Method for producing tea seed oil by tea seed shelling and cold-pressing

A technology of tea seed oil and tea seed, which is applied in the direction of fat oil/fat production, fat production, fat oil/fat refining, etc., to achieve the effect of strong water solubility, high melting point, and increased nutritional content

Inactive Publication Date: 2015-05-13
ANHUI HUAYIN CAMELLIA OIL
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  • Abstract
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  • Claims
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Problems solved by technology

The Ve content in vegetable oils from high to low is: tea seed oil > rapeseed oil > sunflower oil > tea seed oil > cottonseed oil > safflower oil > corn oil > olive oil > palm oil > peanut oil > sesame oil, domestic oils The world's research on the production of pure natural edible oil by shelling (skin) cold pressing is in the ascendant

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  • Method for producing tea seed oil by tea seed shelling and cold-pressing
  • Method for producing tea seed oil by tea seed shelling and cold-pressing

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Embodiment 1

[0019] A method for producing tea seed oil by dehulling and cold pressing of tea seeds is characterized in that it comprises the following steps:

[0020] (1) Cleaning: Two layers of vibrating sieves are used to remove the large and small impurities in the tea seeds;

[0021] (2) Low-temperature drying: using a flat-panel dryer, controlling the interlayer heating steam pressure at 0.3MPa, drying the tea seeds until the moisture content is 15%;

[0022] (3) Classification: Use a vibrating sieve to gather tea seeds of similar size;

[0023] (4) pulverization: the tea seed is broken into pieces by an impact pulverizer;

[0024] (5) Separation of kernel and shell: obtain kernels containing certain shells;

[0025] (6) Secondary crushing: Use toothed counter-rollers to crush the kernels with a certain shell, and the distance between the two teeth is preferably 0.3-0.5mm;

[0026] (7) Drying with iron: Add 0.2% hemin by weight to the pulverized tea seed kernels, stir and mix even...

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Abstract

The invention discloses a method for producing tea seed oil by tea seed shelling and cold-pressing. Chlorhematin which is high in melting point, rich in iron and free of iron sheet taste is added after secondary crushing, and can be mixed with tea seeds very well after being processed through a plate dryer; sodium alginate and xanthan gum are added into nutritive water to form a stable colloidal state and can be connected with proteins, starch and the like very well, so that a stable hydrated layer can be formed conveniently and good conditions for gathering and flowing grease with extremely small polarity are created; the added tea polyphenol is strong in water solution, and can be dissolved in a glue solution very well, so that nutrient content of finished product oil is increased.

Description

technical field [0001] The invention mainly relates to the field of oil, in particular to a method for producing tea seed oil by shelling and cold pressing tea seeds. Background technique [0002] Tea seed oil is a woody oil, which is liquid at room temperature and has a specific smell of tea seed oil. The physical and chemical properties of tea seed oil are similar to those of camellia oil and olive oil. It is generally accepted that the recommended reasonable ratio of dietary fatty acid energy supply is: 30% of total dietary fat energy supply, of which saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid supply 10% energy respectively. % (i.e. 1:1:1) or <1:1:1. Table 2-2 lists the content and ratio of saturated fatty acids and monounsaturated fatty acids in common vegetable oils. Bai Yunai and others compared the nutritional value of tea seed oil and olive oil in terms of fatty acid composition and physical and chemical properties, and beli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04
CPCC11B1/06C11B1/04C11B3/008
Inventor 魏柱银陈同铸魏星陈伟郝中存窦维祥
Owner ANHUI HUAYIN CAMELLIA OIL
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