2. When honey is just taken out of the hive, it is generally in a viscous liquid state. However, with the passage of time, from three to five days to one or two months, these honey will gradually become turbid, solidified or hardened, from liquid semi-fluid to solid, and the color will become lighter accordingly. This is the crystallization of honey.

2. Honey crystallization can be divided into the thickness of crystal particles and the hardness. The national standard "Honey" can be divided into coarse grains, slightly coarse grains, fine grains and delicate grains. The most suitable temperature for honey crystallization is13-14℃, and the acacia honey, jujube honey, dangshen honey, etc., which are not easy to crystallize, will not crystallize slowly until the continuous low temperature in winter. If it is not heated after crystallization, it will remain crystallized all the year round, and it will become thinner and softer only in summer.

3. Natural honey will gradually crystallize around 10 degrees Celsius, and it will crystallize most of the time in the north, not necessarily in winter. Crystallization is a physical phenomenon, not a chemical reaction, which has no effect on the quality of honey. Because of different flower species, crystallization can be divided into fine particles and coarse particles. Although the crystal grains are as thick as white sugar, they will melt quickly when rubbed with your fingers, while white sugar is difficult to rub, such as mountain nectar. The local rape honey will crystallize after shaking for three to five days, which is very delicate and looks like lard. And the melted sugar will not crystallize.

4. Honey in the supermarket is rarely crystallized after processing and concentration. In other words, in the non-honey-producing season, in colder areas, crystalline honey is definitely good honey. In my bee farm, only the best first-class acacia honey has not crystallized. In the past, acacia honey was crystallized, so I think it was a little rape honey in it.

5. Honey crystallization is a physical phenomenon just like water turns into ice. Therefore, it is your wise choice to eat crystalline honey, which is generally raw honey without any processing. But any crystallized honey will melt quickly when rubbed by hand. And some crystals, such as stones, need to be knocked into pieces for sale, which are all fake.

6. Some honey purchased directly from the bee farm will see bubbles on the surface of the container, but not in the supermarket, which is related to the honey concentration. If the concentration is above 40 Baume degrees, it will disappear by itself after standing, even if some bubbles are caused by air at that time. Below 40 Baume degrees, especially in the high temperature season, there are many bubbles. As for bottled honey in supermarkets, it can be said that it is basically concentrated honey, and some of them have added preservatives, so there will be no bubbles, but from the freshness and nutritional value, they are not as good as natural honey in bee farms.