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

CN102766524AActive Publication Date: 2012-11-07ANHUI HUAYIN CAMELLIA OIL

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Patent Information

Authority / Receiving Office: CN · China
Current Assignee / Owner: ANHUI HUAYIN CAMELLIA OIL
Publication Date: 2012-11-07

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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.

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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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