RAJABORNEO 婆罗皇 马占相思树蜜，来自马来西亚婆罗洲，采于马占相思树，汇胚芽精华，自然酿造，不浓缩不添加；呈琥珀色，富含维生素、矿物质、蛋白质、多种氨基酸等生物活性物质，营养丰富全面，适合全家人食用。


RAJABORNEO Boruti Acacia honey, from Malaysia, Borneo, collected in the Acacia tree, the Department of Germ essence, natural brewing, not concentrated not added; was amber, rich in vitamins, minerals, proteins, a variety of amino acids and other organisms Active substances, nutritious and comprehensive, suitable for the whole family to eat.

深色蜂蜜好还是浅色蜂?

有的消费者认为，蜂蜜色越浅，质量越好，这是没有科学道理的。蜂蜜的色泽与蜜蜂采集的蜜源植物直接相关，由不同蜜源植物花蜜酿制的蜂蜜，色泽有明显的差别。

Dark bees are good or light bees?
Some consumers think that the lighter honey color, the better the quality, there is no scientific truth. The color of honey is directly related to the nectar collected by bees. The honey, which is made from nectar of different nectar plants, has obvious difference in color.

其实各种蜂蜜的营养价值与药用功效均大同小异，但在一些细小成分和性状上存在着差异，正是这些细小的差异决定了蜂蜜的不同种类，不同的蜂蜜可以说各有所长，各具特色，不能以好坏或者优劣来判别。

在实际生活中，由于消费的偏好，许多人喜欢吃浅色蜂蜜，但科学研究证明深色蜂蜜的矿物质含量比浅色蜂蜜要丰富，蜜中的蛋白质、铁元素等矿物质的含量高于浅色蜜约50％。美国最新研究证明，深色蜂蜜富含抗氧化剂，有利于清除人体内的自由基，对延缓衰老效果显著。一般说来，浅色蜜比深色蜜口感好、价钱高，深色蜜比浅色蜜营养丰富。

In fact, the nutritional value of various honey and medicinal efficacy are similar, but there are some minor differences in composition and traits, it is these small differences determine the different types of honey, different honey can be said that each has their own strengths, each Distinctive, can not be judged as good or bad or pros and cons.

In real life, many people like to eat light-colored honey due to the preference of consumption. However, scientific research shows that dark-colored honey has more mineral content than light-colored honey, and its content of minerals, such as protein and iron, is higher than Light color honey about 50%. The latest research shows that the United States, dark honey is rich in antioxidants, is conducive to the removal of free radicals in the human body, a significant effect on anti-aging. In general, light-colored honey is better than dark-colored honey, high in price, and dark-colored honey is more nutritious than light-colored honey.



Discovery: How is honey brewed?




Worker bees use long beaks to draw honey from the nectar's flower pots and nectaries and store it in an inflated part of the foregut, called a honey sac. Here, a portion of the moisture in the honeydew is absorbed, and at the same time, the polysaccharides in the nectar are partially broken down into glucose and fructose through a series of chemical and physical reactions with the invertase secreted by the worker bees themselves. Then, the worker bees flew back to the nests to spit nectar into the honeycomb from the nectar and inhale again and again through other bees. After repeated hundreds of times, the polysaccharides in the nectar are continuously decomposed into glucose and fructose .

People often say that "one hundred refining into steel," while honey is a real one hundred refining. Under normal circumstances, a worker bee collected 0.4-0.6g each time, takes 20-40 minutes / time, every day to go out more than 20 times, each about about 100 flowers, therefore, to take 250g of honey need to back and forth hundreds Times, collected millions of flowers can be brewed, therefore, honey is a very precious wine.

In order to reduce the moisture of honey as soon as possible, the tens of thousands of worker bees also keep flapping their wings. Finally, the honey with a water content of less than 20% is sealed and stored in wax, which is a natural mature capping honey.


The prodigal royal honey, is so brewed: 

1, produced in the world's second largest tropical rainforest in Borneo, its 2000000 acres of forest resident beekeeping base, so that bees no longer wandering around honey, to ensure the stability and safety of honey 

2, by the local unique Borneo bee, collecting only tropical plants Ma acacia tree (A MANGIUM) buds buds honey secretion secreted by the newborn, after natural maturity brewing 

3, a kilo bud embryo honey by the Borneo bees in more than 200 million young leaves collected in the hive and leaves between the round trip 150,000 times, this journey is equivalent to several times around the Earth's equatorial flight  

4, Borneol bee collected is the secretion of honeydew buds, not pollen-containing honey nectar, therefore, Brahma impeller low allergens, especially for children and the weak resistance of people eating

 

 A lot of consumers see the crystallization of honey, as say "Oh no, have brought fake honey!"

 

Simply "crystalline honey" on the "color change." In fact, the real good honey, is to crystallize, but the crystallization of physical phenomena Oh, is the exclusive secret of pure honey!

 

Crystallization , is a natural phenomenon of honey from the original liquid (fluid state) into semi-solid state, was granular.

 

Honey crystallization process is natural, spontaneous. Pure raw honey or unheated honey will tend to crystallize naturally for some time. The crystallization of honey is a property of pure natural honey.

 

Why honey will crystallize?

 

Honey is a high-sugar solution containing more than 70% sugar and less than 20% water. Sugar content is much higher than the moisture content, too much sugar to make honey unstable.

 

Honey is naturally crystalline because it is a supersaturated sugar solution. The sugars in honey are mainly glucose and fructose. There are some differences in glucose and fructose content in different varieties of honey. In general, fructose is30 to 44%, glucose 25 to 40%. The balance of the two main sugars is the main cause of honey crystallization, and their relative percentage determines the speed of honey crystallization speed. Due to the relatively poor solubility of glucose, easy crystallization. Fructose is more soluble in water than glucose, maintaining the liquid state. When glucose crystallizes, it separates from water and exists in a fine crystalline state. As more and more glucose crystallizes, the crystals are spread throughout the honey. The liquid solution becomes stable and saturated, eventually crystallizing the honey.

 

Some honey crystals are more uniform, while some are partially crystalline, forming two layers, the crystallization layer is located at the bottom of the bottle, the liquid part of the upper part of the bottle. The size of honey crystals are not the same, some crystal fine, some large and hard crystal. The faster the crystallization of honey, the crystal texture of the more delicate. After the honey crystallizes, the color lightens because the glucose dehydrates in the form of crystals, while the glucose crystals are pure white and the dark honey is brown.

 

Brahmin original honey because it is pure original bud bud honey, Bud bud honey is easy to crystallize honey, coarse particles after crystallization. With the different degree of crystallization showed different states.

 

How fast is the crystallization rate of honey?

 

Different types of honey crystallize at different rates, and some of the honey crystallizes out of the honeycomb within a few weeks, while some honey remains liquid for months or years. The crystallization rate of honey is affected by the following factors:

 

( 1) honey source plants collected by bees (composition of honey sugar);

( 2) honey processing methods;

( 3)Save the temperature.

 

The length of time the honey crystallizes mainly depends on the ratio of fructose to glucose, the ratio of glucose to water. High glucose content of honey, the corresponding low proportion of fructose, honey crystallization will be faster. Such as alfalfa, cotton, dandelion, Adonis, mustard and rape honey. Honey with a high ratio of fructose to glucose (with less than 30% glucose) is slow to crystallize and can survive in liquid form for years without crystallization, such as black locust, sage, longan, blueberry and date nectar . In contrast, honey, which has a lower glucose content than moisture, is an unsaturated sugar solution that is relatively slow to crystallize. High water content of honey is usually uneven crystallization (heterogeneous body), layered into two parts of the crystal and liquid.

 

 

The crystallization rate of honey depends not only on its composition, but also on the catalysts such as seeds, pollen and beeswax present in honey.

 

These tiny particles are crystalline nuclei. Raw honey (unheated and unfiltered) contains a small amount of wax, pollen and propolis, and crystallization speed. Compared with the original honey, after processing (into the heating, filtration) of honey, due to promote the crystallization of glucose crystals removed while maintaining the liquid state.

 

The honey sold on the market is usually heated and filtered. During heating and filtration, honey dissolves the crystals of sugar and removes the foreign particles present in it, hindering the crystallization of honey.

 

The storage temperature has a great influence on the crystallization , so that the temperature at which honey rapidly crystallizes is 10-15 ° C. When the temperature is lower than 10 ° C, the crystallization rate slows down. Low temperature increases the viscosity of honey (honey, cold viscosity becomes larger), the crystallization of the formation and diffusion slowed down. In order to prevent crystallization of honey, the storage temperature is preferably higher than 25 ° C. When the temperature is 40 ℃, the crystal dissolves. Temperatures above 40 ° C can destroy the properties of honey.

 

How to avoid the crystallization of honey?

 

Honey is stored in a closed container and stored at room temperature. The optimum storage temperature for honey is 21-27 ° C. Avoid storing at low temperatures of 11-18 ° C because it is the ideal temperature for crystal formation. Do not preserve honey in the refrigerator, the temperature of the refrigerator to speed up the crystallization procedure.