Antioxidant camellia oil and preparation method thereof

Abstract

The invention discloses antioxidant camellia oil which comprises 14 wt% of camellia oil, 60 wt% of linseed oil, 25 wt% of safflower seed oil and 1.0 wt% of sesame oil, and the content of linolenic acid is 31%. The preparation method of the antioxidant camellia oil comprises the following preparation steps: S1, pretreatment: weighing the camellia oil, the linseed oil, the safflower seed oil and the sesame oil according to the formula parts; the camellia oil, the flaxseed oil, the safflower seed oil and the sesame oil are weighed according to the formula parts, all kinds of oil products are poured into a food-grade stainless steel blending tank to be evenly mixed, winterization treatment, deacidification treatment and decoloration treatment are conducted, and then the finished mixed camellia oil is obtained. Unsaturated fatty acids in the mixed type camellia oil are improved through winterization treatment, human health is better utilized, impurities such as waxiness are separated through low-temperature crystallization, the mixed type camellia oil is more fragrant in taste, oil smoke generated during oil burning is reduced, and the storage life of the mixed type camellia oil is prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of camellia oil, in particular to an antioxidant camellia oil and a preparation method thereof. BACKGROUND

[0002] Camellia oleifera is a plant in theaceae, and camellia oil is obtained from the seeds of camellia oleifera by physical processing. Camellia oil does not contain harmful substances such as erucic acid, cholesterol and aflatoxin to human body. Camellia oil is the only plant oil that can be directly eaten after being squeezed from the fruits of woody plants, and is a truly pure natural green edible oil. Camellia oil contains specific physiological active substances such as tea polyphenols and camellianin, which can effectively improve cardiovascular and cerebrovascular diseases, reduce cholesterol and fasting blood glucose, inhibit the increase of triglyceride, and also have obvious effect on inhibiting cancer cells.

[0003] In the actual production process of the existing camellia oil, a small amount of saturated fatty acid will inevitably exist after delicate treatment. Suspended substances will be precipitated under low temperature environment, which will affect the stability of camellia oil and cause serious loss of antioxidant active substances in camellia oil. The present application proposes an antioxidant camellia oil and a preparation method thereof to solve the above problems. SUMMARY

[0004] In view of the deficiencies and shortcomings in the prior art, the present application provides an antioxidant camellia oil and a preparation method thereof, which solves the technical problem that in the actual production process of the existing camellia oil, a small amount of saturated fatty acid will inevitably exist after delicate treatment, suspended substances will be precipitated under low temperature environment, which will affect the stability of camellia oil and cause serious loss of antioxidant active substances in camellia oil.

[0005] In order to achieve the above purpose, the present application adopts the following technical scheme: An antioxidant camellia oil, comprising 12wt%-16wt% of camellia oil, 56wt%-64wt% of flaxseed oil, 21wt%-29wt% of safflower seed oil and 0.5wt%-1.5wt% of sesame oil, the content of linolenic acid is 29-33%, the content of linoleic acid is 29-33%, the content of oleic acid is about 23-31%, the content of palmitic acid is 8.2-9.0%, the content of myristic acid is 0.1-0.5%, the content of stearic acid is 0.5-0.9%, and the content of arachidic acid is 0.3-0.9%.

[0006] Preferably, the camellia oil is obtained by the following steps: storing picked camellia seeds in an environment with a temperature of 20-30 DEG C and a humidity of 70-80%, promoting oil ripening, and then performing shelling treatment, and then obtaining by hot pressing and refining and purification.

[0007] Preferably, the flaxseed oil is prepared by cleaning the flaxseed after screening and removing impurities, drying and crushing the flaxseed after cleaning, and then pressing and refining the dried and crushed flaxseed after high-temperature roasting.

[0008] Preferably, the safflower seed oil is prepared by crushing safflower seeds into safflower kernel slurry using a wet crushing method, adding a demulsifier under the conditions of 28-36 DEG C and 25-35 r / min, stirring for 25-45 min, obtaining pretreated residue by ultrasonic technology, and obtaining the safflower seed oil after hot pressing and vacuum filtration.

[0009] Preferably, the sesame oil is prepared by roasting high-quality sesame after cleaning, drying and impurity screening, and then mechanically pressing and grinding the roasted sesame to obtain oil and further refining.

[0010] A preparation method of antioxidant camellia oil, comprising the following preparation steps: S1, pretreatment: the camellia oil, flaxseed oil, safflower seed oil and sesame oil are weighed according to the formula, and the quality of each oil product is ensured to be high-quality pressed product without impurities and odor; S2, oil mixing: the camellia oil, flaxseed oil, safflower seed oil and sesame oil weighed according to the formula are poured into a food-grade stainless steel mixing tank, and are uniformly stirred at 20-30 DEG C for 5-10 min until the color of the oil is consistent and there is no obvious stratification; S3, winterization treatment: the stirred mixed oil is quickly pre-cooled to 14-20 DEG C, and the oil temperature is stably controlled at 3-7 DEG C by using a continuous uniform cooling system for 24 h, so that the solid fat is fully crystallized, and the oil after crystallization is separated from the solid fat by self-flow filtration method until the filtered mixed edible oil reaches the clear standard; S4, deacidification treatment: the mixed edible oil after winterization treatment is removed by distillation deacidification or alkali refining to remove free fatty acids and improve the quality of the oil; S5, decolorization treatment: the mixed edible oil after deacidification treatment is heated at 100 DEG C-120 DEG C in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and gums, and the oil after adsorption is removed by a filter medium to purify the oil.

[0011] Preferably, the adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen.

[0012] Compared with the prior art, the present application has the following beneficial effects: The camellia oil, the flaxseed oil, the safflower seed oil and the sesame oil are weighed according to the formula, and then are mixed in a food-grade stainless steel mixing tank, and then the mixed camellia oil is obtained after winterization treatment, deacidification treatment and decolorization treatment, and the mixed camellia oil has good antioxidant effect.

[0013] 2. The unsaturated fatty acids in the mixed camellia oil are improved by winterization treatment, the human health is utilized, the impurities such as wax are separated by low-temperature crystallization, the mixed camellia oil has a more fragrant taste, the oil smoke generated during oil burning is reduced, and the shelf life of the mixed camellia oil is prolonged. DETAILED DESCRIPTION

[0014] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only some of the embodiments of the present application, but not all the embodiments. EMBODIMENT

[0015] An antioxidant camellia oil, comprising 12wt% of camellia oil, 56wt% of flaxseed oil, 21wt% of safflower seed oil and 0.5wt% of sesame oil, the content of the linolenic acid is 29%, the content of the linoleic acid is 29%, the content of the oleic acid is about 23%, the content of the palmitic acid is 8.2%, the content of the myristic acid is 0.1%, the content of the stearic acid is 0.5%, and the content of the arachidic acid is 0.3%.

[0016] The camellia oil is obtained by shelling treatment after storage of picked camellia seeds in an environment of 20℃ and 70% humidity and promoting oil ripening, and then by hot pressing and refining purification, the flaxseed oil is obtained by cleaning after screening the picked flaxseed, and then by drying, crushing, high-temperature roasting, pressing and refining, the safflower seed oil is obtained by making safflower seeds into safflower seed slurry by wet crushing method, adding a demulsifier for 25min stirring under the condition of 28℃ and 25r / min, and then by ultrasonic pretreatment, hot pressing and vacuum filtration, and the sesame oil is obtained by cleaning, drying and impurity screening of high-quality sesame, and then by roasting, mechanical pressing and grinding.

[0017] A preparation method of an antioxidant camellia oil, comprising the following steps: S1. Pretreatment: the camellia oil, the flaxseed oil, the safflower seed oil and the sesame oil are weighed according to the formula, and it is ensured that all kinds of oil products are high-quality pressed products without impurities and odors; S2 oil product mixing: the camellia oil, flaxseed oil, safflower seed oil and sesame oil according to the formula portion are poured into a food-grade stainless steel mixing tank, stirred uniformly at 20℃ for 5min, until the color of the oil is consistent and there is no obvious stratification; S3 winterization treatment: the mixed oil is quickly pre-cooled to 14℃, and the oil temperature is stably controlled at 3℃ for 24h using a continuous uniform cooling system, so as to promote the crystallization of solid fat, and the oil after crystallization is separated from the solid fat by gravity filtration method until the filtered mixed edible oil reaches the clear standard; S4 deacidification treatment: the mixed edible oil after winterization treatment is removed by distillation deacidification or alkali refining to remove free fatty acids, so as to improve the quality of the oil; S5 decolorization treatment: the mixed edible oil after deacidification treatment is heated at 100℃ in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and gums, and the oil after adsorption is removed by a filter medium to remove residual adsorbent, so as to purify the oil product, the adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen. Embodiment

[0018] An antioxidant camellia oil, comprising 13wt% of camellia oil, 58wt% of flaxseed oil, 23wt% of safflower seed oil and 1.0wt% of sesame oil, the content of linolenic acid is 30%, the content of linoleic acid is 30%, the content of oleic acid is about 25%, the content of palmitic acid is 8.4%, the content of myristic acid is 0.2%, the content of stearic acid is 0.6%, and the content of arachidic acid is 0.5%.

[0019] The camellia oil is obtained by storing the picked tea seeds in an environment of 25℃ and 75% humidity, promoting oil ripening, and then removing the shells, and then using hot pressing and refining to purify; the flaxseed oil is obtained by screening and cleaning the picked flaxseed, drying and crushing after cleaning, and then pressing and refining the high-temperature roasted and crushed flaxseed; the safflower seed oil is obtained by crushing the safflower seeds into safflower seed slurry using a wet crushing method, adding a demulsifier under the conditions of 30℃ and 30r / min for 30min of stirring, and then using ultrasonic technology to obtain pretreated residue, and then obtaining the safflower seed oil by hot pressing and vacuum filtration; the sesame oil is obtained by selecting high-quality sesame, cleaning, drying and impurity screening, roasting, and then mechanically pressing and grinding the roasted sesame to obtain oil and further refining.

[0020] A preparation method of an antioxidant camellia oil, comprising the following steps: S1 pretreatment: the camellia oil, flaxseed oil, safflower seed oil and sesame oil are weighed according to the formula portion, and it is ensured that all types of oil products are high-quality pressed products without impurities and odors; S2 oil product mixing: pour the camellia oil, flaxseed oil, safflower seed oil and sesame oil according to the formula portion into a food-grade stainless steel mixing tank, and stir uniformly at 25℃ for 7min until the color of the oil is consistent and there is no obvious stratification; S3 winterization treatment: quickly pre-cool the stirred mixed oil to 16℃, and use a continuous uniform cooling system to stabilize the oil temperature at 5℃ for 24h, so as to promote the full crystallization of solid fat. After the crystallization is completed, the oil liquid is separated from the solid fat and the oil phase by gravity filtration method until the filtered mixed edible oil reaches the clear standard; S4 deacidification treatment: remove free fatty acids from the mixed edible oil after winterization treatment by distillation deacidification or alkali refining to improve the quality of the oil; S5 decolorization treatment: heat the mixed edible oil after deacidification treatment in a vacuum decolorization tank at 105℃ using an adsorbent to adsorb impurities such as pigments and gums, and remove the residual adsorbent from the adsorbed oil liquid using a filter medium to achieve oil purification. The adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen. Embodiment

[0021] An antioxidant camellia oil, comprising 14wt% of camellia oil, 60wt% of flaxseed oil, 25wt% of safflower seed oil and 1.0wt% of sesame oil, the content of linolenic acid is 31%, the content of linoleic acid is 31%, the content of oleic acid is about 27%, the content of palmitic acid is 8.6%, the content of myristic acid is 0.3%, the content of stearic acid is 0.7%, and the content of arachidic acid is 0.7%.

[0022] The camellia oil is obtained by storing the picked camellia seeds in an environment of 25℃ and 75% humidity, promoting oil ripening, and then dehulling, hot pressing and refining. The flaxseed oil is obtained by screening and cleaning the picked flaxseed, drying and crushing after cleaning, high-temperature roasting and pressing the dried and crushed flaxseed, and then refining. The safflower seed oil is obtained by crushing the safflower seeds into safflower seed slurry using a wet crushing method, adding a demulsifier under the conditions of 32℃ and 30r / min for 35min of stirring, and then using ultrasonic technology to obtain pretreated residue, and then obtaining the safflower seed oil by hot pressing and vacuum filtration. The sesame oil is obtained by selecting high-quality sesame, cleaning, drying and impurity screening, roasting, mechanical pressing and grinding after roasting, and further refining.

[0023] A preparation method of an antioxidant camellia oil, comprising the following steps: S1 Pretreatment: Measure the camellia oil, flaxseed oil, safflower seed oil and sesame oil according to the formula, and ensure that all types of oil are high-quality pressed products without impurities and odors; S2 Oil mixing: Pour the camellia oil, flaxseed oil, safflower seed oil and sesame oil measured according to the formula into a food-grade stainless steel mixing tank, and stir evenly at 25℃ for 10min until the color of the oil is consistent and there is no obvious stratification; S3 Winterization treatment: The stirred mixed oil is quickly pre-cooled to 18℃, and the continuous uniform cooling system is used to stabilize the oil temperature at 5℃ for 24h, so as to promote the full crystallization of solid fat. The oil after crystallization is separated from the oil phase by gravity filtration method until the filtered mixed edible oil reaches the clear standard; S4 Deacidification treatment: The mixed edible oil after winterization treatment is treated by distillation deacidification or alkali refining method to remove free fatty acids and improve the quality of oil; S5 Decolorization treatment: The mixed edible oil after deacidification treatment is heated at 110℃ in a vacuum decolorization tank using adsorbent to adsorb impurities such as pigments and gums, and the oil after adsorption is treated by filtration medium to remove residual adsorbent, so as to purify the oil. The adsorbent is activated clay or activated carbon, and the filtration medium is stainless steel food-grade filter screen. Example

[0024] An antioxidant camellia oil, comprising 15wt% of camellia oil, 62wt% of flaxseed oil, 27wt% of safflower seed oil and 1.0wt% of sesame oil, the content of linolenic acid is 32%, the content of linoleic acid is 32%, the content of oleic acid is about 29%, the content of palmitic acid is 8.8%, the content of myristic acid is 0.3%, the content of stearic acid is 0.8%, and the content of arachidic acid is 0.7%.

[0025] The camellia oil is obtained by storing the picked tea seeds in an environment of 30℃ and 80% humidity, promoting oil ripening, and then removing the shell, and then using hot pressing and refining to purify. The flaxseed oil is obtained by screening and cleaning the picked flaxseed, drying and crushing after cleaning, and then pressing and refining the high-temperature toasted and crushed flaxseed. The safflower seed oil is obtained by crushing the safflower seeds into safflower seed slurry using a wet crushing method, adding a demulsifier under the conditions of 34℃ and 35r / min for 40min of stirring, and then using ultrasonic technology to obtain pretreated residue, and then obtaining the safflower seed oil by hot pressing and vacuum filtration. The sesame oil is obtained by selecting high-quality sesame, cleaning, drying and impurity screening, and then toasting, mechanical pressing and grinding to make oil and further refining.

[0026] A preparation method of an antioxidant camellia oil, comprising the following steps: S1 Pretreatment: The camellia oil, flaxseed oil, safflower seed oil and sesame oil are weighed according to the formula, and it is ensured that each type of oil is a high-quality pressed product without impurities and odors; S2 Oil mixing: The camellia oil, flaxseed oil, safflower seed oil and sesame oil weighed according to the formula are poured into a food-grade stainless steel mixing tank, and stirred uniformly at 25℃ for 10min until the color of the oil is consistent and there is no obvious stratification; S3 Winterization treatment: The stirred mixed oil is quickly pre-cooled to 20℃, and a continuous uniform cooling system is used to stabilize the oil temperature at 7℃ for 24h, so as to promote the full crystallization of solid fat. The oil after crystallization is separated from the solid fat by self-flow filtration method until the filtered mixed edible oil reaches the clear standard; S4 Deacidification treatment: The mixed edible oil after winterization treatment is treated by distillation deacidification or alkali refining method to remove free fatty acids and improve the quality of the oil; S5 Decolorization treatment: The mixed edible oil after deacidification treatment is heated at 115℃ in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and gums, and the oil after adsorption is treated by a filter medium to remove residual adsorbent, so as to purify the oil. The adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen. Embodiment

[0027] An antioxidant camellia oil, comprising 16wt% of camellia oil, 64wt% of flaxseed oil, 29wt% of safflower seed oil and 1.5wt% of sesame oil, the content of linolenic acid is 33%, the content of linoleic acid is 33%, the content of oleic acid is about 31%, the content of palmitic acid is 9.0%, the content of myristic acid is 0.5%, the content of stearic acid is 0.9%, and the content of arachidic acid is 0.9%.

[0028] The camellia oil is obtained by storing the picked tea seeds in an environment of 30℃ and 80% humidity, promoting oil ripening, and then performing hulling treatment, hot pressing and refining purification. The flaxseed oil is obtained by screening and cleaning the picked flaxseed, drying and crushing the cleaned flaxseed, and then high-temperature roasting, pressing and refining the dried and crushed flaxseed. The safflower seed oil is obtained by crushing the safflower seeds into safflower seed slurry using a wet crushing method, adding a demulsifier under the conditions of 36℃ and 35r / min for 45min of stirring, and then using ultrasonic technology to obtain pretreated residue, and then performing hot pressing and vacuum filtration. The sesame oil is obtained by selecting high-quality sesame, cleaning, drying and impurity screening, and then roasting, mechanical pressing and grinding to obtain oil, and further refining.

[0029] A method for preparing antioxidant camellia oil, comprising the following steps: S1 pretreatment: the camellia oil, flaxseed oil, safflower seed oil and sesame oil are weighed according to the formula, and the quality of each type of oil product is ensured to be high-quality pressed product without impurities and peculiar smell; S2 oil mixing: the camellia oil, flaxseed oil, safflower seed oil and sesame oil weighed according to the formula are poured into a food-grade stainless steel mixing tank, and are uniformly stirred at 30 DEG C for 10 min until the color of the oil liquid is consistent and there is no obvious stratification; S3 winterization treatment: the stirred mixed oil is quickly pre-cooled to 20 DEG C, and a continuous uniform cooling system is used to stably control the oil temperature at 7 DEG C for 24 h, so as to promote the solid fat to fully crystallize; the oil liquid after crystallization is separated from the solid fat and the oil phase by a self-flow filtration method until the filtered mixed edible oil reaches the clear standard; S4 deacidification treatment: the mixed edible oil after winterization treatment is removed from the free fatty acid by distillation deacidification or alkali refining to improve the quality of the oil; S5 decolorization treatment: the mixed edible oil after deacidification treatment is heated at 120 DEG C in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and gums, and the oil liquid after adsorption is removed from the residual adsorbent using a filter medium to realize the purification of the oil product, the adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen.

[0030] In summary, example 3 is the best embodiment of the present application, the camellia oil, flaxseed oil, safflower seed oil and sesame oil are weighed according to the formula, the camellia oil, flaxseed oil, safflower seed oil and sesame oil weighed according to the formula are poured into a food-grade stainless steel mixing tank, and are uniformly stirred at 25 DEG C for 10 min until the color of the oil liquid is consistent and there is no obvious stratification, the stirred mixed oil is quickly pre-cooled to 18 DEG C, and a continuous uniform cooling system is used to stably control the oil temperature at 5 DEG C for 24 h, so as to promote the solid fat to fully crystallize; the oil liquid after crystallization is separated from the solid fat and the oil phase by a self-flow filtration method until the filtered mixed edible oil reaches the clear standard; the mixed edible oil after winterization treatment is removed from the free fatty acid by distillation deacidification or alkali refining to improve the quality of the oil; the mixed edible oil after deacidification treatment is heated at 110 DEG C in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and gums, and the oil liquid after adsorption is removed from the residual adsorbent using a filter medium to realize the purification of the oil product, the mixed camellia oil has good antioxidant effect, is rich in unsaturated fatty acids such as oleic acid and linoleic acid, can effectively regulate blood lipids, enhance cell activity, and reduce stress and improve mood.

[0031] The above merely describes preferred specific embodiments of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art, according to the technical solution and inventive concept of the present application, makes equivalent replacement or change within the technical range disclosed by the present application, which should be covered within the protection scope of the present application.

Claims

1. An antioxidant camellia oil, characterized in that The invention comprises 12wt%-16wt% of camellia oil, 56wt%-64wt% of linseed oil, 21wt%-29wt% of safflower seed oil and 0.5wt%-1.5wt% of sesame oil, wherein the content of linolenic acid is 29-33%, the content of linoleic acid is 29-33%, the content of oleic acid is about 23-31%, the content of palmitic acid is 8.2-9.0%, the content of myristic acid is 0.1-0.5%, the content of stearic acid is 0.5-0.9% and the content of arachidic acid is 0.3-0.9%.

2. An antioxidant camellia oil according to claim 1, characterized in that, The camellia oil is obtained by storing picked camellia seeds at 20-30°C and 70-80% humidity, promoting oil ripening, then shelling, and then hot pressing and refining.

3. The antioxidant camellia oil according to claim 1, characterized in that The linseed oil is prepared by screening and removing impurities from picked linseeds, washing them, drying and crushing them after washing, and then roasting the dried and crushed linseeds at high temperature, pressing and refining them.

4. The antioxidant camellia oil according to claim 1, characterized in that The safflower seed oil is prepared by wet crushing safflower seeds into safflower seed kernel slurry, adding a demulsifier and stirring at 28-36° C. and 25-35 r / min for 25-45 minutes, obtaining pretreated residue by ultrasonic technology after the stirring is completed, and subjecting the pretreated residue to hot pressing and vacuum filtration.

5. The antioxidant camellia oil according to claim 1, characterized in that The sesame oil is obtained by selecting high-quality sesame seeds, washing, drying, screening for impurities, and then roasting them. After the roasting is completed, the sesame seeds are mechanically squeezed and ground into oil and further refined.

6. A method for preparing the antioxidant camellia oil according to any one of claims 1 to 5, comprising the following steps: S1 Pretreatment: Weigh camellia oil, linseed oil, safflower oil, and sesame oil according to the recipe to ensure that all oils are high-quality pressed products without impurities and odors; S2 Oil Mixing: Pour camellia oil, linseed oil, safflower oil, and sesame oil weighed according to the recipe into a food-grade stainless steel blending tank and stir evenly at a temperature of 20-30°C for 5-10 minutes until the oil has a uniform color and no obvious stratification; S3 Winterization Treatment: The stirred mixed oil is quickly pre-cooled to 14-20°C, and a continuous uniform cooling system is used to stably control the oil temperature at 3-7°C for 24 hours to promote the full crystallization of the solid fat. After the crystallization is completed, the oil is separated from the solid fat and oil phases by gravity filtration until the filtered mixed edible oil reaches the clarity standard; S4 Deacidification: The winterized mixed edible oil is subjected to distillation deacidification or alkali refining to remove free fatty acids and improve the quality of the oil; S5 decolorization treatment: The deacidified mixed edible oil is heated at 100℃-120℃ in a vacuum decolorization tank using an adsorbent to adsorb impurities such as pigments and colloids. The adsorbed oil is then filtered to remove residual adsorbent to purify the oil.

7. The method for preparing an antioxidant camellia oil according to claim 6, wherein: The adsorbent is activated clay or activated carbon, and the filter medium is a stainless steel food-grade filter screen.