Winter weather is cold. If you use warm water when you are rushing honey, you may feel a bit cold. It’s good in the south. In the cold north, it may be cold for a while, and it’s drinking. It is not cool from the mouth to the stomach. For young people, then for the elderly who are old, they may choose high-temperature water to drink. So, can honey be boiled? Yes, but you must understand this.
Honey is a natural nourishing food that is well known, sweet and delicious. Li Shizhen also wrote in the “Compendium of Materia Medica”: honey is cold and mature, not cold or dry, and it is neutral, so the disease of the 12 organs is not suitable. It means that honey is not cool and is not warm. It can supplement the vital energy and has an auxiliary effect on many diseases. From this point of view, the efficacy of honey is not small. There are rumors on the Internet that “Honey should not be brewed with boiling water, which will destroy the nutrients inside.” So what is the nutrients in honey? How can it be used to better function?
The main nutrient in honey is the “enzyme.” Honey contains various enzymes such as invertase, amylase, glucose invertase and the like. Amylase activity is a common indicator of the quality of honey in the industry.
So, honey should not be brewed with boiling water, is it because the “enzyme” will decrease with increasing water temperature?
Use Water at 20 degrees Celsius, 40 degrees Celsius, 60 degrees Celsius, 80 degrees Celsius, and 100 degrees Celsius, respectively, brewed honey and detected the enzyme value of amylase in honey water. After all, how do you change the amylase value in honey by brewing honey with different temperatures?
Experimental results show that 20 degrees Celsius, 40 degrees Celsius, 60 degrees Celsius When the water was washed with honey, the results of the amylase value of honey were about 26, and there was no significant change. When the honey was washed with water at 80 degrees Celsius, the result of the amylase value of honey was 16, which decreased significantly. When the honey was washed with boiling water at 100 degrees Celsius, the amylase value of honey was less than 4, which was equivalent to no detection.
From the experimental results, when the water temperature is 100 degrees Celsius, the amylase in honey is gone. Because the activity of the enzyme can be maintained at a certain temperature, when drinking honey water, the water temperature must be low, otherwise it will destroy the active substances in the honey.
So, how many degrees Celsius of water is used to brew honey to maintain enzyme activity, so that nutrition is not destroyed? The test center narrows the temperature difference and continues the experiment on honey. This time, honey was brewed with water at 65, 70, and 75 degrees Celsius. From the results of the second experiment, it was found that when the honey was brewed with water of 65 degrees Celsius, the enzyme value in the honey water began to decrease significantly. From this point of view, the water temperature of the brewed honey is best not to exceed 60 degrees Celsius.
So you can’t use boiling water or high-temperature cooking honey, because unreasonable heating will cause serious damage to the nutrients in honey, inactivation of enzymes in honey, loss of vitamin C, High temperature destroys the unique nutrients of honey, the bacteriostatic effect is reduced, and the nutrients are destroyed. Therefore, honey is best diluted with warm water or cold boiled water below 40 °C, especially in the hot summer, with cold water to wash honey. Diet, can cool off heat, is a good cool health drink.
If you can’t accurately determine whether the water temperature is below 60 degrees Celsius, use water close to the human skin temperature to maximize the enzyme activity in honey. Active, to achieve the role of health care.
Partial nutrients with honey
Unlike ordinary white sugar, glucose and fructose in honey do not need to be digested by the human body, and can be directly absorbed and utilized by human intestinal wall cells, so the stomach will not be aggravated Intestinal burden, which is especially important for children, the elderly, and post-mortem restorers.
Honey contains a variety of vitamins, especially B vitamins, which contain 300-400 micrograms of B vitamins per 100 grams of honey.
Honey contains a variety of acids, organic acids are mainly gluconic acid, citric acid, lactic acid, acetic acid, butyric acid, formic acid and malic acid; inorganic acids are mainly Phosphoric acid, hydrochloric acid, etc.
The mineral content of honey is not high, but there are many types, such as potassium for good body and mind, calcium for strong bones, phosphorus for brain and Magnesium that acts as a sedative, iron or copper that supplements blood.
The amount of enzyme contained in honey, ie the level of enzymes, is an important indicator for testing the quality of honey, indicating the maturity and nutritional value of honey. High and low. Because honey contains enzymes, honey has special functions that other sugar foods do not have. These enzymes are added by honeybees during the honey-making process. They are derived from bee saliva, mainly sucrase, which converts sucrose in nectar into glucose and fructose. In addition, amylase, glucose oxidase, and reductase , invertase, phosphatase, protease-like, and the like.
Therefore, honey is considered to be one of the best health foods in the world: “Shen Nong’s Herbal Classic” lists honey as a top-notch for humans; ancient Greeks consider honey It is a “blessed gift.”