Honey is a kind of food with high nutritional value. Many people like to drink a cup of light honey water in the morning. The taste of honey is very sweet, and it is good for our health. Honey is mainly the nectar made by bees after pollination, which is natural nutrients and easy to be absorbed by our body. So how to do after honey crystallization? Can honey crystal still drink?
This is also related to the crystallization process of honey. Because honey crystallizes very slowly, sometimes as long as several months, so the crystal core melts very slowly. Even in summer, when the room temperature is above 35 ℃, it will only melt slowly from the top, instead of turning into liquid in a short time. It will melt slowly unless it is directly immersed in high-temperature water bottles for a long time.
And even if the crystallized honey turns back to liquid, the color can't be restored to the original liquid color. It's the milky white color when it's crystallized, or it's lighter than the original liquid honey. This is because the crystal nucleus is dissolved at high temperature, which destroys the crystal core structure and can not be restored to the original liquid state. It can only be kept in the state between the liquid state and the crystalline state.
Honey crystallization is a very natural phenomenon, honey crystallization is actually the formation of glucose in honey is constantly decomposed. In honey, the most important component is glucose, and glucose molecules in the continuous development of time and continuous movement, eventually will slowly form a small crystal, with crystallization as the core, surrounded by a lot of glucose molecules, and finally gradually form visible crystals, which is what we call honey crystallization phenomenon. For this situation, we do not have to worry too much, this is a very normal phenomenon, even if the honey crystallization or still can be safe to eat.
Why does honey appear crystallization problem?
In fact, there are many factors that cause honey crystallization, among which the most important two points are the type of honey and the temperature of honey preservation. For example, if you store honey around the environment temperature is low, it will lead to the probability of honey crystallization increased. Generally speaking, when the honey is in the environment of about 5 degrees Celsius, it is easy to have crystallization problems. If the temperature is a little bit more, most of the honey will present liquid state. The second is the type of honey. After all, the objects that bees pick are different, which leads to different types of honey. For example, in our life, the most common is Robinia honey and Tilia honey, these two kinds of honey, locust honey is very easy to appear crystallization phenomenon, as long as the surrounding slightly lower will appear crystallization; and Tilia honey will rarely appear crystallization phenomenon.
In general, if the honey is adulterated with honey, it will not lead to the appearance of some normal honey crystals; after all, if the honey is adulterated with some normal honey, it will not appear. And honey crystallization, will not affect its original nutritional value, so we can eat at ease.