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Preparation method of ecological tea oil

A camellia oil, ecological technology, applied in the direction of oil/fat refining, fat production, edible oil/fat, etc., can solve the problems of high smoke point, insufficient purity of camellia oil, weak health care effect, etc., to reduce peroxides. Produces, reduces the production of toxins, reduces the effect of invasive ability

Pending Publication Date: 2021-11-02
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Camellia oil is commonly known as Camellia oleifera seed oil, also known as camellia oil and camellia seed oil. It is a pure natural high-grade edible vegetable oil extracted from the mature seeds of common Camellia oleifera of Camellia genus Camellia. It is golden or light yellow in color, pure in quality, clear and transparent, and smells Fragrance, pure taste, tea oil has good stability, long shelf life, high smoke point, high temperature resistance, good oxidation resistance, easy to digest and absorb, the existing tea oil preparation methods are relatively backward, and the obtained tea oil is not enough Pure, not strong health effects

Method used

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  • Preparation method of ecological tea oil

Examples

Experimental program
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Effect test

Embodiment 1

[0028] 1) Baking: Dry the picked camellia seeds in the sun, wait until the shell and pulp are separated, and then put them on the steaming bed to dry the residual moisture in the tea seeds. The drying temperature is 45°C. During the baking process, the tea seeds are baked until the moisture content is 10%;

[0029] 2) Cleaning and dehulling: After the roasting is completed, the impurities and mildewed tea seeds in the tea seeds are removed by air selection, screening and magnetic separation, and then the tea seeds are cleaned by shelling machines, fans and tea husk separators. Carry out shelling treatment;

[0030] 3) Flattening: the tea kernels separated from the seed shells are flattened by a flattening machine, and the thickness of the tea kernels is flattened to 0.2cm, so that the flattened tea kernels are cracked;

[0031] 4) Steaming and frying: steaming and frying in a wok to make the tea kernels leak oily light, the steaming temperature is 100°C, during the steaming a...

Embodiment 2

[0039] 1) Baking: Dry the picked camellia seeds in the sun, wait for the shell and pulp to separate, and then put them on the steaming bed to dry the residual moisture in the tea seeds. The drying temperature is 50°C. During the baking process, the tea seeds are baked Until the moisture content is 13%;

[0040] 2) Cleaning and dehulling: After the roasting is completed, the impurities and mildewed tea seeds in the tea seeds are removed by air selection, screening and magnetic separation, and then the tea seeds are cleaned by shelling machines, fans and tea husk separators. Carry out shelling treatment;

[0041] 3) Flattening: the tea kernels separated from the seed shells are flattened by a flattening machine, and the thickness of the tea kernels is flattened to 0.2-0.4cm, so that the flattened tea kernels are cracked;

[0042] 4) Steaming and frying: steaming and frying in a wok to make the tea kernels leak oily light. The steaming temperature is 110°C. During the steaming a...

Embodiment 3

[0050] 1) Baking: Dry the picked camellia seeds in the sun, wait until the shell and pulp are separated, and then put them on the steaming bed to dry the residual moisture in the tea seeds. The drying temperature is 55°C. During the baking process, the tea seeds are baked Until the moisture content is 15%;

[0051] 2) Cleaning and dehulling: After the roasting is completed, the impurities and mildewed tea seeds in the tea seeds are removed by air selection, screening and magnetic separation, and then the tea seeds are cleaned by shelling machines, fans and tea husk separators. Carry out shelling treatment;

[0052] 3) Flattening: the tea kernels separated from the seed shells are flattened by a flattening machine, and the thickness of the tea kernels is flattened to 0.4cm, so that the flattened tea kernels are cracked;

[0053] 4) Steaming and frying: steaming and frying in a wok to make the tea kernels leak oily light, the steaming temperature is 120°C, during the steaming a...

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Abstract

The invention discloses a preparation method of ecological tea oil, which comprises the steps of baking, specifically, drying picked tea seeds in the sun, and after shells and pulp are separated, putting the tea seeds on a steaming bed to dry residual water in the tea seeds at the drying temperature of 45-55 DEG C; cleaning and shelling, specifically, after baking is completed, removing impurities and mildewed tea seeds in the tea seeds by means of winnowing, screening, magnetic separation and the like, and then shelling the tea seeds by utilizing a shelling machine, a fan, a tea shell separator and the like; flattening, specifically, flattening tea kernels subjected to seed and shell separation by a flattening machine until the thickness of the tea kernels is 0.2-0.4 cm, and enabling the flattened tea kernels to be in a cracking shape; steaming and frying, specifically, steaming and frying the tea kernels in a frying pan at the temperature of 100-120 DEG C to enable the tea kernels to be shiny; and squeezing, specifically, squeezing the steamed and fried tea kernels by using a squeezer. The preparation method of the ecological tea oil improves the preparation process of the tea oil, so that the obtained tea oil is purer, has a better health-care effect and is more beneficial to the body.

Description

technical field [0001] The invention relates to the field of tea oil production technology, in particular to an ecological tea oil preparation method. Background technique [0002] Camellia oil is commonly known as Camellia oleifera seed oil, also known as camellia oil and camellia seed oil. It is a pure natural high-grade edible vegetable oil extracted from the mature seeds of common Camellia oleifera of Camellia genus Camellia. It is golden or light yellow in color, pure in quality, clear and transparent, and smells Fragrance, pure taste, tea oil has good stability, long shelf life, high smoke point, high temperature resistance, good oxidation resistance, easy to digest and absorb, the existing tea oil preparation methods are relatively backward, and the obtained tea oil is not enough Pure, health care effect is not strong. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the existing defects, provide a method...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/02C11B3/06A23D9/04
CPCC11B1/04C11B1/06C11B3/001C11B3/02C11B3/06A23D9/04A23V2002/00A23V2250/21376A23V2250/6422A23V2250/2132A23V2200/306A23V2200/02A23V2200/326A23V2200/308
Inventor 杨红胡玉玲李建新
Owner TONGREN UNIV
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