Is the honey brewed at home good?

The honey left by Xi Yuan's family is real local honey. Some young ladies who don't understand local honey always like to compare the price of Italian concentrated honey with local honey, saying it's expensive. There are also some young ladies who ask: How can real earth honey have such a low price? How can I put it? Italian honey is quite different from this local honey in nutrition and taste. Your sister should know nothing about local honey, and the cheap sister doesn't know that the profit of cherishing fate is so low that she can persist today.

As the saying goes: wool is on sheep. Sisters can only buy the best and most economical treasures by seeing more, thinking more and comparing more. There are too many businesses in this society that rely on deception, so it is always good to keep an eye on it.

Because many consumers think that the crystallized honey is white sugar, many honey has added chemicals to prevent crystallization, and good honey must add these things, which is the sorrow of the whole bee industry, especially this kind of local honey, which is mainly composed of hundred flowers honey. It can be said that 99% of soil honey will crystallize, and the spring honey crystallization of soil honey will be very strong. Let's talk about honey crystallization first:

Honey crystallization is a common problem in the process of eating honey. With the extension of time and the change of temperature, honey often changes from liquid to crystalline, and its color changes from dark to light. This change in honey often makes some people mistakenly think that it is a mixture of honey and sugar. In fact, this is the natural change of honey, not the result of mixing sugar.

Honey is a supersaturated solution of glucose and fructose, which contains many nutrients. Because glucose crystallizes easily. Therefore, the separated honey will gradually crystallize if it is left at a lower temperature for a period of time. The crystallization rate is related to grape crystal nucleus, temperature, moisture and honey source.

The crystal nucleus of glucose in honey is very small, which exists in nectar and the nest card where honey has been stored. Under certain conditions, the glucose in honey grows and crystallizes around these tiny crystal nuclei. The more crystal nuclei contained in honey, the faster the crystallization speed.

The crystallization speed of honey is also affected by temperature, and 13- 14℃ is the easiest to crystallize. If it is lower than this temperature, honey crystallization will be delayed due to the improvement of honey viscosity scheduling; If it is higher than this temperature, the solubility of sugar will increase, thus reducing the supersaturation of solution and slowing down crystallization. Therefore, in the process of preserving honey, it is necessary to control the temperature to continue the process of honey crystallization.

The crystallization of honey is also related to the kind and water content of honey. For example, milk vetch honey, acacia honey and jujube honey are not easy to crystallize, while rape honey, cotton honey and sunflower honey are easy to crystallize. Soil honey is mainly composed of hundred flowers honey, which is easy to crystallize. All crystalline honey is generally low in water content and should be stored for a long time, so it is not easy to deteriorate. Immature honey with high water content will crystallize slowly or incompletely due to the decrease of solution supersaturation, so that the crystallized glucose will sink to the bottom and other thin honey will float to the top. The nutritional composition of semi-crystalline honey has not changed but it is not as good as that of fully crystalline honey, while the water content of non-crystalline honey has increased accordingly. Therefore, this kind of honey should not be stored for a long time and should be eaten in time.

In the sales of honey, many people like to buy amorphous honey specially, thinking that amorphous honey is pure honey, which is sweet and palatable. In fact, crystalline honey also has its unique advantages and is used by people. For example, some foreign manufacturers grind crystallized honey into cheese, which can not only preserve the state of cheese for a long time, but also taste unique; Some honey crystals produced by domestic manufacturers are made by dehydration, adding dextrin and stirring and drying. Compared with other honey, honey crystals made by this method are more convenient to carry and transport.

To sum up, honey crystallization is a physical phenomenon of honey. Its chemical composition and nutritional value have not changed, which will not affect the quality of honey. The crystallized crystal is glucose, not honey mixed with white sugar. In fact, honey mixed with sugar is not easy to crystallize. Honey that is easy to crystallize is pure honey, and crystallization does not affect the quality of honey.

Earth honey crystals are thicker than Italian honey. Earth honey crystals are white and light yellow, and light yellow is winter honey. Italian honey crystals are thin and white.

Here are a few kinds of honey that need to be purchased carefully:

1 motherwort honey

The color of motherwort honey is white (slightly yellow). Motherwort is an auxiliary honey source! Generally, it blooms in the middle and late May, but the flowering period of Leonurus japonicus is generally the most difficult period, and so is it in the bee farm (there is basically no nectar collected from outside at this time). Now, due to the serious destruction of resources, the bee farm can only receive some flowers when the weather is good! But the output is very limited! But because the buyer only comes to buy honey in bulk, even if there is, it is mixed with other honey!

2 wild rose honey

There is no honey in real roses, because the pistils and stamens of roses are degenerated, and there is no honey after degeneration. There is little rose powder and the output is very low. Rose powder is dark gray. Generally, the rose powder on the Internet is yellow, mostly rape powder. There is also a kind of "wild rose honey", which should not be considered as a wild rose. The scientific name of "wild rose" is "thorn berry rose", and so is this honey. The price must be high. In addition, the rose honey on Taobao is not the nectar of roses, but the nectar of roses is added to natural honey and sold as rose honey. There is nothing wrong with this name, but it makes consumers ambiguous. Everyone should recognize the various situations of rose honey when buying.

3 loquat honey

Generally, it blooms in11-65438+February of the previous year and bears fruit in April-May of the following year! Loquat honey is only available in Putian, Fujian! Putian is the largest loquat production base in China, and the temperature there is higher when it blooms, but it depends on the year, not every year! ! Its output is limited! It is even more impossible to form commercial honey in China!

4 apple honey

When apples bloom, there is little nectar! Generally, only bees can be supplied for their own consumption! Just like honey without watermelon! ! It can't form commercial honey!

5 osmanthus honey

Sweet-scented osmanthus honey is water-white and has a strong sweet-scented osmanthus fragrance! ! Only the wild osmanthus in the mountains will flow honey when the weather is favorable! However, at that time, the temperature was very low in 10, and the Italian bees that provided us with the main honey generally began to hibernate, and few bee farms collected them.

Although bees in China can produce some wild sweet-scented osmanthus honey, it is so rare that it is impossible to make it into a commodity.

6 astragalus honey

The flowering period is from June to July, and the fruiting period is from August to September. Like drought, strong adaptability. Astragalus membranaceus is produced in North China, Northeast China, Inner Mongolia and Northwest China, mainly in Shanxi, Heilongjiang, Liaoning, Hebei and other provinces. Astragalus belongs to Leguminosae, generally only pollen, no honey.

7 wolfberry honey

The flowering period is May-September, and the rainbow period is July-65438+1October. Born in sunny and dry places on hillsides and fields. Location: Ningxia, Gansu, Qinghai, Inner Mongolia and Xinjiang. Lycium barbarum is generally an auxiliary honey source of bee farms. In its flowering period, the relatively stable sesame and cotton Vitex negundo are in bloom. As a large bee farm that provides commercial bee products, it is generally necessary to catch up with these honey sources!

8 wild chrysanthemum honey

Be careful when buying wild chrysanthemum honey!

Chrysanthemum indicum usually blooms at the end of September, when bees in most parts of China have begun to hibernate. Even if there is honey, beekeepers will not take it out for fear of affecting the life span and income of bees in the second year. And the hibernation period of bees is10-March of the following year, which requires a lot of sugar to hibernate! Be careful when buying!

9 pumpkin honey

Pumpkins bloom in early July, with less honey and more pollen! Just like watermelon can't form commercial honey! Besides, July is Vitex negundo. Sesame. Cotton. The flowering period of these relatively stable plants! Beehives are usually chasing these flowers!

10 Saussurea involucrata

Saussurea involucrata usually grows below the alpine snowline (lower limit (2400) and upper limit (4000). The climate is changeable, hot and cold, and rain and snow alternate. The monthly average maximum temperature is -3-(-5℃), and the monthly average minimum temperature is-19-(-2 1℃). The annual precipitation is about 800 mm, and the frost-free period is only about 50 days. Bees can't live in such an environment. Not to mention the honey coming out!

1 1 ginseng honey

Ginseng is known as the first product of health care and beauty, and ginseng buds are rare. Ginseng bloomed only four years ago. Ginseng has only one flower a year. Generally, 60 kg of ginseng can only harvest one or two ginseng flowers a year, and it is very rare, which shows that its preciousness is unparalleled. In Changbai Mountain, ginseng bud is known as "green gold", which is a super natural tonic and a precious medicinal material in the world. Think about it, is it possible to brew ginseng honey?