Low temperature cold-pressing production technology for tea oil

Abstract

The invention discloses a low temperature cold-pressing production technology for tea oil. The technology consists of a pretreatment cold pressing process, a leaching process and a refining process. Through organic combination of oil low-temperature cold pressing, leaching and refining, the water content of camellia oleifera seeds can be controlled, and content of free fatty acid in the tea oil can be lowered. By means of cold pressing, some colloids and impurities can be prevented from dissolving into crude oil, and the crude oil then undergoes low temperature filtration, decolorization, deodorization, dewaxing and other processes for refining, thus obtaining the finished tea oil product. And the problems of tea oil rancidification and color reversion can be solved. Compared with traditional production technologies, the production technology provided by the invention has the advantages of simple process, good crude oil quality, energy saving, small equipment investment, small floor area and the like. The finished tea seed oil product obtained by the technology not only is good edible oil and fat, has health care efficacy, but also can be used as cosmetic oil, thus improving the economic benefits and social benefits of camellia oleifera seeds.

Description

technical field [0001] The invention relates to a low-temperature cold pressing production process of camellia oil, belonging to the technical field of oil processing. Background technique [0002] Camellia oil is a woody edible oil of Camellia genus endemic to southern my country, and is one of the four major woody vegetable oils in the world. Camellia oil is rich in omega-3 fatty acids, omega-6 fatty acids and contains a small amount of tea saponin and tea polyphenols. It does not contain cholesterol, erucic acid and cornic acid, and has no pesticide residues. It is a real pure natural organic edible oil. The good name of "Oriental Olive Oil". Its physical and chemical properties are similar to those of olive oil, with good stability and oxidation resistance, long shelf life, high smoke point, high temperature resistance, and easy digestion and absorption by the human body. The International Food and Agriculture Organization lists it as a healthy edible oil for promotion...

AI Technical Summary

Problems solved by technology

[0003] At present, the production of camellia oil in my country generally adopts the traditional hot pressing oil production process. Due to the frying of raw materials and the rigid friction and pressure in the oil press, high temperatures above 300°C will be generated, which will destroy the unsaturated fatty acids in the decomposed oil, A large number of nutrients such as oleic acid, vitamins and trace elements, the color of the obtained camellia oil is dark, and further refining and processing must be carried out, which consumes a lot of energy, and the production cost is high

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