How to deal with the hala smell of edible oil, and the edible oil at home has a hala smell , will y

Don't eat cooking oil with hala flavor, it is harmful to your health.

Food oil is bad, also called rancidity in food safety, such oil is generally accompanied by an unpleasant, pungent hala smell, its harm is as follows:

1. Induce cardiovascular and cerebrovascular diseases.

When edible oil is oxidized rancid, unsaturated fatty acids, which are essential fatty acids, will be destroyed. Long-term consumption of oxidized vegetable oils and fats will cause the human body to lack essential fatty acids, and when the essential fatty acids are insufficient, the blood low-density lipoprotein and low-density cholesterol will increase, which will easily produce arteriosclerosis and cause cardiovascular and cerebrovascular diseases.

2. Lead to Alzheimer's disease.

Oxidative rancidity of oils and fats, -3 series of unsaturated fatty acids are destroyed, which are important nutrients for the brain and cranial nerves, and the intake will be insufficient, which will affect memory and thinking ability, and for the elderly, Alzheimer's disease will be more likely to occur.

3. Accelerate the formation of age spots.

Hydroperoxide, the intermediate product of food oil rancidity, can be partially converted into peroxide free radicals under the action of a variety of metal ions in the human body, which directly catalyzes the production of melanin by tyrosine, which accumulates on the surface of the first and will accelerate the formation of age spots.

I won't. The taste is particularly unpleasant, and the rice made with this oil is particularly disgusting when you think about it.

I won't continue to use it, I don't think the taste is normal, I'll buy a new barrel of oil.

The reason for the hala smell in edible oil is that the edible oil undergoes an oxidation reaction, which destroys the components in the oil, especially the unsaturated fatty acids in it. Don't eat cooking oil that has a hala flavor.

1. Remove the cooking oil.

Hara flavor can also be 40 parts of 15% concentration of brine and 20 parts of edible oil with hala flavor and an appropriate amount of water mixed together, heat it to 30, stir for about a quarter of an hour, after the edible oil precipitates, the oil and water can be separated.

2. It should be noted that the hala smell of edible oil is actually a manifestation of deterioration, and it needs to go through relatively strict treatment procedures to be remade into safe edible oil. Therefore, it is recommended to throw away the edible oil with hala flavor in time, and it is best not to process it yourself.

Can't eat.

Edible oil has been stored for a long time, especially the residual crude oil, which contains more plant residues, and the rancidity of oil and fat can occur. Edible oil contains a linoleic acid component, which is easy to chemically react with oxygen in the air, a phenomenon called "oil oxidation".

A series of reactions such as oil and hydrolysis can generate small molecule aldehydes, ketones and carboxylic acids and other oxides, peroxides and other decomposition products with special odors. After the rancidity of the oil, the smoke is large and choking when heated, which contains toxic decomposition products such as epoxy propionaldehyde.

Precautions for the preservation of edible oil

1. Low temperature storage.

In a high temperature environment, it will increase the activity of lipase and accelerate the oxidation and deterioration of oil. In general, the higher the temperature, the faster the oxidation rate. Therefore, the cooking oil should be placed away from the stove.

Generally speaking, edible oil can be stored at room temperature, in addition to avoiding high temperature, it is also necessary to avoid low temperature freezing, so as not to destroy the original tissue structure of the oil.

2. Store in the dark.

Light will promote the production of free radicals in edible oil, so that the oxidation rate of oil is accelerated, and ultraviolet and infrared rays in the sun will also promote the oxidation of oil and the formation of harmful substances, so edible oil should be stored in the backlight, you can put it in the cabinet, or choose a dark container to hold the edible oil.

3. Pay attention to moisture-proof.

Pay attention to avoid contact with water, hydrolysis is one of the factors that lead to the oxidation of oil, water will accelerate the activity of oxidases, thereby accelerating the speed of hydrolysis, and water is also conducive to the reproduction of microorganisms, which will make the oil deteriorate rapidly.

The hala smell of oil is caused by free fatty acids, volatile ketones and aldehydes produced in the process of rancidity of oil, and the following three methods are commonly used to remove hala odor in oil

1. The purpose of adding alkaline water is to neutralize free fatty acids, form fertilizer soap, and then use the adsorption effect of soap to remove other impurities.

The specific operation is, pour the oil into the pot, add alkaline water when it is boiled to 60 to 70 degrees Celsius, stir with chopsticks, and at the same time use a white spoon to scoop the oil to observe the reaction effect, the oil first becomes turbid, and then slowly there is cotton wool soap precipitation, at this time it is necessary to stir slowly, and properly heat and keep warm to keep the oil temperature for about 1 hour, wait for the oil to cool, filter it with filter paper or clean white muslin, you can get a bright, hygienic edible oil.

2. Add salt method to make brine, the salt content in the brine is 15%, and then according to the ratio of 40 parts of brine and 20 parts of oil with hala flavor, the oil and water combustion belt are mixed together, heated to 30 degrees Celsius, and then stirred for a quarter of an hour, after precipitation, the oil and water can be separated.

3. Add vinegar method, pour one-half of the oil into a 1-liter bottle, add one-quarter of the vinegar, then stir and shake, after 2 to 3 days, separate the oil and vinegar.