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关于优质的橄榄油 你知道那些?

文章来源:admin 时间:2019年04月29日

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近几年,作为一种冷榨食用油的橄榄油,有高含量的不饱和脂肪酸,维生素E以及其它多酚类化合物这些抗氧化剂,成为值得推荐的一种健康食用油,因此在越来越多的中国厨房中出现了橄榄油的身影


In recent years, olive oil, as a kind of cold pressed edible oil, has high content of unsaturated fatty acids, vitamin E and other polyphenols, which are antioxidants. It has become a recommended healthy edible oil. Therefore, olive oil appears in more and more Chinese kitchens.


收获时间、生长环境、橄榄品种,都能直接影响到橄榄油的风味。通常橄榄的收获时间是每年的9-11月,在这段时间中,橄榄由青色变成青紫色。收获得越晚,制作出来的橄榄油苦辣味越温和。油橄榄在成熟的过程中,果实内的糖分慢慢转化成油,酚类减少后,苦涩和辛辣的味道也相应减少。青色时收获,橄榄油具有青草、洋蓟和番茄叶的味道。青紫色时,橄榄油会有黄油和花香味。

关于优质的橄榄油  你知道那些?


Harvest time, growth environment and olive varieties can directly affect the flavor of olive oil. Usually olives are harvested from September to November each year. During this period, olives change from blue to purple. The later the harvest, the milder the bitterness of the olive oil. During the ripening process of olive, the sugar in the fruit slowly converts into oil, and the bitter and pungent taste decreases with the decrease of phenols. Harvested in green, olive oil has the flavor of grass, artichoke and tomato leaves. When blue and purple, olive oil has butter and flower fragrance.


生长环境的影响,既具有决定性,又十分微妙。每天要有非常充足的阳光照射,橄榄枝干才能长得足够粗壮去承载丰盛的橄榄果实。还需要中性或偏碱性的土壤,以及干燥少水的环境,让橄榄树慢慢长成粗壮的树干。


The influence of growth environment is both decisive and subtle. Every day, there must be enough sunshine, so that the olive branches can grow strong enough to carry rich olive fruits. It also requires neutral or alkaline soil and a dry, water-poor environment to allow olive trees to grow slowly into strong trunks.


近几年,作为一种冷榨食用油的橄榄油,有高含量的不饱和脂肪酸,维生素E以及其它多酚类化合物这些抗氧化剂,成为值得推荐的一种健康食用油,因此在越来越多的中国厨房中出现了橄榄油的身影


In recent years, olive oil, as a kind of cold pressed edible oil, has high content of unsaturated fatty acids, vitamin E and other polyphenols, which are antioxidants. It has become a recommended healthy edible oil. Therefore, olive oil appears in more and more Chinese kitchens.


收获时间、生长环境、橄榄品种,都能直接影响到橄榄油的风味。通常橄榄的收获时间是每年的9-11月,在这段时间中,橄榄由青色变成青紫色。收获得越晚,制作出来的橄榄油苦辣味越温和。油橄榄在成熟的过程中,果实内的糖分慢慢转化成油,酚类减少后,苦涩和辛辣的味道也相应减少。青色时收获,橄榄油具有青草、洋蓟和番茄叶的味道。青紫色时,橄榄油会有黄油和花香味。


Harvest time, growth environment and olive varieties can directly affect the flavor of olive oil. Usually olives are harvested from September to November each year. During this period, olives change from blue to purple. The later the harvest, the milder the bitterness of the olive oil. During the ripening process of olive, the sugar in the fruit slowly converts into oil, and the bitter and pungent taste decreases with the decrease of phenols. Harvested in green, olive oil has the flavor of grass, artichoke and tomato leaves. When blue and purple, olive oil has butter and flower fragrance.


生长环境的影响,既具有决定性,又十分微妙。每天要有非常充足的阳光照射,橄榄枝干才能长得足够粗壮去承载丰盛的橄榄果实。还需要中性或偏碱性的土壤,以及干燥少水的环境,让橄榄树慢慢长成粗壮的树干。


The influence of growth environment is both decisive and subtle. Every day, there must be enough sunshine, so that the olive branches can grow strong enough to carry rich olive fruits. It also requires neutral or alkaline soil and a dry, water-poor environment to allow olive trees to grow slowly into strong trunks.


橄榄油的保存和储藏


Preservation and Storage of Olive Oil


作为一种“果汁”,橄榄油的保鲜显得尤为重要。保存储藏不当,这种优质的烹饪油,就会失去它的香气和美味。


As a kind of "fruit juice", olive oil preservation is particularly important. If stored improperly, this high-quality cooking oil will lose its fragrance and delicacy.


遮风:不要将装有油的瓶子处于打开状态,以免与空气结合时氧化变成坏油。


Wind shielding: Do not open the bottle with oil, so as not to oxidize into bad oil when combined with air.


避光:厨房通常购买大瓶装的橄榄油,注意分装时选择装在深色瓶中。如要做装饰,展示橄榄油本色而使用透明玻璃瓶,注意避免阳光照射。


Light Avoidance: Kitchens usually buy large bottles of olive oil. Pay attention to the choice of dark bottles when packing. If you want to decorate, use transparent glass bottles to show the true color of olive oil, and pay attention to avoid sunshine.


温度:不应放置在炉子附近


Temperature: Should not be placed near the stove


保质期:最佳食用期限是两年。


Shelf life: the best period of consumption is two years.


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