Processing method of tea oil

Abstract

The invention discloses a processing method of tea oil, which comprises the steps of curing and storing camellia seeds serving as a raw material, performing low-temperature aging during curing and storing, performing interval irradiation treatment by using high-frequency infrared rays, continuing to perform aging to obtain the cured and stored camellia seeds, then screening the cured and stored camellia seeds, drying, shelling, refrigerating at low temperature, adding a phosphoric acid solution and tea polyphenol after the treatment is completed, performing cold pressing treatment by matching with a double-screw oil press, performing negative-pressure dehydration treatment on the obtained crude oil through a molecular sieve fluidized bed, performing sterilization and enzyme deactivation treatment on the dehydrated crude tea oil by utilizing ultraviolet light, and performing refining and winterization treatment on the dehydrated crude tea oil subjected to ultraviolet light treatment to obtain finished tea oil. The curing and storing time of the tea oil can be effectively shortened, and the precipitation amount of effective components in the tea oil can be reduced, so that the high-quality tea oil is obtained.

Description

technical field [0001] The invention relates to the field of tea oil processing in vegetable oil processing technology, in particular to a processing method of tea oil. Background technique [0002] Camellia oil, also known as camellia oil and camellia seed oil, is an edible vegetable oil extracted from camellia oleifera seeds as raw materials. The content of unsaturated fatty acids such as oleic acid is as high as 90%, which is much higher than that of vegetable oil, peanut oil and soybean oil, and the content of vitamin E is twice as high as that of olive oil. It also contains specific physiologically active substances such as camellia glycosides, which have High nutritional value. [0003] There are mainly three kinds of tea oil production processes in the prior art: leaching, hot pressing and cold pressing. Among them, the leaching process is a chemical oil extraction process utilizing the principle of similar compatibility, which has a high oil extraction rate and low ...

AI Technical Summary

Problems solved by technology

[0003] There are mainly three kinds of tea oil production processes in the prior art: leaching, hot pressing and cold pressing. Among them, the leaching process is a chemical oil extraction process utilizing the principle of similar compatibility, which has a high oil extraction rate and low production cost, but During the production process, the loss of nutrients in tea oil is large, and the safety problems caused by solvent residues are mostly used to process low-grade tea oil; while hot pressing and cold pressing have their own advantages and disadvantages, but there is no difference in the process of processing. Solvent residues, so it is widely used in the prior art. Among them, the hot pressing process is to extract the camellia seed after frying and roasting (temperature higher than 120-130°C). The oil yield is high, and it is obtained by roasting. Camellia oleifera seeds have a unique fragrance after extracting tea oil, and there are less residues in the finished oil, which is easy to preserve as a whole; but this processing method destroys the cell structure of camellia oleifera seeds, denatures proteins, and makes the biologically active substances in the oil (Vitamin E sterols, carotenoids, etc.) have been greatly reduced, and at the same time, the acid value has increased and the viscosity of the oil has decreased, so it is impossible to obtain high-quality camellia oil; and in the cold pressing process, the camellia seed has not been steamed and fried at high temperature, and it is directly processed by machinery The oil is squeezed out by physical action, and high-quality low-temperature pressed oil and low-temperature pressed cake can be obtained at the same time. The obtained cold-pressed finished oil can retain a relatively high proportion of physiologically active substances in camellia oil and retain the natural flavor of camellia oil and color, but the disadvantage is that the cold pressing process has high requirements on equipment and process conditions, and the oil yield is low, which also leads to the high price of cold pressed tea oil, which is usually 50-70% higher than the price of hot pressed tea oil In addition, although the cold pressing method is processed at an ambient temperature of 60°C to obtain camellia oil, when it is pressed, the physical pressing head of the equipment will still generate mechanical high temperature when it is working.

During the whole crushing process of camellia oleifera seeds, there will still be a certain proportion of nutrient loss due to the influence of high temperature

[0004] In addition, in the prior art, camellia seeds usually need to be stored and matured before pressing, and stored in a cool, ventilated and dry place for 2 to 3 months to obtain fully matured camellia seeds before pressing. The camellia seeds during this period will be matured due to aging, which can not only fully improve the quality of camellia oil, but also increase the proportion of oil content in camellia seeds, so as to maximize the oil yield, thereby improving the quality of the refining process; but save 2 The aging treatment process of ~3 months will put a lot of pressure on the storage space and equipment production and operation cycle of the oil refinery. In order to solve the above problems, there is also a method of exposing the camellia seed to the sun for 1 to 2 days after storage for 30 to 40 days. Its ripening operation method is correct, but this operation method will increase the loss ratio of the unsaturated fatty acids rich in camellia seed crude oil, vitamins, phytosterols, polyphenols and other active substances during the cold pressing process. , the better oxidation stability of Camellia oleifera seed oil itself obtained through the cold pressing process will also be compromised, and trans fatty acids harmful to the human body will be generated, and conventional quality indicators such as acid value, color, and peroxide value will also be reduced