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Fragrant camellia oil and preparation method thereof

A camellia oil and fragrance type technology, which is applied in the fields of fat oil/fat refining, fat oil/fat production, and fat production, can solve the problems of difficult consumer acceptance, heavy taste and original fragrance, and low safety factor, so as to reduce nutritional damage, Improved taste and low production cost

Inactive Publication Date: 2017-11-07
田林县康益土特产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the oil yield of the existing cold-pressed camellia oil process is relatively low, and because the temperature of the cold-pressed process is relatively low, the original flavor of the taste is heavy, and it is easy to breed and inhibit bacteria, and the safety factor is low, so it is not easy to be accepted by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of fragrance type camellia oil, comprising the following steps:

[0031] S1. Pretreatment: Take the Camellia oleifera fruit and spread it out in the sun to dry, and use air selection, screening, magnetic separation to remove impurities. Using a sheller, fan, tea shell separator, etc., to remove the camellia husk to obtain camellia oleifera seeds. The camellia seed is dried, and the drying temperature of the camellia seed is 75° C., so that the moisture content of the camellia seed is controlled at 6% to 8%. The tea seed husk of the camellia oleifera seed is removed to obtain the tea seed kernel; then, the tea seed kernel is sterilized by irradiating with an ultraviolet lamp.

[0032] S2. Mechanical pressing: drying the tea seed kernels, the drying conditions of the tea seed kernels are air pressure -0.1MPa, temperature 90°C. Then cool to room temperature, put the tea seed kernels into the oil press for the first pressing, and get a dry cake and a ...

Embodiment 2

[0040] A preparation method of fragrance type camellia oil, comprising the following steps:

[0041] S1. Pretreatment: take the camellia oleifera fruit and spread it out in the sun, remove the camellia oleifera husk to obtain the camellia oleifera seed, and dry the camellia oleifera seed; the drying temperature of the camellia oleifera seed is 70° C., so that the moisture content of the camellia oleifera seed is controlled at 8%. The tea seed husk of the camellia oleifera seed is removed to obtain the tea seed kernel; then, the tea seed kernel is sterilized by irradiating with an ultraviolet lamp.

[0042] S2. Mechanical pressing: drying the tea seed kernels, the drying conditions of the tea seed kernels are air pressure -0.1MPa, temperature 85°C. Then cool down to room temperature, put the tea seed kernels into the oil press for the first pressing, and get a dry cake and a crude oil. The temperature of the oil press is about 80°C, and the temperature of the cake at the outlet...

Embodiment 3

[0050] A kind of fragrance type camellia oil, is prepared by the preparation method described in embodiment 1.

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Abstract

The invention provides a preparation method of fragrant camellia oil, and belongs to the technical field of edible oil processing. The preparation method comprises the following steps: preprocessing, mechanical squeezing, filtering, deacidification, washing, destaining, deodorizing and degreasing. The camellia oil prepared with the method is free from chemical reagents, a relative low-temperature pure physical method is adopted to effectively keep the effective active ingredients of the camellia oil, and additional value is improved; the natural flavor and the nutrition value of the camellia oil are kept. Meanwhile, through later-stage special technologies of washing, destaining, deodorizing and degreasing, impurities are removed, the quality of the camellia oil is improved, peculiar smells are removed, taste is improved, and the camellia oil with faint scent and relatively high nutrition value is provided.

Description

technical field [0001] The invention relates to the technical field of edible oil processing, in particular to a fragrance type camellia oil and a preparation method thereof. Background technique [0002] Camellia oleifera is one of the four major woody oil plants in the world. The unsaturated fatty acid content of camellia oil made from camellia oleifera fruit (the camellia oleifera kernel in the camellia oleifera fruit) is as high as 90%, which is much higher than that of olive oil, peanut oil and soybean oil. High-grade vegetable oil. Camellia oil is sweet and cool in nature, and the oil is transparent and yellowish brown. It is rich in vitamin E. The content of unsaturated fatty acids easily absorbed by the human body reaches 85%-97%, and the content of oleic acid exceeds 80%. Long-term consumption of camellia oil , has the effects of "brightening eyesight, brightening hair, laxative, clearing away heat and dampness, killing insects and detoxifying", and has the functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/08C11B3/00
CPCC11B1/04C11B1/08C11B3/001
Inventor 王艺鹏
Owner 田林县康益土特产有限公司
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