Method for producing edible camellia oleosa seed oil

A technology of camellia oleifera seed oil and production method, which is applied in the field of edible oil, can solve the problems of decreased health care function, shortened product shelf life, time-consuming, laborious and costly costs, etc., and achieves the effects of high nutrient content, reduced refining links, and simplified processing

Inactive Publication Date: 2013-05-22
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Camellia oleifera seed oil itself contains rich tea polyphenols, vitamin E, carotenoids, and flavonoids. Whether it is pressing or leaching, the extracted crude oil needs to go through complicated refining processes such as degumming, deacidification, decolorization, deodorization, dewaxing, etc., which is not only time-consuming, laborious and costly, but also most of the tea polyphenols, carotenoids and flavonoids The loss of other nutrients will reduce the nutritional value of Camellia oleifera seed oil, and the health function will decline. Due to the loss of these natural antioxidant components, the shelf life of the product will be greatly shortened.
Although continuous studies have shown that precise picking timing of camellia oleifera seeds and improved drying methods have certain effects on improving the oil yield or quality of edible camellia oleifera seed oil, there is a lack of systematic planning and overall reasonable design among various improvements. As a result, it is impossible to fundamentally change the production status of edible camellia seed oil that needs to go through degumming, deacidification, decolorization, and deodorization, and it is impossible to change the technical situation caused by the existing production process.

Method used

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  • Method for producing edible camellia oleosa seed oil
  • Method for producing edible camellia oleosa seed oil
  • Method for producing edible camellia oleosa seed oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Determination of the picking time of camellia oleifera fruit as raw material for production of camellia oleifera seed oil

[0041] Ordinary white-flowered Camellia oleifera is selected as the raw material. According to experience, the annual frost (generally in the middle and late October) is the ripening time of camellia oleifera fruit, which is suitable for picking. In order to determine a reasonable picking time, the present invention, through many years of research, picks camellia oleifera seeds and fruits at different times in combination with the process of the present invention and the traditional process for comparative analysis, from which the rules are summarized. Below this embodiment is illustrated with the data summarized in one of the experiments as an example. This embodiment begins to pick Camellia oleifera fruit in September, measures several main chemical components in its nuts, and extracts the oil in the nuts, and measures and evaluates Came...

Embodiment 2

[0047] Embodiment 2 Determination of drying method

[0048] This embodiment mainly provides the analysis of the influence of drying method on important several indexes in camellia oleifera seed oil:

[0049] ① Effect of drying method on the peroxide value of oil in camellia oleifera seed

[0050] Peroxide value (POV) is one of the important indicators for evaluating rancidity. The picked camellia oleifera fruits are dried in the sun (natural drying), hot air drying, heat pump drying and microwave drying (continuous tunnel microwave drying equipment, power 6 ~ 200KW Adjustable) Four different methods and different process conditions are used to dry to basically the same water content. The dried camellia seeds are stored at room temperature, and samples are taken regularly to measure the peroxide value (POV) of the oil contained in it, and the change rule is analyzed. The results are attached figure 2 shown. attached figure 2 Among them, curve 1 is microwave drying, cu...

Embodiment 3

[0059] Embodiment 3 Determination of drying process conditions

[0060] ① Effect of drying temperature on moisture content of camellia oleifera seeds

[0061] Take a number of equal amounts of fresh camellia oleifera seeds, place them at 40°C, 55°C, and 70°C for heat pump drying according to a certain loading capacity, with a wind speed of 1.5 m / s, and take samples at regular intervals to measure the moisture content of camellia oleifera seeds, and obtain different drying temperatures. The moisture content change curve of Camellia oleifera seed is attached Figure 5 shown. attached Figure 4 Among them, curve 1 is 40°C, curve 2 is 55°C, and curve 3 is 70°C.

[0062] attached by Figure 5 It can be seen that the moisture content of camellia oleifera seeds decreased rapidly in the early stage of drying, and the moisture content decreased slowly in the later stage of drying. The higher the drying temperature, the faster the water content of camellia oleifera seeds decreases,...

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Abstract

The invention relates to the technical field of edible oil production and discloses a method for producing an edible camellia oleosa seed oil and the edible camellia oleosa seed oil. The method for producing the edible camellia oleosa seed oil provided by the invention comprises the steps of fruit selection, camellia oleosa seed drying, unshelling, low-temperature cold pressing, filtering, and degreasing and dewaxing, and abandons the complicated refining processes including degumming, deacidification, decoloration, deodorization and the like. The key process of the method for producing the edible camellia oleosa seed oil is optimized and improved creatively so that the integrated production process of the edible camellia oleosa seed oil which is obviously different from the prior art is obtained; the process is greatly simplified and the losses of the nutritional ingredients in the camellia oleosa seed oil and the finished product oil are also avoided; as a result, the nutritional and functional ingredients such as flavonoids, polyphenols, sterol and carotenoid in the camellia oleosa seed oil are guaranteed to an utmost extent; and the first-grade edible camellia oleosa seed oil is obtained simply and feasibly.

Description

technical field [0001] The invention relates to the field of edible oils, more specifically, to a production method of edible camellia oleifera seed oil. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera. Its fatty acid composition, nutritional components and oil characteristics are similar to olive oil, so it is called "Oriental olive oil". Camellia oleifera seed oil contains oleic acid, linoleic acid, linolenic acid, etc., and is also rich in nutrients such as tea polyphenols, vitamin E, and carotenoids. In particular, the content of monounsaturated fatty acid oleic acid reaches 80%, which is the highest among all vegetable oils. In addition, Camellia oleifera seed oil does not contain aflatoxin, erucic acid, gossypol and other harmful substances. [0003] Camellia oleifera seed oil itself contains rich tea polyphenols, vitamin E, carotenoids, and flavonoids. Whether it is pressing or leaching, the extracted crude oil needs to go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/16C11B3/00
Inventor 吴雪辉
Owner SOUTH CHINA AGRI UNIV
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