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Preparation process for strong-flavor tea-seed oil and prepared strong-flavor tea-seed oil

A preparation process, tea seed oil technology, applied in the direction of edible oil/fat, fat oil/fat production, fat production, etc., can solve the problem of camellia oleifera fragrance loss, etc., to achieve the effect of strong fragrance, stable process and rich nutrition

Inactive Publication Date: 2013-03-06
安徽新世界绿洲茶油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pressing process goes through the steaming and frying process, and the high temperature during steaming and frying tends to lose the nutritional and active substances in the oil and the fragrance of camellia oleifera itself

Method used

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  • Preparation process for strong-flavor tea-seed oil and prepared strong-flavor tea-seed oil
  • Preparation process for strong-flavor tea-seed oil and prepared strong-flavor tea-seed oil

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Embodiment Construction

[0017] A preparation process of strong fragrance tea seed oil, comprising the following steps:

[0018] (1) Pulverizing the Camellia oleifera seed meal through a 60-mesh sieve;

[0019] (2) The pulverized material is heated to 190°C by microwave,

[0020] (3) The high-temperature pulverized material through microwave is added into normal temperature water according to the water-to-material ratio of 1:1 to make slurry;

[0021] (4) Add alkaline protease to the slurry, adjust the pH of the slurry to 8, and carry out ultrasonic enzymolysis at 55° C. for 3 hours. The amount of alkaline protease added is 2% of the camellia oleifera seed meal powder, and the enzymolysis ends Afterwards, carry out high temperature to inactivate the enzyme, and centrifuge to separate the enzymolysis solution. The ultrasonic generator is an H66025 ultrasonic generator with an ultrasonic frequency of 22kHz and an ultrasonic power of 250W;

[0022] (5) Add the cold-pressed tea seed essential oil to the...

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Abstract

The invention provides a preparation process for strong-flavor tea-seed oil. The preparation process comprises the following steps: firstly, crushing tea-seed dregs; then, adding water of certain volume to be mixed with the crushed tea-seed dregs, adding alkaline protease of certain amount to the mixture to carry out enzymolysis for certain time, carrying out enzyme deactivation to obtain enzymatic hydrolysate, adding leached and refined tea-seed oil to the enzymatic hydrolysate, heating the mixture to 130-145 DEG C, and mixing the mixture for reaction for 30 minutes; and finally, cooling and filtering the mixture to obtain the strong-flavor tea-seed oil. Through detection, the strong-flavor tea-seed oil prepared by the preparation process disclosed by the invention has color and luster of color yellow 30 and color red 2.1, an acid value of 0.4 mg of KOH / kg, and a peroxide value of 7.8 mmol / kg, thus reaching the standard of national first-level edible oil. Moreover, the extraction rate of the tea-seed oil under the condition is 38.71%, which is higher than the extraction rate in the traditional method by 9.85%.

Description

technical field [0001] The invention relates to the field of tea seed oil preparation, in particular to a preparation process of strong-flavor tea seed oil and the prepared strong-flavor tea seed oil. Background technique [0002] Eating fragrant vegetable oil is a characteristic of Chinese diet. Traditional fragrant oil is widely used in cooking and cold salad, etc., and is deeply loved by consumers. The flavor substance of the strong-flavored camellia oleifera seed oil obtained in the present invention is mainly formed by Maillard reaction of reducing sugars and amino acids in the camellia oleifera seeds during the heating process. At present, the processing of scented oil adopts traditional production technology. Taking scented peanut oil as an example, the whole peanut is usually roasted and pressed at high temperature, or peanuts are first pressed into embryos and then steamed and pressed at high temperature. The main purpose is to make peanut protein Thermal denaturat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/04A23D9/02
Inventor 王仁宽
Owner 安徽新世界绿洲茶油有限公司
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