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Notes on the selection of honey products.

Notes on the selection of honey products.

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Release time:
2019/01/29
Using starch as raw material to hydrolyze into syrup to simulate honey is the main way to adulterate honey. In the 1980s, corn starch hydrolyzed syrup was the main ingredient. For this adulteration, it can be identified by a carbon isotope test. In 2005, the country implemented a new national standard for honey, which was adopted in this way. The adulteration of corn starch syrup was effectively contained. But in recent years, counterfeiters have resorted to using rice starch syrup as a standard. There is nothing the carbon isotope method can do about this adulteration.
Even so, it is not completely undifferentiated. Because starch syrup is not the same substance as honey, there are some differences in trait properties. In the industry, experienced personnel can be distinguished by sensory methods. Most companies also rely on sensory discrimination for raw material control. However, such sensory identification requires experience accumulation, involving multiple and complex sensory descriptions, and ordinary consumers do not have the experience and ability in this field.
The process of honey from raw material to product is relatively simple, its inherent form and characteristic do not have fundamental change, honey should retain original color, aroma, taste and so on. Generally speaking, honey and floral are the same. For example, loquat honey has almond aroma, and the acacia honey smells fragrant, like the aroma of huaihua flower, the honey of jingle is fragrant, the honey of linden tree has a strong aroma, the date nectar is slightly aromatic. Honey flavor is mainly sweet, its sweetness is about 1.25 times that of sucrose, and the first taste of honey is sweet and delicious. But there are many exceptions, such as acacia honey sweet and not greasy, some light color a few honey taste is special, such as sesame and honey acidity heavier, cotton honey with alkali, lantern Chai Mi (honey) winter sweet taste, slightly bitter, improper heating or ferment honey will have taste. However, some adulterated enterprises use the technology to imitate the inherent color, aroma and taste of honey, which further increases the difficulty of identifying the true and false honey.
Accordingly, the association reminds consumers to pay particular attention to the following:
1. The honey product entering the market must have the mark of QS (production license);
2. Choose the brands you are familiar with, such as some well-known brands or influential brands in the local area, it is better to choose the products of the enterprises you are familiar with.
3. In daily life, pay more attention to the spot check and notice of the quality of honey market by local industry and commerce and quality inspection department;
4. Try not to purchase products that are much lower than those of similar products;
5, pay attention to the "honey" and "honey concoctions difference:" if it is pure honey, the name of the commodity label should be "honey" or "(flower)" honey ", can also be used for "honey" or "(flower)" honey ". If not pure honey, according to related regulations, can only be called a "modulation (with) (bee), honey (paste, liquid, etc.)", if the name of the standard for pure honey, is to pretend to be fake honey honey.
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