CN105123998A

CN105123998A - Manufacturing method of tea tree oil and olive oil edible blending oil

Info

Publication number: CN105123998A
Application number: CN201510614672.6A
Authority: CN
Inventors: 尹成飞
Original assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Current assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Priority date: 2015-09-24
Filing date: 2015-09-24
Publication date: 2015-12-09

Abstract

The invention relates to the field of edible oil, in particular to a manufacturing method of tea tree oil and olive oil edible blending oil. The manufacturing method comprises the steps of pulverizing and uniformly mixing semen cassiae, pulled figs, momordica grosvenori and ground beetle; processing the mixture under an environment of which the microwave power density is 9.56w/g and the vacuum degree is 0.086MPa for 10 to 12 minutes; mixing tea tree oil and olive oil; grinding carrots, pericarpium citri reticulatae and turmeric to be 60 meshes; uniformly mixing the carrots, the pericarpium citri reticulatae and the turmeric which are ground and putting the mixture in mixed oil; heating the mixed oil to be 55 to 58 DEG C; filtering and removing residue to obtain first oil after carrying out pressure maintaining treatment on the mixed oil for 2 hours under 260MPa pressure; heating the first oil to be 100 to 105 DEG C; putting the semen cassiae, the pulled figs, the momordica grosvenori and the ground beetle in the first oil; carrying out the pressure maintaining treatment on the first oil for 2 to 3 minutes under 50 to 60 MPa pressure; filtering residue to obtain second oil; adding activated carbon of which the weight is 0.15 times of that of the mixed oil in the second oil; stirring for 20 to 30 minutes; carrying centrifugal treatment after filtering residue; taking upper-layer clarified liquor after the centrifugal treatment. The tea tree oil and olive oil edible blending oil which is obtained through the manufacturing method is rich in nutrition, the fragrance is rich as more aromatic substances exist in the tea tree oil and olive oil edible blending oil, the taste is better, the color is bright, no sticky and greasy feeling is generated, and the fat-soluble vitamin content and the microelement content are rich.

Description

The preparation method of a kind of tea oil and olive oil blending edible oil

Technical field

The present invention relates to edible oil field, particularly relate to the preparation method of a kind of tea oil and olive oil blending edible oil.

Background technology

Ready-mixed oil, closes oil also known as height, and it is according to use needs, and the two or more grease through refining (except flavor oil) is allocated the edible oil made in proportion.Ready-mixed oil is transparent, can saute, fry, decoct, explode or cold and dressed with sauce oil.Ready-mixed oil generally selects refined olive oil, rapeseed oil, peanut oil, tea oil, cottonseed wet goods to be primary raw material, also can be furnished with the rice bran oil of refining, maize germ, camellia seed oil, safflower seed oil, the extraordinary grease of wheat wet goods.Along with the progressively raising of living standards of the people, the production and consumption amount of China's edible vegetable oil has had obvious growth, edible oil is of a great variety in the market, although have health care lipid-lowering effect as tea oil, olive wet goods grease, its independent role effect is very unobvious.

Summary of the invention

The object of the present invention is to provide the preparation method of a kind of tea oil and olive oil blending edible oil.

The technical solution used in the present invention is, the preparation method of a kind of tea oil and olive oil blending edible oil, and it is made up of following steps:

3-5 part cassia seed, 2-2.5 part pulled figs, 1-1.5 part Momordica grosvenori, 0.5-1 part eupolyphoge sinensis are pulverized and mixed, and are process 10-12 minute under the environment of 9.56w/g and vacuum 0.086MPa in Microwave Power Density;

By 30-50 part tea oil and 20-25 part mixed with olive oil, be stir 15-18 minute under the stir speed (S.S.) of 3000r/min at rotating speed, obtain mixed oil liquid;

10-15 part carrot, 4-7 part dried orange peel, 2-3 part turmeric are ground to 60 orders, carrot after grinding, dried orange peel, turmeric are mixed, put into mixed oil liquid, mixed oil liquid is heated to 55-58 DEG C, under pressure is 260Mpa, pressurize process is after 2 hours, cross elimination residue, obtain the first fluid;

First fluid is heated to 100-105 DEG C, cassia seed, pulled figs, Momordica grosvenori, eupolyphoge sinensis are put into the first fluid, pressurize process 2-3 minute under pressure is 50-60Mpa, filtration residue, obtains the second fluid;

In the second fluid, add the active carbon of mixed oil liquid weight 0.15 times, stir 20-30 minute, carry out centrifugal treating after filter and remove residue, centrifugal rotational speed is 6000-6200r/min, and the time is 20-25 minute, gets supernatant liquid after centrifugal.

Described each pulp furnish by weight.

Beneficial effect of the present invention is, the ready-mixed oil that the present invention obtains is nutritious, and in grease, aromatic substance is more, gives off a strong fragrance, better flavor, and the glutinous soapy feeling of bright color, nothing, liposoluble vitamin and micronutrient levels enrich.Prove through rat experiment, rat blood serum T-CHOL (TC) can be reduced and significantly reduce the content of serum triglyceride (TG), and the body weight of rat is had no significant effect.

Detailed description of the invention

The preparation method of embodiment 1, a kind of tea oil and olive oil blending edible oil, it is made up of following steps:

3 parts of cassia seeds, 2 portions of pulled figs, 1 portion of Momordica grosvenori, 0.5 portion of eupolyphoge sinensis are pulverized and mixed, and are process 10 minutes under the environment of 9.56w/g and vacuum 0.086MPa in Microwave Power Density;

By 30 parts of tea oils and 20 parts of mixed with olive oil, be stir 15 minutes under the stir speed (S.S.) of 3000r/min at rotating speed, obtain mixed oil liquid;

10 portions of carrots, 4 portions of dried orange peels, 2 portions of turmerics are ground to 60 orders, the carrot after grinding, dried orange peel, turmeric are mixed, puts into mixed oil liquid, mixed oil liquid is heated to 55 DEG C, under pressure is 260Mpa, pressurize process is after 2 hours, crosses elimination residue, obtains the first fluid;

First fluid is heated to 100 DEG C, cassia seed, pulled figs, Momordica grosvenori, eupolyphoge sinensis are put into the first fluid, pressurize process 2 minutes under pressure is 50Mpa, filtration residue, obtains the second fluid;

In the second fluid, add the active carbon of mixed oil liquid weight 0.15 times, stir 20 minutes, carry out centrifugal treating after filter and remove residue, centrifugal rotational speed is 6000r/min, and the time is 20 minutes, gets supernatant liquid after centrifugal.

The preparation method of embodiment 2, a kind of tea oil and olive oil blending edible oil, it is made up of following steps:

5 parts of cassia seeds, 2.5 portions of pulled figs, 1.5 portions of Momordica grosvenoris, 1 portion of eupolyphoge sinensis are pulverized and mixed, and are process 12 minutes under the environment of 9.56w/g and vacuum 0.086MPa in Microwave Power Density;

By 50 parts of tea oils and 25 parts of mixed with olive oil, be stir 18 minutes under the stir speed (S.S.) of 3000r/min at rotating speed, obtain mixed oil liquid;

15 portions of carrots, 7 portions of dried orange peels, 3 portions of turmerics are ground to 60 orders, the carrot after grinding, dried orange peel, turmeric are mixed, puts into mixed oil liquid, mixed oil liquid is heated to 58 DEG C, under pressure is 260Mpa, pressurize process is after 2 hours, crosses elimination residue, obtains the first fluid;

First fluid is heated to 105 DEG C, cassia seed, pulled figs, Momordica grosvenori, eupolyphoge sinensis are put into the first fluid, pressurize process 3 minutes under pressure is 60Mpa, filtration residue, obtains the second fluid;

In the second fluid, add the active carbon of mixed oil liquid weight 0.15 times, stir 30 minutes, carry out centrifugal treating after filter and remove residue, centrifugal rotational speed is 6200r/min, and the time is 25 minutes, gets supernatant liquid after centrifugal.

Claims

1. a preparation method for tea oil and olive oil blending edible oil, is characterized in that, it is made up of following steps:

A, 3-5 part cassia seed, 2-2.5 part pulled figs, 1-1.5 part Momordica grosvenori, 0.5-1 part eupolyphoge sinensis being pulverized and mixed, is process 10-12 minute under the environment of 9.56w/g and vacuum 0.086MPa in Microwave Power Density;

B, by 30-50 part tea oil and 20-25 part mixed with olive oil, be stir 15-18 minute under the stir speed (S.S.) of 3000r/min at rotating speed, obtain mixed oil liquid;

C, 10-15 part carrot, 4-7 part dried orange peel, 2-3 part turmeric are ground to 60 orders, carrot after grinding, dried orange peel, turmeric are mixed, put into mixed oil liquid, mixed oil liquid is heated to 55-58 DEG C, under pressure is 260Mpa, pressurize process is after 2 hours, cross elimination residue, obtain the first fluid;

D, the first fluid is heated to 100-105 DEG C, cassia seed, pulled figs, Momordica grosvenori, eupolyphoge sinensis are put into the first fluid, pressurize process 2-3 minute under pressure is 50-60Mpa, filtration residue, obtains the second fluid;

E, in the second fluid, add the active carbon of mixed oil liquid weight 0.15 times, stir 20-30 minute, carry out centrifugal treating after filter and remove residue, centrifugal rotational speed is 6000-6200r/min, and the time is 20-25 minute, gets supernatant liquid after centrifugal.