1, the method of identifying true and false honey
1, taste tasting method
This method may be suitable for people with sensitive taste. Honey mixed with syrup made of brown sugar and white sugar has a syrup smell of brown sugar and white sugar, which tastes sweet and short, has no moist taste, and has a sweet taste, a strong sour or salty taste. Pure honey has a clear fragrance of flowers, sweet and thick, and has a long taste. The throat of the food is slightly spicy. When the honey is crystallized, it will be crisp and crisp. Even if fake honey can crystallize, it tastes bitter and astringent or has a strange smell of chemicals, and it has no fragrance. It chews like sugar and has a crunchy sound.
2. Aroma identification method
Generally, true honey is a natural plant fragrance. If it is a specific honey, it still has the inherent fragrance of honey plants, while the lack of fragrance of fake honey is made up by adding perfume. If it is not added, there is no fragrance. Therefore, after the real honey is opened, the fresh honey has obvious floral fragrance, and the fragrance of old honey is weak. The smell of fake honey made with essence is unpleasant. Single nectar has the fragrance of its own honey source. For example, osmanthus honey must have the fragrance of osmanthus fragrans and longan honey. If this requirement cannot be met, it must be fake honey.
3. Finger twisting method
When the weather is cold, there will be white crystals at the bottom of the bottle containing honey. Many people think that this is fake honey, but this is actually a misunderstanding. Crystallization is the basic property of honey. It is a normal physical phenomenon that the glucose contained in honey forms crystals at a certain temperature. Fake honey is generally not crystallized, and it is easy to distinguish the crystallization of real honey from the precipitation of fake honey. Honey crystals are soft and can be easily twisted on fingers, which has a delicate feeling. The white sugar precipitated from fake honey is relatively dense, and when it is twisted on the finger, it has a sense of gravel.
4. Dissolution method
Put a spoonful of honey into a cup, add four to five times of hot water to dissolve it, and let it stand for three to four hours. If there is no precipitation, it will be pure honey and good honey. In the process of dissolution, the real honey will sink into the bottom of the cup quickly, and it is not easy to melt. When it is slowly stirred with chopsticks, there will be a phenomenon of continuous silk. If it is fake honey, it will soon dissolve in water.
2. Characteristics of true honey
1, concentration changes with the weather: the same bottle of honey looks thin in summer and thick in winter. Good honey will crystallize when placed at 13 and 14 degrees, and it will completely crystallize after a long time, that is, it will become solid.
2, there is a slight wine smell: after natural honey without any processing is stored for a long time at room temperature, opening the honey bottle cap will smell a wine smell, and the fresher the honey, the more obvious the wine smell.
3. After standing for a period of time, tiny bubbles appear on the surface: after shaking, there will be bubbles in the honey, which will make it easy for the honey to rise out of the honey bottle, or even form a layer of foam on the surface of the honey.
4. Expansibility: honey contains 4-7 kinds of protein, which usually exist as colloidal substances with high viscosity. When honey is shaken, it is difficult to overflow with air, and bubbles are formed, which is also the characteristic of natural honey.
5, there is a little black spot in honey: the hive is used by bees to reproduce their offspring with honey and pollen. When little bees are born, their cocoons (black, equivalent to our human placenta) are left in the hive. When bees put the collected nectar in the hive, they will soak these cocoons. In the production of honey, they are mixed with honey, simply filtering out beeswax, bees and so on.
3. Characteristics of fake honey
1, color: honey mixed with foreign substances has abnormal color and poor luster. For example, honey mixed with brown sugar is dark in color; Honey mixed with white sugar has poor transparency and is not clear; Honey mixed with flour, starch or corn flour is cloudy in color and often appears as clouds or balls.
2, smell: fake honey flowers have a light fragrance, and honey mixed with sugar has a sugar taste.
3, taste: the honey taste of fake honey is light, and the aftertaste is weak and short. For example, the honey mixed with sucrose has a short aftertaste and a strong syrup taste; The honey mixed with urea tastes sweet and salty; Honey mixed with thickener has a sense of cementation and irritating odor.
4, consistency: fake honey has suspended matter or precipitation, low viscosity, and drops when provoked.
4. Who is not suitable for eating honey?
Infants under one year old:
Honey is rich in nutrition and is a good food for the public. Many new mothers will add some honey to the complementary food for infants to adjust the taste and increase the nutritional value. However, experts pointed out that babies under 1 year old are not suitable for eating honey.
Honey is easily contaminated by Botox during brewing and transportation. The spores of Botox have strong adaptability and can still survive at the high temperature of 100℃.
Because the gastrointestinal function of infants is weak and the detoxification function of the liver is poor, especially for infants less than 6 months old, botulinum is easy to multiply in the intestine and produce toxins, thus causing poisoning.
Poisoning symptoms often occur 8 to 36 hours after eating honey or food containing honey, and symptoms often include constipation, fatigue and loss of appetite. Although the probability of botulism infection in infants is very small, doctors still suggest that honey and its products should not be given to children until they are 1 year old. In addition, experts also reminded that children over 1 year old should also be cautious when eating honey, and the amount of food eaten should be appropriately reduced compared with adults.
People with diabetes:
Every 100 grams of honey carbohydrate contains about 35 grams of glucose, 40 grams of fructose, 2 grams of sucrose and about 1 gram of dextrin.
Glucose and fructose can be directly absorbed into the blood without digestion after entering the intestine, which increases blood sugar, while sucrose and dextrin can be absorbed after a little hydrolysis. Therefore, the hypoglycemic effect of honey is particularly obvious. From this point of view, diabetics can't take honey.
Patients with liver cirrhosis:
Generally speaking, patients with hepatitis B are very suitable to eat honey, because the monosaccharide provided by honey does not need to be decomposed and synthesized by the liver, which can reduce the burden on the liver, but patients with liver cirrhosis cannot eat honey because it will aggravate the fibrosis of the liver.