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Degumming method for camellia oil

A degumming method and camellia oil technology are applied in the direction of fat oil/fat refining and fat production, which can solve the problems of no degumming process of camellia oil, large loss of finished oil, unfavorable oil quality, etc., and achieve high degumming efficiency, low phospholipid content, The effect of reducing the loss of camellia oil

Inactive Publication Date: 2009-09-02
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The degumming of edible oil in the prior art mainly adopts hydration degumming and acid degumming, which need to be washed with water, resulting in a large loss of finished oil and high temperature, which is unfavorable to the quality of the oil. However, there is no corresponding patent report on the degumming process of camellia oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After the dried camellia seeds are pretreated, extract the camellia oil by pressing or leaching, adjust the temperature of the camellia oil to 45°C, adjust the pH value of the camellia oil to 4.5, and add 40 mg of phospholipase Lecitase per kilogram of camellia oil Ultra, under the action of heat preservation at 45°C, stir slowly for 3.0 hours, and then filter to obtain degummed camellia oil with a phospholipid content of 10.5 mg / kg.

Embodiment 2

[0016] After the dried camellia seeds are pretreated, extract the camellia oil by pressing or leaching, adjust the temperature of the camellia oil to 60°C, adjust the pH value of the camellia oil to 3.5, and add 60 mg of phospholipase Lecitase per kilogram of camellia oil Ultra, under the action of heat preservation at 50°C, stir slowly for 2.0 hours, and then filter to obtain degummed camellia oil with a phospholipid content of 13.7mg / kg.

Embodiment 3

[0018] After the dried camellia seeds are pretreated, extract the camellia oil by pressing or leaching, adjust the temperature of the camellia oil to 50°C, adjust the pH value of the camellia oil to 5.0, and add 50 mg of phospholipase Lecitase per kilogram of camellia oil Ultra, under the action of heat preservation at 55°C, stir slowly for 4.0 hours, and then centrifuge to obtain degummed camellia oil with a phospholipid content of 9.6mg / kg.

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PUM

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Abstract

The invention discloses a degumming method for camellia oil, which comprises the following steps: heating primary camellia oil to between 40 and 70 DEG C, and adjusting the pH value of the primary camellia oil to between 3.0 and 6.5; adding phosphatidase and stirring the mixture under heat insulation condition; and finally filtering or centrifugally separating the mixture. The camellia oil degummed by the method has low content of phospholipid, and the camellia oil degumming efficiency is high; and the method has simple process, mild reaction conditions and easy control.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a degumming method of camellia oil. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera. It is rich in natural VA, VD, VE, VK, carotene, tea polyphenols, squalene and other active ingredients. It has the functions of preventing cardiovascular sclerosis, lowering blood pressure, Lowering blood fat, anti-hepatitis, anti-cancer and anti-cancer effects. 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] Camellia oleifera oil extracted by pressing or leaching, can be eaten after refining processes such as filtration, degumming, deacidification, deodorization, decolorization, and winterization. Degumming is an important process in the refining process of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B3/02
Inventor 吴雪辉
Owner SOUTH CHINA AGRI UNIV
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