1, why olive oil will solidify
Olive oil will solidify, because olive oil contains monounsaturated fatty acids in the lower temperature will solidify, monounsaturated fatty acid content of the higher the oil is more likely to solidify, which can also be used to test the quality of oil.
2, olive oil at what temperature will solidify
According to the differences in olive oil around the monounsaturated fatty acids in the 11 to 20% of all, when the temperature is lower than 8 ° C, the general olive oil will be naturally solidified, which will be precipitated by the wax, according to the solidification of the olive oil can be judged by the quality of the olive oil, the general low temperature, the olive oil is not solidified. The quality of olive oil can be judged according to the solidification of olive oil, in general, low temperature olive oil that does not solidify must not be pure!
3, olive oil solidification can be eaten
Olive oil solidification can be eaten, of course, olive oil solidification on behalf of the degree of purity of the oil, there is no no harm. Just need a little heat, olive oil will be automated open, so you can continue to use.
4, the nutritional value of olive oil
Olive oil is rich in unsaturated fatty acids and a variety of vitamins, of which important unsaturated fatty acids are divided into oleic acid, linoleic acid, linolenic acid, palmitic acid, stearic acid, palmitoleic acid six. Olive oil has anti-cancer and anti-cancer, anti-aging, anti-radiation, promote digestion, skin care and beauty effects.
5, other cooking oil at what temperature will solidify
Lard: lard containing saturated fatty acids is relatively high, its fat content reaches about 40%, the temperature is at 27 degrees Celsius may be solidified.
Peanut oil: peanut oil in the unsaturated fatty acid content of about 20%, its temperature at 11 ℃ below may be solidified, and a small portion of the temperature at 16 ℃ below will also be solidified.
6, precautions
1, olive oil to avoid direct light, especially sunlight.
2, olive oil to avoid high temperature storage, to be placed in a cool place.
3, usually after consumption, remember to cover to avoid oxidation reaction.
4, do not put into metal objects for long-term preservation, in order to avoid time and metal reaction.
7, olive oil consumption methods
1, directly drink: morning and evening each time, each 8-10ML, long-term drinking is beneficial to lowering blood pressure, lipids, prevention of gastrointestinal disorders, can alleviate constipation, reduce the formation of arterial blood acid. It can also be added to milk, yogurt, honey or juice to take together.
2, stir-fry: Extra virgin olive oil is a pure natural food, with a unique olive fruit flavor, rich taste, highlighting the original flavor, whether it is stir-fry vegetables or meat dishes are very suitable for fashionable and healthy oil, long-term consumption of more conducive to physical health.
3, do soup: olive oil is very strong flavor function, but not "dominate". After making soup a few drops of olive oil can make the soup colorful, smooth taste, fragrance and not greasy.
4, frying, deep-frying: olive oil's high antioxidant properties and high content of unsaturated fatty acids so that it can withstand multiple heating, not easy to oxidize, cooking dishes bright color, to a large extent, to retain the nutrition of food. Because olive oil is easy to expand when heated, the dosage can be about one-third less than other cooking oils. In addition, olive oil frying without preheating and choking the pan, and less soot, not easy to stick to the pan.
5, hot pot mix: add olive oil to hot pot mix, mix well, you can enjoy the flavor of olive oil when eating traditional hot pot.
6, cold: olive oil is the best cooking oil, cold all kinds of home cooking, salad, bright color, fresh flavor, used in Chinese cold more can show its light aroma.
7, cooking noodles: cooking noodles with a little olive oil can make the noodles not lumps.
8, cooking rice: cooking rice with a little olive oil, can make the rice more fragrant and full of grains.
9, dip the bread: the right amount of olive oil poured into the dish, the bread will be broken into small pieces of oil and eat, taste the fragrance, appetizing and refreshing, simple and nutritious.
8, olive oil selection method
1, view: the oil body bright, thick, light yellow, yellow-green, blue-green, blue, blue, up to blue-black color. Deep color olive oil high acid value, poor quality. And refined oil in the pigment and other nutrients are destroyed.
2, smell: there is a fruity flavor, different species have different fruity flavor, oil tasters can even distinguish between 32 different olive fruit flavor such as licorice, creamy, fruity, chocolate and so on.
3, taste: smooth, with a slight bitter flavor, and spicy flavor, the back of the throat has a clear feeling, spicy feeling is more lagging.
Bad olive oil has the following characteristics:
4, view: the oil body is mixed, the lack of translucent luster, indicating that the placement of a long time, began to oxidize. Light color, feel very thin, not thick, indicating that it is refined oil or blended oil.
5, smell: stale smell, moldy damp smell, mud smell, wine sour taste, metallic taste, harla smell and other odors. Explain the deterioration, or olive fruit raw materials have problems, or improper storage.
6, taste: there is an odor, or simply what flavor are not. Description of deterioration, or refined oil or blended oil.