CN112063444A - Processing method of strong-flavor camellia oleosa seed oil - Google Patents
Processing method of strong-flavor camellia oleosa seed oil Download PDFInfo
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- CN112063444A CN112063444A CN202010903606.1A CN202010903606A CN112063444A CN 112063444 A CN112063444 A CN 112063444A CN 202010903606 A CN202010903606 A CN 202010903606A CN 112063444 A CN112063444 A CN 112063444A
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- camellia
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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
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
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- Chemical & Material Sciences (AREA)
- 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)
- Microbiology (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a processing method of strong aromatic camellia seed oil, which comprises the steps of raw material collection, kang drying, raw material treatment, shelling, color sorting, crushing, baking, squeezing, double filtering and filling in sequence to produce camellia seed oil; compared with the prior first-grade tea oil, the tea seed oil produced by the method has the advantages of strong fragrance, strong appetite, low content of trans-fatty acids, high content of vitamin E, phytosterol and squalene, and higher safety, nutrition and health.
Description
Technical Field
The invention relates to the technical field of tea seed oil processing, in particular to a processing method of strong-flavor tea seed oil.
Background
The camellia seed oil is woody edible oil of camellia in China, and is one of four woody plant oils in the world. Has the name of eastern olive oil, has physical and chemical properties similar to olive oil, has good stability and oxidation resistance, has long shelf life, and is easy to be digested and absorbed by human body. The international food and agriculture organization lists the edible oil as healthy edible oil which is mainly popularized.
The strong-flavor camellia oleosa seed oil is a special oil product in the edible oil market in China, has unique flavor and higher nutritional value, and is deeply favored by consumers.
The conventional original tea oil has green and astringent flavors and affects appetite, while the refined tea oil has no foreign flavor but has an over-processing phenomenon, and the over-processing causes loss of nutrition accompanied substances, thereby bringing various problems and hidden troubles.
Disclosure of Invention
The invention mainly aims to provide a processing method of strong-flavor camellia seed oil, which is characterized in that camellia seed oil is produced through screening of camellia seed raw materials, shelling, crushing, steaming and frying, squeezing and processing of camellia seeds, and the camellia seed oil is strong in flavor, low in trans-fatty acid content, high in vitamin E, phytosterol and squalene content, high in nutritional value, safer and healthier, and can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that: a processing method of strong-flavor camellia oleosa seed oil comprises the following specific steps:
1. raw material Collection
Screening fresh and mature camellia seeds, selecting fruits picked before and after frost, and removing outer shells;
2. kang dryer
Drying the tea oil seeds collected in the step 1 at the temperature of 45-50 ℃ for 10-15 days to ensure that the water content of the tea oil seeds is 10% -12%;
3. raw material treatment
Sequentially carrying out air separation and magnetic separation on the camellia seeds dried in the kang in the step 2 to obtain pure and lossless camellia seeds, wherein impurities and dust in the camellia seeds are removed by adopting an electric windmill for air separation; magnetic separation adopts a magnetic separator to remove metal impurities;
4. husking
Putting the camellia seeds subjected to magnetic separation in the step 3 into a camellia seed husking machine, automatically separating husked camellia seed shells and camellia seed kernels by wind power, putting the separated seed kernels into a temporary storage box, and packaging the separated shells for storage;
5. color sorting
Removing damaged and mildewed kernels from the camellia seed kernels entering the temporary storage box in the step 4 by using a color sorter;
6. crushing
Putting the camellia seed kernels subjected to color selection in the step 5 into a crusher, and crushing the camellia seed kernels into 6-8 pieces of particles;
7. baking and frying
Putting the camellia seed kernels crushed in the step 6 into a rotary oven for seed frying, wherein the seed frying temperature is controlled at 140 ℃ and 150 ℃, and the seed frying time is 40-50 min;
8. squeezing machine
Putting the camellia seed kernels roasted in the step 7 into an oil press to press oil to obtain camellia seed pressed crude oil;
9. double filtration
Filtering the crude oil squeezed in the step 7 twice by adopting a secondary filtering method to remove suspended impurities, wax and solid fat;
10. filling
Preferably, the heating mode in the step 7 adopts electric heating, the whole production line does not need a boiler, and the machine is flexible, simple and convenient to clean;
preferably, 5-stage pressing is adopted in the pressing in the step 8, and an oil press with a large compression ratio is beneficial to pressing and oil extraction, and is beneficial to reducing the residual oil rate in cakes.
Preferably, the secondary filtration method in the step 9 is to perform fine filtration on the obtained crude oil to remove suspended impurities, directly put the fine-filtered crude oil into a winterization tank, winterize the crude oil for 12-24 hours at the temperature of 0-5 ℃, and remove wax and solid fat.
Preferably, the tea seed oil after secondary filtration in the step 9 is subjected to nitrogen filling and fresh keeping, and the nitrogen concentration is 80-95%.
Through experimental inspection, the content of trans fatty acid is less than or equal to 0.5 percent, the content of natural vitamin E is more than or equal to 300ppm, the content of phytosterol is more than or equal to 550ppm, and the content of squalene is more than or equal to 200ppm, thus obtaining the original taste nutritional camellia oil product.
Compared with the prior art, the invention has the following beneficial effects: compared with the prior first-grade tea oil, the tea seed oil produced by screening the tea seed raw materials, shelling the tea seeds, crushing, steaming and frying, squeezing, appropriately processing and the like has strong fragrance, strong appetite, low content of trans-fatty acids, high content of vitamin E, phytosterol and squalene, and is safer, more nutritious and healthier.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
A processing method of strong-flavor camellia oleosa seed oil comprises the following specific steps:
1. raw material Collection
Screening fresh and mature camellia seeds, selecting fruits picked before and after frost, and removing outer shells;
2. kang dryer
Drying the tea oil seeds collected in the step 1 at the temperature of 45-50 ℃ for 10-15 days to ensure that the water content of the tea oil seeds is 10% -12%;
3. raw material treatment
Sequentially carrying out air separation and magnetic separation on the camellia seeds dried in the kang in the step 2 to obtain pure and lossless camellia seeds, wherein impurities and dust in the camellia seeds are removed by adopting an electric windmill for air separation; magnetic separation adopts a magnetic separator to remove metal impurities;
4. husking
Putting the camellia seeds subjected to magnetic separation in the step 3 into a camellia seed husking machine, automatically separating husked camellia seed shells and camellia seed kernels by wind power, putting the separated seed kernels into a temporary storage box, and packaging the separated shells for storage;
5. color sorting
Removing damaged and mildewed kernels from the camellia seed kernels entering the temporary storage box in the step 4 by using a color sorter;
6. crushing
Putting the camellia seed kernels subjected to color selection in the step 5 into a crusher, and crushing the camellia seed kernels into 6-8 pieces of particles;
7. baking and frying
Putting the crushed oil tea seed kernels in the step 6 into a rotary oven for seed frying, controlling the seed frying temperature at 140 ℃ and seed frying time at 40-50 min, and baking at a high temperature to enable proteins in the seeds to have Maillard reaction with saccharides so as to generate fragrant substances, wherein the rotary oven is selected for baking so as to prevent scorching or non-uniform ripening, thereby effectively preventing certain harmful substances such as acrylamide, benzopyrene and the like generated at an excessively high baking temperature, and the oil color is dark and too low, so that the effect cannot be achieved, the color of the baked oil tea seed shells is brown or red copper, and the electric heating has the advantages that a boiler is not needed in the whole production line, and the electric heating is flexible, simple and convenient to clean;
8. squeezing machine
Putting the camellia seed kernels roasted in the step 7 into an oil press to press oil to obtain camellia seed pressed crude oil, and adopting 5-level pressing, wherein the oil press with larger compression ratio is favorable for pressing and oil extraction and reducing the residual oil rate in cakes;
9. double filtration
Filtering the crude oil squeezed in the step 7 twice by adopting a secondary filtering method, finely filtering the crude oil by primary filtering to remove suspended impurities, directly putting the finely filtered crude oil into a winterization tank, winterizing the crude oil for 12 to 24 hours at the temperature of between 0 and 5 ℃, removing waxiness and solid fat, filling nitrogen into the winterized tea oil for fresh keeping, wherein the nitrogen concentration is 80 to 95 percent,
10. filling
The experiment tests show that the content of trans fatty acid is less than or equal to 0.5 percent, the content of natural vitamin E is more than or equal to 300ppm, the content of phytosterol is more than or equal to 550ppm, and the content of squalene is more than or equal to 200ppm, thus obtaining the original taste nutritional camellia oil product.
The camellia oil prepared by the method has the following product quality:
fragrance: aroma;
color (luvibond colorimetric tank 25.4 mm): more than or equal to yellow 35 and red 5;
transparency: clear, transparent, taste, no peculiar smell;
moisture and volatiles: less than or equal to 0.10 percent;
insoluble impurities: less than or equal to 0.05 percent;
acid value: less than or equal to 2 mgKOH/g;
peroxide number: less than or equal to 4 mmol/kg;
heating test (280 ℃): no precipitate is generated; the color and luster are not deepened;
the soap content: none.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the foregoing description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.
Claims (5)
1. A processing method of strong-flavor camellia oleosa seed oil comprises the following specific steps:
1. raw material Collection
Screening fresh and mature camellia seeds, selecting fruits picked before and after frost, and removing outer shells;
2. kang dryer
Drying the tea oil seeds collected in the step 1 at the temperature of 45-50 ℃ for 10-15 days to ensure that the water content of the tea oil seeds is 10% -12%;
3. raw material treatment
Sequentially carrying out air separation and magnetic separation on the camellia seeds dried in the kang in the step 2 to obtain pure and lossless camellia seeds, wherein impurities and dust in the camellia seeds are removed by adopting an electric windmill for air separation; magnetic separation adopts a magnetic separator to remove metal impurities;
4. husking
Putting the camellia seeds subjected to magnetic separation in the step 3 into a camellia seed husking machine, automatically separating husked camellia seed shells and camellia seed kernels by wind power, putting the separated seed kernels into a temporary storage box, and packaging the separated shells for storage;
5. color sorting
Removing damaged and mildewed kernels from the camellia seed kernels entering the temporary storage box in the step 4 by using a color sorter;
6. crushing
Putting the camellia seed kernels subjected to color selection in the step 5 into a crusher, and crushing the camellia seed kernels into 6-8 pieces of particles;
7. baking and frying
Putting the camellia seed kernels crushed in the step 6 into a rotary oven for seed frying, wherein the seed frying temperature is controlled at 140 ℃ and 150 ℃, and the seed frying time is 40-50 min;
8. squeezing machine
Putting the camellia seed kernels roasted in the step 7 into an oil press to press oil to obtain camellia seed pressed crude oil;
9. double filtration
Filtering the crude oil squeezed in the step 7 twice by adopting a secondary filtering method to remove suspended impurities, wax and solid fat;
10. and (6) filling.
2. The processing method of the strong aromatic camellia oleosa seed oil according to claim 1, characterized in that: the heating mode in the step 7 adopts electric heating, the whole production line does not need a boiler, and the machine is flexible, simple and convenient to clean.
3. The processing method of the strong aromatic camellia oleosa seed oil according to claim 1, characterized in that: and 5-stage pressing is adopted in the pressing in the step 8, and an oil press with larger compression ratio is beneficial to pressing and oil taking, and is beneficial to reducing the residual oil rate in cakes.
4. The processing method of the strong aromatic camellia oleosa seed oil according to claim 1, characterized in that: and the secondary filtration method in the step 9 is to perform fine filtration on the obtained crude oil to remove suspended impurities, directly put the fine-filtered crude oil into a winterization tank, winterize the crude oil for 12-24 hours at the temperature of 0-5 ℃, and remove wax and solid fat.
5. The processing method of the strong aromatic camellia oleosa seed oil according to claim 4, characterized in that: and (4) filling nitrogen into the secondarily filtered tea seed oil in the step (9) for fresh keeping, wherein the nitrogen concentration is 80-95%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010903606.1A CN112063444A (en) | 2020-09-01 | 2020-09-01 | Processing method of strong-flavor camellia oleosa seed oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010903606.1A CN112063444A (en) | 2020-09-01 | 2020-09-01 | Processing method of strong-flavor camellia oleosa seed oil |
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| Publication Number | Publication Date |
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| CN112063444A true CN112063444A (en) | 2020-12-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010903606.1A Withdrawn CN112063444A (en) | 2020-09-01 | 2020-09-01 | Processing method of strong-flavor camellia oleosa seed oil |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115612551A (en) * | 2022-10-21 | 2023-01-17 | 湖南新金浩茶油股份有限公司 | Method for preparing high-oxidation-resistance camellia seed oil by fresh pressing of camellia seed green fruit |
-
2020
- 2020-09-01 CN CN202010903606.1A patent/CN112063444A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115612551A (en) * | 2022-10-21 | 2023-01-17 | 湖南新金浩茶油股份有限公司 | Method for preparing high-oxidation-resistance camellia seed oil by fresh pressing of camellia seed green fruit |
| CN115612551B (en) * | 2022-10-21 | 2024-01-16 | 湖南新金浩茶油股份有限公司 | Method for preparing high-oxidation-resistance camellia seed oil by freshly squeezing camellia seed and olive |
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Application publication date: 20201211 |