How to remove soybean odor from soybean oil

The removal of soybean odor from soybean oil can be achieved through methods such as heating refining, adding spices, refrigeration precipitation, activated carbon adsorption, and selecting refined oil. The beany smell mainly comes from the fat oxidase and volatile substances in soybeans, which can be effectively improved by physical or chemical treatment.

1. Heating oil refining

Heat soybean oil until slightly smoky, then turn off the heat and let it cool. High temperature can decompose some fishy substances, but attention should be paid to controlling the temperature to avoid deterioration of oil quality. This method is suitable for pre-treatment before cooking, and the oil color may slightly darken after treatment without affecting normal use.

2. Add spices

Add spices such as scallions, ginger slices, or star anise to the oil and fry slowly over low heat. The volatile components in the spices can neutralize the bean smell. After use, it is necessary to filter out the residue, which is particularly suitable for the treatment of oil used in cold dishes or low-temperature cooking.

3. Refrigerated precipitation

Seal soybean oil and refrigerate for 24 hours. Low temperature will cause some fishy substances to condense and precipitate before separation. When using, remove the upper layer of clean oil and discard the sediment at the bottom. This method can preserve the nutritional components of the oil, but has a milder effect on removing fishy odors.

4. Activated carbon adsorption

Food grade activated carbon is added to oil and stirred before standing. The porous structure of the carbon can adsorb odor molecules. The processed oil needs to be filtered through filter paper, which is suitable for situations with high oil requirements, but may slightly reduce the oil yield.

5. Selection of refined oil

First grade refined soybean oil has undergone processes such as degumming, deacidification, decolorization, and deodorization, resulting in a significant reduction in soybean odor. When making daily purchases, you can check the refinement level on the label. The higher the refinement level, the less odor, but some nutrients may be lost.

Daily storage of soybean oil should be kept away from light, sealed, and stored in a cool place to prevent oxidation and odor. When cooking, the deodorization process can be combined with the high-temperature explosion step, such as stir frying ginger and garlic first and then pouring oil. For people who are sensitive to odors, they can try mixing soybean oil with other vegetable oils, or choose lighter smelling rapeseed oil or corn oil to replace some of the dosage. If the tolerance to soybean odor is extremely low, it is recommended to directly use deeply refined soybean oil products.