[Harm of soil pressed tea oil]_ impact _ disadvantages

[Harm of soil pressed tea oil]_ impact _ disadvantages

Whether it is our edible vegetable oil, animal oil, or tea oil, all are oils extracted from natural plants or animals, mainly used for cooking, and tea oil can also use whitening and beauty to remove skin scars.It also has a very wide range of applications in medicine.

And soil squeezed tea oil is a relatively crude type of tea oil. Many people think that it is possible to eat soil squeezed tea oil itself.

What is earth tea oil?

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“Earth tea oil” is also called Maocha oil, which refers to tea seed oil that has been extracted by traditional earth methods in the tea oil production area only after simple filtering.

The soil-pressed tea oil is mainly a family workshop-type primary press. In the production process, the “earth tea oil” is only processed by simple processes such as drying, crushing, pressing, and filtering. The pressed tea oil contains a lot of impurities.It’s just a semi-finished product, so it should not be eaten directly.

So, how can the pressed tea oil be refined good tea oil?

Crude oil processed by advanced pressing technology, and then processed through a series of strict and complicated refining procedures such as impurity removal, deacidification, deodorization, and degreasing can be called “refined tea oil”. The quality of refined tea oilBetter, preserves the rich nutritional value and trace elements of tea oil itself, making it safer to eat.

What is the difference between soil tea oil and refined tea oil?

The raw material of “earth tea oil” is mainly artificial self-collection, natural drying and storage by the farmers themselves, because the storage conditions are poor and it is easy to cause mildew.

Edible oils extracted from moldy ingredients are likely to contain aflatoxins.

“Refined tea oil” adopts industrial production, and the requirements for the screening and storage of tea camellia raw materials are very strict. After the raw materials are stored in the warehouse, special personnel need to be sent to control the temperature, humidity and sanitation of the warehouse to ensure the quality of camellia tea.

Process “Earth tea oil” The conventional production process is to crush the cleaned camellia seeds first, steam them hot, and then wrap them with straw to form a cake. In the process of making camellia cakes, in order to make the camellia cakes tighter and improveOil output rate, sometimes even “use both hands and feet”, this method of oil extraction is extremely unscientific.

In addition, during soil pressing and subsequent processing, inadequate sanitary control will result in quality and safety risks such as product peroxide value, high acid value, and mycotoxins pollution.

The “cold pressed tea oil” produced by modern cold-pressing equipment has a lighter color and higher purity, and only requires simple physical measures to reach the standard of pressing first-grade oil.

Its biggest advantage is that almost all the active ingredients of the tea oil itself are retained, which can fully reflect its nutritional and health care value.

The quality “earth tea oil” is generally dark in color, has a strong “green flavor”, and is relatively poor in selectivity. It contains mechanical impurities, phospholipids, saponins, proteins and other impurities and moisture, and also contains free fatty acids, aldehydes, ketones,Some low-molecular substances, such as wax, are not only beneficial to the production and reproduction of microorganisms, but also easily cause rancidity of fats and oils.

The “refined tea oil” prepared by the cold pressing method is strictly processed after degumming, decoloring, deodorizing and other procedures. The produced tea oil is light in color, transparent, transparent, fragrant, and has a low content of free fatty acids, and its quality is far beyond “Earth tea oil. ”

Smoke point “earth tea oil” due to insufficient refining time, too much free fatty acids, vitamin E, lecithin and other substances in edible oil, will lead to low smoke point, smoke will be generated during cooking, these smokeInstead of stimulating the human respiratory system, causing some respiratory diseases, and the smoke contains certain carcinogens.

The smoke point of “refined tea oil” can reach more than 220 ° C. Fume condensation rarely occurs during high-temperature frying, does not cause scorching fume, and does not cause the fume to condense on the kitchen opening.

The hot pressing method adopted by the safe earth method can reach a temperature of about 120 ° C.

In the process of making tea oil, the nutrients in it are transformed to cause damage.

In addition, in order to increase production, some soil pressing workshops over-steamed the raw materials, which would cause the carcinogen benzopyrene to seriously exceed the standard.