How to judge the quality of edible oil from the taste?

When buying edible oil, you can identify it from the following aspects: first, look at the transparency, pure oil should be transparent; Looking at the color again, pure oil should be colorless; Finally, look at the sediment, pure oil should have no sediment. The normal color of the oil should be pale yellow, yellow, or brownish-yellow, generally light color is preferred.

If the color of the oil is dark or dark, it means that the refining is not high and the quality of the oil is low. Like soybean oil and peanut oil, it should be light yellow; Rapeseed oil and cottonseed oil are generally yellow or light yellow; The small sesame oil, which is called "natural salad oil", is red copper. They should all be clear and transparent.

Rice soup, sweet potato soup or other edible oils containing starch are cloudy in color, have poor transparency, and may even have a slight bluishing. When buying oil, it is best to choose oil with high transparency, light color (except for sesame seeds and small grinding oils), and no sediment. Frozen:

The method is very simple, fill a clean colorless transparent glass bottle with cooking oil and put it in the refrigerator after freezing, take it out to observe the color, if the color of the edible oil in the whole bottle is consistent, it means that the oil is pure in quality and has no impurities. If there is obvious layering in color, it means that there are other different types of edible oil or other impurities added to the edible oil. Second smell:

Each oil has its own unique smell, which can be smelled close to the nose when the lid of the oil drum is opened. You can also put a drop or two of oil on the palm of your hand, rub your hands together, and smell it carefully when you are hot. When identifying, take a little and use the tip of the tongue to identify the taste, soybean oil generally has a relatively strong beany smell, peanut oil has a strong fragrance, sesame oil has a tangy fragrance, and rapeseed oil has a light rapeseed fragrance.

Heating all kinds of edible oil to about 50 degrees is easier to identify by taste, and it is found that the taste is impure or has bitterness, sourness, hemp and other peculiar smells, indicating that this edible oil is mixed with impurities or has expired and deteriorated, and is inedible. Oil with peculiar smell indicates that there is a problem with the quality; Oil mixed with mineral oil, which has the smell of mineral oil, cannot be bought. Three tastes:

The oil with a sour taste is a substandard product, the oil with a burnt bitter taste has become rancid, and the oil with a peculiar smell may be adulterated oil. Four listening: Take a drop or two of oil from the bottom of the oil layer, apply it to a flammable piece of paper, light it and listen to its sound.

The combustion is normal and silent, indicating that the moisture is within 0 2, which is a qualified product. Or pour the cooking oil into the pot and heat, at about 150 degrees, the edible oil with large water content has more foam and squeaky sound, and the cooking oil will have a peculiar smell after spoiling. When the cooking oil is heated, there is less foam and the taste is mellow.

If the bottom of the pot is burnt, it means that starchy substances are added to the cooking oil. Five questions: ask the merchant's purchase channel, and if necessary, ask for the purchase invoice or check the sampling test report of the local food safety supervision department.

Tips: Whether it's cooking oil or soy sauce, shake it a few times to see if the bubbles rise fast, and if there are more bubbles and rise faster, the protein content and plant ingredients are higher. A slower rise indicates less protein and more animal components.

A few tips can help you identify gutter oil.

1.Transparency: Normal oils are transparent.

2.Smell the smell. You can put a drop or two of oil on the palm of your hand, rub your hands together, and smell it carefully when it is hot. If there is a peculiar smell of oil, it means that there is a problem with the quality, and the smell is likely to be gutter oil.

3.Look at the solidification. Pour a little oil on the popsicle, if it quickly solidifies and adheres to the popsicle, it is most likely gutter oil.

4.Look at liquidity. Pour a little oil on the glass, if the flow is slow, it is very likely to be gutter oil.

5.Listen to the sound. Take one or two drops of oil at the bottom of the oil layer, apply it to flammable paper, and make a "crackling" sound when burning, indicating that the moisture content of the oil is seriously exceeded, and it may be an adulterated product, which must not be purchased.

To judge the quality of an edible oil at night, let's first look at it, the simplest is an acidity. So the skimming value is a very critical value, especially the liquid stuff such as edible oil, and there is only edible oil once it is sour, then it means that it is a deterioration. So the taste is sour, and the other is a fragrant smell.

We have a lot of edible oil, there is soybean oil, peanut oil, there is this rapeseed oil, sunflower oil, so it's different, you have to be familiar with his fragrance, soybean oil, that's good, bean flavor peanut oil, that's a special peanut aroma.

1. Look at the color: the normal color of edible oil is yellowish, light yellow, yellow and brownish yellow, and the color of the oil is also slightly different due to its different varieties. Generally, high-quality edible oil is light in color, low-quality edible oil is dark in color (except sesame oil), and low-quality oil is darker in color than qualified edible oil.

2. See if there is sediment: high-quality edible oil has no precipitation and suspended solids, and the viscosity is small. The sediment, commonly known as oil feet, is mainly impurities that sink to the bottom layer of the oil under certain conditions. When buying oil, you should choose oil with high transparency, light color (except sesame oil), and no sediment.

3. Look at the oil: take a dry, clean and small glass tube, insert it into the oil, plug it into the upper mouth and slowly pull it up, look at the oil, if it is milky white, it means that there is water inside, and the whiter it is, the more water. Oil with large moisture will be turbid and easy to deteriorate, and there will be a lot of foam and frying sound when heated, and the oil smoke will have a bitter taste.

Edible oil is an indispensable food in the kitchen, but due to the wide variety of edible oil currently sold on the market, the quality is uneven, so friends must learn to distinguish between real and fake edible oil, as well as the worst of edible oil!

How to distinguish the quality of cooking oil? Quality identification of edible oils.

How to distinguish the quality of cooking oil? Quality identification of edible oils.

Identification of real and fake edible oil:

1. Look at the grade.

According to the latest standards, edible oils are divided into 4 grades, with the fourth grade being the lowest grade.

2. Look at the place of origin.

It mainly refers to the place where the raw materials of the product are produced.

3. Look at the raw materials.

That is, whether it is genetically modified raw materials.

4. Look at the production process.

That is, the edible oil is produced by the "pressing method" or the "leaching method", and the pressed oil can maintain the original nutrients of the raw materials and the quality of the oil is relatively pure.

Quality identification of edible oils.

The main performance of the quality of edible oil: color, odor, transparency, and taste.

1. Color. 1) Good quality soybean oil is dark yellow, and the general one is light yellow.

2) Rapeseed oil is yellow with a little green or golden yellow.

3) Cottonseed oil is pale yellow.

4) The salad oil should be clear and transparent, colorless or pale yellow.

5) Sesame oil is orange-yellow or brown.

6) Peanut oil, soybean oil, vegetable oil, etc. are translucent pale yellow to orange yellow.

2. Smell. Dip your fingers in a little oil, wipe it in the palm of your hand, and smell its smell after rubbing, good quality oil, depending on the different varieties with their own oil smell, there should be no other peculiar smell.

3. Transparency.

High transparency, less water impurities, good quality. A good vegetable oil, after standing for 24 hours, should be clear and transparent, no turbidity, no precipitation, and no suspended solids.

4. Taste. Use chopsticks dipped in a little oil and put it in your mouth, there should be no bitter, burnt, rancid smell.

Health Tips. It is normal for peanut oil to solidify into an opaque form at low temperatures. However, soybeans, rapeseeds, peanut kernels, sesame seeds, etc. are obtained by preliminary treatment is crude oil, which is dark in color, turbid, and not suitable for consumption.

The labels of pure vegetable oils are: GB T1534 Peanut Oil, GB T1535 Soybean Oil, GB T1536 Rapeseed Oil, GB T1537 Cottonseed Oil, GB T8233 Sesame Oil, GB T8235 Flaxseed Oil, GB T10464 Sunflower Oil, GB T11765 Camellia oleifera Seed Oil, GB T15680 Palm Oil, GB T18009 Palm Kernel Oil, GB Destruction T19111 Corn Oil, GB T19112 Rice Bran Oil, GB T22327 Walnut Oil, GB T22465 Safflower Seed Oil, GB T22478 Grape Seed Oil, GB T22479 Zanthoxylum Zanthoxylum Seed Oil, GB T23347 Olive Oil, Oleifera Shuchang Olive Pomace Oil, GB T35026 Tea Seed Oil, GB T37748 Acer truncatum Seed Oil.

Sunflower oil is more expensive because it contains more linoleic acid, and the linoleic acid content and vitamin E are more balanced; Rapeseed oil has a high absorption rate in the human body, but the erucic acid in it affects the nutritional value of rapeseed oil. In comparison, sunflower seeds are a bit better.

Looking at the edible oil label, it can be called a variety of things, such as "salad oil", "cooking oil", "first-class oil", "blended oil", and some are preceded by "pure", "high-grade", "boutique", "strong fragrance" and so on.

According to the 2003 standard, edible vegetable oil uniformly adopts the method of naming products with a single raw material name, and it is forbidden to use words related to the use and process of imitation in the product name. In other words, the product can only be named soybean oil, peanut oil, corn oil according to the raw materials, and cannot be named with words such as "cooking" and "pressing".

1. Look at the ingredient list: When buying edible oil, be sure to carefully observe the ingredient list to see if genetically modified raw materials are added, such as genetically modified soybeans, genetically modified rapeseed, etc. According to the relevant regulations, genetically modified foods should be clearly and conspicuously marked on the label and instructions.

Although so far, it has not been confirmed that genetically modified foods are harmful to the human body, but for the sake of good health, when buying edible oil, you must choose non-genetically modified edible oil.

2. Look at the nutritional content: all edible oil packaging is marked with nutritional content, here we focus on: fat and vitamin E content, the higher the content of these two laughs, the higher the nutritional content of the oil, the higher the quality.

Then look at the cholesterol and sodium content, these two levels must be zero, if not, the quality is not good, and it is not recommended for older people. Because middle-aged and elderly people consume too much cholesterol, it is easy to cause hypertension, coronary heart disease and other diseases. So when buying oil, you must pay extra attention to its nutrients.

3. Look at the processing technology: The processing technology of edible oil is generally divided into two types: pressing and leaching.

The pressing process is more costly, using a purely physical method to separate the oil from the raw material by pressure, retaining more nutrients and producing fewer harmful substances during the production process. The leaching process is a low-cost process in which the raw material is melted into an organic solvent and then extracted at high temperatures. It is inevitable that there will be solvent residues during the leaching process, so it is recommended to buy edible oil from the pressing process when purchasing.

In general, the edible oil of the crushing process on the market is higher than that of the leaching process.

Edible oil is a relatively common type of oil in life, and it has many types and can be used to make a variety of foods. In winter, when the temperature is low, a lot of edible oil will freeze, and some edible oil will not freeze, this is a relatively normal phenomenon, not a standard for judging the quality of edible oil, which is mainly related to the freezing point of edible oil.

Why is edible oil frozen and some not frozen?

Different edible oils have different freezing points.

Because in edible oil, oil is a triglyceride composed of a variety of fatty acids and glycerol. At low temperatures, triglycerides form crystals that freeze as the temperature decreases. This is a natural physical change in oil.

When the temperature reaches the freezing point of oil, it freezes and solidifies, just like water freezes when it reaches zero degrees. This is normal. After heating and melting, it can be eaten normally.

Different cooking oils have different freezing points. Animal oil and palm oil have a high freezing point, generally below 25 at room temperature; The freezing point of peanut oil is about 12; The temperature of soybean oil is about 0.

Cooking oil is not only frozen but also frozen in different forms. The freezing process is a gradual process due to the different carbon chain lengths of the fatty acids that make up triglycerides. After freezing, edible oil will also present several different forms, such as white flocculents, opaque yellow paste, white precipitates, white crystals, etc.; In the case of mixed oils, the freezing state is more complicated.

These are all normal physical phenomena.

Is it better to freeze the edible oil or not.

Whether edible oil is good or not depends on whether it is frozen or not, this is not a standard to measure the quality of edible oil.

As long as it is purchased from formal channels, most of the edible oil condensation is normal and does not affect consumption. The *** bad of the oil has nothing to do with this phenomenon.

With the onset of winter, cooking oils crystallize to varying degrees: some freeze completely; Some flocculents appear; Some particles appear in some particles in another companion. The reason for the crystallization of edible oil is related to the different hot melt properties of edible oil.

To put it simply, depending on the type and composition of the cooking oil, the melting point of each refined oil is different.

If the melting point of edible oil is relatively high, it is easy to have an environment with a temperature below the melting point in winter. In this circumferential reed, the edible oil crystallizes. When the temperature is below freezing, the oil will crystallize and solidify, showing flocculents, small particles, "precipitation", or complete freezing.

However, freezing does not affect its taste and quality at all. Just put it in a warm room and it will return to its original clear state.

How to see good and bad cooking oil.

In terms of color: Generally speaking, the color of high-grade oils is light, and the color of low-grade oils is dark (except for sesame oil). Due to the different varieties, the color of the oil is also slightly different from that of the same grade of oil.

Second, transparency: Generally speaking, high-grade oils have good transparency and no turbidity.

Third, check whether there is sediment: high-grade oil has no sediment and suspended solids, and the viscosity is small.

Five flavors: Each oil has its normal and unique smell and has no sour taste.