Why is there a layer of white frost on the surface of Xiaoqinggan?
The influencing factors for the formation of " white frost " include environment climate , citrus peel thickness, citrus oil content, processing technology and storage conditions .
1. Production area environment
Xinhui is the intersection of Xijiang and Tanjiang. The geographical environment is relatively unique.
The three waters of flood, tide and seawater merge into . There is also the backflow phenomenon of the flood season and seawater , which makes Xinhui Chenpi have special advantages such as "rich water", "precipitated organic matter", "seawater salt divided ".
In most cases, the citrus fruits in the core producing area of Xinhui have the most skin oil packages, and the more "white frost" is precipitated.
The citrus oil content of tangerines is the highest , but the amount of tangerine oil will gradually decrease with the growth of the tangerine fruit and converted into sugar , Therefore, it is the tangerines or small green tangerines that have the most "white frost" precipitation.
2. Processing technology
The activity of the oil on the surface of Xiaoqinggan is the key to producing "white frost" . Oil sac If the activity is lost, then "white frost" will be difficult to produce , and the value of Xiaoqinggan will also be reduced accordingly.
To ensure the activity and integrity of the oil sac, it must be repeatedly exposed to the sun and baked at low temperatures for a long time. Only in this way will the surface of Xiaoqinggan become "white frost".
3. Storage conditions
Limonene substance will slowly precipitate in sealed or relatively high-temperature storage environment. 2 to The surface of tangerine peel will be oxidized and dried after , will become white powdery substance, that is, "white frost".
