Production method of tea-seed oil

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...

AI Technical Summary

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 easily cause the tea seeds to burn In severe cases, the benzopyrene content may exceed 20-30 times the upper limit of the national edible oil standard (10μg / kg)

In addition, traditional pressing equipment needs to spend a lot of labor to make tea seed cakes from roasted and crushed camellia seeds before pressing. In the past, these tea seed cakes were wrapped with straw, but now they are wrapped in discarded woven bags in many places. Obviously, this will also cause Cause safety hazards and reduce oil yield, and increase the difficulty of deep processing and utilization of tea seed cake

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