不需要加水 如果你加水 蜂蜜就發(fā)酵了.可以放置溫暖的房間(40以下) 會(huì)恢復(fù)蜂蜜本來(lái)的狀態(tài)。

蜂蜜一定不要儲(chǔ)存在冰箱或者陽(yáng)光下,會(huì)影響蜂蜜的抗菌功效這里是蜂蜜結(jié)晶的原因,蜂蜜里面的葡萄糖不溶于水 屬于正常物理現(xiàn)象, 不會(huì)影響營(yíng)養(yǎng)價(jià)值放心吃,新西蘭的蜂蜜都有專(zhuān)門(mén)的“乳化技術(shù)”所以結(jié)晶的現(xiàn)象比較少。還有個(gè)問(wèn)題就是根據(jù)不同的蜜源. 有些蜜源產(chǎn)的蜜 屬于流狀 不會(huì)結(jié)晶. 以下是蜂蜜結(jié)晶的原因;Crystallisation Of honey is purely natural. Crystallizing of honey certainly doesn’t indicate its impurity. Crystallization of honey is a gift of nature. Honey will even crystallize when it's still in the comb. The crystallization of honey preserves the flavor and quality.What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.