Will honey go bad on a hot day of about 30 degrees?

Will go bad. Honey is forbidden to be exposed to the sun. The reason is that honey contains water. Excessive exposure to high temperature and high temperature. It will cause some active enzymes in honey, including nutrients, to evaporate and even deteriorate with temperature and water.

Honey should be kept in a cool, dry, clean and ventilated environment. Because honey is a weakly acidic liquid, the weakly acidic liquid can react chemically with metals, and when it comes into contact with lead during storage, it is a chemical reaction. Therefore, non-metallic containers such as ceramics, glass bottles and non-toxic plastic barrels should be used to store honey.

Honey can be stored in the refrigerator, but after a period of time, honey will crystallize, which is normal. It is glucose precipitated from honey at low temperature, which can be eaten, but the taste will be slightly worse.

Extended data:

Honey preservation skills:

Honey should be sealed and preserved, and the tools for taking honey should be washed and dried to prevent moisture from entering, and it is easy to ferment and deteriorate when dissolved in honey. Honey can generally crystallize below 15 ~ 18℃ and become white or yellowish crystals.

The shelf life of honey is currently stipulated by the state that the shelf life of bottled honey is 18 months. But bees with high concentration of maturity can also be preserved for many years. Save the honey and open it. Eat at ordinary times, depending on how often you eat.

Prepare two spoons, one for digging honey and the other for stirring and washing. Never dig a spoon, put the honey in a bottle or warm water and stir it, then dig the honey. Honey is the most perishable in water.

Honey crystallizes when stored in the refrigerator for two main reasons:

First, it is related to the sugar composition of honey itself. If the content of glucose in honey is high and the content of fructose is low, it is easy to crystallize, such as linden honey and rape honey; Honey is low in glucose and high in fructose, so it is not easy to crystallize, such as acacia honey.

Second, it has something to do with the processing technology. Some manufacturers have better filtering effect. There are almost no pollen grains or small crystal grains left in honey, so this honey is not easy to crystallize.