Sophora japonica honey is one of the best honey in color and taste. In recent years, most of Sophora japonica honey has been exported, and a small amount of pure Sophora japonica honey is sold in supermarkets, but the price is very high. There is really honey in a catty, but it is rare, and even if it is true, the price is high and the quality is poor. Especially, the honey with a degree of 38 degrees is good honey, and the degree of finished bottled honey is generally not less than 4 1 degree. Honey with low degree is not easy to preserve and is easy to ferment and deteriorate. How to identify the quality of Sophora japonica honey? Ancient Chinese medicine professionals taught you identification methods;

Honey will crystallize in different degrees when it is cooled to a certain temperature due to different flower species, but adulterated honey mixed with excessive sweeteners will not crystallize.

First, smell the single flower honey has the unique floral fragrance of this plant, the hundred flower honey has the natural floral fragrance, and the fake honey has some sucrose flavor and some spice flavor.

Second, the eye view 1, look at the concentration of honey, take a chopstick and insert it into the honey and lift it vertically. High-concentration honey drips slowly, which is sticky and can be pulled, and can be shrunk into honey pills after being broken. False honey or low concentration honey is the opposite. Even if the silk can be stretched, the broken silk has no elasticity and will not shrink into honey beads.

It is wise to drop a drop of honey in the newspaper. High-concentration pure honey is hemispherical and difficult to soak in newspapers. Low concentration honey or fake honey is easy to soak in newspapers.

3. Take a glass of water and add a little honey. Real honey will sink to the bottom of the cup quickly and will not melt easily. When stirring slowly with chopsticks, there will be repeated phenomena of filar silk. If it is fake honey, it will soon dissolve in water.

The crystallization of honey is related to plant species and temperature. Generally, pure natural honey is easy to crystallize at 13- 14 degrees Celsius. Honey that can be completely crystallized generally has low water content, high concentration and is not easy to deteriorate, so it is a high-quality honey. Crystallized pure honey is twisted by hand, which feels delicate and has no sense of sand. False honey is not easy to crystallize, or some of it is precipitated. The precipitate is hard and not easy to crush. Sophora japonica honey is not easy to crystallize because it contains high fructose, which is also the place where it is difficult to distinguish Sophora japonica honey from fake honey. Third, the taste identification of Sophora japonica honey and fake honey can see whether there are foggy characteristics. Real natural honey is foggy regardless of color depth, while fake honey is bright, bright and transparent, and has no foggy characteristics. Moreover, honey has the feeling of spicy throat, and the entrance is delicate, sweet and refreshing; Fake honey is sweet, not refreshing and uncomfortable. Real honey has natural floral fragrance, while fake honey has no or artificial fragrance.