Processing technology for camellia oil

A processing technology, camellia oil technology, applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problem that it is difficult to take into account the safety, nutrition and flavor of camellia oil, so as to improve the pressing efficiency and taste Pure, the effect of improving oil yield

Inactive Publication Date: 2019-04-09
湖南泥头山油茶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to avoid the shortcomings of the above-mentioned prior art, the present invention provides a processing technology of camellia oil, which solves the technical problem that the existing camellia oil production technology is difficult to take into account the safety, nutrition and flavor of camellia oil

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a kind of camellia oil processing technology, is that the camellia seed that oil content is 28% is raw material, comprises the following steps:

[0031] S1: Drying of camellia seeds, placing the camellia seeds in a blast drying oven, and standing at 32°C for 20h; then raising the temperature to 38°C, and standing for 15h; then raising the temperature to 50°C for 6h, Bring the moisture content down to 4.5%.

[0032] S2: The dried camellia seeds obtained in step S1 are subjected to cold treatment for 1.5 hours at -30°C to obtain quick-frozen camellia seeds;

[0033] S3: the quick-frozen camellia seeds obtained in step S2 are subjected to shelling treatment, the shelling machine rotating speed is controlled at 120r / min, and the processing capacity is 600kg / h to obtain camellia seed kernels;

[0034] S4: Microwave-baking the camellia seed kernels obtained in step S3, spreading the camellia seed kernels to a thickness of 1 cm, the baking temp...

Embodiment 2

[0043] The present embodiment provides a kind of camellia oil processing technology, is that the camellia seed that oil content is 30% is raw material, comprises the following steps:

[0044] S1: Dry the camellia seeds, place the camellia seeds in a blast drying oven, and let them stand at 36°C for 15 hours; then raise the temperature to 43°C and let stand for 10 hours; then raise the temperature to 55°C and keep them warm for 4 hours. Bring the moisture content down to 6.5%.

[0045] S2: The dried camellia seeds obtained in step S1 are subjected to cold treatment for 2 hours at -20°C to obtain quick-frozen camellia seeds;

[0046] S3: the quick-frozen camellia seeds obtained in step S2 are subjected to shelling treatment, the shelling machine rotating speed is controlled at 160r / min, and the processing capacity is 800kg / h to obtain the camellia seed kernel;

[0047] S4: Microwave-baking the camellia seed kernels obtained in step S3, spreading the camellia seed kernels to a t...

Embodiment 3

[0056] The present embodiment provides a kind of camellia oil processing technology, is that the camellia seed that oil content is 29% is raw material, comprises the following steps:

[0057] S1: Dry the camellia seeds, place the camellia seeds in a blast drying oven, and let them stand at 34°C for 18 hours; then raise the temperature to 40°C and let stand for 13 hours; then raise the temperature to 53°C and keep them warm for 5 hours. Bring the moisture content down to 5.5%.

[0058] S2: The dried camellia seeds obtained in step S1 are subjected to cold treatment for 1.8 hours at -25°C to obtain quick-frozen camellia seeds;

[0059] S3: the quick-frozen camellia seeds obtained in step S2 are subjected to shelling treatment, the shelling machine rotating speed is controlled at 140r / min, and the processing capacity is 700kg / h to obtain the camellia seed kernel;

[0060] S4: Microwave-baking the camellia seed kernels obtained in step S3, spreading the camellia seed kernels to a...

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Abstract

The invention provides a processing technology for camellia oil and relates to the technical field of food processing. By taking camellia seeds, the oil content of which is 28-30%, as a raw material,the processing technology comprises the following steps: drying the camellia seeds and quick-freezing the camellia seeds; shelling the quick-frozen camellia seeds to obtain camellia seed kernels; mixing the micro-roasted camellia seed kernels with fresh bran coats uniformly, and carrying out low-temperature squeezing to obtain squeezed oil; and carrying out centrifugal filtration and distillationto obtain the camellia oil. The processing technology for camellia oil prevents generation of B(a)P in the processing course, is high in oil yield, and keeps the inherent smells and taste of the camellia oil. The camellia oil is pure in taste and natural nutritional components are kept intactly.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of camellia oil. Background technique [0002] Camellia oil, also known as wild camellia oil, camellia seed oil, camellia oil, is obtained from the seeds of Camellia oleifera in the family Theaceae, one of the four major vegetable oils in the world, and one of the oldest woody edible vegetable oils in China. endemic. The content of unsaturated fatty acids in camellia oil is as high as 90%, of which oleic acid is 75% to 83%, and linoleic acid is 7.4% to 13%, which is very similar to olive oil and is called "Oriental olive oil". And rich in protein, vitamins A, B, D, E, squalene, tea polyphenols and other functional ingredients, especially the rich linolenic acid it contains is necessary for the human body but cannot be synthesized. Its oil Acid and linoleic acid content are higher than olive oil. It has a good effect on the prevention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/04C11B1/06C11B3/00C11B3/10C11B3/12
CPCC11B1/00C11B1/04C11B1/06C11B3/001C11B3/008C11B3/10C11B3/12
Inventor 刘大宏覃建平谢海侦
Owner 湖南泥头山油茶开发有限公司
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