Xi'an plastic bucket -Honey purchased by consumers usually needs to be stored at home for a period of time. If it is stored improperly, it will reduce the nutrient content, or even deteriorate, making it inedible. Scientific storage of honey is very important to maintain its good quality. "Six precautions" shall be taken when storing honey.

1. Prevent unclean honey

Honey purchased from beekeepers usually contains impurities, such as flower bee feet, bee wings, powder, wax chips, etc. If it is not removed and stored for a long time, honey will easily deteriorate. The measures to be taken are: put the honey bought from home in a higher container, and then precipitate in a high-temperature and dry room. After precipitation, high-density impurities will sink. By turning over other containers, impurities can be removed, clean honey can be obtained, and then stored. The time required for precipitation depends on the ambient temperature, which takes 3 days at 20 ℃; 10 hours at 35 ℃. In addition, special attention should be paid to that if the container for depositing honey is not sealed, articles with strong smell should not be stored indoors to prevent honey from absorbing odor.

2. Prevent honey from different sources from mixing

Honey brewed by bees can be divided into litchi honey, locust honey, astragalus honey, rape honey, jujube honey, osmanthus honey, linden honey, etc. according to the source of "processing materials" collected by bees. Of course, there are also many plants blooming at the same time to get honey. Because it has more than two kinds of pollen mixed together, it is called miscellaneous nectar or "hundred flower nectar". Honey from different sources has different colors and tastes. If two or more kinds of honey from different sources are mixed, the taste of mixed honey is incorrect and the quality is reduced. Therefore, honey should be stored separately according to different sources.

3. Honey stored in error proof storage containers shall

Choose non-metallic containers, such as non-toxic plastic barrels, glass bottles, etc., and avoid using metal containers. Because honey is a weak acid substance, it can be oxidized by metals. For example, if you put honey in an iron bucket, the honey will become black (caused by rust); The use of galvanized or tinned tin barrels will increase the zinc and tin content in honey.

4. Waterproof and moisture-proof

Honey has strong hygroscopicity, even mature honey. If you don't pay attention, it will absorb water and ferment. Practice has proved that when honey is placed indoors with relative humidity of 81%, the moisture content will increase to more than 30% after 3 months. Therefore, honey should be stored in sealed containers and placed in a dry and ventilated room.

5. Anti sealing and fresh-keeping of high moisture honey

For honey with high water content, if the excess water does not evaporate, there will usually be yeast in the honey. When the temperature and humidity are appropriate, yeast will grow and reproduce, causing honey to become sour and affecting honey quality. Therefore, before storing honey with high moisture content, the following methods must be taken: put honey into a large container, open the opening, place it in a dry and ventilated room with a temperature higher than 25 ℃, let it stand for several days, evaporate the excess moisture, and then store it in a sealed manner.

6. Prevent storage time from being too long

The food law requires that the shelf life of food be indicated, and honey is no exception. Typically, honey manufacturers set the shelf life of honey at 3 years. Many consumers often discard honey that has expired. Although this is not desirable, it is not recommended to store it for too long. Scientific research and practice have proved that honey has a strong antibacterial ability and is a food that will not deteriorate. The really mature honey, no matter what kind of honey it is, can be eaten as long as it has not deteriorated, and will not be harmful to the body.

In other words, honey has no strict shelf life. However, consumers must pay attention to three points: First, immature honey or fake and inferior honey mixed with water and sugar will ferment and become sour after long storage and cannot be eaten; Secondly, compared with fresh honey, the nutritional value of aged honey is relatively poor; Third, honey that has been fermented but not seriously fermented can be heated for half an hour in a water bath at about 60 ℃ before eating.