With the widespread use of honey, there are more and more fake honeys on the market, or bad honey, honey is used for oral administration. Therefore, the quality of honey is directly related to the health of the human body, and people tend to be the most What is the concern about good honey? How does honey distinguish between good and bad?
What is the best honey?
The best honey is natural mature honey. After the honeybee collects the nectar into the hive, it is fully brewed for 5-7 days, removes excess water, and undergoes a series of biochemical and physical changes. When the honey concentration reaches 40-43 degrees, the honeybee will use wax to store the honey. The honey room is covered and the honey taken out at this time is mature honey. Mature honey has a low water content of less than 23%, thick, high sweetness, and not easy to ferment. This is called natural ripe honey. This is the best honey. It is also what honey should be. What is immature honey?
Corresponding to natural mature honey is immature honey. The immature honey is mainly beekeepers who pursue the output, increase the number of honey, and take out the honey when the honey has not matured. Therefore, although immature honey is also brewed by bees, it is usually only brewed for 2 to 3 days. This honey has a high moisture content and is easy to ferment. After the fermentation of honey, metabolites such as ethanol, glycerin, acetic acid, and water are produced. These products cause the honey to become sour and lose its flavor, and the original flavor becomes light or disappears.
What is condensed honey?
After the immature honey was purchased by the bee product company, it was pulled to the factory for processing with a thickener to remove excess water, condensed to a Baume degree of 40 degrees or more, and was then bottled and put on the market. The label was affixed to the big brand. This is concentrated honey. The raw material for concentrating honey is immature honey, which itself has not been fully brewed by honeybees. At the same time, heat sterilization can completely lose vitamin enzymes and physiologically active substances. In the process of concentrating honey, except for sugar, there are few remaining nutrients.
Why does honey need to be handled?
Since the original honey is more nutritious, why manufacturers do not directly sell raw honey, but have to process and sell it? First of all, it is because it is difficult to buy enough quantities of mature raw honey. In order to pursue yield, beekeepers should have shaken their honey for 7 days, reduced to 3 days, and most honey is about 38 degrees of honey. Only in the inaccessible deep mountain areas with inaccessible traffic, can buy a small amount of natural mature raw honey. Why is this? Because in the deep mountain areas where traffic is inconvenient, there are fewer honey collectors and the beekeepers produce honey. If no one goes for the acquisition in the short term, the honey will deteriorate, and only the raw honey with high concentration can be preserved. Weather and nectar conditions also affect the production of high concentrations of ripe honey. If the rain continues to rain, it will not be possible to harvest high concentrations of ripe honey.
In addition, unprocessed raw honey has a variety of characteristics beyond common sense. Probably these characteristics have caused troubles for factory-scale bulk operations. For example, raw honey is rich in active enzymes, and as the temperature rises, it will continue to produce air bubbles. The general food must be spoiled, but honey is not. For example, raw honey may not be the same because of the batch, resulting in a lack of consistency in color and taste. These will lead to consumer dissatisfaction, suspicion, and thus give up buying. In particular, the packaging of raw honey may inflate this point, it is likely to incur consumer complaints. And it is impossible for a manufacturer to assign one person in each mall to be responsible for explaining these issues. Therefore, honey manufacturers have to take measures of heating and enriching, so that honey looks thick; heat to kill active enzymes, so that honey does not produce bubbles; take measures to unify the color and taste of honey, so that everyone stereotyped. More importantly, only in this way can we ensure the realization of large-scale industrialization.
Crystallization of honey
Crystallization of honey is a common problem encountered in the consumption of honey. As time goes by and the temperature changes, honey tends to change from a liquid state to a crystalline state, and the color changes from dark to light. Crystallization of honey is a natural feature of honey, and each kind of honey crystal has a unique color and state. It is a relatively simple and effective method for testing real honey. For example, the crystallization of Vitex honey is unsightly gray, the crystallization of nectar is delicate milky white, the wild jujube honey, mixed nectar, and soil honey crystals are relatively rough white, but there are faint differences. Honey crystallizes most easily at 13-14°C. Crystallization is not about crystallizing in the freezer. It is a long-term physical process. The crystallization of honey is also related to the type of honey and its water content. For example, the local pure Chinese wolfberry honey and jujube honey are not easy to crystallize, and the mixed artichoke honey, mixed nectar, earth honey, virgin honey, and wild jujube honey mixed with tung flowers usually crystallize in the winter. All crystalline honey should be stored for a long time and it is not easy to degenerate.
Medical Consumables,Hemodialysis Concentrate Liquid,Hemodialysis Concentrate Powder,Extracorporeal Blood Circuit
Shandong Qidu Pharmaceutical Co., Ltd. , https://www.qdyypharma.com