How is honey graded?

Honey source: Honey can be divided into many kinds according to different honey source plants, such as jujube honey, Sophora japonica honey, linden honey honey, litchi honey and so on. In fact, honey source is also the main basis for honey classification, among which Robinia pseudoacacia, Tilia amurensis, Litchi and Loquat belong to the first-class honey source, rape, jujube and cotton belong to the second-class honey source, and tallow and buckwheat belong to the second-class honey source.

Color: an important basis for grading

Because of different honey sources, the color of honey varies greatly, and the taste and smell of light-colored honey seeds are relatively good, so color is also an important indicator to measure the grade of honey. Among them, white, white and light amber honey seeds belong to primary honey, yellow and amber honey seeds belong to secondary honey, and dark amber and brown honey seeds belong to tertiary honey.

Concentration: the main index of grade: honey concentration (Baume degree) is the main index to measure quality. To put it simply, it can be understood that the higher the Baume degree of honey, the smaller the water content of honey, so the honey of the same grade can be divided into four grades according to Baume degree, among which the honey above 42 degrees belongs to the first grade honey, 4 1 degree belongs to the second grade honey, 40 degrees belongs to the third grade honey and 39 degrees belongs to the fourth grade honey.

Summary: * * Three grades and four grades of honey can be divided into three grades according to the source and color of honey, among which the first grade honey includes Sophora japonica, linden honey and litchi honey. Second-class honey includes jujube honey, sunflower honey and cotton honey. Third-class honey includes tallow honey, buckwheat honey and eucalyptus honey. And the same honey can be divided into four grades according to its concentration. For example, Sophora japonica at 42 degrees belongs to first-class and first-class honey.

Identification method of true and false honey

1, smell it. Real earth honey or real honey, with faint floral fragrance.

2. Look at bubbles. If honey is not processed, there will usually be fine dogs on the surface. The bubbles are small and uniform, which is due to the active enzyme. After processing, there will be only a few bubbles or no bubbles in the upper layer.

3. Look at the color. Real honey will never look so bright, because the ingredients in real honey are more complicated. Fake honey is bright and transparent, usually light yellow or dark yellow.

4. Look at the viscosity. Real honey is semi-viscous, especially in summer, which is a little thin. This is normal. Generally, this kind of raw honey needs to be kept in the refrigerator in summer.

5. Try it. Real honey has a strong honey flavor, pure flower fragrance, slightly sour aftertaste and slight tingling. The honey taste of fake honey is relatively weak, not as sweet as honey, and some will have the flavor of essence.

6. Wire identification. Insert the red-hot iron wire into the honey. If there is a sticky substance on the wire, it means that there are impurities in honey. If the wire is still smooth, it means there are no impurities.