Safflower oil tea direct drinking oil and preparation method and application thereof

Abstract

The application provides a safflower oil tea direct drinking oil and a preparation method and application thereof, and relates to the technical field of tea oil pressing. The preparation method comprises the following steps: after microwave treatment of safflower oil tea seed kernels at 40-50 DEG C, the safflower oil tea seed kernels are compounded with safflower oil tea seed shells to obtain pressing materials; after physical pressing of the pressing materials at 20-50 DEG C, the pressing materials are left to stand and settle, and the upper clear oil is separated and refined to obtain refined oil; the refined oil is mixed with a citric acid aqueous solution, ultrasonic degumming is performed, and then dehydration is performed to separate and obtain degummed oil; the degummed oil is subjected to deacidification in a supercritical fluid to obtain deacidified oil; the deacidified oil is cooled, left to stand, and crystallized, and then separated and vacuum degassed to obtain the direct drinking oil. Through physical pressing of the safflower oil tea at a low temperature, the content of heat-sensitive components such as squalene in the direct drinking oil can be improved, in addition, through a multi-layer impurity removal process, the impurity components in the direct drinking oil can be effectively reduced, and the acid value can be reduced, so that the transparency, stability and drinking taste of the direct drinking oil are improved.

Description

Technical Field

[0001] This invention relates to the field of pressed tea oil technology, and in particular to a safflower tea oil for direct drinking, its preparation method and application. Background Technology

[0002] Camellia oleifera seed oil is a high-quality specialty woody plant oil, rich in unsaturated fatty acids, phytosterols, vitamin E, tea polyphenols, and squalene, among other bioactive components. Squalene, as a powerful natural free radical scavenger, possesses physiological activities such as improving oxygen supply, regulating lipid metabolism, and repairing the skin barrier, making it a key indicator for evaluating the quality and added value of Camellia oleifera seed oil. However, due to the multiple unsaturated double bonds in its molecular structure, squalene is highly sensitive to heat and oxygen, and its retention in the finished oil is highly dependent on the oil extraction process.

[0003] The existing vegetable oil extraction process is mainly mechanical pressing, which involves applying mechanical pressure to oilseeds to remove the oil. Depending on the pretreatment temperature, mechanical pressing can be divided into cold pressing and hot pressing: cold pressing is usually carried out at a lower temperature to minimize the damage to heat-sensitive active ingredients; hot pressing involves adding a heat treatment step such as high-temperature steaming or baking before pressing, using high temperature to cause the cell structure of the oilseeds to break down and reduce the viscosity of the oil, thereby increasing the oil yield.

[0004] However, when using cold pressing, the oil in camellia seeds is tightly bound to the cell matrix, and physical extrusion at low temperatures is insufficient to fully break down the cell walls and disrupt the cell structure, resulting in a low oil yield and wasted raw materials. While hot pressing can increase the oil yield, heat-sensitive active ingredients such as squalene are easily oxidized, degraded, and volatilized at high temperatures, leading to a significant decrease in the squalene content of the finished oil. Therefore, a solution is urgently needed to address these issues. Summary of the Invention

[0005] The purpose of this invention is to provide a safflower camellia oil for direct drinking, its preparation method and application. By physically pressing the safflower camellia seeds at medium and low temperatures, the content of heat-sensitive components such as squalene in the direct drinking oil can be increased, thereby improving its bioactivity and nutritional value. In addition, the multi-layer impurity removal process effectively reduces the impurities in the direct drinking oil and lowers the acid value, thereby improving the transparency, stability and drinking taste of the direct drinking oil.

[0006] In a first aspect, the present invention provides a method for preparing Camellia oleifera direct-drinking oil, comprising: microwave-treating Camellia oleifera seed kernels at 40℃-50℃ and then compounding them with Camellia oleifera seed shells to obtain a pressing material; physically pressing the pressing material at 20℃-50℃, then allowing it to settle at 0℃-10℃ and separating the upper clear oil for fine filtration to obtain finely filtered oil; mixing the finely filtered oil with a citric acid aqueous solution and ultrasonically degumming it, then separating and dehydrating it to obtain degummed oil; deacidifying the degummed oil in a supercritical fluid to obtain deacidified oil; cooling the deacidified oil to 0℃-5℃, allowing it to settle and crystallize, then separating and vacuum degassing to obtain direct-drinking oil.

[0007] Optionally, the moisture content of the safflower camellia seed kernels is 8%-15%.

[0008] Optionally, the residual shell rate of the safflower camellia seed kernels is less than or equal to 2%.

[0009] Optionally, microwave treatment for 3-10 minutes.

[0010] Optionally, the residual kernel rate of the safflower camellia seed husk is less than or equal to 1%.

[0011] Optionally, the mass fraction of the safflower camellia seed kernels in the pressed material is 94%-97%.

[0012] Optionally, the kernels of Camellia oleifera seeds and the shells of Camellia oleifera seeds can be mixed, ground, and then sieved.

[0013] Optionally, both the camellia seed kernel and the camellia seed shell are derived from the fruit of the "Gan Hong You No. 1" camellia tree species.

[0014] Optionally, the material can be physically pressed under a pressure of 5MPa-20MPa.

[0015] Alternatively, the material can be physically pressed in a screw press.

[0016] Optionally, crude oil can be obtained by physical pressing followed by coarse screening.

[0017] Optionally, centrifugation can be performed after allowing the mixture to settle for 8-48 hours.

[0018] Optionally, the supernatant oil is separated and then finely filtered through a 0.1μm-1μm filter membrane to collect the finely filtered oil.

[0019] Optionally, physical pressing is carried out in a non-oxidizing atmosphere, including a nitrogen atmosphere.

[0020] Optionally, after separating the upper clear oil, fine filtration can be performed at 30℃-50℃.

[0021] Optionally, the mass ratio of the filtered oil to citric acid in the citric acid aqueous solution is 100:(0.05-0.1).

[0022] Optionally, the mass ratio of the filtered oil to the water in the citric acid aqueous solution is 100:(4-7).

[0023] Optionally, the filtered oil can be mixed with an aqueous solution of citric acid at 30°C-50°C.

[0024] Optionally, the filtered oil can be mixed with an aqueous citric acid solution at a speed of 100 rpm to 300 rpm.

[0025] Optionally, the filtered oil can be mixed with an aqueous citric acid solution for 15-30 minutes.

[0026] Optionally, ultrasonic degumming can be performed at 30℃-50℃.

[0027] Optionally, ultrasonic degumming can be performed for 10-30 minutes.

[0028] Optionally, the separated product can be vacuum dehydrated to obtain degummed oil.

[0029] Optionally, the supercritical fluid includes supercritical CO2 fluid.

[0030] Optionally, deacidification can be carried out in a supercritical fluid at 35°C-45°C.

[0031] Optionally, deacidification can be carried out in a supercritical fluid at 12 MPa-25 MPa.

[0032] Optionally, supercritical fluid can be used to countercurrently deacidify the degumming oil.

[0033] Optionally, the volume ratio of the supercritical fluid to the degumming oil is (7-9):1.

[0034] Optionally, the flow rate ratio of the supercritical fluid to the degumming oil is (5-15):1.

[0035] Optionally, the degummed oil is deacidified for 1-3 hours to obtain deacidified oil.

[0036] Optionally, the degummed oil is deacidified and then separated and recovered as a supercritical fluid.

[0037] Optionally, the deacidified oil can be sonicated at 30℃-50℃ for 15min-60min and then cooled.

[0038] Optionally, the deacidified oil can be cooled at a rate of 1.5℃ / h-2.5℃ / h.

[0039] Optionally, the crystals can be allowed to stand at 0℃-5℃ for 24h-48h to grow.

[0040] Optionally, the crystal growth is carried out under a protective atmosphere, which includes either a nitrogen atmosphere or an argon atmosphere.

[0041] Optionally, the crystals can be separated by pressure filtration after standing and allowing to grow.

[0042] Optionally, the separated material is degassed under vacuum at 30℃-50℃.

[0043] Optionally, after separation, the oil can be degassed at 10kPa-50kPa to obtain drinking oil.

[0044] Optionally, vacuum degassing for 10-60 minutes yields direct-drinking oil.

[0045] Optionally, before combining the microwave-treated camellia seed kernels with the camellia seed shells, the camellia seed shells are pre-enzymatically hydrolyzed and the enzymes are inactivated under the action of a compound enzyme.

[0046] Optionally, the complex enzyme includes laccase and cellulase.

[0047] Optionally, enzymatic hydrolysis can be performed at a pH of 5.0-5.5.

[0048] Optionally, enzymatic hydrolysis can be performed at 40℃-50℃.

[0049] Optionally, the ratio of the compound enzyme to the dry weight of Camellia oleifera seed husks is 1%-3%.

[0050] Optionally, the enzyme is inactivated after 2-4 hours of enzymatic hydrolysis.

[0051] Optionally, the enzyme can be inactivated at 90℃-95℃ after enzymatic hydrolysis.

[0052] Optionally, the enzyme is inactivated, and the product is then separated, washed, and dried.

[0053] Secondly, the present invention also provides a safflower tea oil for direct drinking prepared by any of the above-mentioned optional preparation methods.

[0054] Thirdly, the present invention also provides an application of the safflower tea oil prepared by any of the above-mentioned optional preparation methods, the application including using the safflower tea oil as a raw material to prepare a direct-drinking emulsion with the effect of improving intestinal health.

[0055] The method for preparing safflower camellia oil for direct consumption provided by this invention has at least one of the following beneficial technical effects compared with the prior art: 1. By microwave treatment of tea seed kernels (all tea seed kernels refer to safflower oil tea seed kernels) at low temperature to destroy the cell wall structure, the binding strength between oil and cell matrix can be reduced, promoting the full release of oil during the pressing process and thus improving the extraction efficiency of tea oil from tea seed kernels. At the same time, the tea seed shell (all tea seed shells refer to safflower oil tea seed shells) forms pore channels inside the pressed material to reduce the flow resistance of tea oil and improve the flow stagnation problem caused by the high viscosity of tea oil at low temperature. In addition, after pressing, static settling in a low temperature environment can promote the full settling and separation of particulate impurities and waxes in the crude oil, which helps to improve the clarity and oxidative stability of the direct drinking oil. 2. By hydrating and degumming the refined oil in a citric acid aqueous solution, the citric acid, with its coordination chelation effect, can adsorb and precipitate phospholipid colloids and metal ions in the refined oil that easily produce bitterness and off-flavors, which helps to improve the purity and palatability of the degummed oil. In addition, the extraction of free fatty acids in the degummed oil in a supercritical fluid environment can effectively reduce the acid value of the drinking oil, thereby reducing the irritating taste caused by the high acid value of the drinking oil, helping to improve the smoothness and mellowness of the drinking oil, and thus improving the sensory acceptance when drinking. 3. By using a compound enzyme to enzymatically hydrolyze tea seed shells, the dense fibrous structure of the shells can be effectively destroyed and its structural looseness increased. At the same time, the bitter active ingredients in the shells can be degraded. The enzymatically hydrolyzed shells are then pressed together with the kernels. The shells form a stable porous structure in the pressed material, effectively reducing the flow resistance of the safflower oil and improving the oil's outflow efficiency. In addition, the enzymatically hydrolyzed shells can also trap suspended impurities in the oil, thereby improving the sedimentation and impurity removal efficiency and increasing the transparency of the drinking oil, which helps to further enhance the sensory acceptance when drinking. Attached Figure Description

[0056] Figure 1 This is a schematic flowchart of a method for preparing safflower tea oil for direct drinking, provided by the present invention. Detailed Implementation

[0057] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Unless otherwise defined, the technical or scientific terms used herein should have the ordinary meaning understood by those skilled in the art to which this invention pertains.

[0058] See Figure 1 This invention provides a method for preparing safflower tea oil for direct consumption, comprising the following steps: S1. After microwave treatment of safflower camellia seed kernels at 40℃-50℃, they are compounded with safflower camellia seed shells to obtain the pressed material. S2. After physical pressing of the material at 20℃-50℃, let it stand and settle at 0℃-10℃ and separate the upper clear oil for fine filtration to obtain fine filtered oil. S3. Mix the finely filtered oil with a citric acid aqueous solution, and then degumm and separate the dehydrated oil by ultrasonic degumming to obtain degummed oil. S4. Deacidify the degummed oil in a supercritical fluid to obtain deacidified oil; S5. Cool the deacidified oil to 0℃-5℃, let it stand to grow crystals, separate it, and then degas it under vacuum to obtain drinking oil.

[0059] In fact, in step S1, the invention microwaves the tea seed kernels to disrupt their cell wall structure, thereby reducing the viscosity of the oil within the kernels and increasing its fluidity. This allows for cold pressing of tea oil at low temperatures. Furthermore, the tea seed kernels and shells are combined to form a pressing material, which forms a supporting framework and filtration channel during the pressing process, helping to improve the extraction efficiency of safflower tea oil. In addition, after obtaining crude oil through physical pressing at low temperatures in step S2, the low temperature environment promotes the sedimentation of colloidal impurities and suspended particles in the oil, which are then separated to obtain refined oil. Maintaining a low temperature in step S2 avoids the destruction of heat-sensitive components due to high temperatures, thus helping to preserve the natural activity of safflower tea oil.

[0060] Furthermore, in step S3, ultrasonic treatment is performed in the citric acid aqueous solution to promote thorough mixing of the citric acid aqueous solution and the refined oil. The coordination chelation effect of citric acid converts the non-hydrated phospholipids in the refined oil into hydrated phospholipids. At the same time, it can chelate and remove metal ions in the refined oil, thereby reducing the phospholipid content in the degummed oil and improving the oxidative stability of the drinking oil. In addition, it removes impurities that cause off-flavors and stickiness in the drinking oil, which helps to improve the taste and drinking comfort of the drinking oil. In step S4, supercritical fluid is used to extract free fatty acids from the degummed oil, which can avoid solvent residue and loss of nutrients. It can not only effectively reduce the acid value of the oil, but also remove off-flavor components to improve the palatability of the drinking oil.

[0061] In fact, the winterization and crystallization of the deacidified oil in step S5 at low temperature can promote the full crystallization and precipitation of the waxy components and other impurities remaining in step S2. After separation, the oil is degassed in a vacuum environment to eliminate gaseous impurities mixed in with the oil, thereby helping to obtain a clear and transparent drinking oil that does not crystallize at room temperature. In addition, the drinking oil has a golden color, a smooth taste, and retains its nutrients relatively completely, especially with a high content of heat-sensitive components such as squalene. After being consumed by the human body and entering the digestive system, it can be quickly absorbed by the human body, which helps to improve intestinal health.

[0062] In some embodiments, the moisture content of the camellia seed kernels used in step S1 is 8%-15%. In fact, during microwave treatment, the moisture in the camellia seed kernels swells, thereby disrupting the cell wall structure and reducing the binding strength between the oil and the cell matrix, thus facilitating the full extraction of camellia oil in a cold-pressing environment. Furthermore, the microwave process can inhibit the activity of lipases in the camellia seed kernels, reducing the acid value of the crude oil and facilitating subsequent refining to obtain drinking oil. Specifically, in step S1, the camellia seed kernels can be treated in a microwave environment for 3-10 minutes.

[0063] In some embodiments, the residual shell rate of the camellia seed kernels used in step S1 is less than or equal to 2%, and the residual kernel rate of the camellia seed shells used is less than or equal to 1%. In reality, the oil is mainly found in the camellia seed kernels, while the camellia seed shells contain more active ingredients and pigments with bitter flavors. Furthermore, the camellia seed shells contain relatively little oil. If the total content of camellia seed shells in the pressed material is too high, it will lead to a higher pigment content in the crude oil, thereby increasing the burden and losses in subsequent processing. Specifically, the camellia seed kernels and camellia seed shells can be mixed, crushed, and sieved to obtain a mixture with a more uniform particle size, thus improving the consistency of pressing.

[0064] In some embodiments, the mass fraction of safflower camellia seed kernels in the pressing material in step S1 is 94%-97%. In fact, increasing the content of camellia seed kernels in the pressing material helps improve the extraction efficiency of safflower camellia oil. Simultaneously, during the pressing process, the camellia seed kernels form a relatively dense camellia meal, leading to increased resistance to oil flow. Therefore, adding a small amount of poorly compressible camellia seed shells to the pressing material can create porous channels to facilitate the rapid flow of extracted oil, while also trapping and adsorbing particulate impurities in the oil. Specifically, both the safflower camellia seed kernels and shells used are derived from the fruit of the "Gan Hong You No. 1" safflower camellia tree species.

[0065] In some embodiments, the material can be physically pressed at a pressure of 5MPa-20MPa in step S2. In fact, because the tea seed kernels are pre-treated with microwaves in step S1, cold pressing can be performed at a relatively low pressure of 5MPa-20MPa. This helps control temperature changes during the pressing process, preventing the thermal decomposition of heat-sensitive components in the tea oil, and also preventing the tea seed shells from being crushed and causing blockage of the pores. Specifically, the material can be physically pressed in a screw press.

[0066] In some embodiments, crude oil is obtained by coarse sieving after physical pressing in step S2. In fact, pressing followed by coarse sieving separates large particulate impurities from the oil, improving the efficiency of subsequent settling and preventing solid impurities from prolonged soaking in the crude oil at higher temperatures (≤50°C), which can lead to darkening of the oil's color and hydrolytic rancidity, thus contributing to improved quality of the drinking oil. Specifically, commonly used screens in the art, such as 100-200 mesh screens, can be used for coarse sieving, and natural separation can occur under gravity during the process.

[0067] In some embodiments, in step S2, the crude oil obtained from coarse screening can be allowed to settle at a low temperature of 0℃-10℃ for 8h-48h. After separating the supernatant, the oil is then finely filtered through a 0.1μm-1μm filter membrane at 30℃-50℃ to obtain the finely filtered oil. In fact, low temperatures promote the full settling of small particulate impurities and waxy components in the crude oil, effectively removing impurities that easily cause low-temperature turbidity and affect taste and color. Fine filtration after separating the supernatant further removes tiny impurity particles suspended in the crude oil, contributing to improved quality of the finely filtered oil.

[0068] In some embodiments, physical pressing can be performed in a non-oxidizing atmosphere in step S2. In fact, cold pressing of safflower camellia oil in a non-oxidizing atmosphere avoids oxidative rancidity of the oil at higher temperatures during pressing, while also protecting active ingredients such as squalene in the camellia oil. This helps retain the natural active ingredients in the camellia oil and prevents color darkening and flavor deterioration caused by oxidation. Specifically, the non-oxidizing atmosphere used includes a nitrogen atmosphere.

[0069] In some embodiments, the mass ratio of the filtered oil to the citric acid in the citric acid aqueous solution in step S3 can be 100:(0.05-0.1), and the filtered oil and the citric acid aqueous solution can be thoroughly mixed at a mass ratio of 100:(4-7). In fact, the complexing effect of citric acid can effectively reduce the metal ion impurities in the filtered oil, thereby inhibiting the oxidative rancidity of the drinking oil and improving its quality stability during storage. Furthermore, during the mixing process, the citric acid aqueous solution is uniformly dispersed within the filtered oil, and through acidic hydration, it promotes the swelling and aggregation of phospholipids, which then precipitate at the bottom to form colloidal precipitates, thus deeply degumming and removing impurities from the filtered oil.

[0070] Furthermore, the filtered oil and citric acid aqueous solution can be stirred and mixed at 30℃-50℃ and 100rpm-300rpm for 15min-30min to ensure thorough mixing. Then, the mixture can be treated in an ultrasonic environment at 30℃-50℃ and 100W-200W for 10min-30min to fully degumme the oil. After settling and separating the supernatant oil, the oil is dehydrated in a vacuum environment to obtain degummed oil. In fact, the ultrasonic cavitation effect promotes thorough mixing of the citric acid aqueous solution and the filtered oil, while simultaneously promoting rapid hydration and coagulation of phospholipids, which then aggregate and precipitate to the bottom with the citric acid complex. After settling, due to the density difference between the aqueous and oil phases, the supernatant oil is separated, and dehydration is performed in a vacuum environment to obtain degummed oil.

[0071] In some embodiments, in step S4, the degummed oil can be subjected to countercurrent deacidification in a supercritical fluid at 35℃-45℃ and 12MPa-25MPa for 1h-3h. After deacidification, the supercritical fluid is separated and recovered. In fact, during supercritical fluid extraction, free fatty acids in the degummed oil can be fully dissolved. Furthermore, deacidification under low temperature and countercurrent conditions not only avoids the decomposition of heat-sensitive active ingredients but also improves deacidification efficiency and reduces neutral oil loss. Specifically, the supercritical fluid used includes supercritical CO2 fluid, and the total volume ratio of supercritical fluid to degummed oil during extraction is (7-9):1, and the flow rate ratio of supercritical fluid to degummed oil is (5-15):1.

[0072] In some embodiments, in step S5, the deacidified oil can be ultrasonically treated at 30℃-50℃ for 15-60 minutes, then cooled to 0℃-5℃ at a rate of 1.5℃ / h-2.5℃ / h, and allowed to stand in a protective atmosphere for crystal growth for 24-48 hours before pressure filtration. In fact, ultrasonic treatment can improve the compositional consistency of the deacidified oil, allowing wax molecules to form fine crystal nuclei during slow cooling. This cooling process promotes the growth and precipitation of wax crystals along these nuclei, contributing to the formation of a more stable and coarse crystal structure. Furthermore, the protective atmosphere helps prevent oxidation and deterioration. Specifically, the protective atmosphere used includes either a nitrogen atmosphere or an argon atmosphere.

[0073] In some embodiments, after separation in step S5, the direct drinking oil can be obtained by degassing under a vacuum environment of 30℃-50℃ and 10kPa-50kPa (absolute pressure) for 10min-60min. In fact, vacuum degassing under low temperature conditions can avoid damage to heat-sensitive components, promote the rapid escape of gases dissolved in the direct drinking oil, and help to deeply remove gaseous impurities and moisture, thereby preventing the direct drinking oil from becoming rancid and improving the product quality of the direct drinking oil.

[0074] In some embodiments, before combining the microwave-treated camellia seed kernels with the camellia seed shells in step S1, the camellia seed shells are pre-enzymatically hydrolyzed and then the enzymes are inactivated by a compound enzyme. In fact, using a compound enzyme to hydrolyze the seed shells can loosen their dense structure, further reducing the outflow resistance during the cold pressing of camellia oil. Furthermore, inactivating the enzymes after hydrolysis can prevent residual enzymes in the seed shells from entering the crude oil during pressing and causing quality deterioration.

[0075] Furthermore, the compound enzyme used may include laccase and cellulase. In fact, during enzymatic hydrolysis, cellulase specifically hydrolyzes the cellulose skeleton in the cell walls of tea seed shells, helping to increase the structural looseness of the tea seed shells and facilitate the formation of less resistant pore channels in the pressed material. Laccase, on the other hand, degrades the active ingredients in the tea seed shells that impart a bitter flavor, preventing these bitter substances from entering the crude oil during pressing. Specifically, the mass ratio of laccase to cellulase in the compound enzyme can be 1:(0.5-2).

[0076] Furthermore, the safflower camellia seed shells can be ultrasonically dispersed in a citric acid aqueous solution. After adjusting the pH of the system to 5.0-5.5, 1%-3% (relative to the dry weight of the camellia seed shells) of a compound enzyme is added and stirred to disperse. After enzymatic hydrolysis in a water bath at 45℃ for 2-4 hours, the mixture is transferred to 90℃-95℃ and heated for 15 minutes to fully inactivate the enzyme. After centrifugation, the mixture is rinsed with purified water until the washing solution is neutral and then dried to constant weight.

[0077] In fact, this invention also provides an application of safflower tea oil as an oil raw material in an oil-in-water emulsion. Specifically, the steps in preparing the oil-in-water emulsion may include: dissolving a water-soluble emulsifier in purified water to obtain an aqueous phase, and slowly adding safflower tea oil to the aqueous phase for circulation and homogenization to obtain the oil-in-water emulsion. Further, the water-soluble emulsifier used can be a commonly used food-grade emulsifier such as milk phospholipids. In addition, fat-soluble nutrients can be pre-dissolved in the safflower tea oil to enhance the nutritional value of the emulsion.

[0078] Example 1: A method for preparing safflower camellia oil for direct consumption, comprising the following steps: S1. Separate the red-flowered camellia fruits of the pretreated Gan Hongyou No. 1 red-flowered camellia tree to obtain camellia kernels with a residual shell rate of less than 2% and camellia shells with a residual kernel rate of less than 1%. Dry the camellia kernels in a hot air drying oven at 45℃ until the average moisture content is 12%. Then, transfer the camellia kernels to a microwave environment for 5 minutes and control the temperature of the camellia kernels to be maintained at 45±0.5℃. After microwave treatment, while still hot, mix the camellia kernels and camellia shells at a mass ratio of 95:5 and put them into a pulverizer for stirring and dispersion. After passing through a 50-mesh sieve, collect the sieved material and mix it thoroughly to form the pressed material. S2. Place the material in a screw press under a nitrogen atmosphere. The screw press applies a uniform pressure of 15 MPa to the material. During the pressing process, control the center temperature of the material to be less than 50℃. Collect the tea oil during the pressing process and coarsely screen it through a screen. Transfer the crude oil to a low temperature environment of 4℃ and let it stand for 24 hours to allow it to settle fully. Then, centrifuge it at 4℃ and collect the clear oil from the top layer. Use a filter membrane with an average pore size of 0.5 μm to finely filter the clear oil at 40℃ to obtain refined oil. S3. Mix the filtered oil and citric acid aqueous solution at a volume ratio of 20:1 (controlling the mass ratio of filtered oil to citric acid to be 20:0.015) in a water bath at 40°C and a speed of 200 rpm for 20 minutes. During the mixing process, rapidly rotate and invert the solution every 2 minutes to make the oil-water system flip up and down. After mixing, treat it in an ultrasonic environment at 40°C and 150W for 20 minutes, let it stand to separate the layers and collect the oil phase. Then, let it stand in a vacuum environment with an absolute pressure of 20 kPa for 60 minutes to fully dehydrate and obtain degummed oil. S4. Transfer the degummed oil to a supercritical extraction device. After pressurizing carbon dioxide to a supercritical fluid state, mix the degummed oil and supercritical carbon dioxide fluid countercurrently at 15 MPa and 40°C. Control the flow rate ratio of supercritical carbon dioxide fluid to degummed oil to be 8:1, and control the total volume ratio of supercritical carbon dioxide fluid to degummed oil to be 8:1. After controlling the extraction time to 2 hours, separate the deacidified oil and recover the supercritical carbon dioxide fluid and the fatty acid byproducts obtained from the extraction. S5. Transfer the deacidified oil to a nitrogen atmosphere at 40°C and treat it under ultrasonic treatment at 150W for 20 minutes. After cooling to 2°C at a rate of 2°C / h, let it stand for 36 hours to promote the full growth of wax crystals. After pressure filtration and separation, keep it in a vacuum environment at 20kPa and 40°C for 30 minutes to collect the direct drinking oil.

[0079] Example 2: A method for preparing Camellia oleifera direct-drinking oil, which differs from Example 1 in that, in step S1, the Camellia oleifera fruits of the pretreated Gan Hongyou No. 1 Camellia oleifera tree are separated to obtain tea seed kernels with a residual shell rate of less than 2% and tea seed shells with a residual kernel rate of less than 1%. The tea seed shells are then ultrasonically dispersed in a citric acid aqueous solution. After adjusting the pH of the system to 5.0, a compound enzyme (laccase and cellulase in a mass ratio of 1:1) is added at 2% of the dry weight of the tea seed shells. The mixture is then stirred and enzymatically hydrolyzed in a water bath at 45°C for 3 hours. After that, it is transferred to a water bath at 95°C and heated for 15 minutes to fully inactivate the enzyme. After centrifugation, the mixture is rinsed with purified water until the washing liquid is neutral and then dried to constant weight.

[0080] Comparative Example 1: A method for preparing safflower tea oil for direct drinking, which differs from Example 1 in that, in step S3, the refined oil and purified water are thoroughly mixed at a volume ratio of 20:1.

[0081] Comparative Example 2: A method for preparing safflower camellia oil for direct drinking, which differs from Example 1 in that, in step S2, pressing is carried out under a pressure of 30 MPa, and the center temperature of the pressed material is controlled to be less than 80°C during the pressing process; in step S4, degummed oil and supercritical carbon dioxide fluid are mixed countercurrently at 15 MPa and 60°C.

[0082] Comparative Example 3: A method for preparing direct-drinking oil from Camellia oleifera, which differs from Example 1 in that the tea seed kernels and tea seed shells used in step S1 are both derived from the fruit of Camellia oleifera tree No. 1 in Ganwu.

[0083] Ingredient analysis: 1. The acid value (calculated as KOH), peroxide value, and saponification value (calculated as KOH) of the direct drinking oil were determined using the methods described in GB 5009.229-2025 National Food Safety Standard - Determination of Acid Value in Food, GB 5009.227-2023 National Food Safety Standard - Determination of Peroxide Value in Food, and GB / T 5534-2024 Determination of Saponification Value of Animal and Vegetable Oils. The oil yield of tea seed kernels to the direct drinking oil was also determined, and the oil yield of Example 1 was used as a benchmark. The oil yield ratio was calculated according to the following formula. The above test results are shown in Table 1 below.

[0084] in, The oil yields of Example 2 and Comparative Example 2 are respectively. The oil yield of Example 1; 2. The contents of oleic acid and linoleic acid in the fatty acids of the drinking oil were determined using the methods described in GB 5009.168-2016 National Food Safety Standard - Determination of Fatty Acids in Food, GB / T26635-2011 Determination of Tocopherols and Tocotrienols in Animal and Vegetable Oils by High Performance Liquid Chromatography, and T / ZNZ 027-2020 Determination of Squalene in Edible Vegetable Oils by Gas Chromatography-Tandem Mass Spectrometry. The results are shown in Table 2 below. 3. The aflatoxin, benzo(a)pyrene, and phospholipid content in drinking oil were detected using the methods described in GB 5009.22-2016 National Food Safety Standard - Determination of Aflatoxin B and G in Food, GB 5009.265-2021 National Food Safety Standard - Determination of Polycyclic Aromatic Hydrocarbons in Food, and GB / T 5537-2008 Grain and Oil Inspection - Determination of Phospholipid Content. The results are shown in Table 3 below.

[0085] Table 1. Acid value, peroxide value, and saponification value of direct drinking oil

[0086] Table 2. Fatty acid, α-tocopherol, and squalene content of direct drinking oils

[0087] Table 3. Aflatoxin B1, benzo(a)pyrene and phospholipid content in drinking oils

[0088] From Table 1 to Table 3: As can be seen from Examples 1 to 2 and Comparative Examples 1 to 3, the safflower tea oil has a higher oleic acid content and a lower linoleic acid content (a polyunsaturated fatty acid that easily leads to rancidity). Therefore, the safflower tea oil is more stable and has a longer shelf life than the white tea oil. In addition, the safflower tea oil prepared in Examples 1 and 2 contains significantly higher levels of physiologically active heat-sensitive components such as α-tocopherol and squalene than the white tea oil, indicating that the safflower tea oil is more beneficial to intestinal health. As can be seen from Example 1 and Comparative Example 2, the extraction of tea oil under a high temperature and high pressure combined environment leads to a significant decrease in the content of heat-sensitive components in the direct drinking oil. This is mainly because components such as α-tocopherol and squalene undergo thermal decomposition in a high temperature environment. As can be seen from Example 1 and Comparative Example 1, ultrasonic degumming in a citric acid aqueous solution helps to reduce the phospholipid content in the direct drinking oil, thereby reducing its stickiness and bitterness. It can also reduce the acidic and astringent irritation and oxidative odor caused by free fatty acids, effectively improving the refreshing taste of the direct drinking oil. As can be seen from Example 1 and Example 2, enzymatic hydrolysis of tea seed shells can increase the content of α-tocopherol and squalene in the direct drinking oil.

[0089] While embodiments of the present invention have been described in detail above, it will be apparent to those skilled in the art that various modifications and variations can be made to these embodiments. However, it should be understood that such modifications and variations fall within the scope and spirit of the invention as set forth in the claims. Furthermore, the invention described herein may have other embodiments and can be implemented or carried out in various ways.

Claims

1. A method for preparing safflower camellia oil for direct consumption, characterized in that, include: The kernels of Camellia oleifera seeds were microwave-treated at 40℃-50℃ and then compounded with Camellia oleifera seed shells to obtain the pressed material. After physical pressing of the material at 20℃-50℃, it is allowed to settle at 0℃-10℃ and the upper clear oil is separated and finely filtered to obtain finely filtered oil; the finely filtered oil is mixed with citric acid aqueous solution and ultrasonically degummed, then separated and dehydrated to obtain degummed oil; the degummed oil is deacidified in supercritical fluid to obtain deacidified oil; the deacidified oil is cooled to 0℃-5℃, allowed to stand for crystal growth, separated, and then vacuum degassed to obtain direct drinking oil.

2. The preparation method according to claim 1, characterized in that: The moisture content of the camellia oleifera seed kernels is 8%-15%; and / or, the residual shell rate of the camellia oleifera seed kernels is less than or equal to 2%; and / or, the residual kernel rate of the camellia oleifera seed shells is less than or equal to 1%; and / or, the mass fraction of the camellia oleifera seed kernels in the pressed material is 94%-97%; and / or, the camellia oleifera seed kernels and camellia oleifera seed shells are mixed, crushed, and then sieved; and / or, both the camellia oleifera seed kernels and the camellia oleifera seed shells are derived from the fruit of the "Gan Hong You No. 1" camellia oleifera tree species.

3. The preparation method according to claim 1, characterized in that: Physical pressing of the material is carried out under a pressure of 5MPa-20MPa; and / or, physical pressing of the material is carried out in a screw press; and / or, crude oil is obtained by coarse screening after physical pressing; and / or, after settling for 8h-48h, it is centrifuged; and / or, the supernatant oil is separated and finely filtered through a 0.1μm-1μm filter membrane and the finely filtered oil is collected; and / or, physical pressing is carried out in a non-oxidizing atmosphere, including a nitrogen atmosphere; and / or, after separating the supernatant oil, fine filtration is carried out at 30℃-50℃.

4. The preparation method according to claim 1, characterized in that: The mass ratio of the refined filter oil to the citric acid in the citric acid aqueous solution is 100:(0.05-0.1); and / or, the mass ratio of the refined filter oil to the water in the citric acid aqueous solution is 100:(4-7); and / or, the refined filter oil and the citric acid aqueous solution are mixed at 30℃-50℃; and / or, the refined filter oil and the citric acid aqueous solution are mixed at a speed of 100rpm-300rpm; and / or, the refined filter oil and the citric acid aqueous solution are mixed for 15min-30min; and / or, ultrasonic degumming is performed at 30℃-50℃; and / or, ultrasonic degumming is performed for 10min-30min; and / or, after separation, vacuum dehydration is performed to obtain degummed oil.

5. The preparation method according to claim 1, characterized in that: The supercritical fluid includes supercritical CO2 fluid; and / or, deacidification is carried out in a supercritical fluid at 35℃-45℃; and / or, deacidification is carried out in a supercritical fluid at 12MPa-25MPa; and / or, supercritical fluid is used to perform countercurrent deacidification of degummed oil; and / or, the volume ratio of the supercritical fluid to the degummed oil is (7-9):1; and / or, the flow ratio of the supercritical fluid to the degummed oil is (5-15):1; and / or, deacidification treatment of degummed oil for 1h-3h yields deacidified oil; and / or, after deacidification of degummed oil, the supercritical fluid is separated and recovered.

6. The preparation method according to claim 1, characterized in that: The deacidified oil is ultrasonically treated at 30℃-50℃ for 15-60 minutes and then cooled; and / or, the deacidified oil is cooled at a rate of 1.5℃ / h-2.5℃ / h; and / or, it is allowed to stand and crystallize at 0℃-5℃ for 24-48 hours; and / or, it is allowed to stand and crystallize in a protective atmosphere, which includes either a nitrogen atmosphere or an argon atmosphere; and / or, after standing and crystallizing, it is separated by pressure filtration; and / or, after separation, it is degassed under vacuum at 30℃-50℃; and / or, after separation, it is degassed under 10kPa-50kPa to obtain drinking oil; and / or, it is degassed under vacuum for 10-60 minutes to obtain drinking oil.

7. The preparation method according to any one of claims 1 to 6, characterized in that: Before combining the microwave-treated Camellia oleifera seed kernels with the Camellia oleifera seed husks, the Camellia oleifera seed husks are pre-enzymatically hydrolyzed and then inactivated under the action of a compound enzyme; wherein: the compound enzyme is laccase and cellulase in a mass ratio of 1:(0.5-2); and / or, enzymatic hydrolysis is performed at a pH of 5.0-5.5; and / or, enzymatic hydrolysis is performed at 40℃-50℃; and / or, the mass ratio of the compound enzyme to the dry basis of the Camellia oleifera seed husks is 1%-3%; and / or, the enzyme is inactivated after 2-4 hours of enzymatic hydrolysis; and / or, the enzyme is inactivated after enzymatic hydrolysis at 90℃-95℃; and / or, after enzyme inactivation, the seeds are separated, washed, and dried.

8. A safflower tea oil for direct consumption prepared by the preparation method according to any one of claims 1 to 7.

9. The application of safflower camellia oil prepared by any one of the preparation methods described in claims 1 to 7 as an oil raw material in an oil-in-water emulsion.

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