Method for preparing edible safflower tea oil

A technology of safflower camellia oil and safflower camellia, which is applied in the production/processing of edible oil/fat, etc., can solve the problems of unfavorable nutritional components and quality of safflower camellia oil, lack of technical scheme reports of safflower camellia oil, and quality of crude oil. Insufficient and other problems, to achieve the effect of shortening the production cycle, reducing equipment investment, and light color of oil

Inactive Publication Date: 2010-04-14
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses the traditional hot pressing process to extract safflower tea oil. The quality of the crude oil does not meet the standard of edible camellia oil, and it needs to go through five refining processes, which has a long cycle, a large investment in equipment, and a large loss of finished oil; High temperature dehydration and drying are not good for the nutrients and quality of safflower tea oil
[0007] Lack the technical scheme report of simple and easy edible safflower tea oil at present

Method used

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  • Method for preparing edible safflower tea oil
  • Method for preparing edible safflower tea oil
  • Method for preparing edible safflower tea oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation of embodiment 1 safflower tea oil

[0029] With (Guangning) safflower camellia seed as raw material, comprise the following steps:

[0030] (1) After the harvested mature safflower camellia fruit is stacked and retting at room temperature for 10 days to make the oil content higher, the shell of the camellia oleifera fruit is removed and the tea seeds are taken out, and the tea seeds are dried with hot air at 40°C to make the water content reach a relatively safe level Water content below 9.5%;

[0031] (2) The safflower camellia seeds after low-temperature drying are cleaned and destoned, and the camellia seeds are crushed and shelled by using an impact crusher. Add water to 1% of the weight of the pulverized material to obtain a mixture;

[0032] (3) The mixture prepared in the cold pressing extraction step (2), the pressing temperature is about 50°C; crude oil is obtained;

[0033] (4) After the cold-pressed crude oil is filtered, the temperature is...

Embodiment 2

[0034] The preparation of embodiment 2 safflower tea oil

[0035] Using safflower camellia seed as raw material, comprising the following steps:

[0036] (1) After the harvested mature safflower camellia fruit was stacked and retting at room temperature for 5 days to make the oil content higher, the shell of the camellia fruit was removed and the tea seeds were taken out, and the tea seeds were dried with hot air at 50°C to make the water content reach the relative The safe water content is below 9.5%;

[0037] (2) The safflower camellia seeds after low-temperature drying are cleaned and destoned, and the camellia seeds are crushed and shelled by using an impact crusher. The shell content in the kernels is 10%. Add water to 2% of the weight of the pulverized material to obtain a mixture;

[0038] (3) The mixture prepared in the cold pressing extraction step (2), the temperature of entering into the pressing is about 60°C; crude oil is obtained;

[0039] (4) After the cold-p...

Embodiment 3

[0040] The preparation of embodiment 3 safflower tea oil

[0041] Using safflower camellia seed as raw material, comprising the following steps:

[0042] (1) After the harvested mature safflower camellia fruit was stacked and retting at room temperature for 8 days to make the oil content higher, the shell of the camellia oleifera fruit was removed and the tea seeds were taken out, and the tea seeds were dried with hot air at 55°C to make the water content reach the relative The safe water content is below 9.5%;

[0043] (2) The safflower camellia seeds after low-temperature drying are cleaned and destoned, and the camellia seeds are crushed and shelled by using an impact crusher. The shell content in the kernels is 10%. Add water to 3% of the weight of the pulverized material to obtain a mixture;

[0044] (3) The mixture prepared in the cold pressing extraction step (2), the pressing temperature is about 70°C; crude oil is obtained;

[0045] (4) After the cold-pressed crude...

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Abstract

The invention discloses a method for preparing edible safflower tea oil, comprising the following steps: taking safflower tea seeds as raw materials; conducting stackretting, removal of the oil tea fruit shells, and taking-off of the tea seeds for low-temperature drying below safe moisture content on the harvested mature safflower oil tea fruits, and then cleaning stone, removing shells, separating kernels and shells, and crushing till the particle size is 20 to 60 meshes and adding water for tempering; adopting a cold pressing method for extracting the tea oil; and finally conducting simple refining processes such as filtration, wintering and the like so that the quality index can achieve national first-class edible tea oil standards. The method for preparing edible safflower tea oil hassimple and feasible process, easily-controlled production conditions, less refining processes, low refining loss rate, can keep various nutritional components in the safflower tea seeds from being destroyed, leads the finished tea oil to have light, clear and transparent color, aromatic natural flavor of the tea seeds, and is a nutritional and healthy tea oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the preparation of a health-care edible oil, in particular to a preparation method of edible safflower oil. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera. It does not contain aflatoxin, erucic acid, gossypol and other harmful substances for human body. It is rich in natural vitamin A, vitamin D, vitamin E, vitamin K, carotene and tea polyphenols , squalene and other nutrients and active ingredients have the functions of enhancing the elasticity and toughness of blood vessels, delaying atherosclerosis, increasing gastrointestinal absorption, promoting endocrine gland hormone secretion, preventing neurological decline, and improving human immunity. In recent years, with the strengthening of people's awareness of health care, camellia oil has been favored by consumers for its rich nutrition and functions, and has developed rapidly. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 吴雪辉
Owner SOUTH CHINA AGRI UNIV
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