Honey crystals mixed with white sugar

Honey varies greatly due to different kinds of nectar plants. Whether it is a single flower or a mixed honey seed, it has a certain color, and it is often a faint honey seed with good taste and smell. Therefore, the color of honey can be used not only as the basis for honey classification, but also as one of the indicators to measure the quality of honey.

There are color differences between honey, which can be divided into seven grades: water white, extra white, white, extra light amber, light amber, amber and dark amber. The basis for distinguishing colors is Pfonte colorimeter, and the reading grades of Pfonte colorimeter are as follows:

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Natural honey containing active enzymes should not be heated above 60 degrees Celsius, otherwise high temperature will denature and inactivate the active enzymes and destroy the nutrients in it. Honey tastes sweet when brewed in warm or cold water, but it turns sour when brewed at higher temperature.

Soak honey together with the bottle in hot water, but pay attention to the temperature of hot water must be lower than 50 degrees Celsius, because too high a temperature will inactivate enzymes in honey and lose vitamins. You can put the bottles together in a cold water pot and heat them slowly. When the water temperature reaches 50 ~ 60 degrees, the sediment will naturally melt and will not precipitate again. Put it in summer and open it naturally.

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