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十几年前,我们吃油,还是拎个油瓶子到菜市场或粮店去买。而现在,城市居民已经习惯了到超市去买瓶装的精炼油或色拉油。中国食用油将朝着什么方向发展?色拉油仍是主流据中国粮油学会油脂分会副会长王兴国教授介绍,色拉油是指经过精炼达到一定指标的油,反映的是油脂的质量等级。我们常说的大豆油、花生油、菜子油等是按榨油的不同植物品种划分的,只要它们达到一定的质量标准,都可以称为色拉油。色拉油的一个重要指标就是烟点比一般油高,能达到220℃。烟点高保证了烹调时油烟少、产生的有害物质也少。
Ten years ago, we eat oil, or carry a bottle of oil to the market or food stores to buy. Now, city dwellers are used to buying bottled refined or salad oils at supermarkets. China’s cooking oil will go in what direction? Salad oil is still the mainstream According to Professor Wang Xingguo, vice president of China National Cereals, Oils and Fats Society of Oil Branch introduction, salad oil refers to refined to achieve a certain indicator of the oil, reflecting the quality level of grease. We often say that the soybean oil, peanut oil, rapeseed oil, etc. are pressed according to the different plant species divided, as long as they meet certain quality standards, can be called salad oil. Salad oil is an important indicator of smoke than the average high oil, can reach 220 ℃. High smoke point to ensure cooking less smoke, produce less harmful substances.