Will the grapefruit in honey yuzu tea be destroyed by high temperature vitamin C?

100 degrees not only destroys the grapefruit vitamins, but also the honey is also nutritious. Boiling water with honey milk powder will definitely destroy nutrients, and there is nothing wrong with a temperature of about 30 degrees. Fruit juice is best drunk at room temperature and has a high vitamin content.

Follow-up question: Tangled, will it be in the end? You said yes and she said no......100 degrees Celsius in the water will be!

Because I don't know how high your temperature is worth it!? Follow-up question: The honey grapefruit tea I made myself must be water at this high temperature, is there anyone who uses other substances to make tea?

Can you explain the process, your question is very vague! Vitamin C, at temperatures above 80 degrees, especially in water, to be destroyed, this you understand no!

Follow-up: Oh my God! I don't know who blurs!

Of course, vitamin C will lose some of it after high temperatures!

The relationship between vitamin C and temperature will reach the maximum solubility when the temperature reaches about 50 degrees Celsius, that is, the content of vitamin C can basically reach the maximum value at 50 degrees Celsius. When the temperature rises again, vitamin C will be destroyed due to the high temperature, whether it is cooking grapefruit tea, it is usually cooking, and the content of vitamin C is already very low when the temperature reaches about 100, but there are still there.

If you want to drink honey grapefruit tea, you don't have to worry about the vitamin C content in it, because the purpose of this amount of tea is not how much vitamin C to absorb from the tea, if you want to supplement vitamin C, the easiest way is to eat more fruits.

Grapefruit has a high vitamin C content, and after a long period of heating, it will lose a lot. I also think it's a pity. Therefore, after soaking out the bitterness of the yellow peel, blanch it with boiling water, then put it in a blender and stir it, warm the boiled rock sugar water, then add honey and grapefruit sauce and mix well, marinate for about a week and then enjoy.

That's right, exactly, and VC is a water-soluble vitamin, and it cannot be soaked in water for a long time.

The content is very rich:

Fresh dates, sea buckthorn, kiwifruit, grapefruit.

The amount of vitamin C in each 100 grams is more than 100 mg.

Relatively rich: green peppers, longan, tomatoes, strawberries, cabbage, cucumbers, citrus, cauliflower contain more than 50 mg of vitamin C per 100 grams.

Relatively rich: cabbage, rape, coriander, spinach, celery, amaranth, cabbage, peas, cowpeas, radish contain more than 30-50 mg of vitamin C per 100 grams.

In addition, fruits such as lemons, oranges, tangerines, kiwifruit, strawberries and other fruits are also high in vitamin C.

In addition, most of the vegetables such as green leafy vegetables, cabbage, and green peppers are rich in vitamin C.

Yes, because the clam honey is dissolved in warm water below 45 degrees, it is not easy to destroy the substance, so the real fresh honey grapefruit tea should be soaked in warm water.

Grapefruit has a sour taste and cold nature, and has various functions such as qi, digestion, phlegm, anti-hangover, and analgesia. Yuzu tea is cool, which can moisten the intestines and clear the fire. Therefore, it is possible to clean up gastrointestinal garbage.

Foods with high vitamin C content are best not to be cooked at high temperatures, because high temperatures destroy the nutritional value of vitamin C, so they lose the effect of vitamin C.

Vitamin C is destroyed by high temperatures.

As long as the outermost yellow thin layer of grapefruit peel, preferably without a little bit of white, cut into thin strips, boil it with boiling water, about ten seconds, take out the cold water until it cools, and then squeeze the water dry and set aside. (If you're lazy, it's okay if you don't boil the water, I usually cut it directly and cook it, and there is no bitterness).

If the proportion of honey is smaller, the more impermeable the finished product will be, the more viscous the texture, and if the syrup is not boiled well, there will be granular sugar.

The amount of sugar used is large because the volume of sugar boiled into syrup will be reduced a lot.

If the syrup is overboiled and the sugar is dark brown, it will be bitter.

At first, if you add a little salt, it will make the finished product taste more layered and not too sweet.

Step 1First of all, wash the grapefruit peel