In my opinion, the shelf life of self-pressed peanut oil or soil-pressed peanut oil is affected by many factors, such as water content, colloid, contact with oxygen, light, temperature, metal ions, etc., so its shelf life has no fixed time. Whether it is self-squeezed peanut oil or peanut oil in the supermarket, it should be sealed and stored in a cool and dry place, which will last a long time. At the same time, it is best to repackage the edible oil with small oil bottles with scales, which can not only control the intake of oil, but also avoid the frequent contact between a large number of oil and oxygen, thus prolonging the storage time of oil. In addition, especially after the self-squeezed oil is left for a period of time, it is best to smell whether there is a spicy taste of oil oxidation before eating. If there is, it is not recommended to eat again. It is also not recommended to eat self-squeezed peanut oil or soil-squeezed peanut oil for a long time, because many health indicators have not been effectively controlled, and long-term consumption will bring harm to health.

1. Why is self-squeezed peanut oil not as good as you think?

1. Self-squeezed peanut oil, although its nutrients remain intact and its smell is strong, is mostly squeezed by small family workshops, and its production is not standardized. For example, the cleanliness of equipment and containers, peanuts (peanuts infected with aflatoxin) that can not be completely eliminated by naked eyes, and the humidity and temperature of processing environment and final products have not been detected.

2. The national standard GB 27 16-20 18 for food safety clearly stipulates that the content of aflatoxin B 1 in vegetable oil is ≤20μg/kg, the peroxide value is ≤0.25g/ 100g, the acid value is ≤4mg/g, and benzol is used. Lead ≤ 0.1mg/kg; Arsenic ≤0. 1mg/kg.

3. Among them, aflatoxin B 1 comes from raw peanuts; The peroxide value and acid value are used to judge the degree of oil oxidation; Benzo [α] pyrene is a dangerous substance in the production of roasted peanuts before pressing. Lead and arsenic are the risk monitoring of heavy metals in peanut raw materials and pressing equipment. Obviously, these risk indicators are beyond the control of small family workshops. There is no requirement for microorganisms in the current standard, because most microorganisms (except some oil-loving microorganisms) lack corresponding energy substances in oil. Peanut oil will be cooked at 100+ high temperature before eating, and microorganisms will be killed.

Second, why do people say that there is no problem with peanut oil squeezed by my family?

1. It must be clear that even if the self-squeezed peanut oil is unqualified, it will not lead to acute food-borne poisoning, but it will bury the potential risks of chronic diseases, such as aflatoxin is closely related to liver cancer, fat oxidation is automatic oxidation, and a large number of free radicals will destroy cells and tissues and induce diseases such as aging, heart disease, Alzheimer's disease, Parkinson's disease and tumor.

2. Therefore, long-term consumption of self-squeezed peanut oil or soil-squeezed peanut oil is not recommended, because many health indicators cannot be effectively controlled, and long-term consumption will bring unpredictable harm to health.

3. Why is it safer for supermarket brands to eat peanut oil?

1. There is a set of own management system (HACCP) from raw materials to refined oil, which evaluates the potential risk factors that may occur in peanut oil and effectively handles them; Effective monitoring and control of grease hygiene indexes, such as high temperature and alkali refining in the process, can control aflatoxin well, and has the ability to detect the composition indexes and hygiene indexes in semi-finished oil and refined oil in the production process.

2. The shelf life of oil has been verified by normal temperature and accelerated test, and it can be stored in a cool and dry environment to ensure the nutritional safety of oil during the shelf life of the label. There are also some antioxidants, such as vitamin A and vitamin E, and some antioxidants (such as hydroxyanisole (BHA≤0.2g/kg), dibutylhydroxytoluene (BHT≤0.2g/kg), tert-butyl hydroquinone (TBHQ≤0.2g/kg), etc. ) added to edible oil, it can well prevent the oxidation of oil and prolong the shelf life of oil.

Therefore, it is not recommended to eat self-squeezed peanut oil. If you want to eat it, it should not be stored for too long, and you can't eat it for a long time. Because many health indicators can not be effectively controlled, long-term consumption will bring unpredictable and irreversible harm to health.

Characteristics and recommended intake of common vegetable oils

Fatty acids in vegetable oil are divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. There is no double bond in the carbon chain of saturated fatty acids, and excessive intake leads to hyperlipidemia and increased blood viscosity. Monounsaturated fatty acids contain an unsaturated bond in the carbon chain, which will increase the risk of coronary artery disease if ingested too much. The carbon chain of polyunsaturated fatty acids contains two or more unsaturated bonds, which can be divided into n-3, n-6 and n-9 fatty acids according to the position of the carbon atom where the first double bond is located.

N-9 series is represented by oleic acid, such as olive oil and tea oil, which can reduce blood cholesterol, triglyceride and low-density lipoprotein (bad cholesterol) and increase high-density lipoprotein (good cholesterol). N-6 series is represented by linoleic acid, such as corn oil and sunflower oil, which is rich in essential fatty acids. Proper linoleic acid is beneficial to stroke, and too much linoleic acid may have a negative effect on immunity. N-3 series includes α -linolenic acid, EPA and DHA. α -linolenic acid can be converted into EPA and DHA in vivo. N-3 series has good effects of reducing blood lipid, improving blood circulation, inhibiting platelet aggregation, inhibiting atherosclerotic plaque and thrombosis, and preventing and treating adult cardiovascular diseases.

Essential fatty acids refer to fatty acids that cannot be synthesized by human body and must be supplied by food, such as linoleic acid and α -linolenic acid. Different vegetable oils have their own nutritional characteristics, and the content of monounsaturated fatty acids in olive oil, tea oil and rapeseed oil is higher. Corn oil, sunflower oil, soybean oil and sesame oil are rich in linoleic acid; Linseed oil (linseed oil) is rich in α -linolenic acid; Peanut oil contains more monounsaturated fatty acids and linoleic acid. Therefore, in order to obtain a balanced variety and content of fatty acids, vegetable oil should be replaced frequently.

Cooking oil tips:

1. Edible oil is packed in graduated glass bottles and stored in a cool and dry place, which can not only control the intake of edible oil, but also reduce the contact between a large amount of loaded oil and oxygen, so as to delay oxidation and extend the shelf life. According to the recommendation of Dietary Guidelines for China Residents (Version 20 16), the daily intake of edible oil for adults is 25~30g.

2. After cooking oil has been put on for a period of time, it is best to smell whether there is spicy taste of oil oxidation before eating. If there is, it is not suitable for eating.

3. Edible oils are frequently exchanged, such as peanuts, rapeseed, corn and soybean oil. Different vegetable oils contain different kinds and contents of fatty acids, each with its own nutritional characteristics.

To sum up, self-squeezed peanut oil should not be eaten for a long time and stored for too long. Smell it before eating. The risk control of self-squeezed peanut oil is definitely not as good as that of brand peanut oil factory, and it is better to recommend eating big brand edible oil.