2019-11-05 12:20:00
1. Low temperature storage
The best storage temperature of edible oil is 10-15 ℃, which should not exceed 25 ℃. Therefore, it is not suitable to store too much edible oil in summer. It should be purchased and used at the same time, and fresh oil is often used. When the edible oil is not used, it should not be close to the heating pipeline, high-temperature electrical appliances and other places besides the stove.
2. Keep away from light
Cooking oil is best stored in the backlight, ventilation, because the ultraviolet and infrared rays in the sun will also promote the formation of oil oxidation and harmful substances.
3. Selection container
The material of the storage container shall be free from leakage, deterioration, safe circulation, and meet the requirements of food hygiene, which can prevent dust, microorganism and toxic and harmful substances from pollution. The oil container must be clean, dry and well sealed. When there is a lot of oil, the ceramic cylinder can be used to reduce the diameter of the container as much as possible; when there is a little oil, the opaque dark brown glass bottle can be used, which has poor thermal conductivity, air permeability and no pollution source, so it is an ideal storage container. After the oil is filled, the bottle mouth shall be sealed to isolate the oil and air to prevent oxidation and deterioration of edible oil. People are often used to use plastic bottles (barrels) to hold edible oil. Although they are light and convenient, they are not suitable for long-term oil storage containers, because plasticizers in plastics can accelerate the rancidity of oil. Copper, aluminum products and other metal containers are not suitable for oil, they all have the effect of accelerating the rancidity of oil.
4. Pay attention to dampproof
The oil storage location should be dry and ventilated, because the increase of moisture will accelerate the hydrolysis and rancidity of edible oil.
5. Keep the seal
Edible oil shall be contained in a tightly closed container, and shall not be stored in an open container. The cover of the fixture must be tightened with a wrench to make it tightly sealed. The times of opening the cover should be reduced as far as possible, so as to avoid excessive contact of edible oil with air and oxidation.
6. Add protective agent
Adding 1-2 capsules of vitamin E to edible oil can enhance the antioxidant capacity of edible oil. In addition, a little pepper, anise, cinnamon, clove, or vitamin C can be added to the oil to delay or prevent the oxidation of edible oil.Vitamin E is an essential fat soluble vitamin for human body. It is a light yellow, odorless and tasteless oil like substance. It is insoluble in water and soluble in edible oil. It is heat-resistant when there is no oxygen, stable when the temperature is as high as 30 ℃, and stable to light, but it is easy to oxidize. After encountering oxygen, it has the function of first replacing other substances to be oxidized. Therefore, it is an effective antioxidant and has the function of preventing edible oleic acid The role of failure. When the edible oil contacts with oxygen in the air, vitamin e first absorbs oxygen and is oxidized, so it can prevent the oxidation of the edible oil by oxygen, delay the oxidation process of the edible oil, and prevent the edible oil from rancidity.