CN104789353A - Low-temperature purified -full-bodied camellia oil and preparation method thereof - Google Patents
Low-temperature purified -full-bodied camellia oil and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-temperature purified full-bodied camellia oil and a preparation method thereof. The preparation method comprises the following processing steps: taking a certain amount of virgin camellia oil, filtering the taken virgin camellia oil, drying the filtered virgin camellia oil with compressed nitrogen in a blowing manner, and breaking the dried virgin camellia oil so as to obtain filter residues; taking a certain amount of pressed camellia oil, putting the taken pressed camellia oil into a purification can, and then adding the filter residues, wherein the weight ratio of the filter residues to the camellia oil is (2-10):100; stirring the mixture of the filter residues and the camellia oil, warming the stirred mixture of the filter residues and the camellia oil, dispersing the warmed mixture of the filter residues and the camellia oil, and after the procedures of refrigeration, lowering the temperature, growing the grains and removing the impurities, filtering the mixture of the filter residues and the camellia oil of which the impurities are removed so as to obtain the low-temperature purified full-bodied camellia oil disclosed by the invention. The camellia oil prepared through the preparation method is pure and full-bodied in fragrance, refreshing in taste and just right in color, fragrance and taste, basically, the camellia oil does not contain harmful ingredients of heavy metal, pesticide residues, benzopyrene and the like, so that the original active nutrient components of the camellia oil are reserved better, and the quality of the camellia oil is better than the first-class national standard.
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, particularly a kind of low temperature purification aromatous camellia oil and preparation method thereof.
Background technology
Oil tea (Camellia oleifera Abe1.) is Theaceae Camellia Plants, originates from China, has long cultivation history, and equally celebrated for their achievements with oil palm, Fructus oleae europaeae and coconut is large woody edible oil source, the world four seeds.The oil tea aboundresources of China, is mainly distributed in the provinces and regions such as Hunan, Jiangxi, Guangxi, Zhejiang, Fujian, Anhui, Guizhou.According to statistics, the current whole nation has camellia oleifera lam to be about 4,000,000 hectares, produces tea seed per year more than 600,000 tons.Tea seed is the seed of tea oil tree, tea oil (also known as tea-seed oil, Camellia oil, camellia seed oil) can be obtained through leaching or squeezing, tea oil is a kind of health delicious edible oil, not only excellent in color, and the effect having the cardiovascular and cerebrovascular diseases such as preventing hypertension, coronary heart disease, atherosclerosis.Carry the leached tea oil slag after oil also containing materials such as available tea saponin, tea polysaccharide.Tea seed shell then can be used to develop the useful material such as furfural, Xylitol, gac.Therefore oil tea has important value of exploiting and utilizing, and tea oil is referred to as east sweet oil.
Oil tea is commonly called as camellia, wild tea, spends tea in vain, and be the distinctive a kind of high-quality edible oil materials plant of China, its fruit is camellia oleifera fruit; The shell (i.e. oil-tea camellia husks) of camellia oleifera fruit includes tea seed (tea seed); Tea seed skin is seed shell, is tea seed kernel (i.e. camellia seed kernel) in seed shell; The oil that tea seed or tea seed kernel are squeezed out is Camellia oil.
Camellia oil, as high-quality edible oil, has unique health-care effect, also has unique local flavor, always by broad masses of the people are favored.Along with the raising of living standards of the people, the demand of high-quality healthy flavor edible oil is expanded gradually, the share also corresponding increase that local flavor tea oil is shared in edible oil high-end market, have good market outlook.
The local flavor of tea oil comes from the multiple natural flavour mountaineous material (perfume compound) contained by it, and a described flavour substances part comes from tea seed, a part be in oil expression process as steam fry, squeezing time, formed under the appropriate temperature conditions and enter in Camellia oil.The generation of this kind of flavour substances and reservation, especially much relations are had with pressing method, rational pressing method just can make it more formation and enter in Camellia oil, otherwise, be difficult to form this perfume compound, can stay in a large number tea withered in, or along with temperature raise and run off, described tea is withered be oil expression after solids.
Current Camellia oil squeezing production technique can produce and retain the natural flavour mountaineous material of some tea oil, but the various process wherein under higher temperature conditions, the benzopyrene that easy generation toxicity is very large, causes tea oil benzopyrene content to exceed national edible oil hygienic standard, causes edible safety problem.
Benzopyrene is most important in the serial polycyclic aromatic hydrocarbons that formed under higher temperature conditions of organism, to have genetoxic (i.e. teratogenecity and genotoxicity) and carinogenicity condensed-nuclei aromatics, with benzo (a) pyrene (english abbreviation BaP) for common.Tea seed is rich in organic substance, and steam at high temperature and fry and can produce in the expressing process of high temperature, easy coking produces benzo (a) pyrene and enters in Camellia oil.
Although by the refining process after oil expression, comprise and add abundant adsorption aid as atlapulgite, gac, can effectively remove benzo (a) pyrene, simultaneously also easy by described for part flavour substances removal; Conventional vacuum distilling deodorising process, also easy by described for part flavour substances removal, thus make the peculiar flavour of tea oil (perfume compound) disappearance or strong not, the requirement of human consumer cannot be met.
Also have withered for tea technique of again squeezing at present, but object is not obtain to have more flavorous tea oil, but in order to tea of squeezing out further withered in tea oil, and this repetition squeezes the more flavour substances of usual not easily further formation, the a small amount of tea oil squeezed also not easily takes more flavour substances out of from tea is withered, and namely this local flavor by tea withered squeezing again gained tea oil is not dense strongly fragrant.
The low temperature crystallization purge process often adopted in existing method, also mostly too simple, although the problem of solidifying or separating out when substantially can reach object, the solution low-temp storage of removing high-melting-point saturated fat, but it is usually concrete not to the control of temperature-fall period, crystallization time is very long, cause the energy consumption that production efficiency is low and higher, also do not disclose in crystallisation process the Adsorption effect problem of objectionable impurities in oil as benzopyrene, colloid, heavy metal, pesticide residue etc.
Certain prior art extracts Camellia oil by solvent extraction in addition, or carries out extraction camellia wet goods method by aqueous enzymatic method, also often has harmful substances and exceeds standard and lose natural flavour mountaineous problem.
Chinese patent application CN100355872C discloses physical low-temperature cold-squeezing process for tea-seed oil (number of patent application ZL200610031452.1), Chinese patent CN102329690B discloses camellia seed oil low-temperature cold pressing and binary continous way refining working method (patent No.: ZL201110087757.5), Chinese patent CN102304421B discloses the low-temperature physical cold squeezing process (patent No.: ZL201110227184.1) etc. of tea-seed oil, disclose these basic technology methods of current cold press Camellia oil, but all not fine demand for new mommy and infant, in security, mouthfeel, technical study and product development are carried out in the aspects such as nutrient health.
Summary of the invention
The object of the invention is to overcome the above-mentioned deficiency of prior art and a kind of preparation method of low temperature purification aromatous camellia oil is provided, and the Camellia oil obtained by the method; The method processing step is simple, and easily promote the formation of perfume compound, and enter in Camellia oil, not only produced objectionable impurities is less, also effectively can get rid of detrimental impurity; By the Camellia oil that method of the present invention obtains, containing abundant natural flavor compound in it, can experience strong fragrance, whet the appetite when people eat, in it, objectionable impurities is low especially simultaneously, safety and sanitation.
Technical scheme of the present invention is: a kind of preparation method of low temperature purification aromatous camellia oil, comprises following processing step:
(1) Camellia oil obtained after the squeezing of tea seed is squeezed in purification pot;
(2) tea seed is just squeezed rear gained Camellia oil to filter, compressed nitrogen dries up, and smashes, and obtains filter residue;
(3) by the filter residue that step (2) obtains, be (2-10) in filter residue and Camellia oil: the ratio (weight ratio) of 100 is added in the purification pot in step (1), open and stir, uniform stirring rotating speed is 50 ~ 60 r/min; First stage: after being progressively warmed up to 65 DEG C with the speed of 2 ~ 5 DEG C/min; Subordinate phase: be progressively cooled to 20 DEG C with the speed of 0.5 ~ 1 DEG C/min, keep 15 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 18 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 2 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 14 DEG C with the speed of 0.2 ~ 0.5 DEG C/min, keep 5 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 12 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 4 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 9 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 8 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 2 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 6 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 8 hours, mixing speed is 10 ~ 20 r/min; Progressively be cooled to 5 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 10 ~ 20 r/min; Phase III: be progressively cooled to 4 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 10 ~ 20 r/min; Progressively be cooled to 2 DEG C with the speed of 0.1 ~ 0.3 DEG C/min speed progressively, keep 6 hours, mixing speed is 10 ~ 20 r/min; Fourth stage: be progressively warming up to 4 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 6 hours, mixing speed is 10 ~ 20 r/min;
(4) nitrogen storage is filled in filtration, is purified Camellia oil.
Preferably, in step (3), adopt water cycle and refrigerator cooling.
Step (4) described filtration is the flame filter press by being equipped with filter paper and filter cloth.
Preferably, after filtering in step (4), gained low temperature purification of the present invention aromatous camellia oil fills the canned preservation of nitrogen or packaging immediately, and filling nitrogen pressure is 0.05 ~ 0.1Mpa, and nitrogen gas purity is 99.9%.
Principle of the present invention, effect and beneficial effect comprise:
Principle of the present invention and feature compared with prior art as follows:
1. method flow of the present invention is simple, and processing condition require low, and color, smell and taste are just right, and can ensure production safety and the hygienic safety of product;
2. method whole process of the present invention is physical technology, does not need to add chemical reagent and chemical assistant;
3. the present invention adds discarded filter residue, oil-containing protein, Mierocrystalline cellulose, tea polysaccharide etc. can serve as nucleus, controlled by temperature, accelerate the formation of crystal, the crystal of separating out has benzopyrene, wax, colloid, moisture and is wrapped in the objectionable impurities such as heavy metal, pesticide residue, protein, Mierocrystalline cellulose wherein, cross and filter detrimental impurity, turn waste into wealth;
4, low temperature purification Camellia oil of the present invention avoids because of pyroprocessing and chemical reagent or auxiliary agent, causes the loss of local flavor, meets the crowd liking grease local flavor.
The primary symbols that the present invention uses and name resolving as follows:
~: numerical range, such as 1 ~ 5 represents 1 to 5;
Kg or KG: kilogram; Min: minute; R/min: rpm; H: hour;
In order to be illustrated more clearly in the present invention, enumerate following examples, but it is without any restrictions to scope of invention.
Embodiment
embodiment 1
Adopt with the following method, prepared a kind of low temperature purification aromatous camellia oil:
(1) Camellia oil obtained after the squeezing of fresh tea seed is squeezed in purification pot;
(2) fresh tea seed is just squeezed rear gained Camellia oil to filter, compressed nitrogen dries up, and smashes, and obtains filter residue;
(3) get the described Camellia oil that just squeezes and put into purification pot, interpolation filter residue filter residue and Camellia oil weight ratio are 2:100, adjust mixing speed 60 r/min, stir, first stage: be progressively warmed up to 65 DEG C with the speed of 3 DEG C/min, object is to make Camellia oil first thoroughly abolish the crystal that may exist, and prevents follow-up cooling from shifting to an earlier date crystallization, affects removal of impurities, removes the evil and filtration velocity; Subordinate phase: start water cycle and refrigerator, progressively be cooled to 20 DEG C with the speed of 0.5 DEG C/min and keep 15 hours, progressively be cooled to 18 DEG C with the speed of 0.3 DEG C/min and keep 2 hours, progressively be cooled to 14 DEG C with the speed of 0.4 DEG C/min and keep 5 hours, progressively be cooled to 12 DEG C with the speed of 0.2 DEG C/min and keep 4 hours, progressively be cooled to 9 DEG C with the speed of 0.2 DEG C/min and keep 5 hours, be progressively cooled to 8 DEG C with the speed of 0.1 ~ 0.3 DEG C/min and keep 2 hours; Adjust mixing speed 15 r/min, be progressively cooled to 6 DEG C with the speed of 0.3 DEG C/min and keep 8 hours, be progressively cooled to 5 DEG C with the speed of 0.1 DEG C/min and keep 5 hours.This stage object is to break brilliant Camellia oil completely, at each stage temperature-fall period, because of the rolling of tiny filter residue, crystal is collected in around filter residue gradually; Phase III: be progressively cooled to 4 DEG C with the speed of 0.2 DEG C/min and keep 5 hours, be progressively cooled to 2 DEG C with the speed of 0.3 DEG C/min and keep 6 hours.This stage object is that detrimental impurity is adsorbed on plane of crystal by the filter residue making to be formed crystal; Fourth stage: be progressively warming up to 4 DEG C with the speed of 0.2 DEG C/min and keep 6 hours, carries out the removal of impurities of freezing and crystallizing growing the grain.This stage object is unexpected fast temperature rising, and unsaturated fatty acids generation dissolving crystallized in the part Camellia oil above stage being lowered the temperature cause, distinguishes with filter residue crystal, fastening, both facilitates subsequent filter, and also avoids Camellia oil to lose;
(4) filtered by the flame filter press that filter paper and filter cloth are housed by the oil plant after the removal of impurities of freezing and crystallizing growing the grain, obtain low temperature purification aromatous camellia of the present invention oil, filtration velocity is very fast.
embodiment 2
Adopt with the following method, prepared a kind of low temperature purification aromatous camellia oil:
(1) Camellia oil obtained after the squeezing of fresh tea seed is squeezed in purification pot;
(2) fresh tea seed is just squeezed rear gained Camellia oil to filter, compressed nitrogen dries up, and smashes, and obtains filter residue;
(3) get the described Camellia oil that just squeezes and put into purification pot, add filter residue, filter residue and Camellia oil weight ratio are 10:100, adjust mixing speed 55 r/min, stir, the first stage: be progressively warmed up to 65 DEG C with the speed of 5 DEG C/min, object is to make Camellia oil first thoroughly abolish the crystal that may exist, prevent follow-up cooling from shifting to an earlier date crystallization, affect removal of impurities, remove the evil and filtration velocity; Subordinate phase: start water cycle and refrigerator, progressively be cooled to 20 DEG C with the speed of 0.8 DEG C/min and keep 15 hours, progressively be cooled to 18 DEG C with the speed of 0.3 DEG C/min and keep 2 hours, progressively be cooled to 14 DEG C with the speed of 0.4 DEG C/min and keep 5 hours, progressively be cooled to 12 DEG C with the speed of 0.25 DEG C/min and keep 4 hours, progressively be cooled to 9 DEG C with the speed of 0.2 DEG C/min and keep 5 hours, be progressively cooled to 8 DEG C with the speed of 0.15 DEG C/min and keep 2 hours; Adjust mixing speed 10 r/min, be progressively cooled to 6 DEG C with the speed of 0.3 DEG C/min and keep 8 hours, be progressively cooled to 5 DEG C with the speed of 0.15 DEG C/min and keep 5 hours.This stage object is to break brilliant Camellia oil completely, at each stage temperature-fall period, because of the rolling of tiny filter residue, crystal is collected in around filter residue gradually; Phase III: be progressively cooled to 4 DEG C with the speed of 0.1 DEG C/min and keep 5 hours, be progressively cooled to 2 DEG C with the speed of 0.3 DEG C/min and keep 6 hours.This stage object is that detrimental impurity is adsorbed on plane of crystal by the filter residue making to be formed crystal; Fourth stage: be progressively warming up to 4 DEG C with the speed of 0.2 DEG C/min and keep 6 hours, carries out the removal of impurities of freezing and crystallizing growing the grain.This stage object is unexpected fast temperature rising, and unsaturated fatty acids generation dissolving crystallized in the part Camellia oil above stage being lowered the temperature cause, distinguishes with filter residue crystal, fastening, both facilitates subsequent filter, and also avoids Camellia oil to lose;
(4) filtered by the flame filter press that filter paper and filter cloth are housed by the oil plant after the removal of impurities of freezing and crystallizing growing the grain, obtain low temperature purification aromatous camellia of the present invention oil, filtration velocity is very fast.
embodiment 3-7
Adopt method substantially the same manner as Example 1, prepared embodiment 3-7 low temperature purification aromatous camellia oil, difference is the adding proportion of filter residue described in step (3) scavenging process, and other condition is identical, specifically as shown in table 1.
The significant parameter of table 1 manufacturing process steps
| Step (3), purification, filter residue adding proportion | |
| Embodiment 1 | 2：100 |
| Embodiment 2 | 10：100 |
| Embodiment 3 | 5：100 |
| Embodiment 4 | 8：100 |
| Embodiment 5 | 3：100 |
| Embodiment 6 | 8：100 |
| Embodiment 7 | 3：100 |
comparative example 1
Squeeze a making method for Camellia oil, it mainly comprises following processing step:
(1) get raw material: get and pluck camellia oleifera fruit 840KG, remove after oil-tea camellia husks through natural drying and obtain 410KG tea seed;
(2) broken: tea seed to be shelled, obtains camellia seed kernel, camellia seed kernel is broken;
(3) dry: dried by camellia seed kernel, bake out temperature is 100 DEG C, makes tea seed moisture controlled 8%;
(4) stir-fry is steamed: adopt indirect steam to steam and fry, vapor pressure 0.3MPa, temperature 120 DEG C, tea seed moisture 7%; .Indirect steam steams stir-fry may produce local superheating, coking;
(5) squeeze: camellia seed kernel is fried in steaming and squeezes, after filter cleaner, must Camellia oil be squeezed.
comparative example 2
A making method for refining camellia oil, it mainly comprises following processing step:
(1) raw material is got: get 110KG and squeeze Camellia oil, acid value 2.5 KOHmg/g, moisture 1.0%, impurity 0.5%, phosphorous 100ppm;
(2) filter: filter squeezing Camellia oil, removing impurity;
(3) come unstuck: the Camellia oil after filtering is heated to 60 DEG C, add the phosphoric acid (concentration 85% is mass ratio) that oil weighs 0.005%, at temperature is 65 DEG C, (60 r/min) heated and stirred 20 minutes fast; Final colloid sinks to bottom, discharges;
(4) depickling: the Camellia oil after coming unstuck is warming up to 80 DEG C, add the aqueous sodium hydroxide solution (concentration 5% of 85 DEG C, for mass ratio), after (60 r/min) stirs 10min fast, at temperature is 80 DEG C, slowly after stirring (40 r/min) 20min, add that oil weighs 10%, the soft water of temperature 85 DEG C carries out stirring 20min, centrifugation goes out soap stock and the aqueous solution obtains depickling Camellia oil;
(5) dewater: by depickling Camellia oil at vacuum tightness-0.095MPa, temperature 100 DEG C, carries out heated and stirred 30min;
(6) decolour: after water, Camellia oil is at vacuum tightness-0.095MPa, temperature 110 DEG C, add oil and weigh 2% gac, after stirring 30min, be cooled to 70 DEG C of filtrations;
(7) dewax: after decolouring, Camellia oil slowly stirred through 24 hours and is refrigerated to 3 DEG C, and stop stirring, growing the grain filtered after 24 hours;
(8) deodorization: Camellia oil after vacuum tightness-0.095MPa adds heat decoloring, when temperature reaches more than 240 DEG C, fuel-displaced continuously, filter and be cooled to 60 DEG C, obtain refining camellia oil.
comparative example 3
A making method for refining camellia oil, it mainly comprises following processing step:
(1) raw material is got: get 110KG and squeeze Camellia oil, acid value 2.5 KOHmg/g, moisture 1.0%, impurity 0.5%, phosphorous 100ppm;
(2) filter: filter squeezing Camellia oil, removing impurity;
(3) come unstuck: the Camellia oil after filtering is heated to 60 DEG C, add the phosphoric acid (concentration 85% is mass ratio) that oil weighs 0.005%, at temperature is 65 DEG C, (60 r/min) heated and stirred 20 minutes fast; Final colloid sinks to bottom, discharges;
(4) depickling: the Camellia oil after coming unstuck is warming up to 80 DEG C, add the aqueous sodium hydroxide solution (concentration 5% of 85 DEG C, for mass ratio), after (60 r/min) stirs 10min fast, at temperature is 80 DEG C, slowly after stirring (40 r/min) 20min, add that oil weighs 10%, the soft water of temperature 85 DEG C carries out stirring 20min, centrifugation goes out soap stock and the aqueous solution obtains depickling Camellia oil;
(5) dewater: by depickling Camellia oil at vacuum tightness-0.095MPa, temperature 100 DEG C, carries out heated and stirred 30min;
(6) decolour: after water, Camellia oil is at vacuum tightness-0.095MPa, temperature 110 DEG C, add oil and weigh 2% atlapulgite, after stirring 30min, be cooled to 70 DEG C of filtrations;
(7) dewax: after decolouring, Camellia oil slowly stirred through 24 hours and is refrigerated to 3 DEG C, and stop stirring, growing the grain filtered after 24 hours;
(8) deodorization: Camellia oil after vacuum tightness-0.095MPa adds heat decoloring, when temperature reaches more than 240 DEG C, fuel-displaced continuously, filter and be cooled to 60 DEG C, obtain refining camellia oil.
Detection experiment method
One, by the Camellia oil that above each embodiment obtains, make physical and chemical index detection, smell scoring and flavour substances respectively and detect, detect respectively by following standard and method.
1. physical and chemical index examination criteria and method
GB 2763 Pesticide maximum residue limit
The mensuration of GB/T 5009.11 total Arsenic in Food and inorganic arsenic
The mensuration of GB 5009.12 national food safety standard Pb in food
The mensuration of benzo (α) pyrene in GB/T 5009.27 food
GB/T 5525 Vegetable oil lipoprotein transparency, smell, flavour identification method
GB/T 5528 animal-plant oil moisture and volatile matter content assay
GB/T 5530 animal-plant oil acid number and acid test
GB/T 5538 animal-plant oil determination of POV
In GB/T 18979 food, the mensuration immunoaffinity chromatography of aflatoxin purifies high performance liquid chromatography and fluorimetry
2. odor gradings method and standard
Table 3 tea oil olfactive standards of grading
| Grade classification | Scoring score value | Standards of grading |
| Very well | 8-10 | Give off a strong fragrance, pure and fresh, there is purer tea oil characteristic perfume |
| Good | 5-7 | Tea oil natural scents is obvious, without being out of favour peculiar smell |
| Generally | 3-4 | Tea oil characteristic perfume is flat, has slight peculiar smell |
| Poor | 0-2 | Without tea oil fragrance, there is the peculiar smell that is obviously out of favour |
Two, detection experiment result
1. physical and chemical index detected result is as shown in following table 4:
Table 4 physical and chemical index detected result
| Outward appearance | Acid value KOH, mg/g | Peroxide value, mmol/kg | Moisture content, quality % | Heavy metal content, mg/kg arsenic | Plumbous | Benzopyrene content, ug/kg | Pesticide residue content, mg/kg | Aflatoxin content, ug/kg | |
| Embodiment 1 | Clear, golden yellow | 0.6 | 0.7 | 0.073 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 2 | Clear, golden yellow | 0.6 | 0.6 | 0.064 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 3 | Clear, golden yellow | 0.5 | 0.5 | 0.069 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 4 | Clear, golden yellow | 0.7 | 0.8 | 0.072 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 5 | Clear, golden yellow | 0.6 | 0.6 | 0.066 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 6 | Clear, golden yellow | 0.6 | 0.4 | 0.073 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Embodiment 7 | Clear, golden yellow | 0.6 | 0.5 | 0.066 | Do not detect | Do not detect | Do not detect | Do not detect | Do not detect |
| Comparative example 1 | Muddy, tawny | 2.7 | 3 | 0.26 | 0.03 | 0.02 | 78 | 0.01 | 7 |
| Comparative example 2 | Clarification, faint yellow | 0.1 | 0.5 | 0.01 | Do not detect | Do not detect | 3.3 | Do not detect | Do not detect |
| Comparative example 3 | Clarification, faint yellow | 0.12 | 0.8 | 0.01 | 0.03 | 0.02 | 21 | 0.01 | 5 |
2. odor gradings result is as shown in following table 5:
Table 5 odor gradings result
| Embodiment | Technique | Score |
| Embodiment 1 | Step (4) gained low temperature purification aromatous camellia oil | 8.8 |
| Embodiment 2 | Step (4) gained low temperature purification aromatous camellia oil | 9.1 |
| Embodiment 3 | Step (4) gained low temperature purification aromatous camellia oil | 9.0 |
| Embodiment 4 | Step (4) gained low temperature purification aromatous camellia oil | 9.0 |
| Embodiment 5 | Step (4) gained low temperature purification aromatous camellia oil | 8.9 |
| Embodiment 6 | Step (4) gained low temperature purification aromatous camellia oil | 8.9 |
| Embodiment 7 | Step (4) gained low temperature purification aromatous camellia oil | 8.6 |
| Comparative example 1 | Step (5) gained squeezing Camellia oil | 8.5 |
| Comparative example 2 | Step (8) gained refining camellia oil | 5.0 |
| Comparative example 3 | Step (8) gained refining camellia oil | 4.8 |
Patent of the present invention is not limited to above technique or grease, and it is for the vegetables oil after any processes, is guaranteeing that under grease peculiar taste prerequisite, purifying treatment is all applicable.
Above content description ultimate principle of the present invention and principal character; the present invention is not restricted to the described embodiments; without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. a preparation method for low temperature purification aromatous camellia oil, comprises following processing step:
(1) Camellia oil obtained after the squeezing of tea seed is squeezed in purification pot;
(2) tea seed is just squeezed rear gained Camellia oil to filter, compressed nitrogen dries up, and smashes, and obtains filter residue;
(3) by the filter residue that step (2) obtains, be (2-10) by filter residue and Camellia oil: the weight ratio of 100 is added in the purification pot in step (1), open and stir, uniform stirring rotating speed is 50 ~ 60 r/min; First stage: after being progressively warmed up to 65 DEG C with the speed of 2 ~ 5 DEG C/min; Subordinate phase: be progressively cooled to 20 DEG C with the speed of 0.5 ~ 1 DEG C/min, keep 15 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 18 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 2 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 14 DEG C with the speed of 0.2 ~ 0.5 DEG C/min, keep 5 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 12 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 4 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 9 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 8 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 2 hours, mixing speed is 50 ~ 60 r/min; Progressively be cooled to 6 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 8 hours, mixing speed is 10 ~ 20 r/min; Progressively be cooled to 5 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 10 ~ 20 r/min; Phase III: be progressively cooled to 4 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 5 hours, mixing speed is 10 ~ 20 r/min; Progressively be cooled to 2 DEG C with the speed of 0.1 ~ 0.3 DEG C/min speed progressively, keep 6 hours, mixing speed is 10 ~ 20 r/min; Fourth stage: be progressively warming up to 4 DEG C with the speed of 0.1 ~ 0.3 DEG C/min, keep 6 hours, mixing speed is 10 ~ 20 r/min;
(4) nitrogen storage is filled in filtration, is purified Camellia oil.
2. the preparation method of low temperature purification aromatous camellia oil as claimed in claim 1, is characterized in that, in step (3), adopts water cycle and refrigerator cooling.
3. the preparation method of low temperature purification aromatous camellia oil as claimed in claim 1, it is characterized in that, step (4) described filtration is the flame filter press by being equipped with filter paper and filter cloth.
4. the preparation method of low temperature purification aromatous camellia oil as claimed in claim 1, it is characterized in that, after filtering in step (4), gained low temperature purification of the present invention aromatous camellia oil fills the canned preservation of nitrogen or packaging immediately, and filling nitrogen pressure is 0.05 ~ 0.1Mpa, and nitrogen gas purity is 99.9%.
5. a low temperature purification aromatous camellia oil, is prepared by either method as described in claim 1-4.
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| CN107043652A (en) * | 2017-01-10 | 2017-08-15 | 欧阳鹏飞 | A kind of reparation technology of tea oil flavor substance |
| CN113925094A (en) * | 2020-07-14 | 2022-01-14 | 丰益(上海)生物技术研发中心有限公司 | Method for extracting flavor substances and nutrient components of filter cake generated in flavor oil production |
| CN113925094B (en) * | 2020-07-14 | 2023-11-24 | 丰益(上海)生物技术研发中心有限公司 | Method for extracting flavor substances and nutritional components of filter cakes generated in production of flavor oil |
| CN113652302A (en) * | 2021-09-01 | 2021-11-16 | 安徽山美生物科技有限公司 | Method for preparing skin care tea seed oil by separating unsaturated fatty acid from oil tea seed oil |
| CN113652302B (en) * | 2021-09-01 | 2023-11-24 | 安徽山美生物科技有限公司 | Method for preparing skin-care tea seed oil by separating unsaturated fatty acid from tea seed oil |
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| CN115253780B (en) * | 2022-08-10 | 2024-01-30 | 广西壮族自治区林业科学研究院 | Aroma generating equipment and method for keeping original flavor of tea oil |
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