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Processing method of aromatic nutritional camellia oleifera seed oil

A technology of camellia seed oil and processing method, which is applied in the directions of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of volatilization of aroma components, loss of strong aroma components, and reduction of oil yield, etc. The effect of taste, full utilization of resources, and improved heating efficiency

Inactive Publication Date: 2019-12-20
攸县家韵蔬菜种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the existing method, the quality and safety of the oil product cannot be effectively guaranteed due to the strict control of the raw materials, and the quality of the oil product is difficult to meet the quality index of GB11765-2003 first-class pressed finished camellia oleifera seed oil , basically can only reach the secondary standard of pressing, and the quality is low; due to the use of hydration degumming, it will inevitably cause partial emulsification of the oil, reducing the oil yield; in order to remove the colloid in the oil, use heating The method of rehydration will inevitably cause the volatilization of aroma components; in order to remove water, vacuum drying is used, so that most of the aroma components are lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing method of Luzhou-flavor nutritious camellia oleifera seed oil that the present invention proposes, comprises the following steps:

[0018] a, mix 100 parts of camellia seed, 5 parts of rice bran and 26 parts of corn kernels by weight as raw material, send it into the humidifier by screw conveyor, spray the moisture accounting for 5wt% of raw material for wetting, and wetting The final raw material is transported to the tempering device for slowing for 60 minutes, the slowing temperature is 30°C, and the water content of the raw material after slowing is 20wt%;

[0019] b. Microwave heating the slowed raw materials, the microwave heating power is 700W, the microwave heating time is 15min, and ventilation is maintained during the microwave heating process;

[0020] c. After the microwave-heated material is conveyed to the fourth-stage press for pressing, the oil residue is separated by filtration to obtain tea seed crude oil;

[0021] d. Pump the tea...

Embodiment 2

[0023] A kind of processing method of Luzhou-flavor nutritious camellia oleifera seed oil that the present invention proposes, comprises the following steps:

[0024] a, mix 100 parts of camellia seed, 8 parts of rice bran and 20 parts of corn kernels by weight as raw material, send it into the humidifier by screw conveyor, spray the moisture accounting for 18wt% of raw material to moisten, and moisten The final raw material is transported to the tempering device for slowing for 15min, the slowing temperature is 60°C, and the water content of the raw material after slowing is 15wt%;

[0025] b. Microwave heating the slowed raw materials, the microwave heating power is 800W, the microwave heating time is 10min, and ventilation is maintained during the microwave heating process;

[0026] c. After the microwave-heated material is conveyed to the fourth-stage press for pressing, the oil residue is separated by filtration to obtain tea seed crude oil;

[0027] d. Pump the tea seed...

Embodiment 3

[0029] A kind of processing method of Luzhou-flavor nutritious camellia oleifera seed oil that the present invention proposes, comprises the following steps:

[0030] a. Mix 100 parts of camellia oleifera seed, 6 parts of rice bran and 23 parts of corn kernels by weight as a raw material, send it into a humidifier by a screw conveyor, spray 10 wt% of the raw material for wetting, and moisten The final raw material is transported to the tempering device and tempered for 35min, the tempering temperature is 45°C, and the moisture content of the raw material after tempering is 18wt%;

[0031] b. Microwave heating the slowed raw materials, the microwave heating power is 750W, the microwave heating time is 13min, and ventilation is maintained during the microwave heating process;

[0032] c. After the microwave-heated material is conveyed to the fourth-stage press for pressing, the oil residue is separated by filtration to obtain tea seed crude oil;

[0033] d. Pump the tea seed cr...

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Abstract

The invention discloses a processing method of aromatic nutritional camellia oleifera seed oil. The processing method comprises the following steps that a, camellia oleifera seeds, rice bran and niblet are fed into a moistener, water is sprayed for moisturizing, and then raw materials are conveyed into a tempering device for tempering; b, microwave heating is conducted; c, squeezing is conducted to obtain raw camellia oleifera seed oil; and d, the raw camellia oleifera seed oil is crystallized and filtered to obtain the aromatic nutritional camellia oleifera seed oil. The obtained aromatic nutritional camellia oleifera seed oil has pure and full-bodied aroma and taste, the content of VE, oryzanol and unsaturated fatty acid is high, and nutrition is rich.

Description

technical field [0001] The invention relates to the technical field of camellia oleifera seed oil, in particular to a method for processing the fragrant and nutritious camellia oleifera seed oil. Background technique [0002] The existing processing method of Luzhou-flavored and nutritious camellia oleifera seeds adopts a pressing process similar to that of bulk oil plants. The camellia oleifera seeds are dried, softened, shelled, crushed, rolled, put into a steaming pan to be steamed and fried, and put into Screw oil press for hot pressing. After filtering the crude oil of pressed oil, heat it to 70-80°C, add hot water with 3-5% oil weight to carry out hydration and degumming for about 20 minutes, then heat it to 85-95°C and vacuum-dry it. for the finished product. With the existing method, the quality and safety of the oil product cannot be effectively guaranteed due to the strict control of the raw materials, and the quality of the oil product is difficult to meet the q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/008
Inventor 苏曼清
Owner 攸县家韵蔬菜种植专业合作社
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