High-quality honey is bright, transparent or translucent, with obvious floral fragrance, pure smell, refreshing taste, softness and delicacy, light aftertaste, no peculiar smell, and relatively viscous (dropping on paper to form beads, without infiltration. The concentration should not be too high, and 42+0.2 42-0.2 degrees is the most reasonable, which not only ensures nutrition but also ensures the fragrance of natural flowers), and some honey is crystallized (crystallization is a physical phenomenon when the relative content of glucose is high, and the properties of crystallized honey are even better. A small amount of rubbing and twisting is desirable, and it feels delicate, and it will be naturally crystallized soon, but it feels rough, and the crystal grains are difficult to rub.) Inferior honey, on the other hand, has a dull luster, turbidity, no fragrance, a spicy throat and a heavy aftertaste, but it does not crystallize. Insert the red-hot thick iron wire into the honey, and it is real honey that bubbles up, and fake honey that smokes and smells burnt.

Honey is not as thick as possible. Honey can be divided into mature honey and immature honey. Immature honey is not fully brewed by bees, so it has high water content, low enzyme value and high sucrose content, but it can greatly improve the yield. However, the raw material cost of natural mature honey is very high. Therefore, in order to reduce the production cost and meet the sensory needs of consumers, some beekeepers and merchants use mechanical dehydration to replace the biological brewing process of bees and sterilize and concentrate at ultra-high temperature. Although this method can kill harmful bacteria in honey, it also makes honey particularly sticky (the moisture content is below 20%), but at the same time, it also destroys the nutrients and crystal nuclei in honey. Its high viscosity is of little value and is not easy to crystallize, and some people even deliberately mix thickeners (pectin, hydroxyl cellulose, etc.). The really ideal method is to pasteurize mature honey at low temperature, which can not only preserve nutrients, but also kill harmful bacteria and have normal crystallization. Only this kind of honey has pure taste (natural flower fragrance, sweeter than sucrose, dry throat) and dual-purpose value of medicine and food. This is the reason why companies responsible for consumers don't want to confuse the fish with the fish, and don't deliberately pursue ultra-high consistency in order to ensure the naturalness of honey. But honey is too thin, and the national standard stipulates that its water content cannot be greater than 24%. The simple identification method is that a container with 7 14 ml can hold about 1 kg of honey. If the specific gravity of honey is obviously lower than the normal value, the water content of honey is too high.

Precautions for taking:

Any oral bee products, such as honey, royal jelly, pollen and propolis, are generally taken with warm boiled water instead of boiled water, because bee products belong to pure natural nutrition, and some of their main nutritional active ingredients are afraid of heat, such as protein, various enzymes, vitamins, nucleic acids, hormones, royal jelly acid and other substances are polymer compounds, which are easy to change in structure after being exposed to high temperature, thus leading to inactivation, which will greatly affect the health care and inactivation of bee products.