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A kind of preparation method of rose tea fragrance camellia oil

A technology of rose tea and camellia oil, which is applied in the fields of fat oil/fat refining, edible oil/fat, fat oil/fat production, etc. It can solve the problems of complex preparation process, single variety of camellia oil, and low oil yield, and achieve the production process Simple, high nutritional value, high oil yield effect

Inactive Publication Date: 2020-12-15
DAXIN SCI & TECH INFORMATION RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing rose tea scented camellia oil, so as to solve the problems in the prior art that the preparation process is complicated, the oil yield is not high, the variety of the produced camellia oil is single, and the taste is weak.

Method used

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  • A kind of preparation method of rose tea fragrance camellia oil
  • A kind of preparation method of rose tea fragrance camellia oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of rose tea scented camellia oil, comprising the following steps:

[0034] (1) Scenting rose scented black tea

[0035] (a) Selection of roses: pick fresh, bright-colored, budding roses, and choose a cool and clean place to spread them thinly in time to dissipate heat, with a height of 2cm;

[0036] (b) selection of black tea dregs: selecting dry high-quality black tea dregs with a water content of 3%;

[0037](c) scenting and refire drying for the first time: fully mix the roses of the step (a) with the black tea dregs of the step (b) in a ratio of 2:16 by weight, and put them into a sealed bag After 12 hours of scenting, the black tea dhool and the rose are separated by a flower lifter, and the black tea dhool after flowering is dried at a temperature of 100°C until the moisture content is 6%. The black tea dregs after fire drying are cooled to room temperature and set aside;

[0038] (d) scenting and refire drying for the second time: the blac...

Embodiment 2

[0046] A preparation method of rose tea scented camellia oil, comprising the following steps:

[0047] (1) Scenting rose scented black tea

[0048] (a) Selection of roses: Pick fresh, bright-colored, budding roses, and choose a cool and clean place to spread them thinly in time to dissipate heat, with a height of 3cm;

[0049] (b) selection of black tea dregs: selecting dry high-quality black tea dregs with a moisture content of 4%;

[0050] (c) Basement and refire drying for the first time: fully mix the roses of the step (a) with the black tea dregs of the step (b) in a ratio of 4:21 by weight, and put them into a sealed bag After 14 hours of scenting, the black tea dhool and the rose were separated by a flower lifter, and the black tea dhool after flowering was dried at a temperature of 105°C until the moisture content was 7%. The black tea dregs after fire drying are cooled to room temperature and set aside;

[0051] (d) scenting and refire drying for the second time: t...

Embodiment 3

[0059] A preparation method of rose tea scented camellia oil, comprising the following steps:

[0060] (1) Scenting rose scented black tea

[0061] (a) Selection of roses: Pick fresh, bright-colored, budding roses, and choose a cool and clean place to spread them thinly in time to dissipate heat, with a height of 4cm;

[0062] (b) selection of black tea dregs: selecting dry high-quality black tea dregs with a moisture content of 5%;

[0063] (c) scenting and refire drying for the first time: fully mix the roses of the step (a) with the black tea dregs of the step (b) in a ratio of 6:26 by weight, and put them into a sealed bag After 16 hours of scenting, the black tea dhool and the rose were separated by a flower lifter, and the black tea dhool after flowering was dried at a temperature of 110°C until the moisture content was 8%. The black tea dregs after fire drying are cooled to room temperature and set aside;

[0064] (d) scenting and refire drying for the second time: t...

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Abstract

The invention discloses a preparation method of rose tea-fragrance camellia oil, belonging to the technical field of preparation of vegetable oil. According to the preparation method, rose tea-fragrance black tea is scented twice, the scented rose tea-fragrance black tea is mixed with tea kernels, and the rose tea-fragrance camellia oil is obtained by virtue of a cold squeezing process; no any additive is added in a crude oil refining process, and impurities and harmful substances are removed by virtue of a pure physical method, so that the active components of camellia oil are greatly preserved, and the prepared camellia oil has a relatively light color; and the added rose tea-fragrance black tea and the tea kernels are squeezed together, so that the inherent fresh scent of the prepared camellia oil is preserved, and the light rose fragrance is further increased.

Description

【Technical field】 [0001] The invention belongs to the technical field of vegetable oil processing, and in particular relates to a method for preparing camellia oil with rose tea fragrance. 【Background technique】 [0002] Camellia oil, also known as camellia oil and tea seed oil, is a woody vegetable oil extracted from the seeds of Camellia oleifera, and is known as "Oriental olive oil" and "treasure in oil". Camellia oleifera in my country is rich in resources, and the area of ​​camellia oleifera forest accounts for more than 80% of the area of ​​woody edible oil plants. It is widely distributed in the hilly areas of 17 southern provinces, especially in Guangxi, Hunan, Jiangxi, and Yunnan. [0003] The fatty acid of camellia oil is mainly composed of oleic acid, linoleic acid and a small amount of saturated fatty acid, of which the content of oleic acid reaches 74%-90%. The fatty acid composition is similar to that of olive oil, which is recognized as the best in the world. ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/007
Inventor 赵梅兰
Owner DAXIN SCI & TECH INFORMATION RES INST
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