Physical fine filtration processing technology for tea seed oil with rich fragrance

Abstract

The invention relates to the technical field of tea-seed oil processing, in particular to a physical fine filtration processing technology for tea-seed oil with rich fragrance, which comprises the following steps: S1, physical static storage; s2, transferring to an oil storage device; s3, filtering in three links; high-temperature refining is abandoned through a physical fine filtration processing technology, natural nutritional ingredients of the tea-seed oil are completely reserved, nutrition carbonization caused by high temperature is avoided, meanwhile, the original color, fragrance and taste of the tea-seed oil are reserved to the maximum extent, the finished tea-seed oil is golden in color and luster, and better-quality and more natural eating experience is brought to consumers.

Description

Technical Field

[0001] The present invention relates to the technical field of camellia seed oil processing, and specifically to a physical fine filtration processing technology for camellia seed oil with a strong fragrance. Background Art

[0002] Traditional camellia seed oil processing mainly has two common methods: refined and crude camellia seed oil. During the processing of refined camellia seed oil, the temperature needs to be raised to 260 degrees. Although this high-temperature treatment can remove some impurities, it has significant drawbacks. The high temperature not only carbonizes part of the nutrients in the camellia seed oil but also causes it to lose its original rich flavor substances. Eventually, the final product becomes colorless and tasteless, greatly reducing the nutritional value and taste experience of the camellia seed oil. For crude camellia seed oil, due to the lack of fine treatment, it contains more water and impurities, has poor stability, is prone to deterioration, and may affect the taste during consumption due to the presence of impurities, unable to fully display the unique advantages of camellia seed oil. Therefore, it is extremely urgent to develop a processing technology that can effectively remove water and impurities while retaining the original color, fragrance, taste, and nutritional components of camellia seed oil. For this reason, a physical fine filtration processing technology for camellia seed oil with a strong fragrance is proposed. Summary of the Invention

[0003] In view of this, the present invention provides a physical fine filtration processing technology for camellia seed oil with a strong fragrance to solve or alleviate the technical problems existing in the prior art and at least provide a beneficial option.

[0004] The technical solution of the present invention is realized as follows: A physical fine filtration processing technology for camellia seed oil with a strong fragrance includes the following steps:

[0005] S1. Physical static storage;

[0006] S2. Transfer to an oil storage device;

[0007] S3. Filtration in three links.

[0008] Further preferably, in S1, the freshly pressed camellia seed oil is placed in a specific container and undergoes long-term static precipitation under suitable environmental temperature and humidity conditions. This process is extremely crucial. As time goes by, some larger particle impurities and water in the camellia seed oil will gradually settle to the bottom of the container under the action of gravity. Generally speaking, according to the quality and quantity of the camellia seed oil, the static time is usually set from several days to one week. During the static period, the environment needs to be kept relatively stable to avoid vibration interfering with the precipitation effect.

[0009] Further preferably, in the step S2, when the physical static storage stage is completed and it is carefully observed that an obvious impurity precipitation layer has formed at the bottom of the container, a professional siphon device or diversion tool is used to slowly and carefully pour the relatively clear oil on the upper layer into a specially designed oil storage device. This step requires precise operation to prevent the impurities precipitated at the bottom from being stirred and remixed into the oil. The oil storage device should have good sealing performance and stability to ensure that the quality of the oil is not affected by external factors during subsequent operations.

[0010] Further preferably, in the step S3:

[0011] The first filtration: Introduce the camellia seed oil in the oil storage device into the first filter. This filter uses a filter screen with a specific pore size and is mainly used to intercept relatively large solid particle impurities, such as camellia seed debris remaining during the pressing process. During the filtration process, control the flow rate of the camellia seed oil so that it can fully contact the filter screen to ensure the filtration effect.

[0012] The second filtration: The camellia seed oil that has passed through the first filtration then enters the second filter. This filter uses a finer filter screen material to further remove fine impurities and some possible colloidal substances in the oil. At the same time, in this step, the camellia seed oil is slowly heated to 60 degrees Celsius. This temperature can reduce the viscosity of the oil without destroying the original nutritional components and flavor substances of the camellia seed oil, making the filtration process smoother and more efficient, and can also promote the aggregation of some heat-sensitive impurities for easy filtration and removal.

[0013] The third filtration: The camellia seed oil that has completed the first two filtrations finally flows into the third filter. This filter uses high-precision filtration technology to conduct a final fine filtration of the camellia seed oil to ensure the removal of any remaining tiny impurities and a very small amount of possible moisture, thereby obtaining camellia seed oil with extremely high purity.

[0014] Due to the adoption of the above technical solutions in the embodiments of the present invention, it has the following advantages:

[0015] 1. The present invention abandons high-temperature refining through the physical fine filtration processing technology, completely retains the natural nutritional components of camellia seed oil, avoids nutritional carbonization caused by high temperature, and at the same time, maximally retains the original color, aroma, and taste of camellia seed oil, making the finished camellia seed oil golden in color and bringing a better-quality and more natural edible experience to consumers.

[0016] 2. Through physical static storage, transfer to the oil storage device, and three-stage filtration, the water and various impurities in the camellia seed oil can be effectively removed. From large-particle camellia seed debris to fine colloidal substances and water, they can all be accurately removed, significantly improving the purity and stability of the camellia seed oil and extending the shelf life of the product.

[0017] The above summary is for the purpose of the specification only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the drawings and the following detailed description. Description of the Drawings

[0018] To more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0019] Figure 1 It is a process flow chart of the present invention. Detailed Embodiments

[0020] In the following text, only some exemplary embodiments are briefly described. As those skilled in the art can recognize, the described embodiments can be modified in various different ways without departing from the spirit or scope of the present invention. Therefore, the drawings and the description are considered to be exemplary in nature rather than restrictive.

[0021] The embodiments of the present invention will be described in detail below with reference to the drawings.

[0022] As Figure 1 shown, the embodiments of the present invention provide a physical fine filtration processing technology for fragrant tea seed oil, including the following steps:

[0023] S1. Physical static storage;

[0024] S2. Transfer to an oil storage device;

[0025] S3. Filtration in three links.

[0026] In one embodiment, in S1, the tea seed oil obtained by primary pressing is placed in a specific container, and under suitable environmental temperature and humidity conditions, it is allowed to stand still for a long time. This process is extremely crucial. As time goes by, some larger particle impurities and moisture in the tea seed oil will gradually settle to the bottom of the container under the action of gravity. Generally speaking, according to the quality and quantity of the tea seed oil, the standing time is usually set from several days to one week. During the standing period, the environment needs to be kept relatively stable to avoid vibration interfering with the sedimentation effect.

[0027] In one embodiment, in S2, when the physical static storage phase is completed and it is carefully observed that an obvious impurity precipitation layer has formed at the bottom of the container, a professional siphon device or diversion tool is used to slowly and carefully pour the relatively clear oil on the upper layer into a specially designed oil storage device. This step requires precise operation to prevent the impurities precipitated at the bottom from being stirred and remixed into the oil. The oil storage device should have good sealing and stability to ensure that the quality of the oil is not affected by external factors during subsequent operations.

[0028] In one embodiment, in S3:

[0029] First filtration: The camellia oil in the oil storage device is introduced into the first filter. This filter uses a filter screen with a specific pore size and is mainly used to intercept relatively large solid particle impurities, such as camellia seed debris remaining during the pressing process. During the filtration process, the flow rate of the camellia oil is controlled to enable it to fully contact the filter screen and ensure the filtration effect.

[0030] Second filtration: The camellia oil that has passed through the first filtration then enters the second filter. This filter uses a finer filter screen material to further remove fine impurities and some possible colloidal substances in the oil. At the same time, in this step, the camellia oil is slowly heated to 60 degrees Celsius. This temperature can reduce the viscosity of the oil without destroying the original nutritional components and flavor substances of the camellia oil, making the filtration process smoother and more efficient, and can also promote the aggregation of some heat-sensitive impurities for easy filtration and removal.

[0031] Third filtration: The camellia oil that has completed the first two filtrations finally flows into the third filter. This filter uses high-precision filtration technology to perform a final fine filtration on the camellia oil to ensure the removal of any remaining tiny impurities and a very small amount of possible moisture, thereby obtaining camellia oil with extremely high purity.

[0032] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of various changes or substitutions, and these should all be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claimed rights.

Claims

1. A physical fine filtration processing technology for tea seed oil with a strong fragrance, characterized in that: It includes the following steps: S1. Physically store statically; S2. Transfer to an oil storage device; S3. Filter through three processes.

2. The physical fine filtration processing technology of a kind of tea seed oil with rich fragrance according to claim 1, characterized in that: In S1, the virgin camellia oil obtained is placed in a specific container and undergoes long-term static precipitation under suitable environmental temperature and humidity conditions. This process is extremely crucial. As time goes by, some relatively large particulate impurities and moisture in the camellia oil will gradually settle to the bottom of the container under the action of gravity. Generally speaking, depending on the quality and quantity of the camellia oil, the static time is usually set from several days to one week. During the static period, the environment needs to be kept relatively stable to avoid vibration interference with the precipitation effect.

3. A physical fine filtration processing technology for fragrant camellia seed oil according to claim 1, characterized in that: In S2, when the physical static storage stage is completed, after carefully observing that an obvious impurity precipitation layer has formed at the bottom of the container, a professional siphon device or a diversion tool is used to slowly and carefully pour the relatively clear oil on the upper layer into a specially designed oil storage device. This step requires precise operation to prevent the impurities precipitated at the bottom from being stirred and remixed into the oil. The oil storage device needs to have good sealing and stability to ensure that the quality of the oil is not affected by external factors during subsequent operations.

4. A physical fine filtration processing technology for fragrant tea seed oil according to claim 1, characterized in that: In S3: The first filtration: The camellia oil in the oil storage device is introduced into the first filter. This filter uses a filter screen with a specific pore size and is mainly used to intercept relatively large solid particulate impurities, such as camellia seed debris remaining during the pressing process, etc. During the filtration process, the flow rate of the camellia oil is controlled to enable it to fully contact the filter screen to ensure the filtration effect; The second filtration: The camellia oil that has passed through the first filtration then enters the second filter. This filter uses a finer filter screen material to further remove fine impurities and some possible colloidal substances in the oil. At the same time, in this step, the camellia oil is slowly heated to 60 degrees Celsius. This temperature can not only reduce the viscosity of the oil without destroying the original nutritional components and flavor substances of the camellia oil, making the filtration process smoother and more efficient, but also promote the aggregation of some heat-sensitive impurities for easy filtration and removal; The third filtration: The camellia oil that has completed the first two filtrations finally flows into the third filter. This filter uses high-precision filtration technology to conduct a final fine filtration of the camellia oil to ensure the removal of any remaining tiny impurities and a very small amount of possible moisture, thereby obtaining camellia oil with extremely high purity.

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