Refining process of original sweet tea seed oil via low-temperature physical membrane method

Abstract

The invention discloses a refining process of original sweet tea seed oil via a low-temperature physical membrane method. The refining process disclosed by the invention comprises the following steps of: (1) squeezing and filtering, namely physically squeezing cleaned and husked dry oil tea seeds in a squeezer, treating acquired slag-containing oil via an oil purifying tank, and subsequently pumping the oil into a plate-frame type filter or a leaf filter via a pump for filtering to acquire filtered crude oil with original sweet flavor of the tea seed oil; (2) degumming, namely pumping the filtered crude oil into a degumming tank via the pump, adding a flocculating agent in a certain proportion to the degumming tank, fully stirring the crude oil and the agent for a period of time, and subsequently separating and degumming the oil via a disc type centrifugal machine; (3) dewaxing, namely adding a crystal-promoting filter aid in a certain proportion into the degummed crude oil for winterization crystallization, growing crystal for a period of time, and subsequently separating the oil via a flat microporous membrane filter to acquire dewaxed crude oil; and (4) deacidifying and decoloring, namely pumping the dewaxed crude oil into a spiral turbulence promoter and then into a compound nanofiltration membrane device via a booster pump, and circularly deacidifying and decoloring neutral oil via an oil storage tank equipped with an ultrasonic device to acquire the high grade edible tea seed oil, wherein in the compound nanofiltration membrane device, free fatty acid and pigments pass through a filtering membrane. The tea seed oil prepared by the process disclosed by the invention keeps the original natural fragrance and effectively retains specific active nutrition ingredients, such as tocopherol, squalene and sterol, of the tea seed oil; and simultaneously, the refining method is low in cost and no industrial wastewater is generated.

Description

technical field [0001] The invention relates to a refining process of the original fragrant tea seed oil prepared by a low-temperature physical pressing process, in particular to a low-temperature physical membrane refining process of the original fragrant tea seed oil. Background technique [0002] Tea seed oil is a high-quality traditional edible oil in my country, which is usually prepared by high-temperature pressing process. Research in recent years has found that the traditional high-temperature pressing process is likely to cause the loss of active nutrients in tea seed oil, and the unique natural fragrance of tea seed oil, and may also produce carcinogens-benzopyrene. Therefore, the low-temperature physical pressing process of Camellia oleifera seed oil is sought after by people. However, the camellia seed crude oil produced by low-temperature physical pressing process generally does not meet the requirements of national food safety standards, and still needs to be ...

AI Technical Summary

Problems solved by technology

[0008] Purpose of the invention: The purpose of the invention is to solve many shortcomings such as the high energy consumption of the existing vegetable oil refining process, the easy loss of active nutrients and natural fragrance in the oil, and the generation of a large amount of waste water, and the use of modern membrane separation technology to remove the undesirable Substances, so as to produce high-quality edible oil

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