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  • 橄榄油为什么不适合炒菜?
  • 本站编辑:杭州五鑫生物科技有限公司发布日期:2018-04-10 17:13 浏览次数:

食用油是否耐高温,首先与饱和度有关,饱和度越高,高温越稳定;不饱和度含量越高,越容易氧化酸败。

Whether the edible oil is resistant to high temperature is first related to saturation. The higher the saturation is, the more stable the temperature is. The higher the degree of unsaturation is, the easier it is to oxidize rancidity.

油脂中所含的脂肪酸,按照饱和度分类可分为:

The fatty acids contained in oils can be classified according to their saturation.

饱和脂肪酸:软脂酸、硬脂酸,如棕榈油、椰子油、动物油脂

Saturated fatty acids, such as palmitic acid, stearic acid, palm oil, coconut oil, animal oil

单不饱和脂肪酸:油酸,ω-9,如橄榄油、茶籽油、菜籽油

Monounsaturated fatty acids: oleic acid, Omega -9, such as olive oil, camellia seed oil and rapeseed oil.

二不饱和脂肪酸:亚油酸,ω-6,如葵花籽油、玉米油、大豆油

Two unsaturated fatty acids: linoleic acid, Omega -6, such as sunflower seed oil, corn oil, soybean oil.

多不饱和脂肪酸:α-亚麻酸、HDA、EPA等,ω-3,如亚麻籽油、鱼油

Polyunsaturated fatty acids: alpha linolenic acid, HDA, EPA and so on, Omega -3, such as flaxseed oil and fish oil.

橄榄油中富含油酸(75%),属于饱和度较高的油脂,单纯从脂肪酸构成看,耐高温性较好。

Olive oil is rich in oleic acid (75%). It belongs to the oil with high saturation. It only shows from fatty acid composition that it has high heat resistance.

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芥花籽油、花生油的油酸含量也相当高,分别是61%、48%,且芥花籽油的α-亚麻酸含量达11%,更有益健康。

The content of oleic acid in mustard seed oil and peanut oil is quite high, which is 61% and 48% respectively, and the content of alpha linolenic acid in mustard seed oil is 11%, which is more beneficial to health.

  

其次,与食用油的加工程度有关。食用油中杂质含量越高,越容易氧化酸败,所以市售的食用油为了品质稳定,加工过程中经过了“六脱”---脱水、脱胶、脱色、脱臭、脱磷、脱酸,将水分、杂质、色素、气味、磷脂、游离脂肪酸等影响油脂稳定性和不良风味的物质除去,再加入抗氧化剂,这样的食用油在常温保存的安全食用期限一般可达18个月。经过“六脱”的油,烟点大大提高,大多从100℃左右提高到200℃以上,炒菜时“热锅冷油”,油烟少,菜品效果好。

Secondly, it is related to the processing degree of edible oil. The higher the content of the impurities in the edible oil, the more easily the oxidation of the acid, so the edible oil sold in the market is stable for quality. In the process of processing, it has passed "six" - dehydration, degumming, decolorization, deodorization, dephosphorization and deacidification. The water, impurities, pigments, odors, phospholipids, free fatty acids, etc. affect the stability and bad flavor of the oil. When the substance is removed and added antioxidants, the edible period of edible oil at normal temperature can reach 18 months. After the "six" oil, the smoke point is greatly improved, mostly from 100 degrees centigrade to 200 degrees centigrade, stir fry "hot pot cold oil", low oil smoke, good effect of the dishes.

为什么橄榄油不能加热?

Why can't the olive oil be heated?

橄榄油70%以上的脂肪酸为油酸,油酸除了提供能量、构成组织和保温等功能,并无特殊的生理调节功能。橄榄油之所以被推崇,科学解释的理由是橄榄油中富含多酚、维生素E等抗氧化物,被认为具有健康效益。

More than 70% of the fatty acids of olive oil are oleic acid. Oleic acid has no special physiological regulation function besides energy, organization and heat preservation. The reason why olive oil is respected is that the olive oil is rich in polyphenols, vitamin E and other antioxidants. It is considered to have health benefits.

然而,要让这些物质保持在油脂中,橄榄油的榨取工艺如同宣传所言,采用冷榨,即低温物理压榨,且比较被推崇的是“特级初榨”,也就是说没有经过 “精炼”,各种“精(za)华(zhi)”均保留在油中。

However, in order to keep these substances in the oil, the extraction process of olive oil is like the propaganda, using cold press, that is, low temperature physical press, and the most highly praised is "special primary press", that is to say, without "refining", all kinds of "Za" (Zhi) are kept in the oil.

这种油的烟点非常低,加热的话油烟非常大,且容易破坏所谓的有益物质。另外,由于初榨橄榄油含有的杂质具有多酚的涩味和橄榄特有的气味,在炒菜时气味更加浓郁,会破坏饭菜应有的香气。

The smoking point of this kind of oil is very low. When heated, the oil smoke is very large, and it is easy to destroy the so-called beneficial substances. In addition, as the impurities in the virgin olive oil have the astringency of polyphenols and the peculiar smell of Olives, the smell is more intense in the stir fry, which will destroy the aroma of the food.


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