Method for squeezing edible tea seed oil at normal temperature

A technology for tea seed oil and tea seeds, which is applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of difficulty in pressurization, high energy consumption, loss of inherent flavor, etc., and achieves mild process conditions, high decolorization efficiency, Good decolorization effect

Active Publication Date: 2012-11-07
ANHUI HUAYIN CAMELLIA OIL
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] At present, the main problems in the production of high-quality tea seed oil in my country are: the tea seed oil produced by hot pressing is easy to lose the natural nutrients, active substances and inherent flavor in the tea seed oil, and the color of the tea seed oil is dark, so it must be processed Further refining process consumes a lot of energy
Tea seed oil is produced by pressing at room temperature. Hulling and separation of shells and

Method used

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  • Method for squeezing edible tea seed oil at normal temperature

Examples

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Effect test

Embodiment 1

[0027] A normal temperature pressing method for edible tea seed oil, the specific operation is as follows:

[0028] (1) Tea seeds are dried in the sun, and the purchased tea seeds are immediately screened and dried in the sun. When the moisture content of the tea seeds drops to 10%, the tea seed shells are removed, and the seeds are crushed into 50-80 mesh powder;

[0029] (2) The crushed seed powder is pressed at room temperature to extract crude oil;

[0030] (3) Under normal pressure, filter the above-mentioned squeezed and collected crude oil, clean the filter screen, remove slag and discharge slag in a continuous cycle, and perform multiple filtrations;

[0031] (4) Pickling and water washing Add 50% citric acid and 80% phosphoric acid mixed acid accounting for 0.01-0.015% of the total weight of camellia seed crude oil into the crude oil after deslagging, and then add 5-5% of the total weight of camellia seed crude oil 6%, hot water at a temperature of 55-65°C, put them ...

Embodiment 2

[0038] A normal-temperature pressing method for edible tea seed oil, the main operation method is the same as that in Example 1, the difference is that 5-8% of the cake is mixed into the tea seed kernels during pressing, and they are pressed together to increase the oil yield by 2% .

Embodiment 3

[0040] A normal temperature pressing method of edible tea seed oil, the main operation method is the same as that of Example 1, the difference is that the cake refining process is added, and the specific method is to mix the cake after normal temperature pressing into 70% ethanol aqueous solution for grinding, Stand still after refining, the tea oil floats on the upper layer, and the tea oil is separated, and the separated tea oil is returned to the vacuum dehydration process for conventional follow-up treatment.

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Abstract

The invention provides a method for squeezing edible tea seed oil at normal temperature. The method comprises the following steps of: airing tea seeds at the normal temperature, separating seed hulls, extruding for squeezing at the normal temperature, refining crude oil, namely (1) filtering the crude oil to remove impurities; (2) mixing, acidifying, washing and degumming; (3) decolorizing by using a mixed decolorant; (4) standing the crude oil, separating to remove moisture and the impurities from the oil, dehydrating the crude oil from which the impurities are removed at the normal temperature under vacuum; (5) standing the dehydrated crude oil at the temperature of 5 DEG C, crystallizing, growing crystals for 48 hours, precipitating wax and ester in the oil and separating; and (6) performing diaphragm filter pressing on the tea seed oil from which the crystals are removed to obtain the refined tea seed oil. According to the method, a process is performed at the temperature of below 65 DEG C, so the process is simple, low in energy consumption and high in oil yield and belongs to an environment-friendly process; and the squeezed oil tea is high in quality.

Description

technical field [0001] The invention belongs to the field of oil processing, in particular to a processing technology of tea seed oil. Background technique [0002] In 2009, the Ministry of Health approved tea seed oil as a new resource food. However, due to a series of technical bottlenecks in the production of high-quality tea seed oil, this resource advantage has not been truly transformed into an economic advantage. It has become an urgent need for the development of the oil industry to study and solve the key technical problems in the production of high-quality camellia oil. [0003] The unsaturated fatty acid content of tea seed oil is higher than that of olive oil, reaching more than 83%. The content of vitamin E is extremely high, especially rich in tea polyphenols. It is an edible oil with extremely rich nutritional value and is known as "the top nutritional oil in the East". . [0004] At present, the main problems in the production of high-quality tea seed oil ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/02
Inventor 魏柱银陈同铸窦维祥郝中存
Owner ANHUI HUAYIN CAMELLIA OIL
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