Knowledge of small green oranges

1. How can a small green orange tell the difference between good and bad?

Xiaoqing oranges are particularly popular recently, but they are mixed, and the quality is mixed. Be sure to distinguish them carefully when buying.

1. First of all, the green orange with good appearance is full and uniform in color. Due to raw materials and processing technology, some poor quality green oranges will cause skin damage or obvious color difference, and even mildew spots.

2. Secondly, the fragrant high-quality green orange will have a faint fruity smell after opening the package, which is refreshing and pleasant. However, inferior small green oranges may be moldy due to packaging problems, resulting in damp or musty smell.

3. Taste the delicious green orange again. After brewing, the mouth is fresh, fruity, full of throat, sweet aftertaste, and there is no obvious sharp feeling. 4. finally, look at the high-quality small green orange at the bottom of the leaf. After brewing, the leaf bottom is full and uniform, the lines are clear, the color is bright, and there is no other debris on the whole.

If you want to buy, you can choose some big-name and new brands of small green oranges, such as Dayi Jinguanpu, Gantong Gui Xiang small green oranges, Xiaguan small green oranges and so on. The products of these brands are not bad and have high credibility. I hope my answer can help you, and I hope it will be adopted.

2. How can a small green orange tell the difference between good and bad?

Orange peel with uncolored skin and immature physiology is better; Semi-baking (combination of sun drying and low temperature baking) is better; Distinguish between orange, orange and orange: 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, thick sponge layer and storage resistance.

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 hat, taking meat, drying, 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, sun drying refers to pure sun drying. In sunny weather, it takes ten to thirty days to completely dry, and for a long time, substances have been naturally transformed.

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. 2. The high-temperature baking 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.

3. Bake at low temperature not higher than 45 degrees, and dry with drying equipment. Compared with high-temperature baking, 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-life sun-curing refers to the method of combining raw sun-curing with 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 tea lovers will feel that the citrus pulp made by this method tastes better.

3. What is the function of Xiaoqing orange?

1. Inhibition of tumor and cancer cell proliferation: It can inhibit the proliferation of anti-tumor cells, such as bone marrow cancer cells, lymphoma cells, ovarian cancer cells, prostate cancer cells, flat cancer cells, etc. This flavonoid can interfere with the DNA replication and protein synthesis of cancer cells by changing the cell membrane, enzymes and signal transduction mechanisms of cancer cells, thus playing an anti-cancer role.

2. Promote metabolism: It has the functions of anti-coagulation, anti-thrombosis, anti-cancer, anti-fungus, anti-inflammation, anti-allergy, anti-cholinesterase, anti-epilepsy, etc. It is a carbohydrate metabolism promoter, and the peel of Xiaoqing orange contains nobiletin. 3. Improve memory disorder: significantly improve the cognitive function, behavior and emotional disorders of AD patients.

It can also improve the memory disorder caused by dementia patients and brain organic diseases. Extended data:

Gan Pu 'er tea is a kind of Pu 'er tea, which is made from Guangdong Xinhui red citrus or Xiaoqing citrus and Yunnan Xishuangbanna Menghai Pu 'er tea.

One of its characteristics is that it is sweet with sweetness, and it has a unique flower fragrance and aged fragrance. This is due to the special fruit flavor of Xinhui citrus, and Pu 'er tea has absorbed the fruit flavor of citrus peel for a long time. Second, the health care function is outstanding, which plays the role of "regulating qi" of Xinhui Chenpi.