[{"data":1,"prerenderedAt":89},["ShallowReactive",2],{"article-baike-aged-chenpi-vs-fresh-citrus-peel-zh":3},{"article":4,"alternates":86},{"id":5,"title":6,"body":7,"category":70,"cover":37,"coverImage":37,"date":71,"description":72,"extension":73,"locale":74,"meta":75,"navigation":76,"path":77,"seo":78,"slug":79,"stem":80,"tags":81,"__hash__":85},"articles\u002Fzh\u002Fbaike\u002Faged-chenpi-vs-fresh-citrus-peel.md","陈皮与鲜橘皮的差异",{"type":8,"value":9,"toc":64},"minimark",[10,13,17,21,31,38,41,49,55,61],[11,12,6],"h1",{"id":6},[14,15,16],"p",{},"陈皮与鲜橘皮的差异主要来自是否经过陈化。以下从制作方式、外观与香气角度进行对比。",[18,19,20],"h2",{"id":20},"制作方式差异",[22,23,24,28],"ol",{},[25,26,27],"li",{},"陈皮：取成熟橘子的果皮，经清洗、剥皮、翻晒后，在通风阴凉处自然陈化至少1年，传统上多认为3年以上更佳；",[25,29,30],{},"鲜橘皮：直接剥取新鲜橘子皮，不经过陈化处理。",[14,32,33],{},[34,35],"img",{"alt":36,"src":37},"陈皮图片","\u002Fimages\u002Fpbcp\u002Fc04eab8896876c39.png",[18,39,40],{"id":40},"外观与气味差异",[22,42,43,46],{},[25,44,45],{},"陈皮：表皮多呈棕红色或褐黄色，质地皱缩，陈香更内敛；",[25,47,48],{},"鲜橘皮：表皮鲜黄或青绿，质地较柔软，气味更直接、清新。",[14,50,51],{},[34,52],{"alt":53,"src":54},"干橘皮","\u002Fimages\u002Fpbcp\u002F2d6d134cda1ce996.png",[14,56,57],{},[34,58],{"alt":59,"src":60},"鲜橘皮","\u002Fimages\u002Fpbcp\u002F0dacadc5fbf9cb5b.png",[14,62,63],{},"总体而言，陈皮与鲜橘皮在工艺与风味上有明显区别，适用场景也随之不同。",{"title":65,"searchDepth":66,"depth":66,"links":67},"",2,[68,69],{"id":20,"depth":66,"text":20},{"id":40,"depth":66,"text":40},"baike","2025-09-26","对比陈皮与鲜橘皮在制作方式、外观与香气上的不同。","md","zh",{},true,"\u002Fzh\u002Fbaike\u002Faged-chenpi-vs-fresh-citrus-peel",{"title":6,"description":72},"aged-chenpi-vs-fresh-citrus-peel","zh\u002Fbaike\u002Faged-chenpi-vs-fresh-citrus-peel",[82,83,84],"百科","陈化工艺","原料差异","VPyitpEDm7x62wwZxa6PoQ0q9nwkGZN_GqJxFqf4hFg",{"zh":87,"en":88},"\u002Fbaike\u002Faged-chenpi-vs-fresh-citrus-peel","\u002Fen\u002Fbaike\u002Faged-chenpi-vs-fresh-citrus-peel",1775203809702]