1, cold water identification method
Mix the honey you just bought with cold water at the ratio of 1: 3, then pour it into the bottle and shake it vigorously. Wait a few minutes and observe. If there are many bubbles in the bottle, it looks very turbid, and it can basically be judged that the purity of honey is very high. On the contrary, after the same operation, the internal liquid of fake honey will still be very clear.
2. Taste recognition method
Natural honey has the original flavor of honey source. After brewing real honey with hot water, you can taste a faint sour taste. But if it is fake honey synthesized by artificial syrup, it will only have the sweetness of sugar or the sweetness is very exciting.
3, bubble identification method
Because there is a special substance in honey-glucose oxidase, it is easy to produce unstable hydrogen peroxide and internal bubbles after violent shaking. The content of glucose oxidase in fake honey is very small, even negligible, and it is unlikely to produce a large number of bubbles.
4, odor recognition method
Natural honey is collected from different flower varieties, so it will retain some floral fragrance in its original ecology after brewing. A lot of fake honey is synthesized by artificial syrup or food sweeteners, so it either has no taste or a very exciting feeling.
5, crystallization identification method
Most natural honey will crystallize at low temperature. If you bought it in summer, you can put it in the refrigerator for a while and then observe it. If it is real honey, its crystal will have a very delicate and smooth feeling in your hand. The crystals of fake honey are mostly impurities, which are hard and have poor viscosity.