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Low-temperature squeezing process of original-taste camellia chekiangoleosa oil

A technology of safflower camellia oil and safflower camellia, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc. It can solve the problems of destroying fragrance, long refining time, lack of research on processing methods, etc., and achieve strong and inherent fragrance , The refining loss rate is low, and the effect of retaining the original taste

Pending Publication Date: 2020-01-24
广东康帝绿色生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing production process for safflower camellia oleifera, raw material pretreatment needs to go through steaming and frying process. High temperature steaming and frying will destroy the nutrients, active substances in the oil and the fragrance of camellia oleifera itself. High temperature treatment such as decolorization and vacuum deodorization will also cause a large loss of active ingredients such as tocopherol, squalene, and sterol in the camellia seed oil
At the same time, Daguo safflower oil tea is a new variety that has only been paid attention to in recent years, and there is currently a lack of research on its processing methods
Because the fatty acid composition and nutrient content of Daguo safflower camellia seed are different from those of ordinary white camellia oleifera, the production method of ordinary camellia oil is adopted, and the raw materials are steamed and fried at high temperature and refined at high temperature. The refining time is long, which will cause a large amount of safflower oil. loss of nutrients, which cannot meet the requirements of the original flavor production of safflower camellia

Method used

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  • Low-temperature squeezing process of original-taste camellia chekiangoleosa oil
  • Low-temperature squeezing process of original-taste camellia chekiangoleosa oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A low-temperature extraction process of original safflower tea oil, combined with figure 1 , including the following steps:

[0023] Step 1) Storage of safflower camellia oleifera fruit: when the outer shell of safflower camellia oleifera fruit is dark and shiny, the fluff on the peel has fallen off, the base of the tea fruit is thick and hard, the tea fruit begins to crack slightly, and the tea seeds are brown and shiny, pick them And reserve processing;

[0024] Step 2) Popping and shelling: put the safflower camellia fruit picked and reserved in step 1) into the popping machine, and the popping machine uses natural gas as the heat source to control the heating temperature to 45°C by artificial intelligence, so that the safflower camellia fruit is Evenly heat, and move on the adjustable speed connecting plate in the popping machine to crack due to vibration, so that the outer skin of the safflower camellia fruit is naturally separated from the safflower camellia seed...

experiment example

[0035] The low-temperature extraction process of the original safflower tea oil of the present invention is used for testing, and the extraction and processing of safflower tea oil is carried out in strict accordance with the proposed process, and inspection is carried out after the tea oil is obtained, strictly compared with GB / T 11765-2018 Requirements, analyze the data of the process, the inspection data table is as follows:

[0036]

[0037] Conclusion of the test data: The test of the low-temperature extraction process of the original safflower oil was completed on May 4, 2018, and the prepared safflower oil all met the requirements under the control of GB / T 11765-2018.

[0038]The technical effect of the present invention is mainly reflected in the following aspects: the safflower camellia fruit is processed into finished safflower camellia oil, and the safflower camellia fruit is shelled by heating in the safflower machine to obtain high-moisture safflower camellia se...

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Abstract

The invention discloses a low-temperature squeezing process of original-taste camellia chekiangoleosa oil, wherein camellia chekiangoleosa fruits are processed into finished camellia chekiangoleosa oil. The low-temperature squeezing process comprises: removing the outer shells of camellia chekiangoleosa fruits in a husker through heating to obtain high-moisture camellia chekiangoleosa seeds, feeding the high-moisture camellia chekiangoleosa seeds into a hot air dryer, drying until the moisture content is 7-8%, separating the inner shells and the branches and leaves by a screening machine, carrying out stone removing treatment by a stone removing machine, removing the mildewed camellia chekiangoleosa seed by a color selecting machine to obtain a full camellia chekiangoleosa seed raw material, carrying out cold squeezing on the camellia chekiangoleosa seed raw material, carrying out first filtering on the crude camellia chekiangoleosa oil obtained through the squeezing by a leaf filter,carrying out stirring cooling, and carrying out final filtering after the cooling so as to prepare the finished camellia chekiangoleosa oil. According to the invention, the process has characteristicsof less refining process and low refining loss rate, and can well retain various nutrients in camellia chekiangoleosa seeds so as not to be damaged; and the produced finished camellia chekiangoleosaoil has characteristics of light color, clarification, transparency and rich tea seed oil inherent aroma, and is high-quality original taste tea oil.

Description

technical field [0001] The invention specifically relates to a low-temperature extraction process of original flavor safflower tea oil. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera. It does not contain aflatoxin, erucic acid, gossypol and other harmful substances for human body. It is rich in natural vitamin A, vitamin D, vitamin E, vitamin K, carotene and tea polyphenols , squalene and other nutrients and active ingredients have the functions of enhancing the elasticity and toughness of blood vessels, delaying atherosclerosis, increasing gastrointestinal absorption, promoting endocrine gland hormone secretion, preventing neurological decline, and improving human immunity. In recent years, with the strengthening of people's awareness of health care, camellia oil has been favored by consumers for its rich nutrition and functions, and has developed rapidly. The safflower camellia is a special variety of Camellia oleifera, with hug...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/008
Inventor 罗建华程春华刘彩叶
Owner 广东康帝绿色生物科技有限公司