close your mouth, let the honey melt slowly, carefully understand its taste and taste, then swallow the honey and seriously understand the throat feeling. The * * * of honey has the same characteristics: the taste is sweet, slightly sour, the taste is soft, delicate and refreshing, the throat is slightly spicy, and the aftertaste is fragrant for a long time. Honey mixed with sugar has sweet taste, weak aftertaste and weak throat feeling. If the honey is found to have little fragrance when tasting it, it indicates that the honey is impure or the processing technology is improper. (Note: This method is not suitable for dark honey, because dark honey contains more mineral nutrients and other special nutrients, and its taste is poor. )
(4) Drawing
Insert bamboo chopsticks into honey and lift it vertically. Good honey is slow and sticky when it drips down. It can be stretched into long silk, slightly shaken and folded, and then shrunk into honey beads after breaking the silk. Honey mixed with white sugar drips down quickly, and it cannot be drawn into silk, and its viscosity is small. Even if it can be spun into silk, the broken silk is not elastic and will not shrink into beads.
(5) Hand twisting
It is mainly used to test the quality of crystallized honey. Take a small amount of crystal honey sample and twist it between thumb and forefinger. If it is pure natural crystal honey, twist the crystal particles by hand, which has a delicate feel and no sand feeling, and can twist the crystal particles; If it is crystal honey mixed with sugar, the crystal grains are twisted by hand, which feels rough and has a sense of sand, and the crystal grains are not easy to be crushed and twisted.