Eat.

There is no most intuitive way, because the appearance and taste of different honeys are different. As for concentrated honey, different honeys have similar appearances and are not crystallized. But in natural honey, different honeys have different appearances, which is a lot to talk about.

The following are general identification methods. Pay attention to identifying concentrated honey.

1. Four ways to identify true and false honey: To identify true and false honey, you must look at it comprehensively. One is to look, if the layering is too neat, it is probably fake honey; the second is to smell, fake honey does not have the unique fragrance of honey, and if it has added essence, its smell will be pungent; the third is to taste, if the sweetness is too sweet, It's light, maybe it's because of the addition of sugar or something. If it is crystallized honey, the crystals should be loose and easy to soften, not as hard as white sugar. And if it is crystallized honey with alum added, the tongue will be astringent after tasting it. Real honey has a unique fermented aroma, which cannot be brought out by essence. Fourth, if you have the conditions, you can do some experiments, but most people don't have this skill. The simplest test is to see if honey can be stringy, but fake honey with syrup can also be stringy. Secondly, you can put the honey on absorbent paper. Real honey will generally not seep into the paper, but fake honey mixed with water will seep into the paper. I won’t introduce chemical methods. Many people don’t have the time to use chemical methods. In fact, identifying honey mainly depends on experience. People who often eat honey can basically tell fake honey after tasting it.

2. Identification of concentrated honey Concentrated honey refers to the honey obtained by processing enterprises after heating low-concentration honey to high temperature to evaporate the water, thereby increasing the honey concentration. After concentrated honey is heated and concentrated, its crystallization core is destroyed, so concentrated honey does not crystallize and looks attractive. The ultra-high concentration of concentrated honey also attracts many people to buy it. They think that strong honey is good honey, but they don’t know it. The active substances of this honey have been destroyed and its effect is greatly reduced. Those concentrated honeys are all marked at 43 degrees. Chinese people sometimes like to chase the indicators, haha; in addition, concentrated honey does not produce gas and is easy to store. It is normal for consumers to feel that the bottle does not swell after buying it. In fact, activated honey will produce gas, and the bottle will swell when the temperature is slightly higher, and there is foam at the mouth of the bottle, which will make consumers suspicious. Fortunately, we are on a plateau. After the honey is sent to a low altitude place, the bottle is somewhat deflated by atmospheric pressure. Finally, concentrated honey contains almost zero impurities and looks very good. However, it is difficult to avoid the presence of some wax residue in normal honey. of. After concentrated honey is concentrated at high temperature, the active substances have been destroyed, and even the minimum laxative effect will be very poor. Other health care effects are greatly reduced, and little health value is left.

To identify this, firstly, look at the concentration of honey. Be careful with those marked with a Baume temperature of 42 degrees or even higher. Even if the concentration of natural mature honey is very high, the honey will be drawn and drooped after being picked up, and the honey underneath will not be folded too high; secondly, you can check whether the honey will crystallize. Motherwort honey, loquat honey, peach honey, Rhodiola rosea honey, buckwheat honey, wild rice honey, flower honey, soil honey, these honeys are easy to crystallize when the temperature is low, while jujube honey is not easy to crystallize. If the above easy-to-crystallize honey still looks translucent and has no crystallization after being placed in a colder temperature (around 14 degrees Celsius) for a month, it may be concentrated honey. Third, you can taste it. After concentrated honey is processed at high temperatures, its aromatic substances are decomposed, so the smell of most concentrated honey is not much different. Among natural active honeys, except for flower honey and native honey, the taste of other honeys is obviously different, and even a few honeys such as eucalyptus honey and buckwheat honey have a bit of a smell.

Fourth, there will be fine white foam on the surface of pure natural honey. This is mainly because pure natural honey contains bacteriostatic hydrogen peroxide. Hydrogen peroxide easily decomposes into oxygen at high temperatures. , so that there is a layer of white bubbles on the surface of the honey. Unprocessed naturally mature natural honey has strong antibacterial ability. The reason why honey has antibacterial effect is not only that honey is a high concentration solution of sugar and its low pH value can inhibit the growth and development of microorganisms, but more importantly, the glucose in honey is Under the action of glucose oxidase, an antibacterial substance-hydrogen peroxide is produced, which easily decomposes into oxygen at high temperatures! This leaves a layer of white bubbles on the surface of the honey.

Finally, look at the price. If the price is too low, be careful when purchasing. Due to cost constraints, Real Honey will not be sold too cheaply.

We are beekeepers, so just believe what I say. You can use these methods to identify good honey.

Of course, the most effective thing is to rely on experience. The taste of real honey cannot be achieved by fraud.

Nowadays, supermarkets sell a lot of fake honey, and in addition to fake honey, there is also concentrated honey. No matter how cheap it is, it is not worth it. It is recommended that you go to Taobao to buy our honey. Although the price is not low, make sure that our honey is not adulterated, not concentrated, and not sold as bad honey as good honey.