New technology for processing thick-aroma tea oil

A new technology, tea oil technology, applied in the direction of oil/fat refining, fat production, etc., can solve the problems of limited application range, deep color, low nutritional value, etc.

Active Publication Date: 2014-01-01
湖南山润油茶科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Camellia seed crude oil contains saponin, phospholipids, mechanical impurities, pigments, hydrocarbons, aldehydes, ketones, free fatty acids, water, sugars and their derivatives, proteins and their degradation products, organic alcohols and complex resins Substances, etc., have deep color, poor taste, low nutritional value, and are not good for human...

Method used

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  • New technology for processing thick-aroma tea oil
  • New technology for processing thick-aroma tea oil

Examples

Experimental program
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Effect test

Embodiment example 1

[0010] Take 10 tons of refined tea oil, put it into the winterization tank with a pump, lower the temperature from normal temperature to 3°C, keep it warm at 3°C, and hold it for 90 hours, filter to obtain degreased refined tea oil, and heat it up to 60°C; take fresh camellia oleifera seeds 3 tons of tea flakes that came out during the oil extraction process were stir-fried in a wok at 70°C for 2 hours, then winterized tea oil and fried tea flakes were put into the extractor together, soaked for 8 hours, and the oil and The tea flakes are separated to obtain Luzhou-flavored tea oil A.

Embodiment example 2

[0012] Take 5 tons of refined tea oil, put it into the winterization tank with a pump, lower the temperature from normal temperature to 2°C, keep it at 2°C for 80 hours, filter to obtain degreased refined tea oil, and heat it up to 60°C; take fresh camellia oleifera seeds 3 tons of tea seed shells that come out of the shelling and oil extraction process are stir-fried in a wok at 80°C for 2 hours, and then the winterized tea oil and fried tea seed shells are put into the extractor together, soaked for 10 hours , separating the oil from the tea husk to obtain the aromatic tea oil B.

Embodiment example 3

[0014] Take 8 tons of refined tea oil, put it into the winterization tank with a pump, lower the temperature from normal temperature to 1°C, keep it warm at 2°C, and hold it for 90 hours, filter to obtain degreased refined tea oil, and heat it up to 60°C; take fresh camellia oleifera seeds 5 tons of tea chips, the by-products of the oil extraction process, were stir-fried in a frying pan at 80°C for 2 hours, and then the winterized tea oil and fried tea chips were put into the extractor, soaked for 12 hours, and the oil Separated from the tea flakes to obtain the strong fragrance tea oil C.

[0015] The present invention obtains A, B, and C three kinds of strong-flavored camellia oils by changing different process conditions, and its analysis indexes are shown in Table 1. From Table 1, it can be clearly seen that each index is close to the index of refined oil, reaching the national consumption Oil standard, but at the same time retains the unique fragrance of camellia oil. B...

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Abstract

The invention relates to a new technology for processing thick-aroma tea oil, which comprises the steps of feeding the refined tea oil into a winterization tank by a pump, and reducing the temperature from normal temperature to 1-3 DEG C; preserving heat for 60-90 hours; filtering the defatted refined tea oil, and heating to 60 DEG C; stir-frying tea siftings in an oil pressing process in a wok at 60-90 DEG C; feeding the heated tea oil and the stir-fried tea siftings into a soaking device, and soaking; then separating the oil from the tea siftings to obtain the thick-aroma tea oil. By adopting the new technology provided by the invention, the indexes of the obtained thick-aroma tea oil reach the national standards for edible oil while the unique aroma of the tea oil is maintained, thus the new technology is a new production technology with low cost and high benefits.

Description

Technical field: [0001] The invention relates to a new process for processing strong-flavored camellia oil, which belongs to the deep processing technology of agricultural by-products. Background technique: [0002] The oil produced from vegetable edible oil by pressing and leaching is called "crude oil" before it is refined. Camellia seed crude oil contains saponin, phospholipids, mechanical impurities, pigments, hydrocarbons, aldehydes, ketones, free fatty acids, water, sugars and their derivatives, proteins and their degradation products, organic alcohols and complex resins Substances, etc., have dark color, poor taste, low nutritional value, and are not good for human health, so the scope of application is limited. However, people like the original flavor of camellia oil, and the refined tea oil cannot retain the original fragrance of camellia oil. The new national standard stipulates that "crude oil" cannot be directly used for human consumption, and can only be used a...

Claims

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Application Information

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IPC IPC(8): C11B3/00
Inventor 欧阳鹏飞
Owner 湖南山润油茶科技发展有限公司
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