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Method for processing edible camellia oil

A processing method and technology of camellia oil, applied in the directions of edible oil/fat, application, food preparation, etc., can solve the problems of reducing the health care function of camellia oil, affecting the economic benefits of manufacturers, and low yield of refined oil, and achieving solvent-free Residues, fewer refining steps, and higher oil extraction rates

Active Publication Date: 2008-06-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The refining process takes a long time, generally 5 to 7 days, resulting in a large loss of neutral oil, about 15% to 20%, low yield of refined oil, and more equipment required
Various refining processes cause great damage and loss of bioactive substances and nutrients in camellia oil. For example, the content of VE in finished camellia oil is generally only 1mg / kg-10mg / kg, which reduces the health function of camellia oil and seriously Affect the economic benefits of manufacturers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Camellia oleifera seeds are dehulled, dried, crushed to a particle size of 40-80 mesh, steamed and fried to make the moisture content of the raw material reach 4.5%-5.0%, and supercritical CO 2 technology, extraction pressure 25MPa, extraction temperature 40°C, analysis pressure 6MPa, analysis temperature 50°C, CO 2 The flow rate is 10L / h, the extraction time is 1h, to obtain the camellia oil, add 0.4% citric acid, stir for 15min, fully react with non-hydratable phospholipids, add 2% water, stir for 15min, and then keep it for 2h at 50°C , after filtration or centrifugation, the degummed oil is obtained. Add 0.8% caustic soda solution with a concentration of 12% to the degummed oil, stir at a slow speed for 25min, after filtration or centrifugation, wash with water until neutral, and then After drying until the moisture content is below 0.2%, edible tea oil for nutrition and health care can be obtained.

Embodiment 2

[0024] Camellia oleifera seeds are dehulled, dried, and crushed to a particle size of 40-80 meshes, steamed and fried to make the moisture content of the raw materials reach 4.0%-4.5%, and supercritical CO 2 technology, extraction pressure 15MPa, extraction temperature 35°C, analysis pressure 4MPa, analysis temperature 35°C, CO 2 The flow rate is 8L / h, the extraction time is 2.5h, and the camellia oil is obtained, add 0.3% citric acid, stir for 10min, fully react with non-hydratable phospholipids, add 1% water, stir for 10min, and then keep it standing at 40°C After 1h, filter or centrifuge to get degummed oil, add 1% caustic soda solution with a concentration of 10% to the degummed oil, stir slowly for 20min, after filter or centrifuge, wash with water until neutral, and then in 105℃ The tea oil for nutrition and health care can be obtained by drying it until the moisture content is below 0.2%.

Embodiment 3

[0026] Camellia oleifera seeds are dehulled, dried, and crushed to a particle size of 40-80 meshes, steamed and fried to make the moisture content of the raw materials reach 5.0%-5.5%, and supercritical CO 2 technology, extraction pressure 35MPa, extraction temperature 60°C, analysis pressure 8MPa, analysis temperature 60°C, CO 2 The flow rate is 14L / h, the extraction time is 0.5h, and the camellia oil is obtained, add 0.6% citric acid, stir for 20min, fully react with non-hydratable phospholipids, add 5% water, stir for 20min, and then keep it standing at 60°C 3h, filter or centrifuge to get the degummed oil, add 0.5% caustic soda solution with a concentration of 18% to the degummed oil, stir at a slow speed for 30min, after filter or centrifuge, wash with water until neutral, and then in 105℃ The tea oil for nutrition and health care can be obtained by drying it until the moisture content is below 0.2%.

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Abstract

The invention discloses a process for preparing edible camellia oil, which comprises the steps of removing hulls of camellia oleosa seeds, drying, disintegrating, cooking camellia oleosa seed, and extracting and refining camellia oil. The invention adopts advanced hypercritical CO 2 extraction technology, changes traditional camellia process technology, increases the quality of oil, reduces refining procedures, decreases refining loss of oil, increases oil yield rate, and reduces the losses of biologically active substance and nutrition components in the process of refining, increases the contents of active substances such as VE in the camellia oil, squalene and the like, and increases the quality and the health function of the finished product of camellia oil.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for processing edible camellia oil. technical background [0002] Camellia oil is obtained from the seeds of Camellia oleifera. It does not contain aflatoxin, erucic acid, gossypol and other harmful substances. It is rich in natural VA, VD, VE, VK, carotene, tea polyphenols, squal It can enhance the elasticity and toughness of blood vessels, delay atherosclerosis, increase gastrointestinal absorption, promote the secretion of endocrine gland hormones, prevent the decline of nerve function, and improve human immunity. In recent years, with the improvement of dietary structure and the enhancement of people's awareness of health care, camellia oil has been favored by consumers for its rich nutrition and functions, and has developed rapidly. [0003] At present, the production method of camellia oil is mainly to extract crude oil through pressing or leaching, and then refine ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23D9/02A23L33/00
Inventor 吴雪辉黄永芳成莲
Owner SOUTH CHINA AGRI UNIV
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