How to minimize the loss of nutrients during the production of fruit tea?

Fruit tea, as a healthy beverage that combines the aroma of fruits and tea, has become increasingly popular in recent years. However, many people may inadvertently lose the nutritional substances during the process of making fruit tea due to improper handling. So, how can we retain the nutritional value of fruit tea during its preparation? Here are some practical suggestions.

Choose fresh fruits: Fresh fruits are the key to making fruit tea. Not only do fresh fruits have better taste, but they also contain richer nutritional components. Therefore, when purchasing fruits, we should choose fruits with smooth skin, bright color, and free from pests and diseases. At the same time, pay attention to the ripeness of the fruits; overripe or underripe fruits are not conducive to retaining nutritional substances.

Wash and slice: Thoroughly washing the fruits is an important step in making fruit tea. We can use running water or specialized fruit and vegetable cleaners to remove pesticide residues and dirt from the surface of the fruits. During the washing process, gently scrub the surface of the fruits to avoid damaging the skin and pulp. Next, slice the fruits into thin slices or small pieces, which facilitates better dissolution of the nutritional components in water.

Moderate water temperature: Controlling the water temperature is crucial when steeping fruit tea. Excessive temperature can accelerate the loss of vitamins and other nutritional substances, while too low a temperature is not conducive to the release of nutrients in the fruits. Therefore, it is recommended to heat the water to around 80-90 degrees Celsius. This temperature will not destroy the nutritional components in the fruits and will fully release the aroma and flavor of the fruits.

Steeping time control: The steeping time of fruit tea also needs attention. Prolonged soaking can cause excessive loss of nutrients in the fruits. Generally, putting the fruits in hot water and soaking them for 5-10 minutes is sufficient. This time ensures that the nutritional components in the fruits are fully dissolved in the water without causing excessive loss of nutrients.

Avoid using metal utensils: When making fruit tea, we should avoid using metal utensils. Metal utensils may react with certain components in the fruits, affecting the taste and nutritional value of the fruit tea. It is recommended to use glass or ceramic utensils to make fruit tea. These utensils are not only heat-resistant and easy to clean but also do not react with the components in the fruits.

Add sugar or honey in moderation: To enhance the taste of fruit tea, we can add sugar or honey in moderation. However, be careful not to add too much to avoid excessive intake of sugar, which may affect health. At the same time, we can choose to use natural sweeteners such as honey or coconut sugar instead of white sugar. This not only enhances the taste but also retains more nutritional value.

Choose the right fruits: Different fruits have different nutritional content and stability. For example, citrus fruits have a high vitamin C content but poor stability, making them prone to loss during processing. Therefore, when selecting fruits, we can prioritize those with higher vitamin content and better stability, such as apples, pears, bananas, and so on.

While we indulge in the rich aroma and sweetness of fruit tea, let's not forget its nutritional value. This nutrition not only nourishes our bodies but also brings us joy. In our leisure time, let's make a cup of nutritious and delicious fruit tea for ourselves and our families, integrating health and happiness into our lives.