When is the honey filling the bubble?
Honey comes from the bubble because the honey contains a sugar called yeast, it is mainly derived from the nectar plant flowers and soil, the nest of the nest spleen, air and so on. In the temperature suitable conditions, it will be the decomposition of honey in the sugar and carbon dioxide, in the aerobic conditions, the alcohol further decomposition of acetic acid and water.
Even if the highest degree of 43 degrees of honey in the aerobic conditions, it may also ferment (especially the middle of the acquisition of low-level honey, if not timely processing and concentration, when the concentration of carbon dioxide reaches a certain time, violent shaking when the container This is also the main reason for the sale of honey on the market), but the fermentation of honey is not as terrible as people think, and the development of sugar-resistant yeasts in honey is very slow compared to other yeasts. High concentrations of honey <40 degrees or more, the speed is even slower. If you put a few slices of ginger in the honey or put the honey in the refrigerator freezer can prevent the propagation of sugar-resistant yeast!
If the honey is caused by the properties of the bubble, it is recommended insulation filling; if the filling machine problems, it is recommended to use the lifting filling mouth, lifting filling mouth to prevent the role of air bubbles is very obvious.