How to identify the truth when honey is crystallized

Hello: Let’s talk about the two protagonists and tricks of counterfeiting: 1. The graininess of white sugar crystals is very obvious, and this method is very outdated. It is used by beekeepers and is still used today. It is commonly used and almost everyone Everyone is using it (the reason why they are still using it is that in the past, the country purchased honey and priced it based on its solubility, but now local bullies know how to make money, keep prices low, and do not price based on quality, so beekeepers must be cheating. Driven by profit (also one of them) Why is it not easy to find? If it is really adulterated, I can’t even detect it based on my experience, let alone you? There are fake beekeepers on the roadside who fill the bees with sugar water at night and use a honey shaker to shake them out in front of customers the next day and sell them as honey. There are also people from out of town who pick up white sugar water and sell it, sprinkle some flower petals and pollen on it, get a few dead bees and put it in, and then add some flavoring and pigment, it is perfect.

2. Fructose is the protagonist of high-intelligence fraud. The molecular structure is the same, but the crystallization is very delicate, so delicate that you think you have bought a treasure (I just tried this Changbai Mountain linden tree that just crystallized today. Honey, a good honey that has been rare in 5 years. If you taste it carefully, you still feel it has small particles). The honey bought from the milk tea raw material store in the milk tea shop is a typical honey, with full color, fragrance and flavor! Of course, most of the honey sold on the shelves now has added fructose (basically maltose). The country does not have strict standards for this, especially the implementation is formal. Therefore, "honey" with very little honey content is sold openly and legally. The blame lies with this evil 00. Omit two words here

Let’s talk about the misunderstandings in judging honey:

1. Crystallization is not the standard for judging the authenticity of honey. The concentration of honey is apart from artificial dissolution. Affected by season, flower type, temperature and place of origin. You can tell some by observing the crystals. Of course, that person can't identify it at all. It's hard for a stupid nerd to detect it, not to mention the need for professional equipment. ) This method of drawing is also outdated. Artificial fructose and maltose will also draw string when the concentration is certain, and will not be absorbed by paper (paper towels, newspapers) instantly on absorbent paper. Fructose (available in many milk tea shops), so this Both methods are also unreliable.

2. Fragrance: The original fragrance has been lost in the process of dissolution, so the fragrance is unreliable, not to mention that we still have powerful fragrance.

3. Taste: This is pure nonsense, what does it taste like? Pure, smooth, and endless aftertaste? It’s not that it’s incorrect, but how can mortals like us have such profound skills?

4. Honey from exotic flowers and exotic herbs: This is nonsense. Reason 1: There are flowers that produce pollen but not honey. Reason 2: There are exotic flowers with poor nectar, but they are not planted in an area, or even artificially planted at all. Everything is disorderly and wild. Is it possible for bees to pick the flowers?

I am tired of writing, so I will tell you a very simple method with no scientific basis. It is based on my family’s more than 30 years of beekeeping and bee product purchase and sales experience, as well as the experience of opening a milk tea shop and observing raw materials: (The following cups are all transparent glass cups, and the honey is taken as an example of unprocessed linden tree honey produced in Changbai Mountain this year)

Dissolve the fake honey directly in water, one cup of room temperature and one cup of boiling water: the color is transparent and the taste is sweet. It tastes the same as room temperature and boiling water. There is no other smell. The water vapor floating out of the boiling water cannot smell the sweet floral fragrance. Aftertaste.

Dissolve real honey directly in water, one cup of room temperature, one cup of boiling water: the color will be amber (water white, it can be said to be turbid when viewed from the light source), and the water vapor wafting out of the boiling water will have a sweet floral fragrance. After the boiling water temperature drops, there is a slight strange feeling when it is quickly put into the throat (previously, it always felt a bit like a sour or astringent feeling, as well as a choking feeling in the throat, but today I tried it with linden tree honey and there was no such feeling)

Summary: Don’t be greedy for cheap, don’t believe in the honey from exotic flowers and plants, just look at the color after dissolving in water.