Maple syrup and pure honey are two of our very common desserts, sweet taste pain, very popular with the guys, not only taste good, the nutrients are also very high, with a rich and colorful vitamins and minerals, but also with a small amount of estrogen, it is very suitable for female friends to eat, many people think that the maple syrup and pure honey is a kind of thing, in fact, not, there is still a very big difference between the two.

The raw materials are different. Maple syrup is sweeter, more mellow in aroma and feels smoother.

Maple sugar is frankly to red maple sap extracted out of the sap, the sap high temperature heating, remove unnecessary water, it becomes similar to pure honey maple syrup, average value of 40 liters of sap to extract 1 liter of sugar paddle. The quality is divided into three grades according to color, clarity and taste. The best grade is the one that enjoys the original flavor of the red maple sap, which can be taken immediately, while the secondary grade is used to make sugar cubes for bakeries.

Maple syrup can be divided into several categories with different sugar content and therefore different uses: some are suitable for hard candies and whipped creams, some are suitable for immediate consumption, and some are suitable for cooking. In fact, there are many culinary uses for maple syrup, but they are not widely known, such as foie gras drizzled with maple syrup, which is a favorite specialty of insiders. There are also many maple sugar products, such as maple sugar unsalted butter, maple sugar jelly (it is fragrant, especially suitable for spreading on the baked cake, and then add a little cheese is even better), hard sugar, sugar, add maple sugar yellow mustard, maple applesauce, marshmallows and so on.

Pure honey is the honey peak with a tongue plastic straw from the nectar plant pot ceramic, nectar glands to draw honey, brought to the beehive, from the honey flab will be spit into the honeycomb, and then according to the honey peak repeatedly sucked in and spit out the honey that is stained with the honey capsule metabolism of the transforming enzyme stored in the hive. In the hydrolysis effect of honey in the sugar content is dissolved into glucose and glucose, water down to 20% up and down, perfect pure honey basic production, to this point we can use the centrifugal effect of the honey shaker to get Manufactured raw pure honey, from the perspective of food science, pure honey is a natural plant food.

Physical properties of pure honey: authentic high quality fresh perfect pure honey, is thick, transparent or transparent color gelatinous liquid, sweet taste, with a strong aroma. Pure honey of lesser quality often contains a bitter, astringent, astringent, strange or off-flavor. It is very easy to change into different levels of crystals if the temperature is less than 10℃ or below or if it is left for too long. The types of honey sources are different, and the physical properties they mainly exhibit are also different.