Can honey be stored in the refrigerator?
Can put, but the temperature should not be too low above 0 degrees. Honey honey into the refrigerator will cause it to crystallize out of glucose. This change does not affect the safety of honey, nor does it affect its nutritional value. It only affects the uniformity of the taste. Some people think that honey is bad, throwing away a bottle of honey, waste of electricity and then wasting food, it really makes people shouting!
Honey should be stored in low temperature and dark place. Reminder, in fact, there is no need to put honey in the refrigerator, cool at room temperature and protect it from the light. Glucose and fructose in honey can absorb the moisture in the air, and the result becomes lean and easy to ferment and deteriorate. Therefore, honey should be stored in a dry place and covered. In addition, honey contains a variety of enzymes and vitamins, enzymes and vitamins will see light decomposition, so it is best preserved from light.
Since honey is a weakly acidic liquid that reacts with metals and reacts with metals such as lead, zinc, and iron during storage, chemical reactions occur. Therefore, containers containing honey should be stored in glass or ceramic containers, and should not be stored in metal containers such as iron or lead to prevent free heavy metal from contaminating honey. Honey stored in non-toxic plastic bottles should not be unduly long.
How long can honey be allowed?
The preservation time of honey is closely related to the quality of the honey to be preserved and the method of preservation of honey. That is to say, how long honey can be stored has a direct relationship with honey itself and honey preservation methods. If the quality of the honey is poor and improperly stored, then the honey may be fermented and spoiled in a matter of days. If the quality of the honey is good and the method of preservation is correct, the honey will be stored for several years without deterioration.
First of all, farmhouse raw honey is the first to guarantee authenticity. If there is no guarantee even for pure, then there is no talk about the shelf life.
Second, in determining the integrity of the insistence, the maturity of each batch of honey, that is, the degree of Baume in the profession is directly related to the shelf life of honey, the higher the degree of Baume, the longer the shelf life.
The honey in the mall is a concentrated honey after processing. However, this kind of concentrated honey and farmer's honey are essentially different, and the true measure of shelf life is totally incommensurable. In this way, everyone can also directly identify and personally taste the honey in your hands. If you eat in your mouth it is sour, it proves to be deteriorating. Good honey should be eaten in your mouth is sweet, after eating a mouth, The throat will feel sour.
What is high quality honey
The lower water content of honey, which is Baume higher honey. The specific value can be honey above 41 degrees Baume degree, the minimum is not less than 40 degrees. As for the preservation of honey, the most important thing is to save the container can not use metal containers, easy to use glass or ceramics, food plastic containers, save sealed when stored, placed in a cool place away from the light can be stored at room temperature.
Although honey can have unlimited shelf life, but honey will not be as good as the quality of the wine the longer the better, after a long time the honey flavor will be reduced, some of the active nutrients in honey will decline, so eat honey, it is best to eat fresh Honey.
Honey foams and sour
There are several reasons why unprocessed honey is prone to foaming when it is shaken:
(1) There are 4-7 proteins in natural mature honey, usually in the form of colloidal substances. It is a plasmid in honey that cannot be removed by filtration between molecules and suspended particles. This colloidal substance is in the light color The content of artichoke honey is 0.2%, and it is about 1% in dark honey (jujube honey, flower honey, sunflower honey). It has a certain influence on the color and turbidity of honey. Colloidal substances can also promote honey Bubbles affect the appearance of honey.
(2) Untreated high-grade honey has strong antibacterial activity. The reason for the antibacterial effect of honey is that, besides honey is a high concentration solution of sugar and low pH, it can inhibit the growth and development of microorganisms, and more importantly, honey. Antimicrobial substances produced by glucose in the role of glucose oxidase ---- hydrogen peroxide results! Hydrogen peroxide easily decomposes oxygen at high temperatures! So that the surface of honey has a white bubble!
So the real unprocessed honey will have a lot of bubbles in the honey after shaking in the summer, so honey can easily rise out of the honey bottle and form a white bubble on the surface of the honey! . But after a few hours of standing still, the bubbles will automatically disappear, but gas will blow out when you open the bottle! (Even if it is stored at room temperature, the highest degree of honey in honey has a very pronounced bubble when shaken), but as long as the temperature drops in autumn, there is no such phenomenon!
This is different from the fermentation of honey: Common honey, such as a day of honey, because of its large water, honey, in addition to bubbles, there is a strong smell of alcohol and pungent odor, sour, fermented. Already inedible.
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