Deep-processing method of camellia oil

Abstract

The invention provides a deep-processing method of camellia oil. The deep-processing method includes following steps: (1), cleaning; (2), drying; (3), stabbing embryos of camellia seeds; (4), steam-frying; (5), pressing; (6), refining crude oil: preliminary filtering, vacuum decoloring, secondary filtering and low-temperature refined filtering. Embryo stabbing is performed before steaming-frying of camellia seeds, and embryo stabbing and steam-frying are combined, so that oil yield during pressing is increased, and the oil yield of the camellia seeds reaches 33-45%, an increase of at least 3%when compared with that of the prior art; by controlling pressing temperature, increase of acid value and peroxidation value caused by high-temperature pressing is avoided, and benzopyrene is ensurednot to exceed standards. Multiple times of filtering are combined with a vacuum decoloring box for refining of crude oil, dephosphorizing, degumming and refining processes in the prior art are not needed, and no food additive is added, so that natural nutritional ingredients of the camellia oil are ensured. The whole process is environment-friendly, and indexes of obtained finished product oil areall higher than national standards on class-A pressed oil.

Description

technical field [0001] The invention belongs to the field of oil extraction from camellia oleifera seeds, in particular to a deep processing method of camellia oil. Background technique [0002] Camellia oleifera is an evergreen, broad-leaved, long-lived tree species that can be planted once and benefited for many years. Camellia oil produced from Camellia oleifera seeds is popular in the market and the masses because of its good flavor, good oil quality, high nutritional value, green and pollution-free, and has health effects such as lowering cholesterol and preventing cardiovascular diseases. Palm oil, olive oil and coconut oil are known as the four major woody edible oils in the world. They are known as "Oriental olive oil" and "soft gold in oil". The International Food and Agriculture Organization has promoted them as healthy high-grade edible vegetable oils. [0003] At present, the extraction process of camellia oil crude oil basically adopts the method of steaming, f...

AI Technical Summary

Problems solved by technology

The protein and phospholipid film on the outer layer of oil droplets can be destroyed by high-temperature steaming and frying to improve the oil yield, while the extraction process will cause solvent residues in the finished oil

The steaming processing temperature is generally 100°C-140°C, the frying processing temperature is generally 200°C-300°C, and the cavity temperature of the screw press is generally 200°C-250°C. The above processing process will generate carcinogen benzene. And pyrene, simultaneous leaching and steaming processes will cause a large amount of free fatty acids in the oil, which will increase the acid value, resulting in a large amount of peroxides in the oil

Chemical refining requires the addition of lye to neutralize free fatty acids, high-temperature deodorization and other steps, which will reduce the content of vitamins, phytosterols and other nutrients in the refined oil to an extremely low level, which not only destroys the nutrition of camellia oil, but also reduces the discharge of alkali refining waste liquid. will cause environmental pollution

[0004] Existing camellia oil pressing, extraction, and refining processes have problems such as solvent residues, carcinogens exceeding the standard, and massive loss of nutrients.

But there are also some relatively good camellia oil extraction and refining processes at present, as the patent of publication number CN1827754A discloses a new process of physical low-temperature cold pressing technology of camellia oleifera seed oil. Cooking, seed selection, cleaning, peeling and separation, flaking, cold pressing, multiple filtration, and adsorption decolorization to obtain the finished tea oil. The process is simple and easy, and most of the nutrients can be retained, but the pretreatment of this process only uses low temperature Cooked, without frying or other methods, can not destroy the outer protein and phospholipid film of the oil, and the oil yield is low, only 20-30%