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Strong-flavor camellia oil cold-pressing process

A camellia oil and strong-flavor technology, applied in the field of vegetable oil, can solve the problems of low oil yield, low quality, and many impurities in camellia oil, and achieve the effects of low production cost, high nutritional value and improved quality.

Inactive Publication Date: 2016-08-24
GUIZHOU LIPING QIANXIANGYUAN GREASE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to provide a cold pressing process of Luzhou-flavored camellia oil, so as to solve the technical problems that the camellia oil produced by the prior art has many impurities, low quality and low oil yield.

Method used

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  • Strong-flavor camellia oil cold-pressing process
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Examples

Experimental program
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Effect test

Embodiment 1

[0026] A cold-pressing process of Luzhou-flavor type camellia oil, comprising the following steps:

[0027] (1) Select the camellia seeds that fall naturally after the camellia fruit matures, and sort them with a sorting machine to remove mildewed camellia seeds and impurities;

[0028] (2) Place the camellia seeds treated in step (1) in an oven at a temperature of 40°C and dry until the moisture content is 5%, then take out the camellia seeds and spread them out for 40 minutes to make the moisture content 8% before bagging and sealed for later use;

[0029] (3) placing the camellia seeds treated in step (2) in a double-roll sheller for peeling, so that the weight ratio of the seed shells to the tea kernels is 8:100, and the camellia kernels are obtained;

[0030] (4) Put the camellia kernels obtained in step (3) into a steaming pan, steam and fry at a temperature of 60° C. for 20 minutes, and adjust the moisture content of the camellia kernels to 7%;

[0031] (5) Press the ...

Embodiment 2

[0035] A cold-pressing process of Luzhou-flavor type camellia oil, comprising the following steps:

[0036] (1) Select the camellia seeds that fall naturally after the camellia fruit matures, and sort them with a sorting machine to remove mildewed camellia seeds and impurities;

[0037] (2) Place the camellia seeds treated in step (1) in an oven with a temperature of 50°C and dry until the moisture content is 3%, then take out the camellia seeds and spread them out for 60 minutes to make the moisture content 6% before bagging and sealed for later use;

[0038] (3) placing the camellia seeds treated in step (2) in a double-roll sheller for peeling, so that the weight ratio of the seed shells to the tea kernels is 12:100, and the camellia kernels are obtained;

[0039] (4) Put the camellia kernels obtained in step (3) into a steaming wok, steam and fry at a temperature of 70° C. for 15 minutes, and adjust the moisture content of the camellia kernels to 6%;

[0040] (5) Press t...

Embodiment 3

[0044] A cold-pressing process of Luzhou-flavor type camellia oil, comprising the following steps:

[0045] (1) Select the camellia seeds that fall naturally after the camellia fruit matures, and sort them with a sorting machine to remove mildewed camellia seeds and impurities;

[0046] (2) Place the camellia seeds treated in step (1) in an oven with a temperature of 45°C and dry until the moisture content is 4%, then take out the camellia seeds and spread them in the air for 50 minutes, so that the moisture content is 7% and then bagged and sealed for later use;

[0047] (3) placing the camellia seeds treated in step (2) in a double-roller sheller for peeling, so that the weight ratio of the seed shells to the tea kernels is 10:100, and the camellia kernels are obtained;

[0048] (4) Put the camellia kernels obtained in step (3) into a steaming wok, steam and fry at a temperature of 65° C. for 18 minutes, and adjust the moisture content of the camellia kernels to 6%;

[0049]...

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Abstract

The invention discloses a strong-flavor camellia oil cold-pressing process and belongs to the technical field of vegetable oil. Camellia seeds are sorted, then are dried and spread for cooling and are packaged for standby application, then shelling is performed to adjust a certain shell-kernel ratio, then steaming and frying are performed, repeated squeezing is performed by using a double-helix low-temperature oil press, the obtained raw camellia oil is subjected to hydrated degumming, then decoloring is performed with active carbon, and deodorization is performed by using a distillation device, namely a camellia oil finished product is obtained. The oil yield of camellia seeds is improved by evenly controlling the moisture content of the camellia seeds. In addition, the strong-flavor camellia oil cold-pressing process is simple, the production costs are low, the operating process is easy to control, and the nutritional value of produced camellia oil is high.

Description

technical field [0001] The invention relates to the technical field of vegetable oils, in particular to a cold pressing process of Luzhou-flavored camellia oil. Background technique [0002] Camellia oil is also known as wild camellia oil, tea seed oil and camellia oil. The unsaturated fatty acid in camellia oil is as high as 90%, oleic acid reaches 80-83%, linoleic acid reaches 7-13%, and it is rich in protein and vitamins. A, B, D, E, etc., especially the rich linolenic acid it contains is necessary for the human body but cannot be synthesized. According to scientific identification, the content of oleic acid and linoleic acid in camellia oil is higher than that in olive oil. Camellia oil is rich in nutrients and contains fatty acids (93% unsaturated fatty acids, including 82% oleic acid and 11% linoleic acid), camellia glycosides, tea polyphenols, saponins, tannins, and antioxidants and anti-inflammatory properties. Squalene, squalene and flavonoids have excellent anti-...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/12A23D9/02
Inventor 林本旺
Owner GUIZHOU LIPING QIANXIANGYUAN GREASE CO LTD
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