when honey is stored in a bottle for a long time, it appears as a white sugar-like precipitate, which can be put into a cold water pot together with the bottle and slowly heated. When the water temperature reaches 7-8 degrees Celsius, the precipitate will naturally float and will not precipitate again.
Question 2: How can I buy honey that is white? This honey is winter honey, which is the first-class honey. You can eliminate your concerns. White honey is a natural health care product. But there is any allergy. It is very effective in treating constipation. Generally, I drink on an empty stomach in the morning and before going to bed at night. The water temperature should not be too high. Generally, warm water of 45 degrees Celsius is used. Excessive water temperature will inactivate the active enzymes in honey. The efficacy is greatly reduced. You can also drink it with milk. Do not exceed 3 doses per day. The average person will upset his stomach if he exceeds this amount. Winter honey can also clear liver fire and improve eyesight.
question 3: why some honey is milky white and honey crystals can appear milky white? Because honey comes from different sources, there are few honey from a single source, so the colors after crystallization are different. There should be seven kinds: water white, extra white, white honey, extra light amber, amber, dark amber and black amber.
Crystalline honey must be real honey, but it does not mean good quality, good honey source and good maturity.
question 4: honey has a layer of white stuff on it, because it doesn't matter what crystallization it is. Generally, honey will have this kind of crystallization after being left for a period of time. This is the product of glucose precipitation in honey, that is, glucose. Only real honey will produce this kind of thing. It is most likely to produce this kind of thing in winter or when the temperature drops. Even the bottle will be soaked in hot water for a while, or it will melt when heated to about 5-6 degrees.
Question 5: What's the matter with the whitening of honey? In winter, honey often changes from liquid state to crystalline state, and the color changes from dark to light, showing milky yellow or white. Some people think that this is caused by honey mixed with white sugar. In fact, this is the natural physical change of honey, not the result of mixing sugar.
Honey contains fructose, glucose and a small amount of sucrose. When it is kept at a low temperature (below 14℃) for a period of time, glucose will gradually crystallize, and the degree of crystallization depends on the amount of glucose in honey. When the contents of glucose and fructose are equal, the crystallization is slow; When it is less than fructose, crystallization generally does not occur; When the glucose content is greater than fructose, crystallization will appear soon. If the ratio of fructose such as Sophora japonica honey, Astragalus sinicus honey, jujube honey and Codonopsis pilosula honey is high, it is not easy to crystallize; The content of glucose in rape honey, cotton honey and wild flower honey is higher than that in fructose, and the crystallization speed is very fast.
Therefore, honey whitening is a normal physical change phenomenon, which has no influence on its nutritional components and application value, and does not affect eating.
Question 6: Why is there a layer of white foam on the honey?
The process of honey brewing is that bees change polysaccharides (nectar or honey dew) into monosaccharides (fructose and glucose). This process is very slow and takes about 7 days. But because honey has post-ripening, the enzymes in honey will always play a role until the honey is fully mature. In the process of honey brewing, there will be tiny bubbles. Therefore, on the surface of fresh honey, we can always see tiny bubbles.
untreated honey with high degree has strong antibacterial ability. As for the antibacterial effect of honey, it is generally believed that honey is a high concentration solution of sugar, and its low pH value can inhibit the growth and development of microorganisms. More importantly, hydrogen peroxide, an antibacterial substance produced by glucose in honey under the action of glucose oxidase, can easily decompose oxygen at high temperature, which can also make the surface of honey have a layer of foam.
pure natural honey without any artificial treatment will produce bubbles when the temperature rises or shakes (such as the filling of honey and the bumps in transportation). These bubbles will gradually gather on the surface of honey, forming a layer of white foam. Depending on the honey source and season, this layer of foam is more or less, which may even cause the packaging to swell. This is not a bad honey, but a normal phenomenon of raw honey. < P > Hope to adopt it!
Question 7: What is white material in honey? In the sales process of various stores in our market, customers often ask questions, and the honey bought back will appear white precipitation or opacity during taking. Why?
First of all, if you buy real honey, it is normal for the above situation to occur. It is a physical phenomenon of honey called honey crystallization. Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under suitable conditions, the small glucose crystal nucleus increases and grows up, forming crystals. Slowly sinking can accelerate the crystallization process when the temperature is 13-14℃. However, honey contains fructose, which is almost equal to glucose, and gelatinous substances such as dextrin, which are very viscous and can delay the crystallization process. Honey is more stable than other supersaturated solutions. In honey with low water content, most of the crystal grains remain in honey, and fructose is mixed in the middle to become a whole; In honey with high water content, crystallized glucose particles quickly sink to the bottom, forming obvious solid and liquid layers, which are called "semi-crystallization". Sometimes it is found that the glucose crystal is on the upper layer, and the bottom layer is liquid with gas in the middle. This is because the carbon dioxide produced by the fermentation of crystallized honey pushes the solid crystal nucleus to the upper layer and adheres to the container wall. Crystallized honey is different from fine honey, fine honey and coarse honey in morphology, which is related to honey composition and storage conditions. Some honey is easy to crystallize, most honey crystallizes at low temperature, and a few honey does not crystallize for a long time.
question 8: why does honey in my sister's house turn into something like white? ! People are uneasy about white material in honey, and think that it must be caused by the mixing of white sugar by manufacturers. Actually, this is just another form of honey-crystalline state. The relationship between liquid honey and crystalline honey is similar to that between water and ice. Glucose is separated from the solution mainly by crystallization. Due to the influence of temperature, humidity and time, the two lines will be converted to each other. The natural crystallization of honey is purely a physical phenomenon, not a chemical change, so it has no influence on its nutritional composition and application value. Honey is a supersaturated solution of glucose and fructose. Because glucose is easy to crystallize, some honey (for example, wild osmanthus honey, rape honey, linden honey, etc.) will easily crystallize out in the form of oil, fine particles or coarse particles when honey is placed at 13~14 degrees Celsius. If the concentration of honey is low and the water content is high, it will form a stratification phenomenon, and the crystalline part will sink to the bottom, while other thin sugar liquid will float to the upper layer. However, sometimes there will be a phenomenon that the upper layer is solid crystal and the bottom layer is liquid. Crystallized honey will melt into liquid honey after being heated (4~5 degrees Celsius). Different honey, due to the difference of chemical composition, the crystallization speed and crystal particle size are different. Generally, honey with high glucose and sucrose (such as rape honey, cotton honey, sunflower honey, etc.) is easy to crystallize. Honey with high fructose content (such as acacia honey and jujube honey) is not easy to crystallize. When a kind of honey that is not easy to crystallize is mixed with honey that is easy to crystallize, the crystallization speed of honey can be accelerated. For example, the flowering time of rape and milk vetch is similar, so milk vetch honey often contains a small amount of rape honey, which is why milk vetch honey forms partial crystallization.
First of all, if you buy real honey, it is normal for the above situation to occur. It is a physical phenomenon of honey called honey crystallization. Crystallization is another important physical property of honey, which is a saturated solution of glucose. Under suitable conditions, the small crystal nucleus of glucose keeps increasing and growing, and then it forms crystals. Slowly sinking can accelerate the crystallization process when the temperature is 13-14℃. However, honey contains fructose, which is almost equal to glucose, and gelatinous substances such as dextrin, which are very viscous and can delay the crystallization process. Honey is more stable than other supersaturated solutions. In honey with low water content, most of the crystal grains remain in honey, and fructose is mixed in the middle to become a whole; In honey with high water content, crystallized glucose particles quickly sink to the bottom, forming obvious solid and liquid layers, which are called "semi-crystallization". Sometimes it is found that the glucose crystal is on the upper layer, and the bottom layer is liquid with gas in the middle. This is because the carbon dioxide produced by the fermentation of crystallized honey pushes the solid crystal nucleus to the upper layer and adheres to the container wall. Crystallized honey is different from fine honey, fine honey and coarse honey in morphology, which is related to honey composition and storage conditions. Some honey is easy to crystallize, most honey crystallizes at low temperature, and a few honey does not crystallize for a long time.
Question 9: Why does honey turn milky white when stored in the refrigerator? Honey is a supersaturated solution of sugar, which will crystallize at low temperature. The crystallized part is glucose, and the non-crystallized part is mainly fructose. Not only in the refrigerator, but also stored indoors in winter will produce crystals. When heated, the crystal will change back to liquid, which is not a matter of quality. Honey won't crystallize when it contains a lot of impurities. People sometimes distinguish pure honey from honey with sugar by whether it crystallizes at low temperature. However, filtering out impurities in honey can also crystallize honey, so this method is not reliable.
edible. .