Highly-fragrant camellia oil and preparation method thereof

Abstract

The invention discloses highly-fragrant camellia oil. The highly-fragrant camellia oil is prepared by a preparation method which comprises the following steps: 1, tea seed kernel preparation: taking fresh tea seeds, airing, unshelling, selecting, impurity-removing and curing; 2, primary squeezing: squeezing the cured tea seed kernels obtained in the step 1 in an oil press; 3, highly-fragrant camellia oil preparation and tea cake crushing: crushing tea cakes into blocks; cake and oil mixing: adding camellia oil into the tea cakes and obtaining a cake and oil mixture, wherein through the matching of the cake to the oil, the camellia oil contained in the cake and oil mixture achieves 15-30 percent by mass; secondary squeezing: adding the cake and oil mixture into an another preheated oil press to squeeze; 4, impurity-removing: stirring and crystal-growing; filtering and removing crystals; 5, filling: filling nitrogen, filling and forming the filled safe and nutritious highly-fragrant camellia oil. The highly-fragrant camellia oil and the preparation method thereof have the benefits that as rich natural aroma chemical compounds are contained in the highly-fragrant camellia oil, people can smell strong fragrance when eating the highly-fragrant camellia oil, so that the appetite is enhanced; the highly-fragrant camellia oil is non-toxic, safe, sanitary and nutritious.

Description

technical field [0001] The invention relates to a woody vegetable oil and a preparation method thereof, in particular to a camellia oil and a preparation method thereof, in particular to a strong fragrance camellia oil and a preparation method thereof. Background technique [0002] Camellia oleifera, commonly known as camellia, wild tea, and white flower tea, is a high-quality edible oil plant unique to China. It is also known as the world's four largest woody edible oil plants together with oil palm, olive and coconut. The result is camellia oleifera fruit; the shell of camellia oleifera fruit (that is, camellia oleifera husk) contains camellia oleifera seeds, which are referred to as camellia seeds; the outer layer of camellia oleifera seeds is the seed shell (that is, camellia oleifera seed shell), and the inside of the seed shell is tea seeds Ren (that is, camellia seed kernel); the oil extracted from the camellia seed kernel is camellia oil. [0003] Camellia oil, as a...

AI Technical Summary

Problems solved by technology

Therefore, this camellia oil pressing production process will cause food safety problems

Although this harmful component can be effectively removed through subsequent high-temperature refining or adding production aids for adsorption, at the same time, the unique flavor (aroma compounds) of camellia oil will disappear or not be strong enough to meet the needs of existing consumers

[0006] At present, there is also a process of pressing tea leaves again, but it is not to make the tea oil have a better flavor, but to obtain the tea oil in the tea leaves, and the small amount of tea oil that is repeatedly pressed cannot be formed and brought out. More Aroma Compounds in Tea Kut

[0007] Chinese patent CN102524428B discloses a method for eliminating benzopyrene in Camellia oleifera seed oil (patent application number 201110388522.X), Chinese patent CN103113986B discloses a method for making high-quality camellia oil (patent number: ZL201310090601.1), China Patent CN103484243A discloses a new process for processing strong-flavored camellia oil (patent number: ZL201310392915.7), etc. Although these patents can improve the fragrance of camellia oil or the content of harmful substances such as benzo(a)pyrene, they cannot At the same time, it solves the problem of the fragrance of camellia oil and the content of harmful substances such as benzo(a)pyrene

[0008] Of course, the prior art still has methods such as extraction of camellia oil by solvent leaching, and extraction of camellia oil by aqueous enzymatic method, which have the same problems as above (harmful substances, no natural flavor)

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