Honey has been stored for a long time when it is bought back. When it encounters low temperature, it is easy to turn into crystal. This is a very normal phenomenon. It does not mean that honey deteriorates. In fact, it is drinkable. Do you know why honey crystallizes?
Honey crystallization is a natural phenomenon in which glucose is separated from honey. In other words, honey crystallization is actually caused by glucose in honey, which mainly depends on the ratio of glucose and fructose in honey.
Generally speaking, when the ratio of glucose and fructose is 1:1, the crystallization is slow; when the ratio of glucose and fructose is 1:2, the crystallization does not appear; when the ratio is 1:0.9, that is, when the glucose content is higher than fructose, the crystallization will appear soon when the temperature is appropriate. For example, the ratio of glucose to fructose of Sophora honey is 2:3, which is not easy to crystallize; the ratio of rape honey is about 18:17, which is very fast. There is another point to tell you, fake honey is not crystalline.
Since honey crystallization is a normal phenomenon, then honey crystallization is natural and can continue to drink. And the crystal honey is very delicious. It tastes very sweet. Dig a spoonful of honey crystal in the mouth, crystal particles slowly melt on the tongue, feel good, a bit like eating ice cream, really have a different taste.
How does crystal honey eat best?
In fact, there are many ways to eat it. The first method: put honey crystal in water like ordinary honey, and then drink honey water. If you drink honey water for a long time, your skin will get better and your stomach will get better. The second method: spread honey crystal on bread and eat it like jam. It tastes great.
How does honey crystallize?
Crystalline honey can be recovered. We know that temperature is one of the factors leading to the crystallization of honey, so as long as the crystallization temperature is raised, it can be opened, and after opening, the nutrition of honey will not be damaged. Specific approach: the honey with a bottle on the temperature of 50 degrees Celsius below the water immersion, soaking time to a little longer. In addition, do not use very hot water to soak honey, which is wrong and will damage the nutrients of honey.