How to eat and preserve honey correctly
1. How is honey collected?
Honey is made by bees using their tongue suckers to suck nectar from the flower organs and nectaries of the source plants. After bringing it back to the beehive, they spit the nectar from the honey sacs into the hive, and then the bees repeatedly inhale and spit out the nectar mixed with the honey sacs. The nectar of the invertase is stored in the nest. Under the action of the enzyme, the nectar is basically formed. At this point, people can use the centrifugal action of the honey shaker to obtain the finished raw honey. From a food science point of view, honey is a plant food.
2. What happens to honey crystallization?
People often ask: "Why does honey change from liquid to viscous or solid?" We know that honey is taken out of the hive using centrifugation, so when any honey is first obtained by beekeepers, it will appear It is in a liquid state, but gradually changes to a viscous state and a solid state with changes in time and temperature. This is a physical change that occurs in honey. It is a normal phenomenon and does not affect the quality. It can be eaten normally. This phenomenon is called "crystallization" ".
3. What is the difference between raw honey and refined honey?
Raw honey is the original honey obtained by beekeepers under wild collection conditions. Due to restrictions in field conditions, raw honey has a high content of impurities (bee corpses, wax residue, plant impurities, etc.) and is in a very unstable state. However, the nutrients in raw honey remain relatively intact and the price is more affordable.
Premium honey is made from raw honey, using low-temperature heat treatment and other processes. After concentration, fine filtration, sterilization, and crystal nucleation, high-concentration pure mature honey is produced.
4. How to eat and preserve honey correctly?
Honey is a good nourishing product that men, women, old and young like to eat. The best amount of honey is 25-50 grams each time, and generally not more than 100 grams.Otherwise, the body will not be able to absorb too many nutrients and may cause mild diarrhea. When eating, it can generally be taken with warm boiled water, or mixed into soy milk, milk, porridge, or smeared on food. However, avoid high temperatures, preferably no more than 60 degrees Celsius, otherwise, the vitamins and enzymes in honey will be destroyed.
Honey is a weakly acidic substance that can react weakly with metals. Therefore, non-metallic containers (such as glass or plastic buckets) should be used when storing honey. Honey can easily absorb moisture in the air and ferment and deteriorate, so it must be sealed. To prevent moisture, packaged honey is best placed in a dry, cool, and ventilated place to avoid expansion caused by heat.
5. Things to note
It cannot be soaked in boiling water for consumption. Generally, the water temperature is around 50℃. There is precipitation under the honey, which is not necessarily a quality problem, but glucose crystallization, which is a physical characteristic of honey.