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Camellia oil with full-bodied sauce flavor and preparation method thereof

A camellia oil and flavor technology, which is applied in the direction of fat oil/fat refining, edible oil/fat, and fat oil/fat production, etc., can solve the problems of inability to form and bring out the aroma compounds of camellia oil, loss of camellia oil flavor, and food safety issues. , to achieve the specific and reasonable effect of the program cooling process

Active Publication Date: 2015-07-22
赖琼玮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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
[0007] 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
[0008] 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), and Chinese patent CN102888276A discloses a production method of pure physical original fragrance camellia seed oil (patent application number: 201210386643.5). There is a problem that the flavor of camellia oil is lost due to high technical temperature, and a low-temperature pressing, hydration degumming, and medium-temperature drying at 120-150°C are provided. Although these patents can improve the fragrance of camellia oil or the content of harmful substances such as benzo(a)pyrene However, none of them can solve the specific fragrance of camellia oil and the content of harmful substances such as benzo(a)pyrene at the same time.
[0010] Sauce-flavored flavor is a kind of flavor that is deeply loved by the public. There are no camellia oil products or related reports with sauce-flavored flavor.

Method used

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  • Camellia oil with full-bodied sauce flavor and preparation method thereof
  • Camellia oil with full-bodied sauce flavor and preparation method thereof
  • Camellia oil with full-bodied sauce flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of camellia oil with rich sauce flavor was prepared by the following method:

[0047] A. Preparation of tea seed kernels: take fresh tea seeds of that year, spread them out to dry naturally, so that the water content of the tea seeds is controlled at 10-20% by mass; remove the husks of the tea seeds to obtain the tea seed kernels;

[0048] B. Making fermented husks:

[0049] Lay the fruit husks obtained in step A indoors, pack them in mesh bags at a height of 1.5 meters, ventilate, and stack them for 5 days; the tea berries produce a special flavor, spread them out to dry naturally, and then remove surface dust or possible contamination Harmful substances, fermented husks were obtained, and crushed into pieces within 2 cm by a crusher;

[0050] C. Ripening: Add 1200 kg of fermented husks obtained in step B to 10,000 kg of camellia seed kernels obtained in step A, the fermented husks account for 10.7% by mass of the total amount, mix evenly to obtain a mixture of...

Embodiment 2

[0056] Using the method basically the same as that of Example 1, the camellia oil with strong sauce-flavored flavor of Example 2 was prepared. The main differences include: in the step B of making fermented husks, the high-quality fresh camellia oleifera fruit is directly peeled to obtain fresh husks; Put it in a special place where the rain can't get out, the thickness is less than 20 cm, ventilated, and the stacking time is 7 days; the husk produces a special flavor, removes the surface dust or harmful substances that may be polluted, and makes the fermented husk, and passes through the crusher Broken into pieces within 2 cm;

[0057] In step C, 10,000 kg of camellia seed kernels are added with 4,000 kg of fermented husks, the husk content is 28.6% by mass, the roasting temperature is 130°C, and the pressing chamber temperature in step D is 110°C; in step E, the shell oil mixture contains 20% by mass of camellia oil, and when pressed The temperature of the pressing chamber i...

Embodiment 3

[0061] Using the method basically the same as that of Example 1, the camellia oil with strong sauce-flavored flavor of Example 3 was prepared. The main differences include: in step C, 10,000 kg of camellia seed kernels were added with 3,000 kg of fermented husks, the husk content was 23.1% by mass, and roasted The temperature is 140°C, the temperature of the pressing chamber in step D is 120°C, the mixture of shell oil in step E contains 25% by mass of camellia oil, the temperature of the pressing chamber during pressing is 120°C, and the mixture of shell oil in step E contains 8.5% by mass of water; other conditions are the same .

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Abstract

The invention discloses a preparation method of camellia oil with a full-bodied sauce flavor. The preparation method comprises the following process steps: separating shells and camellia seeds of fresh ripe camellia fruits, performing pile fermentation on the obtained fresh shells, spreading the fresh shells subjected to pile fermentation for naturally airing or air-drying, and then purifying to obtain fermented shells; adding the fermented shells to the camellia seeds, wherein the fermented shells account for 10-30 mass percent of the total amount; baking, stir-frying and ripening a kernel shell mixture at the temperature of 120-160 DEG C, cooling to 50-80 DEG C, and carrying out primary squeezing, wherein the barrel temperature is 100-140 DEG C; mixing the obtained camellia oil with the fermented shells, and carrying out secondary squeezing to obtain the camellia oil with the full-bodied sauce flavor. The camellia oil contains a rich natural saucy compound, the flavor is full-bodied, the appetite can be enhanced, contained harmful substances are far lower than the national standard limitation requirement, and the camellia oil is safe and sanitary.

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 camellia oil with strong sauce flavor 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 (tea seeds); the outer layer of camellia oleifera seeds is the seed shell, and the inside of the seed shell is tea seed kernel (that is, camellia oleifera seed kernel); The oil extracted from camellia oleifera seeds or camellia seed kernels is camellia oil. [0003] As a high-quality edible oil, camellia oil h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/02
Inventor 赖琼玮裴健儒吴凤平孔英戈
Owner 赖琼玮
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