Identification of acacia honey acacia honey is one of the best honey color, taste, in recent years, most of the acacia honey are exported, supermarkets have a small amount of pure acacia honey for sale, but the price is very high, the Beijing production of the "Hundred Flowers" brand of acacia honey, more than 19 yuan per catty. And exporters to buy acacia honey price of more than eight dollars per catty (this year's estimate is also high). A few dollars a catty of honey, really there, but very few, and even if it is true, but also the price is high, poor quality, especially the degree of honey, can reach 38 degrees even if the good honey, finished bottled honey degrees are generally not less than 41 degrees. Low degree honey is not easy to keep, easy to fermentation and deterioration. Such honey, adulterated more, there is a small amount of acacia honey, the rest is a sweetener. Many people say that honey with crystallization is adulterated with sugar, wrong! Now who do not want to mix sugar, sugar is easy to mix crystallization, more importantly, the method of mixing sugar has been obsolete, because the cost of sugar is higher than a sweetener called dried fruit syrup (called different places), this sweetener is only about one dollar per catty, liquid, and acacia honey is exactly the same as the sensory, amber, nearly transparent, never precipitation and crystallization. With this sweetener, mixed with a small amount of acacia honey, the cost per catty is three or four dollars, absolutely so that you can not distinguish between the real and the fake, and some even simply sell you this sweetener, but also said to be acacia honey. You can also use boiling water to see the authenticity. No matter what kind of honey, as long as it is light-colored (amber, white and other translucent honey, acacia honey is light-colored honey), can be used in this way: take two tablespoons, put into a transparent glass, into the boiling water, stirring, a few moments after the honey and the water is fully integrated, there is a uniform milky suspension, it is the real honey. The same with the sweetener described above, into the boiling water after stirring, still transparent, no change. Pure acacia honey has a honey *** have a special sweetness, but also a kind of acacia flower fragrance, careful taste, you can also know the true and false. Honey due to the different types of flowers, down to a certain temperature will have different degrees of crystallization, but adulterated honey mixed with excessive sweetener is not crystallized. A: Smell Single-flower honey has the unique floral flavor of the plant, hundred-flower honey has a natural floral scent, fake honey has a cane sugar flavor, some are spice flavor. Look at the concentration of the honey, take a chopstick and insert it into the honey and lift it vertically. High concentration of honey down the flow of slow, viscous large can be drawn, broken can be contracted into a ball of honey. Fake honey or low concentration honey is the opposite, even if you can pull the long wire, broken wire is not elastic, will not shrink into honey beads. 2. Take a drop of honey and put it on a newspaper. Pure honey with high concentration is hemispherical and cannot easily soak through the newspaper, while low concentration or fake honey can easily soak through the newspaper. 3. Take a glass of water and add a little honey to it. Real honey will quickly sink to the bottom of the cup and will not melt easily. When you stir it slowly with chopsticks, it will be silky and continuous. If it is fake honey, it will quickly dissolve into the water. 4. Look at the crystallization, the crystallization of honey and its plant species and temperature related to the general natural honey in 13 - 14 degrees Celsius when easy to crystallize. The honey that can be fully crystallized generally contains low moisture, high concentration, not easy to deteriorate, so it is a high-quality honey. Pure crystallized honey is delicate to the touch and has no sandy feel when rubbed by hand. Fake honey, not easy to crystallize, or precipitate part of the precipitate is hard, not easy to rub broken. Sophora honey is also not easy to crystallize due to its high fructose content, which is not easy to distinguish between Sophora honey and fake honey. The crystallization of honey is actually the crystallization of glucose, honey is a supersaturated solution of glucose, the higher the glucose content, the easier it is to crystallize, and vice versa is not easy to crystallize. The fructose and glucose content of acacia honey in 1.4:1, so the pure acacia honey is not easy to crystallize, can be placed more than 3 years or even not crystallized, if the crystallization shows that there are other sources of honey. Rape honey is the most easily crystallized honey, fructose and glucose ratio of 0.9:1. Identify acacia honey and fake honey can see if there is a foggy character, real natural honey regardless of the color depth of the foggy state, while the fake honey is shiny, bright, translucent, no foggy character. Furthermore, honey has a spicy throat feeling, delicate, sweet and refreshing in the mouth; fake honey is straight sweet, not refreshing and uncomfortable. Real honey has a natural floral flavor; fake honey has no or artificial flavorings. Third: taste Pure natural honey, sweet flavor, slightly acidic, soft and delicate taste, crisp and soft, slightly spicy throat feeling, aftertaste fragrance long. The taste of adulterated honey is sweet, but mixed with the taste of sugar or spices, throat feeling weak, and the aftertaste is thin and short. The honey that is adulterated with starch will turn blue when added to iodine solution, the honey that is adulterated with caramel will appear white flocculent when added to a high concentration of ethanol, and the honey that is adulterated with other impurities will appear sticky when inserted into the honey with a red-hot iron wire. V: Refrigerated Crystallization Test Honey will become solid after being kept at 4 to 14 degrees Celsius for a period of time, which is a physical phenomenon of honey. The crystallization of real honey is very soft when you poke an eye with a chopstick, while fake honey can't be poached. The real honey is pinched by hand and the crystals dissolve quickly, while the fake honey has the feeling of pinching and dissolves slowly or does not dissolve. Real honey crystals with teeth bite sound small, while the fake honey crystals are crisp and loud. Pour out the honey and wait for it to solidify a little, if it is real honey will form a hexagonal structure such as a honeycomb, the fake does not. In short, to identify the authenticity of honey, a single method may have some errors, you can apply a variety of methods to identify a honey, in general, you can determine the authenticity of honey. Real honey will have a lot of bubbles in the honey after shaking in the summer, making it easy to rise out of the honey bottle. However, after 1-2 days of standing, the bubbles will disappear automatically, but there will be gas rushing out when you open the honey bottle! This is mainly due to the fact that pure natural honey contains hydrogen peroxide, which is a fungicide. Hydrogen peroxide easily decomposes into oxygen at high temperatures! Thus, the surface of the honey has a layer of white bubbles.