How to identify the quality of rapeseed oil? How can you tell if canola oil is pure?

1. Color identification.

Good quality canola oil – yellow to brown in color.

Inferior canola oil – brownish-red to tan in color.

Inferior canola oil – brownish.

2. Transparency identification.

Good quality canola oil – clear and transparent.

Inferior rapeseed oil - micro-stick turbidity, with trace suspensions.

Inferior canola oil – the liquid is extremely cloudy.

3. Identification of moisture content.

Good quality rapeseed oil - the moisture content does not exceed.

Inferior rapeseed oil – moisture content exceeds.

4. Identification of impurities and precipitates.

Good quality rapeseed oil - no sediment or trace sediment, impurity content does not exceed, heated to 280 The oil color remains unchanged, and no sediment precipitation.

Inferior rapeseed oil - there are sediments and suspended solids, and its impurity content is exceeded, heated to 280 The oil color becomes darker and there is precipitation precipitation.

Inferior canola oil – there are plenty of them. Suspended solids and precipitates turn black when heated to 280, and a large amount of precipitation is precipitated.

5. Odor identification.

Good quality canola oil – has the inherent smell of canola oil.

Inferior canola oil – The inherent smell of rapeseed oil is bland or slightly off-flavor.

Poor quality canola oil – has undesirable odors such as musty, burnt, hay or hala.

6. Taste identification.

To detect the taste of rapeseed oil, you can use a clean glass stick to dip a small sample of oil on your rinsed tongue and taste it.

Good quality rapeseed oil - with the unique spicy taste of rapeseed oil, without any peculiar smell. Inferior canola oil – Rapeseed oil has a bland or slightly off-flavored taste.

Inferior rapeseed oil - has bitter, burnt, sour and other undesirable tastes.

This can not be judged from the color of rapeseed oil is good, black rapeseed oil when squeezing oil, after stir-frying and heating, this method has a high oil yield, rich aroma, yellow half fried and half pressed, not fried and directly pressed, this method has low oil output, but the nutritional value is high, or refined, the higher the refining level, the lighter the color, the lower the nutritional value. Our family oil selection pays more attention to nutrition, using the cold-pressed process of Oriati low canola oil, like the fragrance is a little stronger, you can choose to press the color of the 3rd grade is darker, you can also choose to press the first level of this clear and translucent, the color is light yellow, the taste is relatively light, but the nutritional value is high, of which the unsaturated fatty acids are high, unsaturated fatty acids are very helpful to reduce cholesterol and reduce cardiovascular diseases. Like olive oil, rapeseed oil has a very high content of unsaturated fatty acids, which is quite suitable for urban people who now live a clean fat and light life, but rapeseed oil is more accessible than olive oil.

In addition, the quality of these brands of canola oil is very high, and the domestic canola oil is also very good, which is comparable to the imported canola oil.

Rapeseed oil, which is what we often call rapeseed oil, contains a certain amount of seed phospholipids because the raw material is the seeds of plants, which is very beneficial to our blood vessels, nerves, and brains. Due to the lack of essential fatty acids, such as linoleic acid, its nutritional value will be slightly lower than that of other vegetable oils, but this does not prevent us from eating it. Choosing pure rapeseed oil can identify the advantages and disadvantages of rapeseed oil through five methods: color, smell, transparency, taste, and frozen identification.

1.Look at the color.

Pure canola oil is dark yellow or brown in color, while poor quality canola oil is brownish-red, tan or brown.

2.Smell the smell.

Good rapeseed oil has the fragrance of rapeseed, but the taste of low-quality rapeseed oil is very light, and there will even be musty, burnt, hay smell and other peculiar smells.

3.Look at transparency.

High-quality rapeseed oil is clear and transparent, while low-quality rapeseed oil will have suspended solids and even turbid liquids.

4.Taste the taste.

Put a little canola oil on the tongue, if there is no odor except for a little spicy taste, it means pure canola oil. But if the taste is bland, or even sour, burnt, and bitter, then it is not good rapeseed oil.

5.Cryo-identification.

Put a little rapeseed oil in the freezer of the refrigerator, take it out after 6 hours, if it is frozen into ice, it means that it is not pure rapeseed oil, it must be added palm oil or other ingredients, if it is not frozen into ice, it means that it is pure rapeseed oil.

The vitamin E content in rapeseed oil is higher in various edible oils, and also contains vitamin F, carotene, glutamine, etc., with a digestibility of 99%, which is a good edible oil, and its disadvantage is that rapeseed oil contains erucic acid, so there is a spicy taste when cooking, but after frying food once, the spicy taste can disappear. Canola oil is suitable for frying and stir-frying. Due to the low level of rapeseed oil**, it is a good raw material for the production of cream.

1. Color identification.

Good quality canola oil – yellow to brown in color. Inferior canola oil – brownish-red to tan in color. Whereas, low-quality canola oil is brown.

2. Transparency identification.

Good quality rapeseed oil is clear and transparent; Inferior rapeseed oil is slightly cloudy and has trace amounts of suspended solids; The liquid of low-quality rapeseed oil is extremely cloudy.

3. Odor identification.

Good quality canola oil – has the inherent smell of canola oil. In the inferior rapeseed oil, the inherent smell of rapeseed oil is relatively bland, sometimes slightly peculiar; Inferior rapeseed oil has undesirable odours such as musty, hay or hala.

4. Taste identification.

To identify the taste of rapeseed oil, you can use a clean glass stick to dip a small sample of oil on your rinsed tongue and taste it. Good quality rapeseed oil - with the unique spicy taste of rapeseed oil, without any peculiar smell. The inherent taste of substandard rapeseed oil is bland, or slightly off-flavor; Inferior rapeseed oil has undesirable tastes such as bitterness, burntness, and sourness.

5. Identification of impurities and precipitates.

When the sensory identification of rapeseed oil impurities and precipitation is carried out, it can be carried out according to the sensory identification method of soybean oil impurities and sediments. There is no sediment or trace sediment in good quality rapeseed oil, and the oil color remains unchanged when heated to 280, and no sediment is precipitated.

Inferior rapeseed oil has sediment and suspended solids, heated to 280 The oil color becomes dark and there is precipitation precipitation; Inferior rapeseed oil has a large amount of suspended solids and sediments, and the oil color turns black when heated to 280, and a large amount of precipitation is precipitated.

Because canola oil is made by pressing rapeseed, when we taste canola oil, we will find that the taste of canola oil is a bit spicy, and there is no other taste. 2/2

However, if you find that rapeseed oil has a peculiar smell, or the spicy feeling is particularly weak, then it means that rapeseed oil may be fake, or it is blended with other oils, and it is not recommended to buy it.

Other aspects 1 5

Look at the transparency of rapeseed oilThe transparency of rapeseed oil is directly proportional to the quality, high-quality rapeseed oil will be more translucent, while low-quality rapeseed oil will be more turbid. 2/5

Observe the color of the canola oil.

The color of canola oil is brown, and some parts are dark yellow, however, either color is very clear and transparent. 3/5

Poor quality rapeseed oil or fake rapeseed oil is not normal in color, it will appear dark yellow or dark red, and it will look dirty. 4/5

Smell the canola oil.

High-quality canola oil smells like a natural rapeseed aroma, thick and deep, which makes people feel particularly comfortable; However, the taste of rapeseed oil with poor quality is more pungent, or the aroma is insufficient. 5/5

There are some canola oils that have been stored for a long time, and even have a moldy smell, and this canola oil is definitely not to be purchased.

1. Rapeseed oil in oil:

The king of oil has introduced the international advanced rapeseed low-temperature pressing equipment, which has made the rapeseed oil produced in terms of nutrition, color and taste to a new level, and improved the quality of the product. At the same time, in order to ensure the quality of the product, the company's technical personnel also studied the quantitative analysis method of tea seed oil to avoid the purchase of adulterated rapeseed oil raw materials.

2. Double low rapeseed oil:

Rapeseed oil is an edible oil made from rape. Rapeseed oil refers to rapeseed varieties with erucic acid content of less than 3% and glucosinolate content of rapeseed cake less than 30 micromol grams. This variety not only creates favorable conditions for detoxification, but also significantly improves the beneficial nutrients of rapeseed oil, so rapeseed oil is considered to be a good edible vegetable oil.

3. Nine seasons of raw coriander oil:

Jiuji raw coriander seed oil is planted in Dabie Mountain 10,000 acres of camellia base, and a complete set of precision experiment, testing and inspection equipment has been purchased, and advanced oil refining and edible oil product development technology has been introduced. Now guided by the health of human edible oil, we strive to build a well-known brand of edible oil.

4. Jinding rapeseed oil:

Jinding rapeseed oil is an important carrier for the state to regulate the grain and oil market, and is currently one of the largest grain and oil enterprises in China. At the same time, it has a strategic layout of six major oil and oil production bases, with a series of high-level production and management systems, and every drop of oil contains responsibilities to consumers.

Rapeseed oil is easy to adulterate, pay attention to these points when buying, and pick out high-quality rapeseed oil!

Choose a good rapeseed oil, then this depends on whether the color of the rapeseed oil is particularly bright, and there is no sediment, and there is no turbid substance when shaken, then this is a very good rapeseed oil.

Answer: Rapeseed oil selection method: 1: look at the color; Pure canola oil is generally dark yellow or brown in color. Whereas, low-quality canola oil is generally brownish-red, tan, or brown.

2: Smell the smell; Good canola oil has the aroma of rapeseed. Inferior canola oil will have a very light taste, and even some peculiar smells such as musty, burnt, and licorice flavor.

3: Transparency; High-quality canola oil is clear and transparent. Inferior canola oil will have some suspended solids and the liquid will be cloudy.

4: Taste the taste; In fact, it is very simple, we put the rapeseed oil we bought on the tongue, except for a little spicy taste, there is no other peculiar smell, indicating that this rapeseed oil is relatively pure. If the taste is relatively light, and even has a sour, burnt, and bitter taste, then it is not good rapeseed oil.

1. Look at the color.

Ordinary pressed rapeseed oil is generally dark yellow or brown, and cold-pressed rapeseed oil is light yellow.

Second, look at transparency.

Good rapeseed oil is highly transparent, the oil body is not turbid, no precipitation, no suspended solids, inferior rapeseed oil, the production process is rough, there are many impurities, the oil body is turbid, there are precipitation and suspended solids.

3. Smell the smell.

Pure rapeseed oil carries the natural fragrance of rapeseed, and counterfeit and shoddy rapeseed oil has other peculiar smells.

Fourth, taste the taste.

Pure rapeseed oil has a smooth taste and no peculiar smell, and fake and shoddy rapeseed oil may have sour, bitter, fishy, spicy and other peculiar smells.

5. Combustion test.

Dip a paper towel in a little canola oil and light the paper towel.

If there is no sound, it is pure canola oil.

If it sounds crackling, it means that there is too much moisture and impurities.

6. Coagulation test.

Rapeseed oil crystallizes at room temperature below 10 degrees, which is a normal phenomenon, if it is above 10 degrees, there is coagulation or milky white flocculents, rapeseed oil may be adulterated with cheap palm oil.

7. Smoke point test.

Rapeseed oil has a high smoke point, and heating rapeseed oil can be easily adulterated with cheap and inferior oil.

The original bottle is imported from the original packaging, such as Oliati, which is filled at one time abroad, and the risk of adulteration is small, and it has passed the quality inspection of the double customs, and the safety is high.

The simple and direct way is to buy imported rapeseed oil, especially the original bottles of imported rapeseed oil, such as the currently well-known brands of Oliati, Alivia, Mislia, and Aisai. There are Luhua in China, and it is a relatively healthy canola oil, you can go to understand it, it is still difficult to distinguish between good and bad, especially we are not professional in this piece.

1. Color identification, when the sensory identification of the color of rapeseed is carried out, it can be carried out according to the sensory identification method of soybean oil color. Good quality canola oil – yellow to brown in color. Inferior canola oil – brownish-red to tan in color. Inferior canola oil – brownish.

2. Transparency identification, when the sensory identification of rapeseed oil transparency is carried out, it can be carried out according to the sensory identification method of soybean transparency. Good quality canola oil – clear and transparent. Inferior rapeseed oil is slightly cloudy with trace suspensions. Inferior canola oil – the liquid is extremely cloudy.

3. Moisture content identification, when the sensory identification of rapeseed oil moisture content is carried out, it can be carried out in accordance with the sensory identification method of soybean oil moisture content.

4. Identification of impurities and sediments, and impurities of rapeseed oil.

Cooked rapeseed oil in the process of pressing to fry rapeseed at high temperature, with a wok to fry rapeseed to about 130 degrees out of the pot, the oil press also needs to be preheated to about 80 degrees in advance, rapeseed after high temperature roasting so that the unique fragrance of rapeseed is fully released, belongs to the strong fragrance rapeseed oil, but the temperature of frying is high, the slag in the squeezed rapeseed crude oil is fine and difficult to filter clean, high temperature makes the rapeseed in the Kai Seehui phospholipid release into the rapeseed oil, need to add salt boiling water for simple dephosphorization, The water content of rapeseed oil increases after the addition of salt boiled water, which shortens the shelf life of rapeseed oil.

**。Cold-pressed oil is rapeseed without roasting, or slightly heated for pressing, need to press 2---3 times the oil to get clean, the squeezed crude oil needs to be heated to about 100 degrees for dehydration, and then filtered, because the slag in the cold-pressed crude oil is relatively large, it is easy to filter clean, the color of the filtered cold-pressed oil is cool, yellow, few impurities, and the foam can not be answered when eating, and the oil smoke is less. Cold-pressed rapeseed oil can achieve zero additives, and even salt does not need to be added.

**。Ripening is to press the rapeseed after it is fully fried, and only one squeeze is enough. The pressed rapeseed oil has a strong fragrance and a special fragrance of rapeseed oil, which cannot be replaced by other vegetable oils.

But the disadvantage is that if it is not processed properly, it will cause the oil to foam, there is a small amount of sediment, the smoke point is low, and the oil smoke is large when eating. The color is brownish-yellow. Cold-pressed oil is rapeseed without roasting or slightly heating for pressing, need to press many times over the oil to get clean, the color of cold-pressed oil is cool, yellow, no impurities, no foam when eating, less oil smoke.

The disadvantage is that it does not have the special aroma of rapeseed oil, like the salad oil sold in the supermarket.

**。Hot pressed oil only needs to be pressed once, and the processing efficiency is high, while cold pressed oil needs to be pressed 2 to 3 times, and the efficiency is low. Hot-pressed oil has a special aroma, and customers who have eaten it for many years are not used to cold-pressed oil.

From the perspective of health and nutrition, cold-pressed oil is pressed at low temperature, and the nutrients are not destroyed, which has a certain advantage in this regard.