CN110791367A - Tea oil refining process capable of keeping original flavor - Google Patents
Tea oil refining process capable of keeping original flavor Download PDFInfo
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- CN110791367A CN110791367A CN201911090033.9A CN201911090033A CN110791367A CN 110791367 A CN110791367 A CN 110791367A CN 201911090033 A CN201911090033 A CN 201911090033A CN 110791367 A CN110791367 A CN 110791367A
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- tea
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a tea oil refining process capable of keeping original flavor, which is characterized by comprising the following steps: s1, harvesting tea fruits; s2, drying and shelling the harvested tea fruits, and storing the shelled tea seeds for a period of time; s3, grading and cleaning the tea seeds stored for a period of time to make the same batch of tea seeds have the same size and diameter and keep the tea seeds uniform in particle; s4, removing iron impurities from the classified and cleaned tea seeds; s5, hulling the tea seeds without iron, and keeping the tea seeds and the tea seed shells in a certain proportion; s6, pressing or rolling the mixed blanks into a plurality of single blanks; s7, stacking a plurality of single blanks in a cold press to be pressed to obtain primary pressed oil; and S8, carrying out low-temperature crystal growth and crystallization on the primary oil, and filtering to obtain a finished product. The tea oil refining process capable of keeping the original flavor has the advantages of improving the oil yield of tea seeds and keeping the original flavor of the tea oil.
Description
Technical Field
The invention relates to a tea oil making process, in particular to a tea oil refining process capable of keeping original flavor.
Background
In the tea oil processing technology, the decolorization and deodorization procedures have great influence on the fixed index and the content of nutrient flavor substances of the tea oil, and the loss of nutrient flavor component substances is caused by high temperature and high pressure in the process, so that the resource of the tea oil is seriously wasted. Therefore, it is not negligible to perfect and optimize the oil-making process by pressing and the two processes need to be considered with emphasis.
Through the process, each process of the tea oil is in a ring-to-ring connection, two important processes of decolorization and deodorization are mainly considered for preparing the high-quality tea oil, and each process from raw materials to finished tea oil is controlled, wherein the processes comprise each process in tea seed harvesting, fruit drying, after-ripening, seed selection, cleaning and grading, hulling, blank pretreatment, squeezing, refining and the like, so that the process of the nutritional and flavored tea oil is comprehensively analyzed and controlled from the aspect of influencing the quality of the tea seed, and the process of the nutritional and flavored tea oil is optimized. From the previous studies and investigations, we found that the loss of nutrients and flavor components of tea oil during the refining process, especially, the decoloring and deodorizing processes, is very serious.
Disclosure of Invention
In view of the above, it is necessary to provide a tea oil refining process which has a high oil yield and maintains the original flavor.
In order to solve the technical problems, the tea oil refining process capable of keeping the original flavor is provided, and comprises the following steps:
s1, harvesting tea fruits;
s2, drying and shelling the harvested tea fruits, and storing the shelled tea seeds for a period of time;
s3, grading and cleaning the tea seeds stored for a period of time to make the same batch of tea seeds have the same size and diameter and keep the tea seeds uniform in particle;
s4, removing iron impurities from the classified and cleaned tea seeds;
s5, hulling the tea seeds without iron, and keeping the tea seeds and the tea seed shells in a certain proportion;
s6, pressing or rolling the mixed blanks into a plurality of single blanks;
s7, stacking a plurality of single blanks in a cold press to be pressed to obtain primary pressed oil;
and S8, carrying out low-temperature crystal growth and crystallization on the primary oil, and filtering to obtain a finished product.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, the tea fruit harvesting time in the step S1 is that the tea seed kernels are shrimp-meat-shaped, and the tea seed kernels are kneaded with fingers and then have oily and sticky feeling.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, the steps of drying tea fruits and storing tea seeds in step S2 are as follows:
s21, solarizing the collected tea fruits for 3-4 days;
s22, removing impurities mixed with the tea fruits, removing shells of the tea fruits to obtain tea seeds, and drying the tea seeds for about 10-14 days to enable the water content in the tea seeds to be lower than 8%;
s23, storing the dried tea seeds in a ventilating way for 1 to 2 months, and then drying the tea seeds again for 1 to 2 days.
In the further improvement of the tea oil refining process capable of keeping the original flavor, the sieve plate is selected according to the size of the tea seeds, the tea seeds subjected to the re-drying in the step S23 are subjected to impurity removal and size grading treatment through the sieve plate, the uniform particles of the tea seeds are kept, and mildew-free flower seeds are ensured.
In a further improvement of the tea oil refining process capable of maintaining the original flavor of the tea oil, in the step S4, a cylindrical magnetic separator, a permanent magnetic roller or a suspended magnetic separator is used for removing iron and impurities from tea seeds.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, in step S5, a centrifugal husking machine is used for husking, the husked tea kernels and the tea seed shells are separated by a fan separator and a cyclone separator, and the ratio of the tea kernels to the tea seed shells is 90% -95%: 5 to 10 percent.
In the further improvement of the tea oil refining process capable of keeping the original flavor, the thickness of each material blank is 3-5 cm; the temperature of a plurality of the single blanks is 70-80 ℃ when the single blanks are pressed.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, in the step S7, a plurality of the single blanks are pressed by the cold press to form oil cake, and the pressing of the oil cake is stopped at about 6-10 mm.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, in step S8, the low-temperature crystallization, crystallization and filtration steps are as follows:
s81, putting the initial pressed oil into a freezing crystallization tank for freezing treatment;
s82, when the oil temperature is reduced to about 3 ℃ and kept for 5.5 hours, carrying out crystal growth and crystallization;
s83, performing multiple filtration on the tea oil crystallized by crystal growing in the step S82 at the temperature of 10-25 ℃;
s84, obtaining the finished oil and canning.
The tea oil refining process capable of keeping the original flavor has the following beneficial effects:
1. the quality of the raw material tea seeds is ensured from the harvest of the tea fruits to the sun drying of the tea fruits and the after-ripening of the tea seeds, and the oil yield of the tea seeds is improved;
2. the selection of the tea seeds avoids the mildew and other poor-quality tea seeds from entering the production process, and ensures the quality of the squeezed crude oil;
3. the oil residue is separated in time and the deepening of the color of the tea oil is avoided due to the low temperature in the processing technology; the color and quality of the tea oil are ensured;
4. the refining processes such as multiple filtration, low-temperature filtration and the like are used, so that excessive direct contact and secondary pollution of chemical substances and the tea oil caused by conventional refining processes such as deacidification and the like are avoided; meanwhile, the loss of the special fragrance of the tea oil during the traditional vacuum drying, vacuum decoloring and high-temperature and high-vacuum deodorization is avoided, and the nutritional ingredients of the tea oil, such as sterol, tocopherol, squalene, p.carotene and the like, are also effectively reserved.
Drawings
FIG. 1 shows the process of extracting tea oil according to the present invention, which can maintain the original flavor.
Detailed Description
In order to make the objects, technical schemes and advantages of the present invention more clearly understood, the following will explain in detail the tea oil refining process capable of maintaining original flavor of the present invention with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Referring to fig. 1, the tea oil refining process capable of maintaining original flavor of tea oil according to the embodiment of the present invention includes the following steps:
s1, harvesting tea fruits;
s2, drying and shelling the harvested tea fruits, and storing the shelled tea seeds for a period of time;
s3, grading and cleaning the tea seeds stored for a period of time to make the same batch of tea seeds have the same size and diameter and keep the tea seeds uniform in particle;
s4, removing iron impurities from the classified and cleaned tea seeds;
s5, hulling the tea seeds without iron, and keeping the tea seeds and the tea seed shells in a certain proportion;
s6, pressing or rolling the mixed blanks into a plurality of single blanks;
s7, stacking a plurality of single blanks in a cold press to be pressed to obtain primary pressed oil;
and S8, carrying out low-temperature crystal growth and crystallization on the primary oil, and filtering to obtain a finished product.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, the tea fruit harvesting time in the step S1 is such that the tea seed kernels are shrimp-meat-colored, and when the tea seed kernels are kneaded with fingers and have oily and sticky feeling, the oil content of the tea oil fruits harvested at different periods is greatly different. Therefore, the optimal harvesting period of the tea fruit oil tea is that when the seeds are mature and the fruits are not cracked, namely the tea fruit oil tea is harvested from 3 days before the fruits are mature to 7 days after the fruits are mature, the tea seed kernels are shrimp-colored, and fingers are kneaded to be oily and sticky. Therefore, the yield of the oil tea is good, the oil content is high, and the oil tea is not easy to mildew or deteriorate.
In a further improvement of the tea oil refining process capable of maintaining the original flavor, the steps of drying tea fruits and storing tea seeds in step S2 are as follows:
s21, solarizing the collected tea fruits for 3-4 days, and preferably threshing and seed drying in a soil greenery, wherein the oil yield can be improved by 2%, and the asphalt road is not selected because the asphalt road can increase the hazard of benzopyrene;
s22, after solarization, the tea fruits can crack automatically, most of tea seeds can be separated naturally, impurities such as branches, leaves, shells and the like are removed, then the tea seeds are dried for about 10-14 days, the water content in the tea seeds is lower than 8%, organic substances such as starch, soluble sugar and the like of the tea seeds can be fully converted into grease, the oil production is improved, if the tea seeds are rained in a day, the tea seeds can be collected and laid on a dry and ventilated floor in a room, the thickness is about 20cm, the tea seeds are turned over for 1-2 times every day, heating, rotting and sprouting of the tea seeds are prevented, and the tea seeds are dried again in the sun in a sunny day. The weight ratio of the dried shells is l: 2, the dried camellia seeds are stored in a ventilated and dry place for 1-2 months and then are dried again for 1' -2 days, so that the oil yield is high, the tea oil quality is good, and the storage is facilitated;
s23, storing the dried tea seeds for 1-2 months in a ventilating mode, and drying the tea seeds again for 1-2 days to directly extract oil so as to guarantee the quality and improve the oil yield in order to guarantee the subsequent tea oil quality. In the process of low-temperature storage and after-ripening, the oil content of the incompletely-ripened oil-tea camellia kernels is only 30% -35%, and the oil content of the completely-ripened kernels can reach 40% -60%.
According to the tea oil refining process capable of keeping the original flavor, the sieve plate is selected according to the size of tea seeds, so that the tea seeds are cleaned, the screening times are reduced, and meanwhile, the tea seeds cleaned in a grading mode are uniform in particle, and the high efficiency in shelling treatment is guaranteed. And (4) removing impurities and grading the tea seeds subjected to re-drying in the step S23 through a sieve plate, keeping the tea seeds uniform in particle, and finally achieving that the tea seeds contained in the large impurities are less than 0.5%, and the raw materials cannot contain impurities more than 10MM by 10 MM. Meanwhile, the selected oil tea has smooth shells, and mildew-free flower seeds are guaranteed.
In the step S4, a cylindrical magnetic separator, a permanent magnetic roller or a suspended magnetic separator is adopted to carry out iron impurity removing treatment on tea seeds.
In step S5, a centrifugal husking machine is used for husking, which avoids the darkening of tea seed oil color caused by squeezing tea seed shells, reduces more crude oil taken away by the tea seed shells, separates husked tea seeds from the tea seed shells by a fan separator and a cyclone separator, and makes the ratio of the tea seeds to the tea seed shells 90% -95%: 5% -10%, so that the friction force of the tea seeds during pressing is increased, and more crude oil can be pressed.
The tea oil refining process capable of keeping original flavor of the invention comprises the steps of pretreating material blanks, namely tabletting or flaking, and utilizing the mechanical action to crush oil from grains into slices, wherein the flaking is required to be thin and uniform, the powder is little, the oil is not exposed, the tea oil is softened by hand kneading and is loosened, the powder degree is controlled to be not more than 10-15% under a sieve mesh, and the thickness of each material blank is 3-5 cm; the temperature of a plurality of the single blanks is 70-80 ℃ when the single blanks are pressed.
In the step S7, the volume of the material in the barrel is gradually reduced by the screw shaft, and the material is subjected to various resistances to generate a large pressure, so that the oil is extracted. Under normal conditions, the second and third grades of oil and the sixth and seventh grades of oil are discharged from the cage plates, the cakes are in a tile shuttle shape, the cakes have fragrance and are slightly elastic and hard, and a single blank is squeezed by a cold squeezer to form an oil residue cake, so that the squeezing of the oil residue cake is stopped at about 6-10 mm.
In the step S8, because the tea oil contains a certain amount of wax, which affects the transparency and flavor of the tea oil, the tea oil has to be winterized and dewaxed to improve the quality of the oil, and the steps of low-temperature crystallization, crystallization and filtration specifically comprise:
s81, putting the initial pressed oil into a freezing crystallization tank for freezing treatment;
s82, stopping the circulation of the frozen water in the jacket when the oil temperature is reduced to below 5 ℃, and continuously reducing the oil temperature to about 3 ℃ and keeping the temperature for 5.5 hours for crystal growth and crystallization;
s83, performing multiple filtration on the tea oil crystallized by crystal growth in the step S82 at the temperature of 10-25 ℃ to remove wax and fine impurities in the tea oil;
s84, obtaining the finished oil and canning.
① the quality of the raw material tea seeds is ensured and the oil yield of the tea seeds is improved from the collection of the tea fruits to the sun drying of the tea fruits and the after-ripening of the tea seeds;
② the selection of tea seeds avoids the mildew and other poor quality tea seeds from entering the production process, and ensures the quality of the squeezed crude oil;
③ the oil residue is separated in time and the tea oil color is prevented from deepening by the low temperature in the processing technology, thereby ensuring the color and quality of the tea oil;
④ it avoids the direct contact between chemical substances and tea oil and secondary pollution caused by conventional refining processes such as deacidification, etc., and avoids the loss of special flavor of tea oil during conventional vacuum drying, vacuum decolorization, high temperature and high vacuum deodorization, and also effectively retains the nutrients of tea oil such as sterol, tocopherol, squalene, p-carotene, etc.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A tea oil refining process capable of keeping original flavor is characterized by comprising the following steps:
s1, harvesting tea fruits;
s2, drying and shelling the harvested tea fruits, and storing the shelled tea seeds for a period of time;
s3, grading and cleaning the tea seeds stored for a period of time to make the same batch of tea seeds have the same size and diameter and keep the tea seeds uniform in particle;
s4, removing iron impurities from the classified and cleaned tea seeds;
s5, hulling the tea seeds without iron, and keeping the tea seeds and the tea seed shells in a certain proportion;
s6, pressing or rolling the mixed blanks into a plurality of single blanks;
s7, stacking a plurality of single blanks in a cold press to be pressed to obtain primary pressed oil;
and S8, carrying out low-temperature crystal growth and crystallization on the primary oil, and filtering to obtain a finished product.
2. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: the tea fruit harvesting time in the step S1 is that the tea seed kernel presents shrimp meat color, and the tea seed kernel is oily and sticky after being kneaded with fingers.
3. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: the steps of drying the tea fruits and storing the tea seeds in the step S2 are as follows:
s21, solarizing the collected tea fruits for 3-4 days;
s22, removing impurities mixed with the tea fruits, removing shells of the tea fruits to obtain tea seeds, and drying the tea seeds for about 10-14 days to enable the water content in the tea seeds to be lower than 8%;
s23, storing the dried tea seeds in a ventilating way for 1 to 2 months, and then drying the tea seeds again for 1 to 2 days.
4. The process for extracting tea oil capable of maintaining original flavor according to claim 3, wherein the process comprises the following steps: selecting a sieve plate according to the size of the tea seeds, and removing impurities and grading the size of the tea seeds re-dried in the step S23 through the sieve plate, so that the tea seeds are kept uniform in particle and mildew-free flower seeds are guaranteed.
5. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: in the step S4, a cylindrical magnetic separator, a permanent magnetic roller or a suspended magnetic separator is used to perform iron impurity removing treatment on the tea seeds.
6. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: in the step S5, a centrifugal husking machine is used for husking, the husked tea kernels and the tea seed shells are separated by a fan separator and a cyclone separator, and the ratio of the tea kernels to the tea seed shells is 90% -95%: 5 to 10 percent.
7. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: the thickness of each single blank is 3-5 cm; the temperature of a plurality of the single blanks is 70-80 ℃ when the single blanks are pressed.
8. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: in the step S7, a plurality of the single blanks are pressed out of oil by the cold press to form a residue cake, and the residue cake is guaranteed to be pressed at a stop of about 6-10 mm.
9. The process for extracting tea oil capable of maintaining original flavor according to claim 1, wherein the process comprises the following steps: in step S8, the low-temperature crystal growing, crystallizing and filtering steps are:
s81, putting the initial pressed oil into a freezing crystallization tank for freezing treatment;
s82, when the oil temperature is reduced to about 3 ℃ and kept for 5.5 hours, carrying out crystal growth and crystallization;
s83, performing multiple filtration on the tea oil crystallized by crystal growing in the step S82 at the temperature of 10-25 ℃;
s84, obtaining the finished oil and canning.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433629A (en) * | 2022-08-24 | 2022-12-06 | 安徽省康龙农业开发有限公司 | Physical refining method of oral tea oil |
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| WO2017156738A1 (en) * | 2016-03-17 | 2017-09-21 | 广东璠龙农业科技发展有限公司 | Process for preparing hygienic camellia oil |
| CN107312617A (en) * | 2017-07-31 | 2017-11-03 | 田林县康益土特产有限公司 | A kind of former odor type camellia oil and preparation method thereof |
| CN109694773A (en) * | 2017-10-24 | 2019-04-30 | 郭红平 | A kind of processing technology of ecosystem tea seed |
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2019
- 2019-11-08 CN CN201911090033.9A patent/CN110791367A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017156738A1 (en) * | 2016-03-17 | 2017-09-21 | 广东璠龙农业科技发展有限公司 | Process for preparing hygienic camellia oil |
| CN107312617A (en) * | 2017-07-31 | 2017-11-03 | 田林县康益土特产有限公司 | A kind of former odor type camellia oil and preparation method thereof |
| CN109694773A (en) * | 2017-10-24 | 2019-04-30 | 郭红平 | A kind of processing technology of ecosystem tea seed |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433629A (en) * | 2022-08-24 | 2022-12-06 | 安徽省康龙农业开发有限公司 | Physical refining method of oral tea oil |
| CN115433629B (en) * | 2022-08-24 | 2023-12-12 | 安徽省康龙农业开发有限公司 | Physical refining method of oral tea oil |
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Application publication date: 20200214 |