{"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":"interpretation-de-la-cristallisation-du-miel","status":"publish","type":"post","link":"https:\/\/delimfg.com\/fr\/interpretation-of-honey-crystallization\/","title":{"rendered":"Interpr\u00e9tation de la cristallisation du miel"},"content":{"rendered":"<blockquote><p>Le miel est rest\u00e9 longtemps, pourquoi y a-t-il une couche de substance blanche sous le miel ? Qu&#039;est-ce que c&#039;est? Est-ce du sucre ?<\/p>\n<p>DELI FOODS R\u00e9ponse\u00a0: Bonjour, la substance blanche n&#039;est pas du sucre. C&#039;est la cristallisation du miel, ce qui signifie que le glucose du miel devient cristallin \u00e0 basse temp\u00e9rature.<\/p><\/blockquote>\n<h2>Cristallisation du miel<\/h2>\n<p>La cristallisation du miel est un probl\u00e8me souvent rencontr\u00e9 dans le processus de consommation du miel. Au fur et \u00e0 mesure que le temps passe et que la temp\u00e9rature change, le miel a tendance \u00e0 passer du liquide au cristallin, et la couleur passe de l&#039;ambre au clair. Ce changement de miel am\u00e8ne souvent certaines personnes \u00e0 mal comprendre qu&#039;il est caus\u00e9 par l&#039;incorporation de miel dans le sucre. En fait, il s&#039;agit d&#039;un changement naturel du miel, et non du r\u00e9sultat d&#039;un m\u00e9lange de sucre.<\/p>\n<p><strong>Quels facteurs affectent la cristallisation du miel ?<\/strong><\/p>\n<p>La vitesse de cristallisation du miel est affect\u00e9e par la temp\u00e9rature. Il est le plus facilement cristallis\u00e9 \u00e0 13 \u00e0 14 Celsius, et il peut \u00eatre restaur\u00e9 \u00e0 son \u00e9tat liquide d&#039;origine \u00e0 70 Celsius.<\/p>\n<p>La cristallisation du miel est \u00e9galement li\u00e9e au type de miel et \u00e0 l&#039;humidit\u00e9 du miel. Par exemple, le miel d&#039;acacia et le miel de jujube ne sont pas faciles \u00e0 cristalliser, tandis que le miel comme le miel de colza et le miel de tournesol est facile \u00e0 cristalliser.<\/p>\n<p>En bref, la cristallisation du miel est un ph\u00e9nom\u00e8ne physique, sa composition chimique, sa valeur nutritionnelle n&#039;ont pas chang\u00e9 et n&#039;affecteront pas la qualit\u00e9 du miel. Le cristal cristallis\u00e9 est le glucose. Ce n&#039;est pas du miel m\u00e9lang\u00e9 avec du sucre. En fait, le miel qui est r\u00e9ellement m\u00e9lang\u00e9 avec du sucre n&#039;est pas facile \u00e0 cristalliser. Le miel facile \u00e0 cristalliser est du miel pur et la cristallisation n&#039;affecte pas la qualit\u00e9 et la consommation.<\/p>\n<p>O\u00f9 acheter les produits du miel, choisissez DELI FOODS, un service de qualit\u00e9 \u00e0 guichet unique vous mettra \u00e0 l&#039;aise avec nous. La mission de DELI FOODS est d&#039;aider les acheteurs \u00e0 r\u00e9ussir gr\u00e2ce \u00e0 des produits et services.<\/p>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/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\/fr\/wp-json\/wp\/v2\/posts\/8265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/comments?post=8265"}],"version-history":[{"count":1,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/posts\/8265\/revisions"}],"predecessor-version":[{"id":10785,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/posts\/8265\/revisions\/10785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/media\/8266"}],"wp:attachment":[{"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/media?parent=8265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/categories?post=8265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delimfg.com\/fr\/wp-json\/wp\/v2\/tags?post=8265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}