How to distinguish the quality of green oranges?

Orange peel with uncolored skin and immature physiology is better; Semi-baking (combination of sun drying and low temperature baking) is better;

Distinguish oranges, oranges and oranges;

1. Citrus is a small evergreen tree or shrub with large, slightly oblate fruit, juicy pulp, moderate sweet and sour taste, slightly bitter taste, thick peel and thick sponge layer, which is resistant to storage.

2. Oranges are also called oranges. The fruit is small, usually oblate, with thin skin, thin sponge layer, sour or sweet taste, and the peel and pulp are easily separated, and the petals are also easily separated. The oil cavity is small, and it can also be used as medicine after drying or drying.

According to the harvest time, orange peel can be divided into three types: orange green peel (green peel), red peel (yellow peel) and scarlet peel (red peel).

Citrus green peel refers to the peel processed by picking fruits when the peel is not colored and the physiology is immature (generally from beginning of autumn to Hanlu in the lunar calendar). Appearance color is bluish brown to bluish black, with many concave oil cavities and no shrinkage. Hard and thin, hard and fragrant. Green tangerine peel is rich in oils and ketones, so the finished green tangerine peel is rich in volatile aromatic oil, which is more resistant to foaming after soaking in water.

Erhongpi refers to the skin that is processed by picking fruits when the skin begins to be colored, but it is not completely colored and the physiology is not fully mature (usually from cold dew to light snow in the lunar calendar). Hard, thick skin, slightly bitter and slightly sweet. Bitter is sweet.

Red skin refers to Pipi, which is made by picking fruits when the skin is basically discolored and the physiology is basically mature (usually from light snow to slight cold in the lunar calendar). Soft, thick, spicy and sweet. The taste is mild and sweet after brewing.

The volatile oil in the green tangerine peel is high in content and bitter in taste. After being made into dried tangerine peel, its medicinal properties are heavier and its strength is endless. It is used for breaking qi, soothing the liver, resolving hard mass and resolving food stagnation. On the other hand, the content of red skin polysaccharide is high and the taste is slightly sweet. After being made into dried tangerine peel, it is warm but not astringent, and is used for regulating qi, invigorating spleen and resolving phlegm. There are two red skins in the middle.

Secondly, the production technology of citrus pulp:

The steps of making citrus pulp are: picking fruit, washing fruit, drying, cutting cap, taking meat, airing, drinking tea and drying. According to the different final drying processes, it can be divided into green drying, high temperature drying, low temperature drying and semi-drying. Different drying processes directly correspond to the price of citrus. Let's distinguish the good from the bad.

1, dried

Refers to pure sun exposure. In sunny weather, it was completely dried by the sun. It takes ten to thirty days to completely dry. In a long time, matter has been transformed naturally.

In the first three years, the taste integration of pure sun-dried orange tea was not enough, and the tea taste and fruit aroma did not integrate. It takes three years to achieve a good taste fusion in Chenfang.

Step 2 bake at high temperature

The temperature is 70-80 degrees, and it is dried by drying equipment. The high-temperature baking time is short and the cost is low. Baked oranges are omnipotent and can be drunk immediately. However, high temperature baking will make the orange peel with high tar content, brown color and oily feeling, and various substances in the orange peel can not be well transformed, so the finished orange is inferior. Here, a bumper harvest is everyone's trick. The dried tangerine peel baked at high temperature is crisp and oily.

Step 3 bake at low temperature

If the temperature is not higher than 45 degrees, dry it with drying equipment until it is dry enough. Compared with high temperature, low temperature baking takes a long time, but it leaves some room for later conversion, and the price cost is slightly higher. Low-temperature baking has the advantages of enhancing fragrance, drying thoroughly and maintaining activity, and its taste is much better than that of high-temperature baking citrus pulp. This is a baking process often used by manufacturers who pay attention to quality now.

4. Half-baked

Refers to the combination of sun drying and low temperature baking. According to the weather, it can be dried first and then dried, or it can be dried first and then dried, and the activity is retained. Semi-baking and low-temperature baking not only ensured the taste, but also transformed various substances in citrus pulp, reducing the risk of qualitative change caused by weather changes. However, it takes a long time, and the quality of citrus pulp made by this method is second only to that of unprocessed citrus pulp. Ordinary people who love tea will feel that the citrus pulp made by this method tastes better.