{"id":8265,"date":"2019-11-21T10:11:37","date_gmt":"2019-11-21T02:11:37","guid":{"rendered":"https:\/\/delimfg.com\/?p=8265"},"modified":"2024-07-05T11:09:42","modified_gmt":"2024-07-05T03:09:42","slug":"interpretacion-de-la-cristalizacion-de-miel","status":"publish","type":"post","link":"https:\/\/delimfg.com\/es\/interpretation-of-honey-crystallization\/","title":{"rendered":"Interpretaci\u00f3n de la cristalizaci\u00f3n de la miel."},"content":{"rendered":"

La miel se ha dejado durante mucho tiempo, \u00bfpor qu\u00e9 hay una capa de sustancia blanca debajo de la miel? \u00bfQu\u00e9 es? \u00bfEs az\u00facar?<\/p>\n

DELI FOODS Respuesta: Hola, la sustancia blanca no es az\u00facar. Esta es la cristalizaci\u00f3n de la miel, lo que significa que la glucosa en la miel se vuelve cristalina a bajas temperaturas.<\/p><\/blockquote>\n

Cristalizaci\u00f3n de Miel<\/h2>\n

La cristalizaci\u00f3n de la miel es un problema que se encuentra a menudo en el proceso de comer miel. Con el paso del tiempo y los cambios de temperatura, la miel tiende a cambiar de l\u00edquida a cristalina, y el color cambia de \u00e1mbar a claro. Este cambio en la miel a menudo hace que algunas personas no entiendan que es causado por la incorporaci\u00f3n de la miel al az\u00facar. De hecho, este es un cambio natural en la miel, no el resultado de mezclar az\u00facar.<\/p>\n

\u00bfQu\u00e9 factores afectan la cristalizaci\u00f3n de la miel?<\/strong><\/p>\n

La velocidad de cristalizaci\u00f3n de la miel se ve afectada por la temperatura. Se cristaliza m\u00e1s f\u00e1cilmente entre 13 y 14 grados Celsius y se puede restaurar a su estado l\u00edquido original a 70 grados Celsius.<\/p>\n

La cristalizaci\u00f3n de la miel tambi\u00e9n est\u00e1 relacionada con el tipo de miel y la humedad de la miel. Por ejemplo, la miel de acacia y la miel de azufaifo no son f\u00e1ciles de cristalizar, mientras que la miel como la miel de colza y la miel de girasol es f\u00e1cil de cristalizar.<\/p>\n

En resumen, la cristalizaci\u00f3n de la miel es un fen\u00f3meno f\u00edsico, su composici\u00f3n qu\u00edmica, el valor nutricional no ha cambiado y no afectar\u00e1 la calidad de la miel. El cristal cristalizado es glucosa. No es miel mezclada con az\u00facar. De hecho, la miel que en realidad se mezcla con az\u00facar no es f\u00e1cil de cristalizar. La miel que es f\u00e1cil de cristalizar es miel pura, y la cristalizaci\u00f3n no afecta la calidad y el consumo.<\/p>\n

Donde compre los productos de miel, elija DELI FOODS, el servicio de calidad integral lo har\u00e1 sentir c\u00f3modo con nosotros. La misi\u00f3n de DELI FOODS es ayudar a los compradores a tener \u00e9xito a trav\u00e9s de productos y servicios.<\/p>","protected":false},"excerpt":{"rendered":"

Honey has been left for a long time, why is there a layer of white substance under the honey? What is it? Is it sugar? DELI FOODS Answer: Hello, the white substance is not sugar. This is the crystallization of honey, which means that the glucose in honey becomes crystalline at low temperatures. Crystallization of […]<\/p>\n","protected":false},"author":1,"featured_media":8266,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/posts\/8265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/comments?post=8265"}],"version-history":[{"count":1,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/posts\/8265\/revisions"}],"predecessor-version":[{"id":10785,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/posts\/8265\/revisions\/10785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/media\/8266"}],"wp:attachment":[{"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/media?parent=8265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/categories?post=8265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delimfg.com\/es\/wp-json\/wp\/v2\/tags?post=8265"}],"curies":[{"name":"gracias","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}