Prepare a glass bottle or mineral water bottle, first take a spoonful of honey and add it to the bottle, then pour 1/3 tap water or cold water, cover the bottle cap and shake it vigorously for a while, and let it stand for observation. If there is a lot of foam on the top layer of honey water in the bottle, and the foam does not fade for a long time, and gas gushes out when the bottle cap is opened, it can be identified as true honey; If there is no such phenomenon, it is fake honey. The liquid of fake honey will be very clear after strong shaking, while the real honey will become turbid. The amount of foam is related to the ratio of honey to water. The more honey is added, the more foam there is.

2, hot water identification method

Diluted with 40-60 degrees hot water, real honey will produce sour taste, and the taste is sweet mixed with slight acid. The taste of fake honey has not changed, and there is always only one sweetness, except sweetness.

3. Turbidity identification method

Because the ingredients of pure honey contain a lot of biological enzymes, protein, minerals, pollen and so on. Honey doesn't look very transparent, it will be a little cloudy. The three bottles of honey shown below are all real honey, which is opaque and turbid in the sun. Fake honey has a large amount of syrup and a single component, so it is very transparent and has no turbidity. Before we buy honey, we can pick up the bottle and look at it in the light or sunshine.

4, bubble identification method

This method is different from the above method of identifying water, that is, shaking the bottle a few times without adding water can produce many tiny bubbles, which are real honey, not fake honey. The principle is that real honey contains a kind of protein called glucose oxidase, which can decompose unstable hydrogen peroxide and easily decompose oxygen to generate bubbles under shaking. False honey contains little or no protein, and bubble identification method is suitable for liquid honey.

5, crystallization identification method

Except for a small part of honey, which is not easy to crystallize, most honey will begin to crystallize slowly at the temperature below 14 degrees. Honey can crystallize indoors when it is cold in winter. You can put honey in the refrigerator in summer to see if there are any crystals. What can crystallize is definitely true honey. The crystal of true honey is soft, delicate and even, and it is easy to feel the sand with your hands. Some fake honey will have similar crystals. In fact, this is precipitation, not crystallization. If you pinch sand with your hands, it won't melt.

6, odor identification method

Really pure honey must have the fragrance of natural plants and flowers, and it smells very refreshing. Fake honey has no natural floral fragrance, but some are sucrose and essence, which smells pungent and disgusting. You can put a little honey in your palm and knead it repeatedly 15 seconds. Real honey can also smell faint floral fragrance, while fake honey with essence will lose its fragrance after kneading, leaving only syrup flavor.

7, throat feeling recognition method

The taste of real honey is sweet, slightly sour, and there is a feeling of spicy throat. The spicy here is not the spicy pepper, but the feeling of choking the throat. Fake honey is not only sweet but also sweet, with a single taste and no feeling of spicy throat.