How To Distinguish Crude Camellia Oil And Refined Camellia Oil
As we all know, camellia oil is divided into refined camellia oil and crude camellia oil. Crude tea oil refers to the tea seed oil that is extracted by traditional local methods in the tea oil producing area and only subjected to simple filtration treatment. The local method of pressing tea oil is mainly the primary pressing of the family workshop. In the production process, the "local tea oil" only passes through simple processes such as drying, crushing, pressing, filtering, etc., so the pressed tea oil contains more impurities. , is only a semi-finished product. According to the latest national edible oil standard, crude oil cannot be directly used as human edible oil. So how do we distinguish the quality difference between refined camellia oil and crude camellia oil?
Camellia oil is an edible oil extracted from the mature camellia seeds of the wild camellia tree. Because the wild Camellia oleifera tree is far away from the urban "three wastes" pollution, the oil extracted from its seeds is a veritable "green" edible oil. However, what is the difference between the crude oil pressed by stone or iron and the camellia oil refined by the low temperature cold pressing process? Through the analysis of the composition of crude oil, nutrition experts found that crude oil contains many impurities, which not only affect the preservation of crude oil and the quality of crude oil, but also affect the color and flavor of stir-fried and fried foods. Some impurities are even toxic and carcinogenic. effect.
(1) The color of camellia oil
The crude oil that has been squeezed out by the native method looks darker to the naked eye than the refined camellia oil. However, due to the influence of traditional eating habits, some people still believe that dark camellia oil is higher in purity, better quality and healthier than light camellia oil. It is customary to call this inedible crude oil "virgin" Oil", "Authentic Tea Oil". In fact, it is not. The real good edible refined camellia oil is pale yellow, clear and transparent, and has the aroma of camellia oil. The dark color of the so-called local-pressed healthy crude oil is caused by pigments, and there is no such thing as healthier, and there is no such thing as removing residual oil. For example, gossypol not only makes tea oil extremely dark, but also is toxic and can cause harm to the human body. However, the camellia oil refined by decolorization and deodorization process does not contain pigments, which avoids the damage of pigments to the human body.
(2) The rancidity of camellia oil
The shelf life of camellia oil is closely related to its rancidity. The rancidity of camellia oil not only indicates the degree of oil refining and product quality, but also affects the health of the human body after consumption. The presence of suspended impurities and more water in the crude oil pressed by the soil method is conducive to the activity of microorganisms, and the process of oil hydrolysis and rancidity is accelerated, and the presence of trace copper, iron and other ions will promote the oxidative rancidity of oil. Whether it is hydrolytic rancidity or oxidative rancidity, the use of rancid crude oil not only affects the color and flavor of food, but also endangers human health. The camellia oil refined by alkali refining, vacuum dehydration and other processes does not contain impurities that cause rancidity.
(3) The smoky smell of camellia oil
When we use the so-called crude oil to process and eat, we will find that the heated crude oil will smoke, which will produce a choking smell that is difficult to enter the nose. Through the detection and analysis of impurities in crude oil by nutritionists, it was found that crude oil contains a small amount of phosphorus esters, free fatty acids and other organic impurities that may damage human health. Phosphate ester not only makes the appearance of oil turbid and dull, but also produces a lot of foam and black precipitate during cooking, which affects the appearance and flavor of stir-fried and fried foods, and accelerates the dissolution of oil. The lower it is; through the refining process of deodorization, under the conditions of high temperature and high vacuum, the substances in the low carbon chain can be completely removed, so that the smoke point of the oil is above 215 degrees Celsius, and the special effects of camellia oil are maximized.
(4) Recognition of camellia oil
Since May 1, 2004, the national health and epidemic prevention and quality inspection department has explicitly stipulated that all kinds of unrefined edible oils are prohibited from being sold on the market, including the so-called "virgin oil". The refined camellia oil is produced by a formal enterprise that has implemented the IS9001-2000 quality management system and has been recognized by the national management department. After testing, various indicators such as moisture and acidity meet the national standards.
