There are many bubbles on the surface of honey. How's it going?

This is a normal phenomenon. Pure natural honey without any artificial treatment will produce bubbles when the temperature rises or shakes (such as honey filling and bumps during transportation).

The new honey is taken out for about a month, and the foam is the richest at the turn of spring and summer every year. If some honey is as frothy as beer in early summer, it can be eaten and tastes like cotton candy.

Natural honey is brewed by bees collecting nectar. They come from nectaries inside or outside flowers of plants. Usually, the honey we are talking about is natural honey, and because it comes from different honey sources, it can be divided into various single nectaries of a certain plant, such as orange honey, linden honey, litchi honey, locust honey, Chinese milk vetch honey, rape honey, jujube honey, wild osmanthus honey, longan honey, wild chrysanthemum honey, ear nectar and so on.

Extended data

Honey has two different physical states at normal temperature and pressure, namely liquid state and crystal state (whether honey is stored in the nest hole or separated from the nest room). Liquid honey, that is, honey is separated from the hive and always remains a transparent or translucent viscous liquid. But most kinds of honey will gradually form a crystalline state after being left for a period of time, especially when the temperature is low, so honey is called crystalline honey.

Studies have shown that enzymes in honey nutrients, especially amylase, are unstable to heat. If the temperature is too high, the unique fragrance and taste of honey will be destroyed and volatilized, the antibacterial effect will be reduced, and the nutritional components will be destroyed.

So honey is best diluted with warm water or cold water below 40℃. Especially in hot summer, drinking honey with cold water can relieve summer heat and is a good cool and healthy drink.