Look at the color first. Looking at the color of honey with naked eyes, honey with light color, bright transparency and moderate viscosity is high-quality honey; The color is dark brown or black red, the luster is dim, and the honey is turbid, which is inferior. The single flower honey of different plants has different colors. Such as Chinese milk vetch, wild osmanthus fragrans, acacia and other honey seeds are light and transparent; Vitex negundo, citrus and litchi are light amber. Eucalyptus, tallow, buckwheat, rape and other honey seeds are darker in color. But the color will become lighter after crystallization. Generally speaking, honey mixed with foreign matter has abnormal color and poor luster. For example, honey mixed with sucrose has poor transparency and is not clear; Honey mixed with starch or corn flour is cloudy in color, often in the form of clouds or lumps.

Second, pure honey has a unique fragrance, for example, Sophora japonica honey should have the fragrance of Sophora japonica, and jujube honey has the fragrance of jujube flowers. Mixed honey should also have a pure and delicious taste. The fake honey flower has a faint fragrance, and the honey mixed with sugar has a sugar taste.

Third, taste the taste. Take a little honey and taste it. The taste is refreshing, delicate, sweet and clear. The light aftertaste is high-quality honey. If the mouth is moist, the taste is sweet and greasy, the throat has a spicy feeling and the aftertaste is heavy, it is inferior honey or adulterated honey. Honey tastes like honey and sugar tastes like sugar. Pure honey tastes sweet and slightly sour, with a soft and delicate taste and a long aftertaste. The honey taste of fake honey is light, and the aftertaste is light and short. For example, honey mixed with sucrose has a short aftertaste and a strong syrup flavor; Honey mixed with urea tastes sweet and salty; Honey mixed with thickener has a sense of cementation and a pungent smell.

Fourth, try to feel. Take a little honey, put it on a clean and dry palm and rub it with your fingers. Generally, pure honey crystals or solidified crystals are sticky and delicate, and there is no rough feeling after rubbing with fingers; If the crystal particles are rough and feel rough when twisted by hand, there is the possibility of adulteration.

Fifth, when honey is stored at low temperature or for a long time, the glucose contained in it will first precipitate and settle at the bottom of the container, and then the fructose contained in it will crystallize out. At low temperature, honey in the whole container tends to solidify, just like lard, but this does not affect eating.

In addition, some simple methods can be used to test the authenticity of honey. For example, honey and cold boiled water are mixed according to the ratio of1:4, and then alcohol is gradually added. If white flocs appear, it means that maltose is mixed in honey; Put a small amount of honey into a cup, add a proper amount of water, boil, cool, add 2 drops of iodine and shake well. If it is blue or green, it means that the starch is mixed together; Drop honey on white paper or toilet paper. If the honey is gradually oozing out, it means that it is mixed with sucrose and water.