How to distinguish pure peanut oil?

The first is to smell. At home, use a chopstick or a small spoon to drop a drop or two on the palm of your hand, rub it until it gets hot, and put it in front of your nose to smell it. You can smell the rich peanut oil. Peanut oil mixed with essence has a slight peanut flavor at first, but with kneading again, the peanut flavor will become weaker and weaker. The second refrigeration method. It is necessary to adjust the refrigerating chamber of the refrigerator to about 10℃ and put the oil in it for about 10 minutes. It can be seen from the appearance that half of pure peanut oil has begun to solidify, peanut oil mixed with a lot of soybean oil has only slightly solidified at the bottom, and most of the oil mixed with palm oil has solidified. Sensually, we can distinguish what is pure peanut oil and what is fake peanut oil mixed with soybean oil and palm oil. Do you know how to identify peanut oil? Peanut oil is the most common food in daily life. How to identify peanut oil? This paper introduces several methods to identify peanut oil: color identification. In sensory identification of peanut oil color, we can use the color of soybean oil.

Sensory identification method for inspection and evaluation. Good peanut oil-usually light yellow to brown. Secondary peanut oil-brown to brown. Inferior peanut oil-brownish red to brownish brown, with dull oil color and blue fluorescence in the sun. Transparency Identification Sensory identification of peanut oil transparency can refer to the sensory identification method of soybean oil transparency. Good peanut oil-clear and transparent. Secondary peanut oil-slightly turbid, with a small amount of suspended matter. Inferior peanut oil-turbid oil. Identification of moisture content When the sensory identification of peanut oil moisture content is carried out, it can refer to the sensory identification method of soybean oil moisture content. Good quality peanut oil-the water content is below 0.2%. Inferior peanut oil-the moisture content is below 0.2%. Identification of impurities and sediments When sensory identification of impurities and sediments in peanut oil, we can refer to the sensory identification method of impurities and sediments in soybean oil. High-quality peanut oil-there is a small amount of precipitation, and the impurity content does not exceed 0.2%. When heated to 280℃, the oil color does not become dark and there is precipitation. Inferior peanut oil-there are a lot of suspended solids and sediments. When heated to 280℃, the color of oil turns black, and a large number of precipitates are precipitated. Odor identification When sensory identification of peanut oil odor is carried out, it can refer to the sensory identification method of soybean oil odor. Good quality peanut oil-has the inherent fragrance of peanut oil (the oil squeezed directly without steaming and frying has a faint fragrance) without any peculiar smell. Graded peanut oil-peanut oil has a bland fragrance, slightly peculiar smell, mung bean flavor, grass flavor and so on. Inferior peanut oil-has bad smells such as musty, burnt and spicy. Taste identification When the sensory identification of peanut oil taste is carried out, it can refer to the sensory identification method of soybean oil taste. High-quality peanut oil-has the inherent taste of peanut oil, without any peculiar smell. Inferior peanut oil-peanut oil tastes dull and has a slight odor. Inferior peanut oil-has bitter taste, sour taste, spicy taste and other irritating or bad taste.