Actually, honey that turns into a solid can still be drunk, which is a normal crystallization.
Preservation method of honey:
1. After honey is bought, it should be stored in nonmetallic containers such as ceramics and nontoxic plastics, not iron containers! Honey should be kept in a cool, dry, clean and ventilated environment with a temperature of 5 ~ 1℃ and an air humidity of no more than 75%.
2. Honey should be sealed and stored, and tools for taking honey should be washed and dried to prevent moisture from entering, which is easy to ferment and deteriorate when dissolved in honey.
3. Good honey can generally crystallize below 15 ~ 18℃ and turn into white or light yellow crystals.
4. Honey can't be eaten with shallots.
5. Honey should be washed with warm water below 4 degrees, too high water temperature will destroy the nutrients of honey. Overheating will inactivate enzymes in honey and lose vitamins.
honey should be kept in a low temperature and dark place. Because honey is a weakly acidic liquid, it can react chemically with metals, and it will react chemically when it comes into contact with metals such as lead, zinc and iron during storage. Therefore, non-metallic containers such as ceramics, glass bottles and non-toxic plastic barrels should be used to store honey.
During storage, honey should also be protected from odor, moisture, fermentation and pollution. In order to avoid odor and pollution, it shall not be stored with odorous articles (such as gasoline, alcohol, garlic, etc.), corrosive articles (such as fertilizers, pesticides, lime, alkali, nitrate, etc.) or unsanitary articles (such as waste products and livestock products).
at present, the shelf life of honey in bottles is 18 months. However, bees with high concentration of maturity can also be preserved for many years. But it is better to eat fresh honey, because fresh honey is generally good in color, fragrance and taste.
honey will go bad after being stored for a long time, which is manifested in two aspects: first, the taste becomes sour, and second, it becomes thinner (normal honey is very sticky, and the best osmanthus honey can even be wrapped in clean paper instead of being packed in barrels or bottles, which shows its viscosity). The deterioration of honey is mainly caused by the increase of temperature, so the refrigerator can solve this problem. There are many gray bubbles on honey, indicating that some organic matter in honey is decomposed and turned into gas overflow. At this time, even though honey has not deteriorated, its nutritional value has been reduced.
6. Generally, the quality of light honey is better than that of dark honey, but dark honey contains more functional minerals than light honey.