Tangerine Peel: An Analysis of Modern Drying Technology

Tangerine peel is a traditional Chinese medicine. It is the dried, mature peel of the citrus plant (Citrus sinensis) and its cultivated varieties, belonging to the Rutaceae family. It is subdivided into two medicinal herbs: "Citrus peel" and "Guang tangerine peel." The preparation method for tangerine peel is relatively simple: first, the ripe fruit is harvested, then the peel is peeled. Finally, the entire process is completed by sun-drying or low-temperature drying.

The tangerine peel drying process primarily involves raw material processing, staged drying, shaping, and storage. The specific process is as follows:

1. Raw Material Processing

Raw Material Selection and Inspection

Select authentic tangerines (such as Xinhui tangerines) that are free of pests and diseases, have a glossy color, and are free of lesions. Ensure the peel is intact.

Fresh Fruit Peeling

Use the "three-knife method" or "two-knife symmetrical method" to split the tangerine lengthwise, retaining the flesh and peeling to avoid damage.

II. Staged Drying

High-Temperature Softening Stage

Temperature: 65°C (no dehumidification)

Duration: 1 hour

Purpose: Soften the peel. Humidity level is approximately 85-90%.

Constant-Temperature Drying Stage

Temperature: 45°C

Duration: 7-14 hours (adjusted based on process requirements)

Requirements: Ensure uniform heating. Rotate trays every 2 hours (up and down, front and back, and diagonally) to ensure yield.

Low-Temperature Cooling Stage (Optional)

Temperature: Approximately 30°C

Duration: 1 hour

Purpose: Reduce moisture content to 13-15%, facilitating long-term storage.

III. Shaping and Packaging

Skin Turning Over

Remove the softened peel and gently turn it over to maintain integrity and enhance the aesthetics of the finished product.

Product Inspection and Packaging

Confirm moisture content (approximately 15%) by weighing. Seal the package with breathable material and store in a dry, well-ventilated area.