Appropriate processing method for squeezing camellia oleosa seed oil

A processing method and technology of tea seed oil, applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of small scale, loss, low yield, etc., and achieve nutritional content retention, convenient operation, and high quality excellent effect

Active Publication Date: 2014-08-27
RES INST OF SUBTROPICAL FORESTRY CHINESE ACAD OF FORESTRY
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, due to the late start of tea oil processing in my country, the small scale of enterprises, and low technological innovation capabilities, there is currently no processing and refining technology suitable for the characteristics of tea oil. Tea oil processing has entered the misunderstanding of imitating the traditional finishing of bulk oils. After pressing, degumming, Deacidification, decolorization, deodorization, dewaxing and other refining processes to produce oil
[0003] However, the traditional...

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  • Appropriate processing method for squeezing camellia oleosa seed oil
  • Appropriate processing method for squeezing camellia oleosa seed oil

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Embodiment 1

[0021] (1) After the picked mature camellia seeds are dried and picked, the moisture content is measured to be 10%, and the impurities are less than 0.5%;

[0022] (2) Put the above-mentioned camellia seeds into a rotary oven for frying, control the temperature of the frying seeds at 145°C, and fry the seeds for 35 minutes. When more than 3 / 4 of the cross-section of the camellia seed kernels turns yellow, turn on the furnace and unload the material. At this time, the moisture content 2%, spread on a clean cement floor;

[0023] (3) Sprinkle water while it is hot and stir evenly to increase the water content of camellia oleifera seeds to 4%;

[0024] (4) After replenishing the water, the camellia seeds are put into the screw press for pressing while they are hot, and the crude oil is obtained from the camellia seeds. After pressing, the camellia seed cakes are 1mm thick, yellowish-brown in color, and the oil content is 5-6%;

[0025] (5) Crude oil pressed from Camellia oleifer...

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Abstract

An appropriate processing method for squeezing camellia oleosa seed oil belongs to the technical field of camellia oleosa seed processing methods and comprises the following process steps: taking fresh and mature camellia oleosa seeds with impurity content smaller than 0.5%; feeding the camellia oleosa seeds into a rotating oven to be fried, wherein the seed frying temperature ranges from 140-150 DEG C, and the seed frying time ranges from 30-40 minutes; spraying water on the camellia oleosa seeds while the camellia oleosa seeds are hot, enabling the moisture content of the camellia oleosa seeds to be increased to 4%-6%; feeding the camellia oleosa seeds into an oil press for oil squeezing to obtain squeezed crude oil of the camellia oleosa seeds; filtering the crude oil in a fine mode; directly feeding the camellia oleosa seed oil into a winterization tank, and conducting winterization for 24 hours at the temperature of 2-5 DG C; conducting polishing filtration on the camellia oleosa seed oil, inspecting the camellia oleosa seed oil, and obtaining a finished product. The appropriate processing method for squeezing the camellia oleosa seed oil is convenient to operate, the steps are simple, no chemical products need to be input, the yield is improved, nutrition components possibly lost in the refining process is further reserved, and meanwhile the highly flavored type camellia oleosa seed oil with high quality further can be obtained.

Description

technical field [0001] The invention belongs to the technical field of processing methods for camellia oleifera seeds, and in particular relates to a moderate processing method for pressing camellia oleifera seed oil. Background technique [0002] In addition to being rich in unsaturated fatty acids, camellia oil also contains rich nutritional and active ingredients such as vitamin E, sterols, squalene, polyphenols, etc. It is also the vegetable edible oil for health care recommended by the International Food and Agriculture Organization. However, due to the late start of tea oil processing in my country, the small scale of enterprises, and low technological innovation capabilities, there is currently no processing and refining technology suitable for the characteristics of tea oil. Tea oil processing has entered the misunderstanding of imitating the traditional finishing of bulk oils. After pressing, degumming, Deacidification, decolorization, deodorization, dewaxing and ot...

Claims

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Application Information

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IPC IPC(8): C11B1/06C11B3/00
Inventor 罗凡郭少海费学谦李康雄王亚萍姚小华
Owner RES INST OF SUBTROPICAL FORESTRY CHINESE ACAD OF FORESTRY
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