花生油都是低溫會(huì)凝固的嗎?低溫下花生油會(huì)凝固,已是很多消費(fèi)者的生活經(jīng)驗(yàn).但是,所有的花生油都是低溫下會(huì)凝固的嗎?今天濟(jì)南花生油小編就與大家一起了解一下.

　　Authentic peanut oil are low temperature solidification? Will the solidification of peanut oil has low temperature, is a lot of consumer life experience. However, all of the authentic peanut oil is low temperature will be solidified? Today Ji'nan peanut oil Xiaobian together with you to find out.

　　花生油為什么會(huì)凝固?花生油凝固屬于正常的物理現(xiàn)象,每當(dāng)花生油在貯存的過程中,溫度低于某個(gè)點(diǎn)后就會(huì)出現(xiàn)凝固現(xiàn)象,這個(gè)溫度也被稱為凝固點(diǎn).花生油的凝固點(diǎn)是由油中的飽和脂肪與不飽和脂肪的比例決定的,當(dāng)花生油的凝固點(diǎn)達(dá)到了某個(gè)范圍后就開始出現(xiàn)絮狀物了.凝固是花生油的特征之一,當(dāng)儲(chǔ)存環(huán)境溫底低于12℃時(shí),便會(huì)出現(xiàn)發(fā)朦有晶體析出的現(xiàn)象.

　　Why peanut oil solidification? Peanut oil solidification belongs to normal physical phenomena, whenever the peanut oil in the storing process, the temperature is below a certain point will appear after the solidification phenomenon, the temperature is also known as the freezing point. The freezing point of peanut oil is determined by saturated fatty oil and unsaturated fat ratio the freezing point of peanut oil, when reached a certain range began to appear floc. Solidification is one of the characteristics of peanut oil, when the storage temperature and the bottom is lower than 12 DEG C, will be issued due to crystal precipitation phenomenon.

　　花生油凝固點(diǎn)與何有關(guān)?花生油凝結(jié)點(diǎn)溫度高低與脂肪的含量有關(guān),食用油的凝結(jié)點(diǎn)溫度是多少,與油品中飽和脂肪與不飽和脂肪的含量及比例有很大關(guān)系;提煉過程中,脫脂越是徹底,則油的凝結(jié)點(diǎn)溫度越低,越不容易隨著降溫而凝結(jié).早年人們對(duì)食用油的"油"和"脂"的概念認(rèn)知度不高,加上煉油工藝的落后,因而簡單根據(jù)降溫凝結(jié)現(xiàn)象判斷油的原料,有的道理.

　　What about the freezing point of peanut oil and peanut oil content? The coagulation temperature and fat node, edible oil condensation point temperature is how much, and saturated fatty oil has great relationship with unsaturated fat content and proportion; the refining process, the more thorough degreasing oil, the dew point temperature is low, is not easy with the cooling and condensation. The concept of early awareness of the edible oil "oil" and "fat" is not high, and the refining process backward, so simple according to the cooling condensation judging oil and raw materials, there is some truth.

　　部分花生油卻不會(huì)凝固的原因是什么?花生油(原料)不同的年份產(chǎn)地,它的脂肪酸組成會(huì)不一樣.因此凝固溫度不一樣.到了8度,還沒出現(xiàn)絮凝現(xiàn)象,跟它的加工工藝有關(guān)系:在加工過程中,脫掉了一些脂肪酸,導(dǎo)致在8度的環(huán)境下不凝固.那么,這樣的花生油品質(zhì)有影響嗎?分析這樣花生油的脂肪酸組成范圍,是符合花生油的食用油標(biāo)準(zhǔn)的,沒有任何的問題,是可以放心食用的.

　　What is the part of peanut oil is not solidified? Peanut oil (raw material) from different years, different fatty acid composition. It is not the same. So the solidification temperature to 8 degrees, there is no flocculation phenomenon, has a relationship with the process of it: in the process, some off. Fatty acids, lead to coagulation in 8 degree environment. So, have the effect of peanut oil quality so? Analysis of fatty acids composition range of peanut oil, edible oil standard with peanut oil, there is no problem, is safe to eat.