Preparation method of high-quality edible tea oil

A high-quality, camellia oil technology, applied in the direction of edible oil/fat, fat oil/fat refining, application, etc., to achieve the effect of reducing acid value, good degumming effect, and light oil color

Active Publication Date: 2016-12-14
黎平县霞宇油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems existing in the existing tea oil preparation process, and provides a preparation method of high-quality edible tea oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of high-quality edible camellia oil, comprising the following steps:

[0034] (1) Drying: Pick mature camellia fruit, dry the tea fruit naturally, take out the plump camellia seed after the fruit cracks, put the camellia seed in a vacuum dryer, pre-cool to -10°C and dry for 6 hours, and then dry it in a vacuum 0.08MPa, cold trap temperature is -40 ℃ and dried for 5h to obtain dried camellia oleifera seeds with a water content of 8%;

[0035] (2) Shelling: crush 500kg of dried camellia oleifera seeds to 20 meshes, remove the shells, and obtain camellia oleifera nuts;

[0036] (3) Low-temperature pressing: Camellia oleifera kernels are firstly adsorbed by mechanical winnowing box and magnetic separation, and then pressed at low temperature. The pressing temperature is controlled at 60°C. The tea oil obtained by pressing flows into the clarification tank and settles for 5 hours. After filtering, 160kg of camellia oil hair is obtained. Oil;

[0037] (...

Embodiment 2

[0045] A preparation method of high-quality edible camellia oil, comprising the following steps:

[0046] (1) Drying: Pick mature camellia fruit, dry the tea fruit naturally, take out the plump camellia seed after the fruit cracks, put the camellia seed in a vacuum dryer, pre-cool to -5°C and dry for 8 hours, and then dry it in a vacuum 0.09MPa, cold trap temperature is -45 ℃ and dried for 6 hours to obtain dried Camellia oleifera seeds with a water content of 7%;

[0047] (2) Shelling: crush 500kg of dried camellia oleifera seeds to 20 meshes, remove the shells, and obtain camellia oleifera nuts;

[0048] (3) Low-temperature pressing: Camellia oleifera nuts are firstly adsorbed by mechanical winnowing box and magnetic separation, and then pressed at low temperature. The pressing temperature is controlled at 65°C. The tea oil obtained by pressing flows into the clarification tank and settles for 6 hours. After filtering, 168kg of camellia oil is obtained. Oil;

[0049] (4) A...

Embodiment 3

[0057] A preparation method of high-quality edible camellia oil, comprising the following steps:

[0058] (1) Drying: Pick mature camellia fruit, dry the tea fruit naturally, take out the full camellia seed after the fruit cracks, put the camellia seed in a vacuum dryer, pre-cool to -15°C and dry for 6 hours, and then dry it in a vacuum Dry at 0.1MPa and cold trap temperature at -50°C for 4 hours to obtain dried Camellia oleifera seeds with a water content of 9%;

[0059] (2) Shelling: crush 500kg of dried camellia oleifera seeds to 20 meshes, remove the shells, and obtain camellia oleifera nuts;

[0060] (3) Low-temperature pressing: Camellia oleifera kernels are firstly adsorbed by mechanical winnowing box and magnetic separation, and then pressed at low temperature. The pressing temperature is controlled at 60°C. The tea oil obtained by pressing flows into the clarification tank and settles for 5 hours. After filtering, 155kg of camellia oil is obtained. Oil;

[0061] (4)...

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Abstract

The invention discloses a preparation method of high-quality edible tea oil. The preparation method comprises the steps of vacuum freeze drying, dehusking, low-temperature squeezing, alkali refining, degumming, deacidifying, decoloring, purification and winterization. The method disclosed by the invention can retain effectively active substances in the tea oil and also cull useless or harmful impurities; the acid value of the tea oil is less than or equal to 0.1 mgKOH/g, the VE value is greater than 35 (mg/100g), the monounsaturated fatty acid content is greater than or equal to 70 percent, and the unsaturated fatty acid content is greater than or equal to 15 percent; an oil product has a shallow color, and all the other indexes meet the national level-I edible tea oil standard; furthermore, the mellow fragrance of the tea oil can be retained; the tea oil is nutritional and healthy edible oil and is well received by consumers.

Description

technical field [0001] The invention relates to the field of oil processing, in particular to a method for preparing high-quality edible camellia oil. Background technique [0002] Camellia oil is a fat oil obtained by processing and extracting mature seeds of Camellia oleifera (Camellia Oleif Abel.), which is a unique woody oil in my country. Camellia oleifera in my country is rich in resources, and the area of ​​camellia oleifera forests accounts for more than 80% of the area of ​​woody edible oil plants. They are widely distributed in southern hilly areas, especially in Guangxi, Guangdong, Hunan, Jiangxi, and Yunnan. Camellia oil is rich in unsaturated fatty acids, monounsaturated fatty acids, vitamin E, squalene, tea polyphenols and other biologically active substances, among which monounsaturated fatty acids can improve blood antioxidant capacity, lower cholesterol, and prevent cardiovascular and cerebrovascular diseases. It can also reduce the incidence of diseases ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/04C11B3/06C11B3/10C11B3/12C11B3/16A23D9/02A23D9/04
CPCA23D9/02A23D9/04C11B1/04C11B1/06C11B3/001C11B3/04C11B3/06C11B3/10C11B3/12C11B3/16
Inventor 黎鸿晟易先群黎司明李杰龙谢飞宇黄群
Owner 黎平县霞宇油脂有限公司
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