A low-temperature physical membrane refining process for original fragrant tea seed oil

Abstract

The invention discloses a low-temperature physical membrane refining process of original fragrant tea seed oil, which comprises the following steps: (1) Squeezing and filtering: after cleaning and peeling the dried camellia seeds, they are directly put into a press machine for physical pressing, and the obtained slag-containing After the oil is treated in the clarified oil tank, pump it into the frame filter or leaf filter for filtration to obtain the filtered crude oil with the original aroma of tea seed oil; (2) Degumming: pump the filtered crude oil into the Degumming tank, add a certain proportion of flocculant and fully stir for a period of time, then separate and degumming through a disc centrifuge; (3) Dewaxing: add a certain proportion of crystallization promoter and filter aid to the degummed crude oil for winterization and crystallization, After crystallization for a period of time, the dewaxed crude oil is separated by a flat microporous membrane filter; (4) Deacidification and decolorization: use a booster pump to drive the dewaxed crude oil into the spiral turbulence promoter and then into the composite nanofiltration membrane equipment, Make the free fatty acid and pigment permeate through the filter membrane, and the neutral oil is deacidified and decolorized after passing through the oil storage tank equipped with an ultrasonic device, and then the high-grade edible tea seed oil can be obtained. The tea seed oil prepared by the process maintains its original natural fragrance, effectively retains the unique active nutrients such as tocopherol, squalene, sterol, etc. of the tea seed oil, and at the same time, the refining method has low cost and does not produce industrial waste water.

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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