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A kind of processing method of tea seed oil

A processing method and technology of tea seed oil, which are applied in the directions of edible oil/fat, tallow oil/fat production, tallow oil/fat refining, etc. Immunity, health-enhancing effect, nutrient-enhancing effect

Active Publication Date: 2018-08-31
贵州省印江县依仁食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional crude oil decolorization uses activated clay for decolorization, but the effect of removing benzo(α)pyrene is not good, which seriously affects the quality of refined oil
The remaining tea seed meal is generally used as fertilizer, and its efficacy cannot be fully exerted
Moreover, the traditional processing of camellia seeds results in high processing intensity, and it is difficult to remove the saponin therein during the preparation process, which in turn causes the bitter taste of the produced tea seed oil to be heavy, resulting in a lower taste and quality of the tea seed oil ; After filtering the crude oil of the pressed oil, heat it to 70-80°C, add hot water with 3-5% oil weight for hydration and degumming, the time is about 20min, then heat it to 85-95°C for vacuum drying, and pass the inspection after filtering is the finished product
With the existing method, the quality and safety of the oil product cannot be effectively guaranteed due to the strict control of the raw materials, and the quality of the oil product is difficult to meet the quality index of GB11765-2003 first-class pressed finished camellia oleifera seed oil , basically can only reach the secondary standard of pressing, and the quality is low; due to the use of hydration degumming, it will inevitably cause partial emulsification of the oil, reducing the oil yield; in order to remove the colloid in the oil, use heating The method of rehydration will inevitably cause the volatilization of aroma components; in order to remove water, vacuum drying is used, so that most of the aroma components are lost
[0003] Furthermore, the traditional processing of tea seed oil is to directly use tea seeds as raw materials, and the tea seeds are treated with some treatment agents to obtain the tea oil therein. Therefore, the nutrients of tea seed oil can only be the internal nutrients of camellia oleifera seed, or the mutual transformation of internal nutrients in the preparation process, resulting in the single nutrition of the tea seed oil and relatively low health care effect. Difference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method of tea seed oil, comprising the following steps:

[0027] (1) Mix the tea leaves and tea seeds at a weight ratio of 1:100, and mix and stir the tea leaves and tea seeds evenly, then place it in a fermentation tank, sprinkle 2% water therein, and heat up to a temperature of 40°C Micro-fermentation treatment for 20 minutes, and during the micro-fermentation process, add persimmon leaves, Panax notoginseng, musk, seaweed, and licorice successively within 5 minutes. After the micro-fermentation process is completed, a micro-fermentation product is obtained for use;

[0028] (2) The mixture obtained in step 1) is placed in a dryer and baked until the water content of the slightly fermented product is 5%, and the temperature during baking is 70° C. ℃ vacuum drying treatment for 20 minutes, and then adjust its temperature to 130 ℃ drying treatment for 20 minutes to obtain clinker;

[0029] (3) The clinker obtained in step 2) is placed in an oil press for o...

Embodiment 2

[0037] A processing method of tea seed oil, comprising the following steps:

[0038] (1) Mix the tea leaves and tea seeds at a weight ratio of 1:1000, and mix and stir the tea leaves and tea seeds evenly, then place them in a fermentation tank, sprinkle 3% water therein, and heat up to a temperature of 50°C Micro-fermentation treatment for 30 minutes, and during the micro-fermentation treatment process, add persimmon leaves, notoginseng, musk, seaweed, and licorice successively within 10 minutes, and after the micro-fermentation treatment is completed, a micro-fermentation product is obtained for use;

[0039] (2) The mixture obtained in step 1) is placed in a dryer and baked until the moisture content of the slightly fermented product is 5%, and the temperature during baking is 80° C. ℃ vacuum drying treatment for 30 minutes, and then adjust its temperature to 140 ℃ drying treatment for 30 minutes to obtain clinker;

[0040] (3) The clinker obtained in step 2) is placed in a...

Embodiment 3

[0048] A processing method of tea seed oil, comprising the following steps:

[0049] (1) Mix the tea leaves and tea seeds at a weight ratio of 1:500, and mix and stir the tea leaves and tea seeds evenly, then place it in a fermentation tank, sprinkle 2.5% of water therein, and heat up to a temperature of 45°C Micro-fermentation treatment for 25 minutes, and during the micro-fermentation process, add persimmon leaves, notoginseng, musk, seaweed, and licorice successively within 8 minutes. After the micro-fermentation process is completed, a micro-fermentation product is obtained for use;

[0050] (2) The mixture obtained in step 1) is placed in a dryer and baked until the water content of the slightly fermented product is 5%, and the temperature during baking is 75°C, and then it is placed in a vacuum drying oven, using 85 ℃ vacuum drying treatment for 25 minutes, and then adjust its temperature to 135 ℃ drying treatment for 25 minutes to obtain clinker;

[0051] (3) The clink...

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Abstract

The invention relates to the technical field of tea-seed oil processing, in particular to a tea-seed oil processing method. The healthcare effect of tea-seed oil is further enhance by adding pseudo-ginseng, seaweed, musk, liquorice and persimmon leaves, the function of the tea-seed oil on human health is improved, human immunity is especially strengthened, and human body anti-inflammatory and bowel relaxing efficacy is improved; during processing, tea leaves are mixed with tea seeds according to a certain proportion and are subjected to micro-fermentation treatment under a certain conditional environment, the pseudo-ginseng, the seaweed, the must, the liquorice and the persimmon leaves are added during the process of micro-fermentation treatment, nutrients in raw materials can act in the tea seeds, nutritional ingredients in the raw materials are enriched, relative amount of saponin in the tea seeds can be lowered, taste of the tea-seed oil in the tea seeds is improved, and quality of the tea-seed oil is improved.

Description

technical field [0001] The invention relates to the technical field of tea seed oil production, in particular to a processing method of tea seed oil. Background technique [0002] Tea seed oil is made by drying, softening, shelling, crushing and rolling the seeds of oil plant camellia oleifera, that is, camellia seeds or camellia seeds, steaming and frying them in a steamer, and then entering them into a screw press for hot pressing. The crude oil is made into refined oil through degreasing, degumming, dehydration, decolorization, deodorization, deacidification and other processes. Conventional crude oil decolorization uses activated clay for decolorization, but the effect of removing benzo(α)pyrene is not good, which seriously affects the quality of refined oil. The remaining tea seed meal is generally used as fertilizer, which cannot give full play to its efficacy. Moreover, the traditional processing of camellia seeds results in high processing intensity, and it is diff...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/00A23D9/04
Inventor 邱锋
Owner 贵州省印江县依仁食品有限公司
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