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Preparation process of cold-pressed tea seed oil

A preparation process and technology of tea seed oil, which are applied in the direction of oil/fat refining, edible oil/fat, and oil/fat production, etc., can solve problems such as loss of aroma of camellia oleifera, and achieve the effects of strong aroma, stable process and stable quality

Inactive Publication Date: 2013-03-06
安徽新世界绿洲茶油有限公司
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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 of cold-pressed tea seed oil
  • Preparation process of cold-pressed tea seed oil

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Embodiment Construction

[0022] A kind of cold pressing tea seed oil preparation technology is characterized in that, comprises the following steps:

[0023] (1) Put the tea seeds into the cold storage for 10-12 hours, the temperature of the cold storage is -15--10°C; after taking them out, send them to the tunnel drying room for drying, the temperature of the drying room is 50-60°C , the time is 3-4 hours; repeated several times; until the water content of tea seeds is 5%;

[0024] (2) Pulverizing the Camellia oleifera seed, separating the shell and kernel;

[0025] (3), adding water for tempering, passing steam into the Camellia oleifera seed powder until the water content of the Camellia oleifera seed powder is 10-12%;

[0026] (4) Pressing, enter the press material at less than 35°C, and use a twin-screw oil press to press out the oil;

[0027] (5) Fine filtration, using a bag filter to filter until the cold-pressed oil is clear and transparent. It is high-grade cold-pressed tea seed oil.

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Abstract

The invention provides a preparation process of cold-pressed tea seed oil. The preparation process comprises the following steps of: firstly smashing tea seed cakes, then adding a certain volume of water, mixing, further adding a certain amount of alkaline protease to perform enzymolysis for a period of time, and performing enzyme deactivation, so as to obtain an enzymolysis solution; adding tea seed oil subjected to infusion refining, heating to 130-145 DEG C, and performing combined reaction for 30 minutes; and finally cooling, and filtering to obtain camellia oleosa seed oil. By virtue of detection, the cast of the cold-pressed tea seed oil prepared by the process is as follows: yellow color 30 and red color 2.1; the acid value is o.4mg KOH / kg; the peroxidation value is 7.8mmol / kg, and the cold-pressed tea seed oil fulfills the standard of national-level edible oil; and the extraction ratio of the tea seed oil under such conditions is 38.71%, and is 9.85% higher than that obtained by a traditional method.

Description

technical field [0001] The invention relates to the field of tea seed oil preparation, in particular to a preparation process of cold-pressed 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 camellia seed oil obtained in the present invention has flavor substances mainly formed by Maillard reaction of reducing sugar and amino acid in the camellia seed 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 denaturation is used to increase the oil yield during oil expression, but the process of produci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10A23D9/02
Inventor 王仁宽
Owner 安徽新世界绿洲茶油有限公司
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