Production method of pure physical original-odor oil tea seed oil

Abstract

The invention discloses a production method of pure physical original-odor oil tea seed oil, which comprises the following steps: selecting the raw material, drying the raw material, shelling the tea seed, carrying out low-temperature squeezing, carrying out hydration degumming, drying at medium temperature, freezing to crystallize, carrying out precise filtration, and charging inert gas for fresh storage or packaging and putting into the market. The invention has the following advantages: by controlling the product quality from the raw material acquisition and raw material storage time, the invention creatively combines fresh seed squeezing with low temperature low and pressure, thereby ensuring control of raw oil acid number and no loss of nutritional ingredients to some extent, and enhancing the quality of the raw oil and the utilization value of byproduct deep processing of tea cakes. Freezing crystallization and activated carbon adsorption are utilized to remove harmful substances in the oil material, and inherent characteristics and nutritional ingredients in the oil tea seed oil are effectively reserved, thereby greatly enhancing the oil quality. The inert gas charging method is utilized to enhance the storage period and stability of the oil, avoid use of additives and ensure the physical production method in the whole process.

Description

technical field [0001] The invention relates to the field of vegetable oil preparation and processing, in particular to a production method of pure physical original fragrance camellia seed oil. Background technique [0002] Camellia seed oil! It is one of the four major woody edible oils in the world. It is a unique pure natural high-grade oil plant in my country. Its fatty acid composition is similar to that of olive oil, the best vegetable oil recognized in the world. It has the reputation of "Oriental olive oil". Camellia oil contains many A functional nutritional ingredient, long-term consumption, has obvious special effects of preventing cardiovascular sclerosis, lowering blood pressure, lowering blood fat, and preventing and fighting cancer. However, the Camellia oleifera seed oil produced by conventional methods has different degrees of damage and loss to the inherent color, fragrance and nutritional components of Camellia oleifera seed oil, no matter in terms of col...

AI Technical Summary

Problems solved by technology

Although the earth-made Camellia oleifera seed oil retains the inherent color and taste of Camellia oleifera seed oil, harmful components such as peroxide value and free fatty acid have not been removed, and the storage performance is also poor, especially in the process of processing, due to the need for baking And high temperature and high pressure, easy to generate benzopyrene, long-term consumption will cause certain damage to human body

Although all the indicators of fully refined Camellia oleifera seed oil have reached the national first-class standards of camellia oleifera seed oil, due to the use of alkali refining and decolorization processes in the processing process, the inherent nutrients in camellia oleifera seed oil have been damaged and lost to varying degrees , also loses the inherent color and taste of camellia oleifera seed oil, and its quality is also greatly reduced; especially the fully refined camellia oleifera seed oil produced by leaching process, because chemical solvents (generally 6# solvent oil is used in the production process) ), the solvent residues in the oil are not easy to completely remove, and the produced Camellia oleifera seed oil loses the inherent quality and characteristics of Camellia oleifera seed oil in terms of nutrition, taste and taste; Camellia oleifera seed oil, because the camellia oleifera seed oil or oil plants need to be carried out under high temperature and high pressure in multiple links in the production process, it is easy to produce harmful ingredients-benzopyrene in the production process, which increases the subsequent process of reducing benzopyrene. Difficulty of the process and not easy to control

There are also people who try to produce the original fragrance-type Camellia oleifera seed oil product by the conventional full refining method without using the alkali refining process, but because the acid value of the crude oil is not well controlled, high temperature and high pressure are required in the follow-up process, which is extremely harmful to the generation of benzopyrene. It is not easy to control and cannot meet the storage requirements of oil products