Camellia seed coldly-pressed tea-seed oil and processing process

Abstract

The invention provides camellia seed coldly-pressed tea-seed oil and a processing process. The processing process comprises the following steps: 1, pre-processing camellia seeds: selecting fresh camellia fruits; peeling and separating to obtain fresh camellia seeds; drying the camellia seeds at a low temperature; and storing; and 2, coldly pressing: cleaning the camellia seeds; shelling and removing shells; grinding; adding water and homogenizing; pressing to obtain primary oil; filtering; and finely filtering to obtain pure natural tea-seed oil. The fresh camellia seeds are dried at the low temperature within four hours and the drying temperature is controlled to be lower than 70 DEG C; the water is controlled to be 6%-10% and the camellia seeds are stored in a low-temperature warehouse to be processed; in the step of shelling and removing shells, the camellia seed shells with the weight percent of 15%-25% are remained in the camellia seeds; and the temperature of the water in the step of adding the water and homogenizing is 40-60 DEG C. By adopting the process to press the camellia seed oil, the quality of an obtained finished product is stable and the efficiency is improved; and the oil yield is guaranteed to the great extent.

Description

technical field [0001] The invention relates to an oil-making process of camellia oleifera seed oil, in particular to a cold-pressing oil-making process of camellia oleifera seeds. Background technique [0002] Camellia oleifera is one of the four largest woody edible oil tree species in the world. Camellia oleifera is full of treasures: Camellia oil is rich in nutrients, low in cholesterol, and resistant to storage. The content of unsaturated fatty acids, oleic acid and linoleic acid is as high as 90%, and it is rich in Tea polysaccharides, saponins, flavonoids, tea polyphenols, vitamins and phytosterols and other nutritional and functional active substances have the effects of reducing three highs, improving immunity, anti-radiation, scavenging free radicals, and preventing tumors. It is a high-quality wood This healthy cooking oil. [0003] At present, the treatment of camellia oleifera seeds in mature camellia oleifera fruits is generally by natural drying after picking...

AI Technical Summary

Problems solved by technology

[0007] The above-mentioned processes [0004] and [0005] mainly have the following disadvantages: 1. The quality of the oil product is greater than the national standard first-class camellia seed oil standard, such as high acid value, camellia oleifera Camellia oleifera seeds have low acid value, low peroxide value, and high vitamin E. During actual processing and pressing, because camellia oleifera seeds have become rancid during selection and water control, the proportion of shells in the pressed kernels is high, and the color of the oil is deep, resulting in Its quality declines and requires refining treatment; 2. The oil yield is unstable, the ratio of the input shell and the tempered water are uneven, and the pressure of the input material in the pressing chamber is uneven, which affects the residual oil content in the cake

Shortcoming is that Camellia oleifera seed (or camellia seed) goes into squeezing without shell and can't build up pressure, easy slippery chamber, residual oil leaching in cake can't carry out without skeleton, and this actual production proves to be unrealistic, simultaneously this method Low oil yield and high oil temperature close to 100°C are not conducive to the retention of natural antioxidant substances in camellia oil

Images