Do you know that brain cells are more than half composed of fat? A person cannot exist without oil - because it contains omega-6 and omega-3 fats, tocopherols (fat-soluble vitamins), as well as vitamin F. However, all these outstanding qualities are inherent in unrefined oils. Refined ones are intended for heat treatment of products, and their composition is poorer. This is necessary so that when heated, the oil does not change its composition.
Pick your recipe
Instruction manual
1
Consider the stages of production of refined oil on the example of sunflower oil. Its manufacture begins with the processing of raw materials. Sunflower seeds are cleaned, dried, the shell removed from them, and then crushed. The resulting product is called mint or pulp.
2
There are two ways to get peppermint oil - extraction and spin. The first method is less environmentally friendly, but more oil is obtained at the outlet. Spin is optimal. Spin There are two ways to spin - cold and hot. By cold pressing get an oil rich in vitamins, antioxidants. The negative point of the method is that all the agrochemistry remaining in the seeds can get into the oil. Before the squeeze, the mint is heated in broilers to a temperature of more than 100 degrees (100-110) Celsius, while moistening and mixing. Further, the fried raw materials are pressed in the press. After hot pressing, the oil has the smell of fried seeds. Pressed oil is called "raw" because after the finished product must be filtered and settled. Extraction In the production of oil by extraction using organic solvents (extraction gasolines). Extraction is carried out in special extractors. After receiving the oil, it is defended, filtered and sent for further processing.
3
Refining The refining process is multi-stage. The first step is the removal of solids from the product. For this, filtration, centrifugation, sedimentation are used. The second stage is hydration. The process consists in treating the oil with hot (70 degrees) water. After hydration, the oil becomes clear. In a third step, refined undeodorized oil is obtained. To do this, free fatty acids are removed from the oil. The fourth step is bleaching. After it, the oil acquires a light straw color, since during bleaching it gets rid of pigments (including carcinoid antioxidants). Deodorization (the next step) removes almost all volatile compounds from the oil. As a result of deodorization, the oil gets rid of the smell. The last stage is freezing. In the process of freezing, vegetable waxes are removed from the oil, as a result of which the oil becomes completely transparent, almost colorless, without its own taste and smell.
note
Oil is not a product of unlimited storage. So, bottled oil can last no more than 1.5 months, and packaged - 6-12 months according to GOST.
Useful advice
Vegetable oil is a kind of litmus test. If after a fasting drink of a sip of a person’s vegetable oil is sick, it means that he should think about cleansing the liver.