Preparation method of camellia seed oil

Abstract

The invention provides a preparation method of camellia seed oil. The preparation method comprises the following steps: S1, picking ripe camellia fruits; S2, carrying out cracking treatment on the camellia fruits; S3, baking the un-cracked camellia fruits in a baking oven at a baking temperature of 45-50 DEG C for 10 to 15 minutes, soaking the camellia fruits in water with a temperature of 8-10 DEG C for 5-10 min after baking, taking out, draining, baking the camellia fruits in the baking oven for 8-10 minutes at a baking temperature of 50-55 DEG C, soaking the camellia fruits in water at thetemperature of 8-10 DEG C for 5-10 minutes after baking is completed, taking out the camellia fruits, draining the camellia fruits, and baking the camellia fruits in the baking oven for the third timeat a baking temperature of 60-65 DEG C for 3-5 minutes; S4, husking the un-cracked camellia fruits; S5, mixing the camellia seeds in the S2 and the S4, soaking in water at a temperature of 8-10 DEG Cfor 30 min, and baking the camellia seeds in the baking oven at a baking temperature of 30-40 DEG C for 20-30 min, wherein the water content of the camellia seeds is 8-15%; S6, after baking is completed, placing the camellia seeds in an oil press, and carrying out oil pressing to form crude oil and camellia cakes; and S7, refining the crude oil.

Description

technical field [0001] The present invention relates to a preparation method of tea seed oil. Background technique [0002] Camellia oil, also known as camellia oil and Camellia oleifera seed oil, is a woody edible oil of the genus Camellia in southern my country, and one of the four major woody vegetable oils in the world. Camellia oil is extracted from the mature seeds of camellia oleifera. It is golden or light yellow in color, clear and transparent, and has a delicate smell. It has the reputation of "Oriental olive oil". [0003] Tea oil is rich in omega-3 fatty acids and omega-6 fatty acids, a small amount of saponin and tea polyphenols, and does not contain cholesterol, erucic acid and cornic acid. Its physical and chemical properties are similar to olive oil, it has good stability and anti-oxidation, and is easily absorbed by the human body. At present, the preparation of camellia oil mainly adopts hot pressing method and leaching method. The hot pressing method is ...

AI Technical Summary

Problems solved by technology

At present, the preparation of camellia oil mainly adopts hot pressing method and leaching method. The hot pressing method is usually pressed with shell, and the oil yield of the shell is low. Pressing with shell will absorb the oil and affect the oil yield. Tea oil has an obvious astringent taste; the seed husk is thick and hard, which causes wear and tear on the machine parts and consumes a lot of power

The extraction method uses a solvent for extraction. The process is: peel off the seed coat, grind it, extract it with ether or petroleum ether for 24 hours, and recover the solvent after filtration to obtain seed oil. The yield of camellia oil in this method is higher than that of hot pressing method. The yield is as high as 87%. However, since the extraction method uses organic solvents, organic solvents will inevitably remain in the finished camellia oil, resulting in impurity of the camellia oil. The highest purity can only reach 85%.

[0004] In summary, there is no tea oil preparation method with high yield and high purity in the prior art, which is a key research topic for those skilled in the art