Method for processing aromatic tea seed oil

A processing method and technology of tea seed oil, applied in chemical instruments and methods, edible oil/fat, fat oil/fat production, etc., can solve the problem of unsatisfactory oxidation stability of cold-pressed oil and reduce the nutritional value and quality of tea seed oil , There are safety hazards in the extraction process and other problems, to achieve the effect of protecting oil from oxidation, strengthening adsorption capacity and reactivity, and reducing the reaction time of enzymatic hydrolysis

Pending Publication Date: 2017-12-15
安徽嘉旗粮油工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pressing method is divided into hot pressing and cold pressing. The general hot pressing will seriously damage the tea seed cells. After high temperature, it will destroy the nutrients in the oil, and it is easy to produce harmful substances, which will reduce the nutritional value and quality of tea seed oil. , and the oxidation stability o...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing method of strong fragrance tea seed oil that the present invention proposes, comprises the following steps:

[0022] S1. Select high-quality tea seeds for microwave drying, shelling, crushing, mixing with mixed solution A, and then performing enzymatic hydrolysis and filtering to obtain material B;

[0023] S2. Adding Sclare essential oil and Sclareol to material B, and mixing to obtain material C;

[0024] S3. Squeeze the material C to obtain pressed cake and crude tea seed oil;

[0025] S4. Filtrating the crude tea seed oil, then performing dewaxing treatment, adding modified sodium montmorillonite, stirring, standing, and filtering to obtain strong-flavored tea seed oil.

[0026] Among them, the modified sodium-based montmorillonite is prepared according to the following process: the sodium-based montmorillonite is pulverized, boiled in dilute hydrochloric acid-sodium chloride aqueous solution, cooled, filtered, washed to neutrality, and then mi...

Embodiment 2

[0028] A kind of processing method of strong fragrance tea seed oil that the present invention proposes, comprises the following steps:

[0029] S1. Select high-quality tea seeds for microwave drying, shelling, crushing, mixing with mixed solution A, and then enzymolysis at 40°C for 2 hours, and filtering to obtain material B; wherein, the process parameters of microwave drying are as follows: microwave power is 450W, microwave The processing time is 8 minutes; the raw materials of mixed solution A include by weight: 80 parts of demineralized water, 15 parts of citric acid, 0.01 part of phospholipase, 0.03 part of cellulase, and 0.01 part of pectinase;

[0030] S2. Adding Sclare essential oil and Sclareol to material B, and mixing to obtain Material C; wherein, the weight ratio between material B, Sclare essential oil, and Sclareol is 150:1:0.6;

[0031] S3. Press the material C to obtain pressed cake and tea seed crude oil; wherein, the cold pressing temperature is 45°C, and ...

Embodiment 3

[0034] A kind of processing method of strong fragrance tea seed oil that the present invention proposes, comprises the following steps:

[0035] S1. Select high-quality tea seeds for microwave drying, shelling, crushing, and mixing with mixed solution A, then enzymolysis at 45°C for 1.6 hours, inactivating enzymes, and filtering to obtain material B; wherein, the process parameters of microwave drying are as follows: microwave power 500W, microwave treatment time is 6.5min; the raw material of mixed solution A comprises by weight: 82 parts of demineralized water, 18 parts of citric acid, 0.016 part of phospholipase, 0.05 part of cellulase, 0.02 part of pectinase;

[0036] S2. Adding Sclare essential oil and Sclareol to material B, and mixing to obtain material C; wherein, the weight ratio between material B, Sclare essential oil, and Sclareol is 180:1.2:0.9;

[0037] S3. Press material C to obtain pressed cake and tea seed crude oil; wherein, the cold pressing temperature is 5...

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PUM

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Abstract

The invention discloses a method for processing aromatic tea seed oil. The method comprises the following steps: S1, selecting high-quality tea seeds, drying with microwave, threshing, grinding, mixing with a mixed solution A, and performing enzymatic hydrolysis to obtain a material B; S2, adding salvia sclarea essential oil and sclareol into the material B, and sufficiently mixing to obtain a material C; S3, squeezing the material C to obtain press cake and tea seed crude oil; and S4, filtering the tea seed crude oil, removing wax, adding modified sodium-montmorillonite, stirring, standing, and filtering to obtain the aromatic tea seed oil. According to the method, high-temperature steaming or frying is not required in the preparing process, and no toxic or harmful substance is generated. The method has the advantages of less loss of tea seed nutrition, high oil yield, high tea seed oil quality, excellent oxidation stability and health-protection effect, and can be used for prolonging the preservation period of tea seed oil.

Description

technical field [0001] The invention relates to the technical field of edible oil processing, in particular to a processing method of strong-flavor tea seed oil. Background technique [0002] Tea seed oil is also known as camellia oil, tea pear oil, wild camellia oil, camellia oil and camellia oil. The unsaturated fatty acid in tea seed oil is as high as 90%, oleic acid reaches 80-83%, linoleic acid reaches 7-13%, and is rich in protein and vitamins A, B, D, E and so on. Tea seed oil contains a variety of functional ingredients, long-term consumption, has obvious effects of preventing cardiovascular sclerosis, preventing cancer and anti-cancer, lowering blood pressure, and lowering blood lipids. At present, the production process of tea seed oil is divided into pressing method and solvent extraction method. The pressing method is divided into hot pressing and cold pressing. The general hot pressing will seriously damage the tea seed cells. After high temperature, it will d...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10C11B5/00B01J20/24B01J20/30A23D9/04
CPCA23D9/04B01J20/12B01J20/24C11B1/025C11B1/06C11B3/001C11B3/10C11B5/0092
Inventor 王晓平满时勇宋晓芳
Owner 安徽嘉旗粮油工程技术有限公司
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