Production method of tea-seed oil

A production method and technology of tea seed oil, applied in the direction of fat oil/fat production, fat generation, edible oil/fat, etc., can solve the problem of increasing the benzopyrene content of tea seed oil, increasing the difficulty of tea seed cake, reducing the oil yield, etc. problem, to achieve the effect of low peroxide value, high polyphenol content, and increase oil yield

Inactive Publication Date: 2015-07-01
HUNAN TANGCHEN GRAIN & OIL IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, when the moisture content is unevenly distributed in the tea seeds, even if the average total moisture content of the tea seeds is not high, the acid value of the tea seed oil squeezed out will be caused by the heating of the tea seeds with high moisture content during the frying process. and the peroxide value will increase significantly, and the tea seeds with low moisture content are particularly easy to burn, which will lead to a substantial increase in the benzopyrene content of the extracted tea seed oil, and at the same time, if the frying temperature is too high, it will

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  • Production method of tea-seed oil

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Experimental program
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Effect test

Embodiment 1

[0025] (1) Store 500kg of peeled, impurity-removed and graded Camellia oleifera seeds in a modified airtight warehouse, and the storage time is 24 hours; during the storage process, hot air with a temperature of 42°C is regularly supplied to the modified airtight warehouse to ensure storage During the process, the warehouse temperature is 32°C;

[0026] (2) Put the Camellia oleifera seeds stored out of the warehouse in a mixer with a heating device, a stirring device and a spray head, heat to 50° C. and keep stirring for 5 hours. During the heating process, the temperature at which 2% of the total mass of the tea seeds is sprayed is In hot water at 50°C, the moisture content of camellia oleifera seeds after equilibrium is 9.5%, and the difference between the highest and lowest moisture content of the 30 sampling points is 0.12%, and the difference before equilibrium is 1.8%;

[0027] (3) Frying the Camellia oleifera seeds after the moisture balance adjustment to a moisture con...

Embodiment 2

[0033] (1) Store 500kg of peeled, impurity-removed and graded Camellia oleifera seeds in a modified airtight silo, and the storage time is 36 hours; during the storage process, the hot air with a temperature of 40°C is regularly supplied to the modified airtight warehouse to ensure storage During the process, the warehouse temperature is 31°C;

[0034] (2) Put the Camellia oleifera seeds stored out of the warehouse in a mixer with a heating device, a stirring device and a spray head, heat to 45° C. and keep stirring for 4 hours. During the heating process, spray the tea seeds at a temperature of 1.5% of the total mass of the tea seeds. In hot water at 45°C, the moisture content of Camellia oleifera seeds after equilibrium is 8.2%, and the difference between the highest and lowest moisture content of the 30 sampling points is 0.1%, and the difference before equilibrium is 1.7%;

[0035] (3) Frying the Camellia oleifera seeds after the moisture balance adjustment to a moisture c...

Embodiment 3

[0041] (1) Store 500kg of peeled, impurity-removed and graded Camellia oleifera seeds in a modified large container with good airtightness, and the storage time is 48 hours; during the storage process, supply hot air with a temperature of 37°C to the modified airtight container regularly to ensure the storage process The temperature in the warehouse is 30°C;

[0042] (2) Put the Camellia oleifera seeds stored out of the warehouse in a mixer with a heating device, a stirring device and a spray head, heat to 40°C and keep stirring for 3 hours. During the heating process, spray the tea seeds at a temperature of 1% of the total mass of the tea seeds. In hot water at 40°C, the moisture content of Camellia oleifera seeds after equilibrium is 7.2%, and the difference between the highest and lowest moisture content of the 30 sampling points is 0.05%, and the difference before equilibrium is 1.6%;

[0043] (3) Frying the oil-tea camellia seeds after adjusting the moisture balance to a ...

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Abstract

The invention discloses a production method of tea-seed oil. The production method comprises the following steps: husked camellia seed impurity removing and grading, moisture balance control, temperature-controlled stir-frying, temperature-controlled squeezing, heat preserved adsorption impurity removing, filtering, packaging and sealing. According to the production method of tea-seed oil, the water content of camellia seeds can be well controlled between 7% and 10% before stir-frying and the water content of camellia seed in the same batch is uniform and balanced, thereby preventing the camellia seeds from being over stir-fried, reducing labor intensity and improving oil yield. The prepared tea-seed oil has the advantages of low benzopyrene content, low acid value, low peroxidation value, high food safety, strong fragrance, high vitamin E content, high camellia seed polyphenol content and moderate luster (between the luster of modern refined tea-seed oil and the luster of traditionally extracted tea-seed oil), reaches the grade one to two of the national high-quality edible vegetable oil standards, is convenient to store and even can be stored for 1-2 years at normal temperature at an airtight state.

Description

technical field [0001] The invention relates to a production method of edible tea seed oil with low benzopyrene content, low acid value, low peroxide value and rich in Ve and polyphenols, belonging to the field of deep processing of agricultural products. Background technique [0002] Camellia oleifera seed is an important edible oil raw material in southern my country, generally with exocarp and camellia oil kernel shell. Camellia oleifera seed oil is rich in unsaturated fatty acids such as linoleic acid, and rich in physiologically active substances such as polyphenols and vitamin E in camellia oleifera seed. Its nutritional and physiological effects are comparable to olive oil, and better than soybean oil, rapeseed oil, peanut oil and other vegetable oils , better than animal oil. In my country, edible oil mainly depends on imports. Therefore, using the hills and mountains in the south to develop camellia oleifera plantations and obtain rich tea seed oil, not only solves...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10A23D9/02
Inventor 姜进军
Owner HUNAN TANGCHEN GRAIN & OIL IND CO LTD
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