Home » 健康食谱 » Enzyme Purified Oil | Fermented Coconut Oil | Water | Sugar | Salt » 酵素养油 (净化食用油) | Enzyme Purified Oil (Cooking Oil Purification)

酵素养油 (净化食用油) | Enzyme Purified Oil (Cooking Oil Purification)

认识脂肪酸酵素养油Fatty AcidsEnzyme Ourified Oil

认识脂肪酸:

脂肪酸是脂肪被分解后产生的酸也被视为“好脂肪”。这种酸不易溶于水但可以被大多数类型人体细胞作为能量使用。

脂肪酸有助于将血液中的氧气输送到身体所有部位,也能帮助细胞膜发展,强化和发挥功能;对于强壮骨骼和身体组织更是必需的。它也能够调节生理机能如:提供必须脂肪酸和抑制胃液分泌。

脂肪酸对保持皮肤健康也扮演重要的角色,它可以帮助预防早衰,透过身体处理胆固醇而促进减肥。更重要的是,它们帮助清除动脉中积聚的胆固醇。脂肪酸另一个作用是协助肾上腺和甲状腺,因此对调节体重有一定作用。

脂肪酸的类型 :

1. 饱和脂肪酸 (Saturated fatty acids):

可在体内形成人体所需的脂肪和能量,但摄入过量会增加血粘度,使血脂血胆固醇升高,动脉硬化。以动物的脂肪含量最高。

2. 不饱和脂肪酸 (Unsaturated fatty acids):

是人体不可缺少的物质,体内供应充足,人体皮肤就会光滑润泽,头发乌亮,容颜焕发美丽;因此,不饱和脂肪酸又被称为{美容酸}。又分为单元及多元不饱和脂肪酸。

  • 單元不飽和脂肪酸(Monosaturated fatty acids) 是属于非必需脂肪酸(non-essential fatty acids),可以在体内合成,例如ω-9(Omega-9)系列脂肪酸。单元不饱和脂肪有助于降低低密度脂蛋白(LDL)所携带的胆固醇(常被俗称为“坏胆固醇”),能提高高密度脂蛋白(HDL)所携带的胆固醇(常被俗称为“好胆固醇”),这样能减低患上冠心病之风险。
  • 多元不饱和脂肪酸(Polyunsaturated fatty acids): 其中Ω3、Ω6又称为人体必需脂肪酸,人体无法自行制造,必须从食物摄取。由于过量的Ω6会干扰Ω3对健康的益处,因此两者必须达到平衡。Ω3多元不饱和脂肪酸中含有对人体最重要的两种成分-DHA和EPA。

3. 反式脂肪酸 (Trans fatty acids):

反式脂肪酸是一类对健康不利的不饱和脂肪酸,天然脂肪中有少量存在。因植物油易氧化,因此加进一个氢原子,使油脂变成氢化植物油(俗称奶精、乳玛琳、或人造奶油,并被运用到面包等),然而氢化植物油含有大量反式脂肪酸,这也是为什么氢化油脂是反式脂肪酸的主要来源。油脂在进行精炼脱臭过程中,高温处理使其反式脂肪酸含量增加。同時,烹调时习惯将油加热到冒烟及反复煎炸食物,也导致油中反式脂肪酸增加。一旦摄入量过多是,会使血浆中低密度脂蛋白胆固醇(坏胆固醇)上升,使高密度脂蛋白胆固醇(好胆固醇)下降,增加患冠心病等的危险。还会增加血液粘稠度,甚至导致血栓形成、动脉硬化、大脑功能衰退等。

膳食中的反式脂肪酸每增加2%,罹患心脑疾病的风险就上升25

油的制造工

  1. 提炼法-只要用于动物油的提取。
  2. 压榨法- 冷榨法:确保各种营养成分不被破坏,不饱和脂肪酸的含量高。热榨法:使种子的蛋白质产生质变、破坏种 子的组织细胞,降低油脂与磷脂质结合,油 容易脱出,提高种子出油率。加热会使产生榨出油产生褐变,油色会变深。
  3. 浸出法 (溶剂萃取法) 工业化的大量生产都是使用溶剂萃取法。节省成本,增加出油率。溶剂脱出过程必须加温高达 250℃ 以上,会使油脂造成裂变,产生致癌物苯并芘。高温可能导致油脂氢化,其成分对心血管造成威胁。即使进行六脱,油脂中的化学溶剂大抵清除,仍可能残留化学溶剂。且油脂中的营养成分也被脱除殆尽。

(六脱脱蜡、脱胶、脱水、脱色、脱臭、脱酸)

认识现代化「精制油」制造过程:

  1. 运用高温(260℃)→高压→溶剂粹油→脱溶剂→脱胶→脱酸→水洗→漂白脱色→除味脱臭,把所谓的杂质去掉,而达到精纯、可久放的精制油。
  2. 油的三大问题:精制、氢化和氧化
  3. 健康第一招:多吃「好油」,少吃「坏油」

酵素养 (净化食用油)

如何使用酵素发挥重要的作用,让我们吃食物时不感到油腻和难以消化,也没有满胀的感觉,所以我们要学习如何使用酵素养油。

酵素净化出来的小分子油,营养物质更完整、更全面、更丰富,

不但更健康而且更易为人体吸收,香味也更柔和更醇厚。

材料︰

  1. 酵素养水
  2. 古方酵素
  3. 食用油
  4. 苦瓜、各种蔬菜的叶子或者能吃的各种香草、香叶、姜等

做法︰

  1. 先将各种菜类与苦瓜用环保酵素浸泡。
  2. 将酵素养水 300ml 加古方酵素 50ml 放入锅内煮开,水煮开后才将 3 份(大约1000~1500cc食用油) 倒入锅中。(一份酵素水倒入三~五份油)。
  3. 油沸腾后将各种蔬果的叶子(黄了的菜叶进入油中,丰富油的营养)或者能吃的各种香草、香叶,盖锅盖,让他们慢慢烹煮。
  4. 小火煮到锅里的叶子酥脆了就可以把脆叶子捞出来滤干油。
  5. 然后把这好油,待凉后装瓶备用即可。

备注 :

  1. 开始时,我们会看到油变得浑浊,慢慢的当油分子变细小时,就会变回清澈透亮。
    (抹在手上一下子就被吸收了)
  2. 特别是用黄色的蔬菜叶子,它能把油里的染质抽离出来转化掉。
  3. 锅里看着在沸腾的油,手却是可以伸进去摸油,油感觉是热的,却不烫手,这说明油的品质没有被高温烹炸的过程破坏。
  4. 养油后的脆叶子捞出来滤干油后,捣烂,随意加入饮用酵素、酱油、黑醋等调味—即成为美味的酱料。
  5. 可配生菜色拉、可拌面、拌饭、配粥等。

酵素养油的好处

  1. 用这些净化好了的小分子油来炸食物,不用担心油烟,食物不含油,非常酥脆,入口即化,吃了也不上火。
  2. 用来烹煮菜肴时,味道鲜美,吃起来口感也不油腻,吃进嘴里爽口香脆清甜,最后留在碟子里的残油也不黏在碟上,非常容易清洗。
  3. 烹饪后厨房再也不油烟,不再高温热,地上也不再黏腻,墙壁也容易清理。

何谓回锅油?

  1. 根据回锅油做的实验,必需要在连续三到五天,每天反复高温油炸八小时的情况下,才会产生有毒物。 经过长时间油炸的油,确实会产生有毒的环状单体与极性聚合物,吃多了对肝脏或消化器官都不好。 因此,一般家庭中的回锅油,如果只是重复使用二、三次,并不至于对人体有害 。
  2. 养油是利用酵素水中温快速发酵净化,将植物里有一些我们平常摄取不到的微量元素萃取出来使油品更丰富。 我们吃养过的油,因它是极小分子,很快进入细胞膜,细胞是脂溶性的,油也是脂溶性与细胞结合性高,所以吃养油比酵素反应快。 酵素是水溶性,它是因为分子小易进入细胞膜。
  3. 乐素昆博士说:用酵素把油变成 “钻石”,如果你能通过厨房建立健康,其他所有的事就不在话下了。

Fatty Acids

First step of health: Consume more quality oil, less non-quality oil

Fatty acids are acids that are produced when fat is broken down. They are considered to be “good fat.” This acid is not readily soluble in water but can be utilized as energy by most of human body cells.

Fatty acids help to deliver oxygen in the blood to all parts of the body. They also help cellular membrane developing, strengthening and functional; it is essential for strong bones and body tissues. It also regulates physiological functions such as: providing essential fatty acids and inhibiting gastric juice secretion.

Fatty acids also play an important role in keeping your skin healthy; prevent premature aging thus promoting weight loss through managing the body’s cholesterol. More importantly, they help to clear cholesterol accumulated in the arteries. Another function of fatty acids is to assist the adrenal gland and thyroid gland, so it has a role in regulating body weight.

Type of fatty acid:

1. Saturated fatty acids

Essential fat and energy required by human body which can be form by the body, but excessive intake will increase blood viscosity, increasing blood cholesterol and cholesterol, and causing arteriosclerosis. Animal fat have the highest content of saturated fatty acids.

2. Unsaturated fatty acids

It is an indispensable substance in the human body. When it is sufficient in human body, then the skin will be smooth and moist, hair will be dark silky shine and the appearance glow; therefore, the unsaturated fatty acid is also called the “beauty acid”. It is divided into monosaturated fatty acids and polyunsaturated fatty acids.

  • Monosaturated fatty acids: Are non-essential fatty acids that can be synthesized in the body, such as the omega-9 fatty acids. Monounsaturated fat helps low density cholesterol (usually known as “bad cholesterol”) carried by low-density lipoprotein (LDL) and increases cholesterol (often known as “good” Cholesterol”) carried by high-density lipoprotein (HDL) which reduces the risk of coronary heart disease.
  • Polyunsaturated fatty acids: Among them, Ω3 and Ω6 are also called essential fatty acids. It cannot produce by human body therefore must be obtained from food. Since excess Ω6 interferes with the health benefits of Ω3, both must be in balance. Omega-3 polyunsaturated fatty acids contain two components that are most important to the human body – DHA and EPA.

3. Trans-fatty acids

Trans-fatty acids are types of unsaturated fatty acids that are unhealthy that are present in small amounts in natural fats. Because vegetable oil is easily oxidized, a hydrogen atom is added to make the oil into a hydrogenated vegetable oil (commonly known in creamer, margarine, shortening, oil that are widely used in bread and etc.), however, hydrogenated vegetable oils contain a lot of trans fatty acids, which is why hydrogenated fats are the main source of trans fatty acids. In the process of refining and odour elimination of oil, the high temperature treatment increases the trans-fatty acid content in fat. At the same time, heating the oil which produced smoke or repeatedly frying food in cooking, also leads to an increase of trans-fatty acids content in the oil. Excessive intake will increase low-density lipoprotein cholesterol (bad cholesterol) in plasma and lower the high-density lipoprotein cholesterol (good cholesterol), causing higher risk of coronary heart disease. It also increases blood viscosity and causes thrombosis, arteriosclerosis, and decline in brain function.

The risk of heart and brain disease increases with every 2% increment of trans fatty acids in the diet.

Process of oil manufacturing:

1. Refining method only used for the extraction of animal oil.

2. Pressing method

Cold pressing method: to ensure that various nutrients are not destroyed and higher unsaturated fatty acids content.

Hot pressing method: the quality of the seed’s protein is changed, the tissue cells of the seed are destroyed, preventing oil from combining with the phospholipid, oil is easily released, and the oil yield of the seed improved. Heating causes browning and darkening colour of the pressed oil.

3. Leaching method (solvent extraction method) solvent extraction used in industrial mass production. Save costs and increase oil yield. The removal process of solvent involved heating up to 250°C or higher, this causes fission of the oil which produced carcinogen benzopyrene. High temperatures may cause hydrogenation of oils and this composition poses a cardiovascular threat. Although the solvent elimination is being carried out and mostly removed from fat, still residue may remain. Thus the nutrients in the oil are also removed.

Six stage of removal:

  • Wax removal
  • Gum removal
  • Dehydration
  • Colorization removal
  • Deodorization
  • Acidification removal

Enzyme Purified Oil

Enzyme plays an important role in oil purification so that we do not feel oily, indigestion or bloated after consuming food. Therefor we should learn how to use enzymes purified oil.

The molecular of enzyme purified oil are smaller;
the nutrients are more complete and richer.

Not only is it healthier but also more easily absorbed by the body, the fragrance is softer and mellower.

Ingredients:

  1. Enzyme purified water
  2. Dr Ros Classic enzyme
  3. Edible oil
  4. Bitter gourd, leaves of various vegetables or various fragrant leaves, ginger and etc.

Method:

  1. Soak all kinds of vegetables and bitter gourd with eco-enzyme
  2. Pour 300ml of enzyme purified water and 50ml of Dr Ros Classic enzyme into a pot and boil. When boiling, pour 3 parts (about 1000-1500 cc of cooking oil) into the pot
  3. When the oil starts to boil, add in bitter gourd, leaves of various vegetables or various fragrant leaves, ginger (leaves which turns yellow may be add also to enhance the nutrition of the oil), cover the lid, let them cook at low heat
  4. Boiled the leaves in the pot until crispy, remove the crispy leaves and filter the oil
  5. When the oil turns green then chemicals additive in the oil are purified
  6. Let the oil to cool down then bottle it for later use

Comments are closed.