CN102533429B - Production method of natural tea seed oil free of refining - Google Patents
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Abstract
A production method of natural tea seed oil free of refining includes the following steps: (1) seed selection: selecting full tea seeds with normal color and luster, free of mildew and impurity and drying the tea seeds; (2) shell removing: removing shells of the tea seeds through a husking machine and enabling kernels to be separated from the shells to obtain tea kernels; (3) low temperature drying: drying the tea kernels under the temperature of 70 DEG C to 98 DEG C till moisture content of the tea kernels reaches 9% to 13%; (4) squeezing: squeezing the dried tea kernels in an air pressure cylinder for 40 to 50 minutes with the pressure ranging from 20kPa to 90kPa; (5) filtering: filtering squeezed tea seed oil through filtering cloth; and (6) precipitation: placing the filtered tea seed oil statically and obtaining boiled oil for package to obtain products. The production method removes steaming, frying and smattering work procedures, does not require refining processes including dephosphorization, deacidification, deodorization, freezing and the like and retains pure natural activity of the tea seed oil. The obtained tea seed oil is light yellow, transparent and bright in color and luster, free of bitter and odd smell and pure in smell and tastes good.
Description
Technical field
The present invention relates to the production method, particularly a kind of production method of exempting from the natural tea-seed oil of refining of edible oil processing.
Background technology
Edible oil is the essential consumer's goods of people's lives, provides the important foodstuffs of human body heat energy and indispensable fatty acid, the absorption of promotion liposoluble vitamin.Along with China's rapid development of economy, the significantly raising of living standards of the people, people to the quality of edible oil and quantitative requirement also in continuous lifting.The oil and fat product of edible natural, green health becomes the important requirement that people select edible oil.Tea-seed oil is got and is come from the xylophyta tea oil tree, mainly be distributed in the hilly country that economize in Hunan, Guizhou, Jiangxi, Guangxi, Anhui, Sichuan, Shaanxi etc., away from city " three wastes " source of pollution, more be not subjected to chemical fertilizer and pesticidal contamination, be genuine natural edible-plant oil.Unsaturated fatty acids is up to more than 90% in the tea oil, and oleic acid reaches 74 ~ 87%, and linolic acid reaches 7 ~ 14%, and rich in proteins and vitamin A, B, D, E etc., and especially its contained abundant linolenic acid is needed by human and can not synthesizes.After tested, the oleic acid of tea-seed oil and linoleic acid content all are higher than sweet oil.In food service industry, because of the tea-seed oil zero pour low (about 15 ℃, than low about 10 ℃ of sweet oil), low-temperature stability is good, and content of polyunsaturated fatty acid lower (iodine value is lower) can improve Nutritive value of food and local flavor, come fried food with tea oil, the color and luster cadmium yellow, crisp-fried is good to eat, and is better than the effect of other edible oil.That tea-seed oil has is promoting blood circulation and removing blood stasis, skin maintenance and relax bowel, effect such as clearing stomach and detoxicating, killing bacteria, can reduce low-density lipoprotein (LDL) content, increase high-density lipoprotein (HDL) (HDL) content, the prevention cardiovascular and cerebrovascular diseases, the title that " east sweet oil " arranged is first-selected health-care edible oil.And sweet oil is recommended as the useful health nutritional oil of human body cardiovascular health by The World Health Organization (WHO) already as the main edible vegetable oil in " Mediterranean Sea diet formula pattern ".Also contain the unexistent specific physiologically active substance of sweet oil such as camellianin, camellia saponin, tea-polyphenol etc. in the tea-seed oil, wherein camellianin has cardiotonic, the camellia saponin has the thrombus dissolving effect, multiple cardiovascular and cerebrovascular diseases due to the sclerosis of energy treatment of vascular, and tea-polyphenol has multiple effects such as reducing cholesterol, chemoprophylaxis tumour.The elderly Ke Yin eats tea-seed oil and benefits, and physique is old and beneficial strong, thereby tea-seed oil can be described as " long life oil " again.About squeezing process and the refinery practice of tea-seed oil, we retrieve following open source literatures:
1. number of patent application is 201110051010.4 to disclose a kind of production method of squeezing tea-seed oil, comprises the steps: to peel off → select seed → cryodrying → stir-fry seed → squeezing → cooling → filtration.The method of peeling off earlier and afterwards toasting is taked in this invention, can avoid the objectionable impurities in the shell to infiltrate in the tea benevolence in the process of baking, can shorten storing time again, cuts down the consumption of energy save energy; Its weak point is: tea seed will be fried operation through steaming, and the high temperature that steaming is fried is easy to lose the nutritive ingredient in the oil, the fragrance of active substance and tea oil itself.
2. number of patent application is the manufacture method that 200510010605.X discloses a kind of Camellia chekiang-oleasa Hu seed edible oil, proposition is raw material with the Semen Camelliae, through aquation saltout → alkali refining neutralization → washing is except soap → dehydrate → filter five step process flow processs to obtain the Semen Camelliae refining oil, the refining Camellia chekiang-oleasa Hu seed edible oil that obtains presents the limpid appearance luster of oil colours.This method adopts traditional hot moulding technology to extract safflower tea oil, still to lose the nutritive ingredient in the oil through steaming and frying technique, the own special delicate fragrance of active substance and tea oil, and the quality of crude oil does not reach the edible camellia oil standard, also need through 5 road refining procedures, cycle is longer, and equipment drops into more, and the processed oil loss is also big; And through the high temperature dehydration drying, unfavorable to the nutritive ingredient in the safflower tea oil and quality.
3. number of patent application is 200910193035.0 to disclose a kind of preparation method of edible safflower tea oil, may further comprise the steps: (1) with ripe Thistle oil tea fruit stack retting, shell cryodrying; (2) with the Semen Camelliae after the cryodrying through remove stone, peel off benevolence shell mixture, add after benevolence shell mixture pulverized water modified modified mixture; (3) the modified mixture for preparing of step (2) adopts cold-squeezing to extract and obtains crude oil; (4) the refining crude oil namely gets edible safflower tea oil.This invention has been saved to steam and has been fried operation, has effectively improved biologically active substance and nutrient composition content in the processed oil.But weak point is: tea benevolence need be pulverized, destroyed its constituent structure, and stack retting can make tea-seed oil fragrance aromatic, pure inadequately.
4. number of patent application is 200910095023.4 to disclose a kind of preparation technology of big-leaf seed tea seed oil, may further comprise the steps: the squeezing of (1) big-leaf seed tea seed oil: impurity elimination, dry, peel off, shell benevolence is separated, softeningly roll embryo, steam fry, squeezing; (2) refining of big-leaf seed tea seed oil: degumming raw oil, depickling, washing, dehydration, decolouring, deodorization, filtration.With this prepared big-leaf seed tea seed oil, oil yield height, oil is good, and color and luster is limpid transparent, no bitter taste, and fragrance is pure, and mouthfeel is good, has protected the nutritive value of big-leaf seed tea seed oil to greatest extent.Its weak point is: in the oil and fat refining process, when having removed a part of objectionable impurities, also the exhausted major part of loss has carotene and the chlorophyll that anticancer is bred, improved immunizing power and extinction and antioxygenation, plant sterol loss 35% ~ 40%, vitamin-E loss 70%, squalene loss 80%; Simultaneously produce trans fatty acid in the high temperature deodorising process, the atlapulgite that uses in the decolouring etc. all might bring heavy metal, and the edible oil quality safety is produced harm.
Summary of the invention
Problem at above-mentioned prior art existence, the purpose of this invention is to provide a kind of production method of exempting from the natural tea-seed oil of refining, this method is not only removed steaming from and is fried operation, pulverizing process, does not also need through refining processs such as dephosphorization, depickling, deodorization, freezing, does not add any Chemical Composition and additive, preserved the pure natural active of tea-seed oil, the tea-seed oil color and luster that obtains is pale yellow bright, no bitter taste, strange taste, and fragrance is pure, mouthfeel is good, meets GB11765-2003(squeezing one-level) quality index.
The present invention is achieved through the following technical solutions:
A kind of production method of exempting from the natural tea-seed oil of refining comprises the steps:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 70 ~ 98 ℃ of bakings down, to tea benevolence water content 9% ~ 13%; Tea seed is dried in this temperature range, can effectively remove stink, the strange taste of tea seed, improves pure degree and the fragrance of tea-seed oil, and can keep the natural radioactivity of tea seed and extend the shelf life;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 40 ~ 50min, pressure 20 ~ 90kPa;
(5) filter: the tea-seed oil after will squeezing is by the filter cloth impurity elimination;
(6) precipitation: the tea-seed oil after will filtering leaves standstill, and gets the edible vegetable oil packing, obtains product, and this product color is pale yellow bright, no bitter taste, strange taste, and fragrance is pure, and mouthfeel is good.
The original pressure of above-mentioned squeezing is 20kPa, and every 5 ~ 10min pressurization once, 5 ~ 10kPa pressurizes at every turn.
Above-mentioned filtration is to adopt 5 ~ 10 metafiltration cloth to filter.
Above-mentioned precipitation is that the tea-seed oil after filtering is left standstill 20 ~ 24h.
Tea-seed oil quality index after the present invention's squeezing is as shown in table 1:
Table 1 tea-seed oil quality index of the present invention
| Interventions Requested | Unit | Standard value | Measured value |
| Refractive index (n 40) | / | 1.460 ~ 1.464 | 1.462 |
| Color and luster (Lovibond cell 25.4mm) | / | ≤ yellow 35 red 2.0 | Yellow 10 red 0.8 |
| Smell, flavour | / | Have the intrinsic smell of tea seed and flavour, free from extraneous odour. | Have the intrinsic smell of tea seed and flavour, free from extraneous odour. |
| Transparency | / | Clarification, transparent | Clarification, transparent |
| Moisture and volatile matter content | % | ≤ 0.10 | 0.07 |
| Insoluble impurities | % | ≤ 0.05 | 0.04 |
| Acid number (KOH) | Mg/g | ≤ 1.0 | 0.7 |
| Peroxide value | Mmol/kg | ≤ 6.0 | 1.5 |
| Heat test (280 ℃) | / | No precipitate, the Lovibond colorimetric: yellow value is constant, and red value increases less than 4.0. | No precipitate, the Lovibond colorimetric: yellow value is constant, and red value increases by 0.2. |
| Plumbous (in Pb) | Mg/kg | ≤ 0.1 | ＜0.1 |
| AFB 1 | μ g/kg | ≤ 10 | ＜5 |
| Purity test | / | / | Test-results does not present any color. |
Can be seen that by table 1 the prepared tea-seed oil of the present invention meets GB11765-2003(squeezing one-level) quality index.
Tea cake after the inventive method squeezing can be used for dishwashing detergent to " the tea seed washing powder " that the tea cake is processed into pure natural immediately and hair washing is taken a shower, and self raw material of tea seed is worth changes added value of product into, and tea seed is fully utilized fully.
The present invention has following advantage:
(1) adopts the method that shells and afterwards dry earlier.Can avoid the objectionable impurities in the shell to infiltrate in the tea benevolence in the process of oven dry, can shorten storing time again, cut down the consumption of energy save energy.
(2) adopt the oven drying at low temperature technology.The fragrance ingredient of finding the raw material tea seed in data of literatures comprises ethyl acetate, n-Octanol, aldehyde C-9, phenyl aldehyde, 1-hexanol, decyl alcohol, 1-enanthol, octanal and nonyl alcohol, and wherein, each composition essential property is as follows:
1. ethyl acetate: chemical formula CH
3COOC
2H
5, 77.06 ℃ of boiling points, colourless transparent liquid has fruit perfume (or spice), and is volatile;
2. n-Octanol: chemical formula C
8H
18O, 196 ℃ of boiling points, colourless oil liquid has the sweet and sharp-pointed adipocere fragrance of doing, and has the breath of oranges and tangerines, orange peel and rose sample again, and as the cream sample bottom note of opoponax, lasting is not long; And the grease fruital is arranged, sweet and little have hay-scented to distinguish the flavor of;
3. aldehyde C-9: chemical formula C
9H
18O, 190 ~ 192 ℃ of boiling points, colourless transparent liquid has rose fragrance;
4. phenyl aldehyde: chemical formula C
7H
6O, 179 ℃ of boiling points, colourless liquid, industrial goods are colourless to weak yellow liquid, and bitter almond odor is arranged;
5. 1-hexanol: chemical formula C
6H
14O, 157.2 ℃ of boiling points, colourless liquid has fruit fragrance;
6. decyl alcohol: chemical formula C
10H
22O, 232.9 ℃ of boiling points, colourless transparent liquid has sweet rose adipocere perfume (or spice), and slightly sweet orange flower, flores convallariae breath has behind the iris perfume (or spice) rhythm and like the such fresh breath of geraniol; The sense of taste is the fragrance of a flower, adipocere perfume (or spice), mainly is citrus aromes;
7. 1-enanthol: chemical formula C
7H
16O, 175.8 ℃ of boiling points, water white liquid has bright blue or green fruital, the adipocere note of aroma;
8. octanal: chemical formula C
8H
16O, 163.4 ℃ of boiling points, colourless liquid has fruit fragrance;
9. nonyl alcohol: molecular formula C
9H
20O, 215 ℃ of boiling points, colourless liquid has strong rose fragrance and flores aurantii fragrance, and fatty odour is arranged;
Under the steaming stir-fry and refining high temperature more than 200 ℃, what be subjected to bake out temperature and time effects maximum is ethyl acetate and n-Octanol, and the active substance in the tea-seed oil is subjected to very big destruction, can produce harmful trans fatty acid simultaneously.The present invention controls bake out temperature at 70 ~ 98 ℃, can guarantee the oil yield of tea seed, remove tea seed stink, strange taste, remove the deodorization procedures in the refining from, the natural radioactivity and the nutrition that have kept tea seed again, the tea-seed oil color and luster that obtains is pale yellow bright, no bitter taste, strange taste, fragrance is pure, and mouthfeel is good.
(3) the present invention exempts from refining, the secondary pollution of having avoided phosphoric acid degumming, caustic soda depickling, activated decoloration technology cause in the refinery practice chemical substance and tea oil directly to contact, also the original natural fragrance of tea-seed oil is also taken off mistake when also having avoided vacuum-drying, vacuum decoloration, the deodorization of high temperature high vacuum simultaneously, effectively kept effective ingredients such as the tocopherol in the tea-seed oil, squalene, sterol.
(4) adopt the air Technology in Pressing, progressively pressurization, the oil yield height of tea seed, weak point consuming time, just the quality index of oil expression meets GB11765-2003(squeezing one-level).
(5) complete processing simple possible of the present invention, technology is few, the single operation, working condition is controlled easily, and trace is produced and is produced in batches arbitrarily and adjust, and not limited by processing environment, but all processings throughout the year can guarantee that every batch of product is fresh, good to eat.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 70 ℃ of bakings down, to tea benevolence water content 9%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 40min, and the original pressure of squeezing is 20kPa, and every the 5min pressurization once, 5kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 5 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 20h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Embodiment 2:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 80 ℃ of bakings down, to tea benevolence water content 10%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 45min, and the original pressure of squeezing is 20kPa, and every the 5min pressurization once, 6kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 6 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 21h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Embodiment 3:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 90 ℃ of bakings down, to tea benevolence water content 11%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 50min, and the original pressure of squeezing is 20kPa, and every the 10min pressurization once, 8kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 7 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 22h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Embodiment 4:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 95 ℃ of bakings down, to tea benevolence water content 12%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 50min, and the original pressure of squeezing is 20kPa, and every the 10min pressurization once, 7kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 8 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 23h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Embodiment 5:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 98 ℃ of bakings down, to tea benevolence water content 13%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 50min, and the original pressure of squeezing is 20kPa, and every the 8min pressurization once, 7.5kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 9 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 24h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Embodiment 6:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 90 ℃ of bakings down, to tea benevolence water content 12%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 45min, and the original pressure of squeezing is 20kPa, and every the 9min pressurization once, 9kPa pressurizes at every turn;
(5) filter: the tea-seed oil after will squeezing is by 10 metafiltration cloth impurity eliminations;
(6) precipitation: the tea-seed oil after will filtering leaves standstill 24h, gets edible vegetable oil packing, and it is pale yellow bright to obtain color and luster, and no bitter taste, strange taste, fragrance is pure, mouthfeel is good, meets GB11765-2003(and squeezes one-level) tea-seed oil of quality index.
Claims (4)
1. a production method of exempting from the natural tea-seed oil of refining is characterized in that comprising the steps:
(1) select seed: select color and luster normal, do not have go mouldy, inclusion-free and full tea seed, dry;
(2) shelling: with decorticator tea seed is peeled off, shell benevolence is separated, and obtains tea benevolence;
(3) oven drying at low temperature: tea benevolence is placed 70 ~ 98 ℃ of bakings down, to tea benevolence water content 9% ~ 13%;
(4) squeezing: the tea benevolence after will drying is put into air pressure tank squeezing 40 ~ 50min, pressure 20 ~ 90kPa;
(5) filter: the tea-seed oil after will squeezing is by the filter cloth impurity elimination;
(6) precipitation: the tea-seed oil after will filtering leaves standstill, and gets the edible vegetable oil packing, obtains product.
2. the production method of exempting from the natural tea-seed oil of refining according to claim 1, it is characterized in that: the original pressure of described squeezing is 20kPa, every 5 ~ 10min pressurization once, 5 ~ 10kPa pressurizes at every turn.
3. the production method of exempting from the natural tea-seed oil of refining according to claim 1 is characterized in that: described filtration is to adopt 5 ~ 10 metafiltration cloth to filter.
4. the production method of exempting from the natural tea-seed oil of refining according to claim 1 is characterized in that: described precipitation is that the tea-seed oil after filtering is left standstill 20 ~ 24h.
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| CN102757858A (en) * | 2012-07-26 | 2012-10-31 | 安徽亿宏生物科技有限公司 | Preparation method for tea oil by double helix low-temperature squeezing |
| CN102899159A (en) * | 2012-09-29 | 2013-01-30 | 奇台县博峰伟业有限责任公司 | Pure physical squeezing technology for sunflower seed oil |
| CN102885753B (en) * | 2012-11-06 | 2014-05-28 | 广西三江源源茶业有限公司 | Refining-free natural tea seed skincare oil and preparation method thereof |
| CN102952626B (en) * | 2012-11-06 | 2014-07-09 | 安徽新世界绿洲茶油有限公司 | Preparation process of cold-pressed tea seed oil |
| CN104560370A (en) * | 2013-10-17 | 2015-04-29 | 江西赣岭茶油开发有限公司 | Preparation method of original ecological tea seed oil |
| CN103881801A (en) * | 2013-10-27 | 2014-06-25 | 刘跃 | Method capable of omitting refining process and effectively reducing moisture in edible oil |
| CN103589504A (en) * | 2013-11-12 | 2014-02-19 | 老知青集团有限公司 | Vacuum freeze-drying pretreatment method used in green camellia oil processing procedure |
| CN104031737A (en) * | 2014-07-06 | 2014-09-10 | 福建乘龙农业综合开发有限公司 | Pressing process for preparing camellia oil purely physically |
| CN105176668A (en) * | 2015-09-02 | 2015-12-23 | 常州市长宇实用气体有限公司 | Method for extracting tea seed oil in original ecology manner |
| CN106398854A (en) * | 2016-09-22 | 2017-02-15 | 安徽省金天柱农业科技有限公司 | Production technology for extracting organic camellia seed oil by using salicylic acid |
| CN107354001A (en) * | 2017-08-28 | 2017-11-17 | 陈治螈 | A kind of processing method for the tea oil that can eat and can prepared food raw |
| CN108865408A (en) * | 2018-07-03 | 2018-11-23 | 太仓市宝马油脂设备有限公司 | A kind of original odor type tea-seed oil production technology |
| CN109097184A (en) * | 2018-08-16 | 2018-12-28 | 广西壮族自治区林业科学研究院 | A kind of original flavor camellia seed oil processing technology |
| CN110903892A (en) * | 2019-12-10 | 2020-03-24 | 国家粮食和物资储备局科学研究院 | Preparation method of camellia seed oil rich in Ve and phytosterol |
| CN113604275A (en) * | 2021-08-03 | 2021-11-05 | 彭阳县壹珍药业有限责任公司 | Safflower oil processing technology |
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| CN101406221A (en) * | 2007-10-12 | 2009-04-15 | 金德国 | Extraction method for improving oil yield of tea seed |
| CN102041160B (en) * | 2011-01-05 | 2013-06-19 | 安徽大团结食用油有限公司 | Method for pressing tea seeds at normal temperature |
| CN102140384B (en) * | 2011-03-03 | 2013-04-10 | 湖南省常德市产商品质量监督检验所 | Production method of pressed tea seed oil |
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Effective date of registration: 20180116 Address after: 545500 Tan Di village, Dou Jiang Town, San Jiang County, Liuzhou City, Guangxi Zhuang Autonomous Region Patentee after: GUANGXI SANJIANG YUANYUAN TEA INDUSTRY CO., LTD. Address before: Sanjiang County, the Guangxi Zhuang Autonomous Region city of Liuzhou ancient town 545500 weeks (Kitamura syrup factory) Patentee before: Sanjiang Tea Oil Technology Co.,Ltd. |
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