How long is the shelf life of Fengmi

Honey actually has a certain shelf life. If the honey is past its expiration date, it is best not to drink it. Otherwise, not only will it not have any nourishing effect on your body, it will also directly cause related side effects to your body. If you cannot judge the shelf life of honey, you can judge it by tasting it. Generally, if you find that the honey is sour after tasting, it means that it has deteriorated.

Common farm honey shelf life

First of all, farm raw honey must be guaranteed to be pure. If even the purity cannot be guaranteed, then there is no way to talk about the shelf life.

Second, on the basis of ensuring its purity, the maturity of each batch of honey, which is referred to as the degree of Baume in the professional world, is directly related to the shelf life of the honey. The higher the degree of Baume, the longer the shelf life.

In addition, the honey sold in shopping malls is concentrated honey that has been processed. This concentrated honey is fundamentally different from farm honey, and the actual shelf life measurement standards are completely incomparable. In this way, everyone can also identify it directly by tasting the honey in your hand. If it tastes sour in your mouth, it proves that it has deteriorated. Good honey should be sweet in your mouth, and your mouth and throat will feel sour after a while.

Honey sour

There are several reasons why unprocessed honey tends to foam when shaken:

(1) There are 4 to 7 kinds of proteins in natural mature honey, which usually exist in the form of colloidal substances. They are plasmids between molecules and suspended particles in honey that cannot be removed by filtration. The content of this colloidal substance in light-colored acacia honey is 0.2%, and in dark honey it is about 1% (jujube honey, multi-flower honey, sunflower honey). It has a certain effect on the color and turbidity of honey. Colloidal substances can also promote the bubbling of honey, thereby affecting the appearance of honey.

(2) Unprocessed high-quality honey has strong antibacterial ability. It is generally believed that the reason for the antibacterial effect of honey is that in addition to the fact that honey is a high-concentration solution of sugar and has a low pH value, which can inhibit the growth and development of microorganisms, more importantly, the antibacterial substance produced by the glucose in honey under the action of glucose oxidase - hydrogen peroxide! Hydrogen peroxide is easily decomposed into oxygen at high temperatures! As a result, there is a layer of white bubbles on the surface of honey!

Therefore, real unprocessed honey will have a lot of bubbles in it after being shaken in the summer, making the honey easily overflow from the honey bottle and forming a layer of white bubbles on the surface of the honey. But after a few hours of standing, the bubbles will disappear automatically, but gas will rush out when you open the honey bottle! (Even the highest temperature of honey at 43 degrees at room temperature will have very obvious bubbles when shaken), but as long as the temperature drops in autumn, this phenomenon will disappear!