CN104789347B - Camellia oil of strong Sauce flavor and preparation method thereof - Google Patents
Camellia oil of strong Sauce flavor and preparation method thereof Download PDFInfo
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Landscapes
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
A kind of preparation method of the camellia oil of strong Sauce flavor, it is comprised the technical steps that：Fresh mature camellia oleifera fruit is taken, shell, tea seed are cut separation, by the fresh shell pile fermentation of gained, natural drying is spread out or air-dries, then the purified shell that must ferment；Tea seed addition is accounted for the mass % of total amount 10 30 fermentation shell, 120~160 DEG C of parch curings of benevolence shell mixture, it is cooled to 50~80 DEG C, carry out single pressing, 100~140 DEG C of press chamber temperature, gained camellia oil is mixed with fermentation shell, twice pressing is carried out, obtains the camellia oil of the strong Sauce flavor of the present invention.Camellia oil of the present invention, containing abundant natural sauce perfume compound in it, aromatic flavour, it can whet the appetite, contained harmful substance requires far below national standard limitation, safety and sanitation.
Description
Technical field
The present invention relates to a kind of xylophyta oil and preparation method thereof, especially a kind of camellia oil and preparation method thereof is special
It is not a kind of camellia oil of strong Sauce flavor and preparation method thereof.
Background technology
Oil tea is commonly called as camellia, wild tea, white flower tea, is a kind of distinctive high quality food oil tannin plant of China, with oil palm, oily olive
The big woody edible oil tannin plant in olive and coconut and the referred to as world four.Its fruit is camellia oleifera fruit；The shell of camellia oleifera fruit（That is oil tea
Shell）Include tea seed（Tea seed）；Tea seed outer layer is seed shell, is tea seed kernel in seed shell（That is camellia seed kernel）；Tea seed or tea
The oil that seed benevolence is squeezed out is camellia oil.
Camellia oil has unique health-care effect, also has unique flavor, be always numerous people as high quality food oil
The people masses are favored.With the improvement of people's living standards, the demand of high-quality healthy flavor edible oil is gradually expanded, flavor tea
Oil share shared in edible oil high-end market also accordingly increases, and has good market prospects.
The flavor of tea oil comes from a variety of natural flavour mountaineous materials contained by it（Perfume compound）, the flavor substance part
Come from tea seed, a part be during oil expression as steam fry, squeezing when, formed under the appropriate temperature conditions and enter camellia oil
In.The generation and reservation of this kind of flavor substance, especially there is a much relations with pressing method, rational pressing method can just be allowed to compared with
It is formed and entered in camellia oil more, otherwise, either it is difficult to form this perfume compound, or largely it can stay in tea seed cake,
It is lost in as temperature raises, the tea seed cake is the solids after oil expression.
Although by the refining process after oil expression, including the adsorption aid such as atlapulgite, activated carbon that addition is enough, can
Effectively to remove some harmful components such as benzo（a）Pyrene, but simultaneously also easily remove a part of flavor substance；Conventional
Deodorising process is evaporated in vacuo, also easily removes a part of flavor substance, so that the peculiar flavour of tea oil（Fragrance chemical combination
Thing）Disappear or not strong enough, the requirement of consumer can not be met.
It is natural flavour mountaineous that current camellia oil squeezing production technology can retain some tea oil, but high-temperature process therebetween be present,
Easily cause tea oil BaP content beyond country《Edible oil sanitary standard》.Benzo（a）Pyrene（English abbreviation BaP）It is organic matter
Imperfect combustion and most important, a kind of in a series of polycyclic aromatic hydrocarbons for discharging there is genetoxic（That is teratogenesis and reproduction
Toxicity）With carcinogenicity, the condensed-nuclei aromatics like sofa shape joined together by five phenyl ring；Benzo（a）Pyrene is not carcinogenic in itself,
But its in human body through being oxidized to dihydrodiol epoxides under monoxidase systemic effect in Cytochrome P450, especially
It is that 7,8- dihydrodiols -9,10- epoxides is combined with inhereditary material DHA, causes gene mutation, induced tumor.Due to oil tea
Seed is rich in glucide, and high temperature, which steams, fries easy coking generation benzo（a）Pyrene.So this camellia oil squeezing production technology, can be caused
Edible safety problem.Although also refining or adding at present production auxiliary agent by subsequent high temperature to adsorb, it is harmful can effectively to remove this
Composition, but can also cause tea oil peculiar flavour simultaneously（Perfume compound）Disappear or not strong enough, existing consumer can not be met
Demand.
Also have the technique for squeezing tea seed cake again at present, but its be not to make tea oil that there is more preferable flavor, but in order to
The tea oil in tea seed cake is obtained, and a small amount of tea oil that this repetition squeezes out also can not form and take out of more perfume in tea seed cake
Taste compound.
Chinese patent CN102524428B discloses a kind of method for eliminating BaP in camellia seed oil（Number of patent application
201110388522.X）, Chinese patent CN103113986B disclose a kind of preparation method of high quality tea oil（The patent No.：
ZL201310090601.1）, Chinese patent CN103484243A disclose the new technology of thick-aroma tea oil processing a kind of（The patent No.：
ZL201310392915.7）, Chinese patent CN102888276A disclose a kind of producer of pure physics original odor type camellia seed oil
Method（Number of patent application：201210386643.5）Camellia oil flavor is caused to lose problem for prior art temperature is too high, there is provided
A kind of cold pressing, aquation degumming, 120~150 DEG C of middle temperature is drieds etc., although these patents can improve camellia oil fragrance or
Benzo（a）The problem of harmful substance contents such as pyrene, but can not solve the special fragrance and benzo of camellia oil simultaneously（a）Pyrene etc. has
On the problem of evil content of material.
Certain prior art extracts camellia oil also by extraction, carries out extracting the side such as camellia oil by aqueous enzymatic method
Method, there is the problem of above-mentioned identical in it（Harmful substance, there is nothing natural flavour mountaineous）.
Sauce flavor, it is to firmly get popular a kind of flavor, now still the camellia oil product with Sauce flavor is seen at end
Or relevant report.Thus, the camellia oil with Sauce flavor how is prepared, is a technical problem of this area.
The content of the invention
The purpose of the present invention is to overcome the above-mentioned deficiency of prior art and provide a kind of camellia oil of strong Sauce flavor
Preparation method, and the camellia oil obtained by this method；This method processing step is easy and effective, promotes sauce perfume compound
Formed and entered in camellia oil；By camellia oil made from the inventive method, abundant natural sauce perfume compound is contained in it,
People can experience strong fragrance when edible, whet the appetite, while its interior harmful substance is especially low, safety and sanitation.
The technical scheme is that：A kind of preparation method of the camellia oil of strong Sauce flavor, it includes following technique
Step：
A. tea seed kernel is produced：Tea seed is taken, is dried；The shell of tea seed is sloughed, obtains tea seed kernel and shell；
B. system fermentation shell：
By shell pile fermentation obtained by step A, to required flavour is produced, spread natural drying out or air-dry, then remove
Surface dirt or the harmful substance that may be polluted are gone, fermentation shell is made；
C. cure：Fermentation shell obtained by step B is added into camellia seed kernel obtained by step A, fermentation shell accounts for total amount
10-30 mass %, it is well mixed to obtain benevolence shell mixture, by steam drying or to steam stir-fry and cured, parch temperature is 120~
160 DEG C, the flavour of the fermentation shell is changed into Sauce flavor, and tea seed kernel color is changed into yellow or yellowish-brown from faint yellow
Color, benevolence shell mixture moisture are controlled in 3-5 mass %；
D. single pressing：Benevolence shell mixture after curing is cooled to 50~80 DEG C of laggard oil press squeezings, press chamber temperature
100~140 DEG C, obtain a Sauce flavor camellia oil crude product and tea seed cake；
E. twice pressing：Fermentation shell obtained by step B is cured by steam drying or steaming stir-fry, parch temperature is
120~160 DEG C, after be broken into below 1cm fritter or even powdery, camellia obtained by step D is added into broken fermentation shell
Oily crude product, shell oil mixture is obtained, wherein containing the mass % of camellia oil 15~40, stirred, adjust moisture so that shell oil mixing
Moisture containing 7~10 mass % in thing；The shell oil mixture is entered into other one preheated oil press to squeeze, press chamber temperature
100~140 DEG C of degree, obtains the stronger camellia oil of Sauce flavor.
Preferably, also comprise the following steps：
F. clean：By the removal of impurities of camellia oil freezing and crystallizing growing the grain, first stage obtained by step E：With 2~5 DEG C/h speed by
Step cools to 3~4 DEG C, and stirring, speed of agitator is 20~30 r/min, keeps stirring 20~30h at this temperature；Second stage：
0~1 DEG C is progressively cooled to 0.5~1 DEG C/h speed, is kept for 5~10 hours, speed of agitator is 10~20 r/min；3rd
Stage：- 2~-1 DEG C is progressively cooled to 0.2~0.5 DEG C/h speed, is stirred growing the grain, speed of agitator is 5~10 r/
Min, 3~5h of growing the grain at this temperature is kept, separate out crystal；At this moment the BaP of wherein most, wax and it is wrapped in therein
The harmful substances such as heavy metal, residues of pesticides, protein, cellulose will be separated out with crystal form, and wherein protein, cellulose can be with
Nucleus is served as, accelerates the formation of crystal；
Preferably, also comprise the following steps：
G. it is filling：Oil plant after freezing and crystallizing growing the grain is cleaned is filtered by the flame filter press equipped with filter paper and filter cloth,
The camellia oil of the strong Sauce flavor of the present invention is obtained, the camellia oil of the strong Sauce flavor of gained present invention nitrogen charging tank immediately after filtering
Dress preserves or packaging, nitrogen charging pressure are 0.05~0.1MPa, nitrogen gas purity 99.9%.
The crystal of objectionable impurities formation is filtered to remove, filtering can be carried out by the flame filter press equipped with filter paper and filter cloth
Filter；Obtain the aromatous camellia oil of the health and safety with rich flavor of safe nutrition.
Preferably, the tea seed in step A takes organic Wild Camellia oleifera Abel base fresh mature tea seed then.
Preferably, spread tea seed out natural drying when tea seed dries in step A, make the control of tea seed moisture in 10~20 matter
Measure %；
Preferably, in step A, the camellia seed kernel needs to sort using color selection method, i.e., using color selector by surface colour
The undesirable camellia seed kernel in pool, which is selected, not to be had to；Also irony thing present in tea seed kernel is removed by the method for magnetic separation；
Preferably, the pile fermentation condition in step B is:By fresh shell lay indoors or rainwater leaching less than it is special
With place, thickness is less than 20 centimetres or mesh bag pack stacks height for 1~2 meter, ventilation, pilling up time 3~15 days；Shell produces
A kind of flavour, remove surface dirt or the harmful substance that may pollute, be made the shell that ferments, and process crusher in crushing into
Fragment within 2 centimetres.
Preferably, it is the first stage by the scheme of camellia oil freezing and crystallizing growing the grain removal of impurities obtained by step E in step F：With 3
~5 DEG C/h speed progressively cools to 3~4 DEG C, and stirring, speed of agitator is 20~30 r/min, and holding stirs 20 at this temperature
~30h；Second stage：0~1 DEG C is progressively cooled to 0.5~1 DEG C/h speed, is kept for 5~10 hours, speed of agitator 10
~20 r/min；Phase III：- 2~-1 DEG C is progressively cooled to 0.3~0.5 DEG C/h speed, is stirred growing the grain, is stirred
Rotating speed is 5~10 r/min, keeps 3~5h of growing the grain at this temperature, separates out crystal；
Preferably, in step G, premixing tank is used before filtering, the oil plant after freezing and crystallizing growing the grain removal of impurities to be filtered is beaten
Go out 10-15% to premixing tank, add activated carbon, the weight ratio of activated carbon and oil plant to be filtered is（0.1-1）：100, it is well mixed
Afterwards, first filtered with flame filter press, filter cake formed in flame filter press, followed by carry out remaining freezing and crystallizing growing the grain removal of impurities
The filtering of oil plant afterwards.
The present invention another technical scheme be：A kind of camellia oil of strong Sauce flavor, it is by above-mentioned strong sauce
Made from the preparation method of the camellia oil of Flavor.
Oil-tea camellia husks main component is the materials such as crude fibre, Tea Saponin, moisture, tannin, carbohydrate, thick protein, caffeine.
Fresh tea fruit passes through stack retting, and shell produces a kind of flavour, dries, the shell of acquisition, dried after being washed by tea fruit
Or steam and fry, this is special to be changed into Sauce flavor.
Beneficial effects of the present invention include:
1. the method for the present invention, by choosing organic Wild Camellia oleifera Abel base fresh mature camellia oleifera fruit then, spread nature out and dry in the air
After shining or air-drying, shell is peeled off, obtains tea seed；Tea seed natural drying or air-dried in 30 days, make moisture control 7~
10% mass；High-quality full tea seed is chosen, tea seed surface dirt or the harmful substance that may be polluted is removed, obtains cleansing oil
Tea seed；Whole seed shells of tea seed are sloughed, obtain camellia seed kernel；Quality defect or rotten camellia seed kernel are sorted out and not had to again,
Only retain the excellent camellia seed kernel of quality, strictly control the quality level of camellia seed kernel raw material.In the camellia seed kernel raw material, no
Containing camellia seed kernel that is second-rate or rotting, the harmful components such as yellow song brought into from the raw material that rots can be avoided substantially
Mycin.
2. by the way that shell, tea seed are cut separation, by the fresh shell pile fermentation of gained one week, to the spy needed for producing
Different flavor, natural drying or air-dried, then surface dirt or the harmful substance that may be polluted are removed, fermentation shell is made, fruit of fermenting
Shell is during follow-up benevolence shell mixture parch, and its flavour is changed into Sauce flavor, and the Sauce flavor is mountain of the present invention
Tea oil has Sauce flavor main source.Oil-tea camellia husks main component is crude fibre, Tea Saponin, moisture, tannin, carbohydrate, thick egg
The materials such as white matter, caffeine, fresh oil-tea camellia husks, by drying, parch, are changed into paste flavor through flavour caused by stack retting
Flavor, prior art there is no disclosure.
3. the method for the present invention, 120~160 DEG C of the temperature of benevolence shell mixture parch curing, make the spy of the fermentation shell
Different flavor is changed into Sauce flavor, tea seed kernel color is changed into yellow or yellowish-brown, and the tea seed of curing from faint yellow
50~80 DEG C of laggard oil press squeezings are cooled to, 100~140 DEG C of press chamber temperature, relatively reasonable science, can not only be produced more
Perfume compound simultaneously enters in just squeezing camellia oil, while the harmful substance formed such as BaP is also fewer.
4. the method for the present invention, can also effectively remove objectionable impurities, in freezing and crystallizing purification process, program temperature-fall period
It is specific reasonable, not only make high-melting-point saturated fat, wax sufficient crystallising, also adsorb more be harmful into during growing the grain is crystallized
Point such as colloid, protein, cellulose, moisture, heavy metal, residues of pesticides, BaP, peculiar smell, the oil after Freeze crystallization
Material is also easier to filter, and the camellia oil product filtered out is limpid, pure color, aromatic flavour, free from extraneous odour.
5. the method for the present invention, the fermentation shell containing the 10-30 mass % for accounting for total amount in oil expression charging so that overall thing
Expect that pliability is moderate, press chamber extrusion process pressure stability in squeezer, produce heat stabilization, be not easy because pressure is fluctuated or mistake
High yield green coke burning or too low strong flavor do not produce, and the Sauce flavor for camellia oil of squeezing out is also very stable, and caused tea cake
Residual oil is extremely low.
6. the camellia oil obtained by the method for the present invention, eaten in it containing abundant Sauce flavor compound, people
When can experience strong paste flavor taste, whet the appetite, while its interior harmful substance is especially low, safety and sanitation, be real green food
Product and health food.
7. the method flow of the present invention is simple, process conditions require low, and cost is low.
The primary symbols and name resolving that the present invention uses are as follows：
~：Number range, such as 1~5 expression 1 to 5, in another example 50~70 DEG C of 50 degree to 70 degree Celsius Celsius of expressions, then
Such as 1~3% represent 1% to 3%；3~5 mass % represent that quality accounting is 3% to 5%；
r/min：Rev/min, revolutions per minute；
h：Hour.
In order to illustrate more clearly of the present invention, following examples are enumerated, but its scope to invention is without any restrictions.
Embodiment
Embodiment 1
With the following method, it is prepared for a kind of camellia oil of strong Sauce flavor：
A. tea seed kernel is produced：Fresh tea seed then is taken, spreads natural drying out, makes the control of tea seed moisture in 10~20 matter
Measure %；The seed shell of tea seed is sloughed, obtains tea seed kernel；
B. system fermentation shell：
Shell obtained by step A is laid indoors, it is 1.5 meters that height is stacked in mesh bag pack, ventilation, pilling up time 5 days；Tea
Fruit produces a kind of flavour, spreads natural drying out or air-dries, then removes surface dirt or the harmful substance that may be polluted, and is made
Ferment shell, and passes through crusher in crushing into fragment within 2 centimetres；
C. cure：Fermentation shell 1200kg obtained by step B, fermentation are added into camellia seed kernel 10000kg obtained by step A
Shell accounts for 10.7 mass % of total amount, well mixed to obtain benevolence shell mixture, is fried and is cured by steamed, parch temperature is
120 DEG C, the flavour of the fermentation shell is changed into Sauce flavor, and tea seed kernel color is changed into yellow or yellowish-brown from faint yellow
Color, benevolence shell mixture moisture regulation are 3-5%；
D. single pressing：Benevolence shell mixture after curing is cooled to 70 DEG C of laggard oil press squeezings, press chamber temperature 100
DEG C, obtain a Sauce flavor camellia oil and tea seed cake；
E. twice pressing：Fermentation shell obtained by step B is cured by steam drying or steaming stir-fry, parch temperature is
120 DEG C, after be broken into below 1cm fritter or even powdery, it is thick that camellia oil obtained by step D is added into broken fermentation shell
Product, shell oil mixture is obtained, wherein containing the mass % of camellia oil 15, stirred, adjust moisture so that contain 7 in shell oil mixture
Quality % moisture；The shell oil mixture is entered into other one preheated oil press to squeeze, 100 DEG C of press chamber temperature, obtains sauce
The stronger camellia oil of Flavor；
F. clean：By the camellia oil first stage obtained by step E：3 DEG C are progressively cooled to 3 DEG C/h speed, stirring, is stirred
Mix rotating speed is 20 r/min, and 30h is stirred in holding at this temperature；Second stage：0 DEG C is progressively cooled to 0.5 DEG C/h speed, is protected
Hold 10 hours, speed of agitator is 10 r/min；Phase III：- 2 DEG C are progressively cooled to 0.5 DEG C/h speed, is stirred foster
Crystalline substance, speed of agitator are 5 r/min, keep growing the grain 5h at this temperature, separate out crystal；At this moment the BaP of wherein most, wax
And be wrapped in the harmful substances such as heavy metal therein, residues of pesticides, protein, cellulose and will be separated out with crystal form, wherein egg
White matter, cellulose can serve as nucleus, accelerate the formation of crystal；
G. the oil plant after freezing and crystallizing growing the grain is cleaned is filtered by the flame filter press equipped with filter paper and filter cloth, is obtained
The camellia oil of the strong Sauce flavor of the present invention.
Embodiment 2
Using method substantially the same manner as Example 1, the camellia oil of the strong Sauce flavor of embodiment 2 is prepared for, mainly
Difference includes：High-quality fresh camellia oleifera fruit is directly peeled off in step B systems fermentation shell, obtains fresh shell；It is laid in rainwater leaching
Less than special place, thickness be less than 20 centimetres, ventilation, pilling up time 7 days；Shell produces a kind of flavour, removes surface
Dust or the harmful substance that may be polluted, fermentation shell is made, and passes through crusher in crushing into fragment within 2 centimetres；
Camellia seed kernel 10000kg additions fermentation shell 4000kg, the mass % of shell content 28.6, parch temperature in step C
130 DEG C, 110 DEG C of press chamber temperature in step D；Shell oil mixture mass % containing camellia oil 20 in step E, press chamber temperature 110 during squeezing
℃；Moisture containing 8 mass % in step E shell oil mixtures；
Step F removal of impurities conditions：First stage：4 DEG C are progressively cooled to 4 DEG C/h speed, is stirred, speed of agitator 30
20h is stirred in r/min, holding at this temperature；Second stage：1 DEG C is progressively cooled to 0.7 DEG C/h speed, is kept for 9 hours, stirred
Mix rotating speed is 20 r/min；Phase III：0 DEG C is progressively cooled to 0.4 DEG C/h speed, is stirred growing the grain, speed of agitator
For 9 r/min, growing the grain 4h at this temperature is kept, separates out crystal；
Other conditions are identical.
Embodiment 3
Using method substantially the same manner as Example 1, the camellia oil of the strong Sauce flavor of embodiment 3 is prepared for, mainly
Difference includes：Camellia seed kernel 10000kg additions fermentation shell 3000kg, the mass % of shell content 23.1, parch temperature in step C
140 DEG C, 120 DEG C of press chamber temperature in step D, shell oil mixture mass % containing camellia oil 25 in step E, press chamber temperature 120 during squeezing
DEG C, the moisture containing 8.5 mass % in step E shell oil mixtures；Other conditions are identical.
Embodiment 4
Using method substantially the same manner as Example 2, the camellia oil of the strong Sauce flavor of embodiment 4 is prepared for, mainly
Difference includes：Camellia seed kernel 10000kg additions fermentation shell 2000kg, the mass % of shell content 16.7, parch temperature in step C
150 DEG C, 130 DEG C of press chamber temperature in step D, shell oil mixture mass % containing camellia oil 18 in step E, press chamber temperature 130 during squeezing
DEG C, the moisture in step E containing 9 mass % in shell oil mixture；Other conditions are identical.
Embodiment 5
Using method substantially the same manner as Example 1, the camellia oil of the strong Sauce flavor of embodiment 5 is prepared for, mainly
Difference includes：Camellia seed kernel 10000kg additions fermentation shell 4000kg, the mass % of shell content 28.6, parch temperature in step C
160 DEG C, 140 DEG C of press chamber temperature in step D, shell oil mixture mass % containing camellia oil 30 in step E, press chamber temperature 140 during squeezing
DEG C, the moisture in step E containing 10 mass % in shell oil mixture；Other conditions are identical.
Embodiment 6
Using method substantially the same manner as Example 1, the camellia oil of the strong Sauce flavor of embodiment 6 is prepared for, mainly
Difference includes：Camellia seed kernel 10000kg additions fermentation shell 4000kg, the mass % of shell content 28.6, parch temperature in step C
160 DEG C, 140 DEG C of press chamber temperature in step D, shell oil mixture mass % containing camellia oil 23 in step E, press chamber temperature 140 during squeezing
DEG C, other conditions are identical.
Embodiment 7
Using method substantially the same manner as Example 5, the camellia oil of the strong Sauce flavor of embodiment 7 is prepared for, mainly
Difference includes：In step G, premixing tank is used before filtering, the oil plant after freezing and crystallizing growing the grain removal of impurities to be filtered is got 10% and arrived
Premixing tank, the activated carbon of oil plant gross weight 0.1% to be filtered is added, after being well mixed, flame filter press filtering is first got to, in sheet frame
Filter cake is formed in filter, the filtering for followed by carrying out oil plant after the removal of impurities of remaining freezing and crystallizing growing the grain, activated carbon used is food
Grade water process powdered activated carbon, specific surface area 800-1200m2/g, fineness 60-200 mesh, other conditions are identical.
Comparative example 1
Common not fermenting is added using the method for embodiment 1, in wherein step C and step E and dries shell, and other conditions are complete
It is exactly the same.
Comparative example 2
Using the method for embodiment 1, fermentation shell is not added, that is, saves the step of shell fermentation and addition fermentation shell
Suddenly, it is while identical without the step E of twice pressing, other conditions.
Detection experiment
Detect test method
By the camellia oil obtained by various embodiments above, make physical and chemical index detection, smell scoring and flavor substances quality inspection respectively
Survey, detected respectively by following standard and method.
1. physical and chemical index examination criteria and method
The vegetable fat transparencies of GB/T 5525, smell, flavour identification method；
The measure of the total Arsenic in Food of GB/T 5009.11 and inorganic arsenic；
The measure of the national food safety standard Pb in food of GB 5009.12；
The analysis method of the edible vegetable oil sanitary standards of GB/T 5009.37；
The Pesticide maximum residue limits of GB 2763；
The determination method of BaP in the food of GB/T 5009.27.
2. odor gradings method and standard
The each peak that can be isolated gas-chromatography using olfactometry device carries out sensory evaluation's analysis, is commented with reference to sense organ
Fixed and other document reports obtain the feature description of major volatile constituents as listed in table 1.
The characteristic of the main flavor of table 1
Flavor evaluation is carried out using ODP olfactometries device：ODP olfactometries device is arranged on one end of gas chromatograph-mass spectrometer, sample
Product are after gas-chromatography post separation, and effluent is in mass spectrum and smelling device（ODP）Between separated by 1 ﹕ 1, by 3 experienced sense organs
Valuation officer carries out smelling, judged.The odor property and time that each valuation officer's separate records are smelt from ODP outlets.
The tea oil olfactive standards of grading of table 2
3. flavor substance detection method
Main volatile flavor substance composition in camellia oil is analyzed by SAPE-GC-MS.
The extraction of volatile flavor substance：2g camellia oils in 20ml ml headspace bottles, be placed in equilibration time 20min at 40 DEG C,
Extracting head adsorbing and extracting 30min, fiber head is released in GC injection ports, 5min is parsed under the conditions of 250 DEG C, is pulled out after drawing back fiber head
Go out extracting head, while start instrument gathered data.
Standard items match：Each flavor substance standard items in table 1 are configured to 0.1 mg/kg with one-level camellia seed oil respectively,
0.5 mg/kg, 1 mg/kg, 2 mg/kg, 5 mg/kg, 10 mg/kg, 20 mg/kg.Adsorbed using SPME, one-level is new
Fresh tea-seed oil is as dilution substrate（Grease）, to reduce the ambient interferences to standard items.Choice ion pattern is quantitatively divided
Analysis, it is object ion to select 1 quota ion and 2 qualitative ions respectively, makes standard curve.
Analytical conditions for gas chromatography：HP-5MS quartz capillary columns（30m, 0.25mm × 0.25 μm）, carrier gas
He(99.999%)；Column temperature：40 DEG C of initial temperature, 2min is kept, 4 DEG C/min of heating rate, 280 DEG C of final temperature, keeps 2min；No
Take shunt mode, 250 DEG C of injector temperature, the μ L of sample size 1.
Mass spectral analysis condition：EI ion guns, electron energy 70eV, 200 DEG C of transmission line temperature, electron multiplier voltage
350V, 230 DEG C of ion source temperature, mass scan range 40-450 u.
Data retrieval：Retrieval spectrum storehouse is that NIST composes storehouse, with the material calculated by peak area relative amount identified.
Detect result of the test
1. physical and chemical index testing result is as shown in table 3 below：
The physical and chemical index testing result of table 3
2. odor gradings result is as shown in table 4 below：
The odor gradings result of table 4
3. flavor substance testing result is as shown in table 5 below：
The flavor substance testing result of table 5
The flavor substance testing result of table 6
Single pressing refers in table 5, table 6（That is step D）The content peak area of the flavor substance of the camellia oil of acquisition, secondary pressure
Squeezing refers to（That is step E）The content peak area of the flavor substance of the camellia oil of acquisition.
From physical and chemical index testing result table 3 as can be seen that the camellia oil that the present invention obtains, of good quality, have no toxic side effect, pacify
Entirely；From odor gradings result table 4 as can be seen that the camellia oil that the present invention obtains, feeling for giving people is strong Sauce flavor；From wind
Taste material testing result table 5, table 6 are as can be seen that the camellia oil that the present invention obtains, has fragrance 2 methyl butyraldehyde, the mushroom of coffee
Mushroom like the cautious lattice acetoacetic ester of fragrance, aromatic odor styrene, bake 2, the 5- dimethyl pyrazines of fragrance, have outstanding performance.
Above content describes the general principle and principal character of the present invention, and the present invention is not limited to the above embodiments,
Without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, and these changes and improvements are all
Fall into scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (6)
1. a kind of preparation method of the camellia oil of strong Sauce flavor, it is comprised the technical steps that：
A. tea seed kernel is produced：Tea fruit is taken, dries, obtains tea seed and shell；The seed shell of tea seed is sloughed, obtains tea seed kernel；
B. system fermentation shell：
By shell pile fermentation obtained by step A, to required flavour is produced, spread natural drying out or air-dry, then remove table
Face dust or the harmful substance that may be polluted, fermentation shell is made；
C. cure：Fermentation shell obtained by step B is added into camellia seed kernel obtained by step A, fermentation shell accounts for the 10-30 of total amount
Quality %, it is well mixed to obtain benevolence shell mixture, cured by steam drying or steaming stir-fry, parch temperature is 120~160
DEG C, the flavour of the fermentation shell is changed into Sauce flavor, and tea seed kernel color is changed into yellow or yellowish-brown from faint yellow,
Benevolence shell mixture moisture is controlled in 3-5 mass %；
D. single pressing：Benevolence shell mixture after curing is cooled to 50~80 DEG C of laggard oil press squeezings, press chamber temperature
100~140 DEG C, obtain a Sauce flavor camellia oil and tea seed cake；
E. twice pressing：Fermentation shell obtained by step B is cured by steam drying or steaming stir-fry, parch temperature is 120
~160 DEG C, after be broken into below 1cm fritter or even powdery, camellia obtained by step D is added into broken fermentation shell
Oily crude product, shell oil mixture is obtained, wherein containing the mass % of camellia oil 15~40, stirred, adjust moisture so that shell oil is mixed
Moisture containing 7~10 mass % in compound；The shell oil mixture is entered into other one preheated oil press to squeeze,
100~140 DEG C of press chamber temperature, obtain the stronger camellia oil of Sauce flavor；
F. clean：By the removal of impurities of camellia oil freezing and crystallizing growing the grain, first stage obtained by step E：With 2~5 DEG C/h speed by
Step cools to 3~4 DEG C, and stirring, speed of agitator is 20~30 r/min, keeps stirring 20~30h at this temperature；The
Two-stage：0~1 DEG C is progressively cooled to 0.5~1 DEG C/h speed, is kept for 5~10 hours, speed of agitator 10
~20 r/min；Phase III：- 2~-1 DEG C is progressively cooled to 0.2~0.5 DEG C/h speed, is stirred foster
Crystalline substance, speed of agitator are 5~10 r/min, keep 3~5h of growing the grain at this temperature, separate out crystal；
Pile fermentation condition in wherein step B is:By fresh shell lay indoors or rainwater leaching less than special field
Ground, thickness is less than 20 centimetres or mesh bag pack stacks height for 1~2 meter, ventilation, pilling up time 3~15 days；Remove
Surface dirt or harmful substance, fermentation shell is made, and passes through crusher in crushing into fragment within 2 centimetres.
2. the preparation method of the camellia oil of strong Sauce flavor as claimed in claim 1, it is characterised in that also include following step
Suddenly：
G. it is filling：Oil plant after freezing and crystallizing growing the grain is cleaned is filtered by the flame filter press equipped with filter paper and filter cloth, is obtained
The camellia oil of strong Sauce flavor, the immediately canned preservation of nitrogen charging or packaging, nitrogen charging pressure are 0.05~0.1MPa, and nitrogen is pure
Spend for 99.9%.
3. the preparation method of the camellia oil of strong Sauce flavor as described in claim 1, it is characterised in that the tea in step A
Seed is organic Wild Camellia oleifera Abel base fresh mature tea seed then.
4. the preparation method of the camellia oil of strong Sauce flavor as claimed in claim 1, it is characterised in that by step in step F
The removal of impurities of camellia oil freezing and crystallizing growing the grain, first stage obtained by E：3~4 DEG C are progressively cooled to 3~5 DEG C/h speed,
Stirring, speed of agitator is 20~30 r/min, keeps stirring 20~30h at this temperature；Second stage：With 0.5~1
DEG C/h speed is progressively cooled to 0~1 DEG C, kept for 5~10 hours, speed of agitator is 10~20 r/min；The
Three stages：- 2~-1 DEG C is progressively cooled to 0.3~0.5 DEG C/h speed, is stirred growing the grain, speed of agitator 5
~10 r/min, 3~5h of growing the grain at this temperature is kept, separate out crystal.
5. the preparation method of the camellia oil of strong Sauce flavor as described in claim 2, it is characterised in that in step G, filtering
It is preceding to use premixing tank, the oil plant after freezing and crystallizing growing the grain removal of impurities to be filtered is got into 10-15% to premixing tank, adds activity
Charcoal, the weight ratio of activated carbon and oil plant to be filtered are（0.1-1）：100, after being well mixed, first filtered with flame filter press, in plate
Filter cake is formed in frame filter, the filtering for followed by carrying out oil plant after the removal of impurities of remaining freezing and crystallizing growing the grain.
6. a kind of camellia oil of strong Sauce flavor, prepared as the either method as described in claim 1-5.
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