CN105985861A - Production method of natural-vitamin-E-rich oil tea seed oil - Google Patents

Abstract

The invention discloses a production method of natural-vitamin-E-rich oil tea seed oil. The crude oil is reasonably stored to prevent the crude oil from oxidation due to contact with air, thereby reducing the loss of the natural vitamin E. The method provides high-quality crude oil for refining. According to the physical and chemical characteristics of the oil tea seed oil and the physical and chemical characteristics of the natural vitamin E, refining parameters for all steps are changed to obtain the refined oil, in which the undesirable constituents in the oil tea seed oil are effectively removed and the natural vitamin E in the oil tea seed oil is maximally retained. Various indexes of the refined oil satisfy the national oil tea seed oil standard. Compared with the traditional refining technique, the method disclosed by the invention lowers the pressure, temperature and other parameters of the major step, and achieves the effects of saving the energy and lowering the production cost.

Description

A kind of production method of camellia seed oil rich in natural vitamin E

technical field

The invention relates to the technical field of camellia oleifera seed oil production, in particular to a production method of camellia oleifera seed oil rich in natural vitamin E.

Background technique

Natural vitamin E, also known as tocopherol, is a biologically active substance that is required by human metabolism but cannot be synthesized by the human body itself, and must be ingested from food. Natural vitamin E is a derivative of chroman, which can be divided into various components according to its side chain structure. The component with monosaturated side chain is called tocopherol, and the component with three double bonds in the side chain is called tocotrienol. Each vitamin E has two components of tocopherol and tocotrienol. Vitamin E in each component can be divided into four types: α, β, γ, and ε according to the position of its methyl group on the chromone ring. Therefore, there are 8 isomers of natural vitamin E, among which α-tocopherol has the strongest physiological activity. Natural vitamin E is generally a light yellow oily substance, easily soluble in chloroform, ether, petroleum ether, oil, insoluble in ethanol and acetone, and insoluble in water. Natural vitamin E is stable to heat, but is easily affected by oxygen, and is particularly prone to oxidation under alkaline conditions. Stable to visible light, but can be destroyed by ultraviolet light.

Natural vitamin E has strong biological activity, can inhibit lipid peroxidation, remove intracellular free radicals, improve the physical immune function of human and animals, delay human aging, prevent and treat cardiovascular diseases, etc., and is widely used in medicine , cosmetics, food and feed additives and other industries.

Camellia oleifera seed oil, also known as camellia oil and camellia seed oil, is the oil extracted from the woody plant camellia oleifera seed, and is a representative of high-end woody edible oil with Chinese characteristics. Camellia oleifera, oil palm (Elaeis guineensis Jacq.), olive (Oleaeuropaea L.), and coconut (Cocos nucifera L.) are known as the world's four largest woody oil crops. Camellia oleifera seed oil is a high-grade edible vegetable oil promoted by the Food and Agriculture Organization of the United Nations. The physical properties and fatty acid components of Camellia oleifera seed oil are similar to those of international famous woody edible olive oil. The main fatty acid components include palmitic acid, stearic acid, arachidic acid, palmitoleic acid, oleic acid, linoleic acid, etc. The oil extracted directly from camellia oleifera seeds is called camellia oleifera seed crude oil. In addition to fatty acids, the crude oil also contains dozens of active substances and other ingredients, such as fat-soluble vitamin E. The content of many active ingredients is higher than that of olive oil, or olive oil not in. The unsaturated fatty acid content of camellia seed crude oil is as high as 90%, which is 7 percentage points higher than that of olive oil, and the content of vitamin E is 1 times higher than that of olive oil. Therefore, Camellia oleifera seed oil is a woody edible vegetable oil with high nutritional and health value. It is an ideal edible oil for patients with hypertension, heart disease, atherosclerosis, and hyperlipidemia. It is also the most suitable for pregnant women, infants and other special groups. Special nutritious cooking oil.

Camellia oleifera seed crude oil contains the original ecological nutrition and functional active substances of camellia oleifera seed oil, but it also contains some unfavorable and healthy ingredients, such as free fatty acids, colloids, trace heavy metals, residual soap, residual debris, aflatoxin, etc. Therefore, crude oil must be refined and processed before it can become commercial oil. The refining process of edible oils and fats is mainly divided into degumming, deacidification, decolorization and deodorization processes. Each process is equipped with different parameters such as temperature (steam), time, pressure, etc. The purpose of each process is different. Camellia oleifera seed oil has not had a special refining process for a long time. Applying the traditional process of "high temperature pressing and high refining" of ordinary edible oil will cause the precious natural active nutrients in camellia oleifera seed oil to be lost with steam and soapstock during processing. , The loss rate of active ingredients such as vitamin E in the refining process is more than 60%, and there is also the risk of producing benzopyrene, trans fatty acids and other undesirable substances. Therefore, the refining process of Camellia oleifera seed oil has become the key to "whether high-quality oil can produce high-quality products".

The core of the traditional Camellia oleifera seed oil processing technology is "high temperature and high pressure". The alkali refining process needs to add strong alkali to neutralize the free acid in the camellia oleifera seed oil, and the deodorization process requires high temperature and high pressure (up to 250 ℃) to remove crude oil. Excessive odor and impurities can further reduce the acid value. In actual production, it is found that after crude oil refining and processing of Camellia oleifera seed, the content of natural vitamin E is only about 40% of that of crude oil, but there is no clear answer on how to lose and the amount of loss, let alone effective measures to improve it, so that these precious vitamin E Natural active substances go to waste.

Contents of the invention

The object of the present invention is to provide a kind of production method of camellia oleifera seed oil rich in natural vitamin E, which can effectively remove undesirable substances and too strong smell in crude oil, the quality index reaches the national standard of camellia oleifera seed oil, and can retain to the greatest extent Active ingredients such as natural vitamin E.

The technical solution adopted by the present invention to solve its technical problems is:

A production method rich in natural vitamin E camellia seed oil, comprising the steps of:

1. Obtaining crude oil

Camellia oleifera seeds are pressed to obtain pressed oil, and the pressed oil is filtered to obtain tea seed crude oil, which is directly refined or stored in a tank before refining;

2. Refining

(1) Degumming: tea seed crude oil is mixed according to the weight ratio of tea seed crude oil: warm water = 10:1, stirred for 10-15 minutes, then left to stand for 3-4 hours, and then degummed oil is obtained after removing the lower impurities and water by sedimentation separation;

(2) Deacidification: Heat 10 parts by weight of degummed oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, then add 10-15 parts of water at 60-70°C, and let it stand for 4-50 minutes. For 8 hours, remove water and soapstock by sedimentation and separation to obtain primary deacidified oil; heat 10 parts by weight of primary deacidified oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, and then add 10 to 15 parts of water at 60 to 70°C are left to stand for 4 to 8 hours, and the water and soapstock are removed by sedimentation and separation to obtain secondary deacidified oil; 60% of the alkalinity.

(3) Decolorization: heat the secondary deacidified oil to 80-85°C, add activated clay, cool to 70-75°C under the pressure of -0.05 to -0.08MPa, and then filter with cotton cloth to obtain decolorized oil;

(4) Deodorization: deodorize the decolorized oil to obtain deodorized oil;

(5) Dewaxing: the deodorized oil is slowly cooled to 4±1°C, and the solid fat crystals in the deodorized oil are removed by filtration to obtain the finished camellia oil rich in vitamin E;

3. Filling

When filling the finished camellia oil, first fill the bottle with 1/2 volume of nitrogen to replace the air, then fill the bottle with the finished camellia oil and seal the cap.

The present invention aims at the characteristics that natural vitamin E is easy to oxidize under alkaline conditions and stable to heat, and improves the preparation process of camellia oil, especially greatly reduces the amount of alkali used in the degumming process (about 60% of the conventional process), and deodorizes The process adopts three key processes of "suitable temperature and low pressure" and prolonging the deodorization time and nitrogen protection of the finished product filling bottle.

Preferably, in step 1, the impurity content in the tea seed crude oil obtained after filtering is less than 0.2 wt%. As preferably, in step 1, when storing in cans, the upper part of the oil tank is filled with nitrogen to replace the air in the upper part of the oil tank after filling, and then sealed and sealed. To prevent the crude oil from contacting with the air, and prevent the fat-soluble vitamin E in the crude oil from being oxidized and lost.

Preferably, the temperature of the warm water in step (1) is 35±1°C.

As preferably, the mass concentration of sodium hydroxide solution in step (2) is 12%.

As a preference, the amount of activated clay used in the step (3) is 2% of the weight of the secondary deacidified oil.

Preferably, the deodorization treatment in step (4) is as follows: the decolorized oil is first heated to 85°C, then vacuumed to 160±5Pa, then heated to 150±1°C, and distilled for 2 hours. By adopting the specific deodorization treatment of the present invention, the deodorization effect is good and the loss of vitamin E is small.

Preferably, the cooling rate in step (5) is 0.5-1° C./h.

The beneficial effects of the present invention are:

Through reasonable storage of crude oil, the oxidation of crude oil in contact with air is prevented, and the loss of natural vitamin E is reduced. Provide high-quality crude oil for refining.

According to the physical and chemical characteristics of Camellia oleifera seed oil and the physical and chemical characteristics of natural vitamin E, by changing the refining parameters of each refining process, it can not only effectively remove the bad components in Camellia oleifera seed oil, but also retain the natural vitamin E in Camellia oleifera seed oil to the greatest extent. , The indicators of the refined oil meet the national camellia oil standard.

Compared with the traditional refining process, the main process pressure, temperature and other parameters are reduced to achieve the effect of energy saving and production cost reduction.

detailed description

The technical solution of the present invention will be further specifically described below through specific examples.

In the present invention, unless otherwise specified, the raw materials and equipment used can be purchased from the market or commonly used in this field. The methods in the following examples, unless otherwise specified, are conventional methods in the art.

General implementation plan:

A production method rich in natural vitamin E camellia seed oil, comprising the steps of:

1. Obtaining crude oil

Camellia oleifera seeds are squeezed to obtain squeezed oil, and the squeezed oil is filtered to obtain tea seed crude oil with an impurity content of less than 0.2 wt%. The tea seed crude oil is directly refined or stored in a tank and then refined. The upper part of the oil tank is filled with nitrogen to replace the air in the upper part of the oil tank, and then sealed and sealed.

2. Refining

(1) Degumming: tea seed crude oil is mixed according to the weight ratio of tea seed crude oil: warm water (water temperature is 35±1°C) = 10:1, stirred for 10-15 minutes, then left to stand for 3-4 hours, and then the lower layer is removed by sedimentation separation Degummed oil is obtained after removing impurities and water.

(2) Deacidification: Heat 10 parts by weight of degummed oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, then add 10-15 parts of water at 60-70°C, and let it stand for 4-50 minutes. For 8 hours, remove water and soapstock by sedimentation and separation to obtain primary deacidified oil; heat 10 parts by weight of primary deacidified oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, and then add 10-15 parts of water at 60-70°C, let stand for 4-8 hours, remove water and soapstock by sedimentation separation method, and obtain secondary deacidified oil.

(3) Decolorization: heat the secondary deacidified oil to 80-85°C, add activated clay of 2% of the weight of the secondary deacidified oil, cool to 70-75°C under the pressure of -0.05 to -0.08MPa, and then use cotton cloth Filter to obtain decolorized oil.

(4) Deodorization: The decolorized oil is first heated to 85°C and then vacuumed to 160±5Pa, then heated to 150±1°C, distilled for 2 hours, cooled naturally and filtered under static pressure to obtain deodorized oil.

(5) Dewaxing: The deodorized oil is slowly cooled to 4±1°C at a cooling rate of 0.5-1°C/h, and the solid fat crystals in the deodorized oil are removed by filtration to obtain the finished camellia oil rich in vitamin E.

3. Filling

When filling the finished camellia oil, first fill the bottle with 1/2 volume of nitrogen to replace the air, then fill the bottle with the finished camellia oil and seal the cap.

Test example 1:

Camellia oil crude oil storage:

With the crude oil obtained by pressing raw camellia oleifera seeds in that year, the first group of crude oil is directly stored in tanks, and there is still a certain amount of air (about 5% of the volume of the oil tank) on the top of the oil tank after oil filling, and then sealed and sealed immediately. After the same amount of crude oil is loaded into the same oil tank of the second group, the upper part of the oil tank is filled with nitrogen to replace the air in the upper part of the oil tank, and then sealed and sealed. Carefully take oil samples after storage for different periods of time for characteristic index testing. The results showed (see Table 1) that with the prolongation of storage time, the acid value of the two storage methods increased slightly, the peroxide value increased significantly, and the content of natural vitamin E decreased. Compared with the two storage methods, the increase of acid value and peroxide value of crude oil in the second group was lower than that of the first group, while the decrease of natural vitamin E content was less than that of the first group. After 120 days of storage in the first group, the natural vitamin E content began to decline significantly, while in the second group after 180 days, the amount of decline increased significantly. After 360 days, the natural vitamin E content of the second group was 1.3 times that of the first group. It shows that nitrogen can effectively protect natural vitamin E in the process of oil storage. The reason is that it is separated from the air, which can greatly reduce the oxidation reaction of natural vitamin E content.

Table 1 The characteristic indexes of crude oil stored in different ways for different time

Test example 2:

Camellia oil degumming

The crude oil obtained by pressing raw camellia oleifera seeds in that year was used as the test material. The first group of crude oil was degummed by the traditional method. The process parameters were: calculated by weight, slowly add 1 part of warm water to 10 parts of crude oil, and the temperature of the warm water was 75 ℃, add water while stirring for 12.5 minutes, then let it stand for 0.5 hours and remove the impurities and water in the lower layer by sedimentation to obtain degummed oil. The degummed oil was taken for characteristic index determination. The second group of crude oil is degummed by the traditional method, and its process parameters are: calculated by weight ratio, slowly add 1 part of warm water to 10 parts of crude oil, the temperature of the warm water is 35 ° C, stir while adding water, continue for 12.5 minutes, and then statically After standing for 3.5 hours, the impurities and water in the lower layer were removed by sedimentation separation to obtain degummed oil. Each experiment was repeated 3 times. The degummed oil was taken for characteristic index determination. The characteristic index is represented by phospholipid and degumming rate, and the calculation formula is as follows: degumming rate (%) is (phospholipid content of crude oil-phospholipid content of refined oil)/phospholipid content of crude oil.

The results showed that the degumming temperature was moderately lowered without affecting the degumming rate and the effect of removing phospholipids (Table 2). Table 2 Effect of degumming temperature on degumming characteristic index of Camellia oleifera seed oil and loss of natural vitamin E

Test example 3:

Camellia oil deacidification

With the second group of degummed tea seed oil of test example 2 as test material,

The first group of degummed oil is deacidified by the traditional method. The process is: use 10 parts of degummed oil, heat it to 45 ° C, add 2.5 parts of 12% sodium hydroxide solution, and stir for 30 minutes. The purpose is to neutralize the oil Medium free acid; then add 15 parts of water at 65°C to the mixture, stir and wash, then let stand for 4 hours, remove water and soapstock by sedimentation separation method, and obtain deacidified oil.

The deacidification process of the second group of degummed oil is as follows: use 10 parts of degummed oil, heat it to 45°C, add 1.5 parts of 12% sodium hydroxide solution, and stir for 30 minutes; then add 15 parts of 65°C sodium hydroxide solution to the mixture. water, stirred and washed, and left to stand for 4 hours, and the water and soapstock were removed by sedimentation and separation to obtain deacidified oil with reduced alkali consumption for the first time. Repeat above-mentioned alkaline deacidification (that is, reduce the deacidification process of alkali consumption twice) to obtain deacidified oil. Each experiment was repeated 3 times. Get deacidified oil and carry out characteristic index measurement, and characteristic index is represented by acid value and deacidification rate, and calculation formula is as follows: Deacidification rate (%)=(acid value of degummed oil-acid value of degummed oil)/acidity of degummed oil price.

Since natural vitamin E is sensitive to alkali, it is easily oxidized under alkaline conditions. The results in Table 3 show that the amount of alkali used in the traditional process in the deacidification process reduces the content of natural vitamin E by 14.5%, and the statistical analysis compared with the degummed oil has reached a very significant level. And when the amount of alkali used drops to 60% of the amount of alkali used in the traditional process, the content of natural vitamin E has only decreased by 3.0%, even if the dealkalization reaction is repeated once, the ratio of the content of natural vitamin E to the degummed tea seed oil has only decreased 4.6%, compared with the first group, the statistical analysis has reached a very significant level, and there is no significant difference with the degummed oil ratio. Therefore, the natural vitamin E in camellia oleifera seed oil can be largely retained by using 60% of the amount of alkali used in the traditional process, and twice the method of alkali reduction and deacidification. The acid values of the oils did not differ significantly.

Table 3 The effect of the amount of alkali used in deacidification on the characteristic indexes of deacidification of Camellia oleifera seed oil and the loss of natural vitamin E

Test example 4:

Camellia oil decolorization

The second group of deacidified tea seed oil was used as the test material in the second group of Test Example 3, and the first group of deacidified oil was decolorized by the traditional method. ℃, add oil quality 2% activated clay to the sample, then further heat to 125 ℃, and react for 60 minutes under gentle stirring. Suction filter the slurry while it is hot and cool down to 70°C to obtain decolorized oil. The process for the second group of deacidified oil is as follows: use 10 parts of deacidified oil, first heat the oil sample to 80°C, add activated clay with an oil mass of 2% to the sample, and then further heat to 85°C, gently The reaction was stirred for 60 minutes. Suction filter the slurry while it is hot and cool down to 70°C to obtain decolorized oil.

Each experiment was repeated 3 times. Get decolorized oil and carry out characteristic index measurement, and characteristic index is expressed with color and luster (Lovibond test value) and decolorization rate, and calculation method is as follows: decolorized oil oil sample measures absorbance at 520nm place, and the calculation formula of decolorization rate (%) is (absorbance before decolorization - absorbance after decolorization)/absorbance before decolorization.

The test results in Table 4 show that the decolorization temperature has no great influence on the decolorization characteristic index of Camellia oleifera seed oil and the loss of natural vitamin E, and the statistical analysis has not obtained a significant level.

Table 4 Effect of decolorization temperature on decolorization characteristic index of Camellia oleifera seed oil and loss of natural vitamin E

Test example 5:

Camellia oil deodorization

Use the second group of decolorized tea seed oil of Test Example 4 as the test material, and the first group of decolorized oil is deodorized by traditional methods. In parts by weight, the process is as follows: the deodorization process of the first group of decolorized oil is: use 10 parts For decolorized oil, first heat to 85°C, then vacuumize to about 260Pa, continue to heat up to 250°C, and react for 1 hour. Then cool and decompress under vacuum to normal temperature and pressure, and then filter under static pressure to obtain deodorized oil. The deodorization process of the second group of decolorized oil is as follows: use 10 parts of decolorized oil, first heat it to 85°C, then vacuumize it to about 260Pa, continue to heat up to 150°C, and react for 1 hour. Then cool down to normal temperature and pressure under vacuum to obtain deodorized oil. The deodorization process of the third group of decolorized oil is: use 10 parts of decolorized oil, first heat it to 85°C, then vacuumize it to about 160Pa, continue to heat up to 250°C, and react for 1 hour. Then cool down to normal temperature and pressure under vacuum to obtain deodorized oil. The deodorization process of the fourth group of decolorized oil is: use 10 parts of decolorized oil, first heat it to 85°C, then vacuumize it to about 160Pa, continue to heat up to 150°C, and react for 1 hour. The deodorization process of the fifth group of decolorized oil is: use 10 parts of decolorized oil, first heat it to 85°C, then vacuumize it to about 160Pa, continue to heat up to 150°C, and react for 2 hours. Then cool down to normal temperature and pressure under vacuum to obtain deodorized oil. The deodorized oil was tested for corresponding characteristic indicators according to the national standard of Camellia oleifera seed oil.

The main purpose of the deodorization process is to effectively remove the heavy odor and unpleasant taste in the oil. It can be seen from Table 5 that the deodorization effect of the first group of traditional high temperature and high pressure deodorization parameters is good, but it may have been over-refined, and the deodorized oil is no longer Camellia oleifera seed oil has the inherent taste and peculiar smell, and loses the good flavor and taste of camellia oleifera seed oil, and the loss of natural vitamin E is large, and the loss rate is as high as 44.1%. It has the inherent taste of camellia oleifera seed oil and no peculiar smell, but due to the large steam spray force generated by high pressure, the loss of natural vitamin E is large, and the loss rate is 36.3% higher; the deodorization effect of the third group of high temperature and low pressure deodorization parameters is also Very good, the deodorized oil has the inherent taste of Camellia oleifera oil and has no peculiar smell, but because of the high temperature, even if the pressure is low, the external spray force of steam is still large, and the loss of natural vitamin E is also large, but less than the second group , the loss rate was 24.0% higher; the loss rate of natural vitamins in the fourth group of low-temperature and low-pressure deodorization parameters was low, and the original content could be basically maintained, but the deodorization effect was not good. Cannot be applied. The loss rate of natural vitamins in the fifth group of low-temperature and low-pressure deodorization parameters is low, the loss rate is 7.3%, which is not statistically different from the original content, and the ideal deodorization effect can be achieved only by prolonging the deodorization time on the basis of the fourth group of parameters , The deodorized oil has a slight taste of camellia oil, no peculiar smell, and is an applicable deodorization process.

Table 5 Effects of deodorization temperature, pressure and deodorization on the deodorization effect of Camellia oleifera seed oil and natural vitamin E.

Test example 6:

Camellia oleifera seed oil whole process and oil quality and natural vitamin E content

The crude oil obtained by pressing raw camellia oleifera seeds in that year was used as test material. The first group of crude oil was refined by traditional methods, and the second group of crude oil was refined with the parameters of the present invention. The process parameters are shown in Table 6:

Table 6 Differences in Process Parameters of Two Refining Methods

After refining, take the various indicators stipulated in the national standard of refined oil for detection, and measure the content of natural vitamin E at the same time, the results are shown in Table 7. Result shows, all do not have obvious difference between each national standard regulation index of two kinds of refining techniques, all meet national camellia oil standard, but the vitamin E content of technique of the present invention is significantly higher than traditional method, and the obtained camellia oil It is a camellia seed oil product rich in natural vitamin E.

Table 7 Quality indicators and vitamin E content of refined oil produced by different refining methods

The embodiment described above is only a preferred solution of the present invention, and does not limit the present invention in any form. There are other variations and modifications on the premise of not exceeding the technical solution described in the claims.

Claims (8)

1. a production method rich in natural vitamin E camellia oil, is characterized in that, comprises the steps: 1. Obtaining crude oil Camellia oleifera seeds are pressed to obtain pressed oil, and the pressed oil is filtered to obtain tea seed crude oil, which is directly refined or stored in a tank before refining; 2. Refining (1) Degumming: tea seed crude oil is mixed according to the weight ratio of tea seed crude oil: warm water = 10:1, stirred for 10-15 minutes, then left to stand for 3-4 hours, and then degummed oil is obtained after removing the lower impurities and water by sedimentation separation; (2) Deacidification: Heat 10 parts by weight of degummed oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, then add 10-15 parts of water at 60-70°C, and let it stand for 4-50 minutes. For 8 hours, remove water and soapstock by sedimentation and separation to obtain primary deacidified oil; heat 10 parts by weight of primary deacidified oil to 40-50°C, add 1.5 parts by weight of sodium hydroxide solution, stir for 15-20 minutes, and then add 10-15 parts of water at 60-70°C, let stand for 4-8 hours, remove water and soapstock by sedimentation separation method, and obtain secondary deacidified oil; (3) Decolorization: heat the secondary deacidified oil to 80-85°C, add activated clay, cool to 70-75°C under the pressure of -0.05 to -0.08MPa, and then filter with cotton cloth to obtain decolorized oil; (4) Deodorization: deodorize the decolorized oil to obtain deodorized oil; (5) Dewaxing: the deodorized oil is slowly cooled to 4±1°C, and the solid fat crystals in the deodorized oil are removed by filtration to obtain the finished camellia oil rich in vitamin E; 3. Filling When filling the finished camellia oil, first fill the bottle with 1/2 volume of nitrogen to replace the air, then fill the bottle with the finished camellia oil and seal the cap. 2. a kind of production method that is rich in natural vitamin E camellia seed oil according to claim 1, is characterized in that: in step 1, after filtering, the impurity content in the camellia seed crude oil obtained is less than 0.2wt%. 3. a kind of production method that is rich in natural vitamin E camellia seed oil according to claim 1 or 2, is characterized in that: in the step 1, during canning storage, after canning, the upper part of the oil tank is filled with nitrogen to replace the oil The air in the upper part of the tank is then sealed and sealed. 4. A kind of production method rich in natural vitamin E camellia oleifera seed oil according to claim 1 or 2, it is characterized in that: the water temperature of warm water in step (1) is 35 ± 1 ℃. 5. a kind of production method that is rich in natural vitamin E camellia seed oil according to claim 1 or 2 is characterized in that: the mass concentration of sodium hydroxide solution is 12% in the step (2). 6. a kind of production method that is rich in natural vitamin E camellia seed oil according to claim 1 or 2, is characterized in that: in step (3), activated clay consumption is 2% of secondary deacidification oil weight. 7. A production method rich in natural vitamin E camellia oleifera seed oil according to claim 1 or 2, characterized in that: the deodorization treatment in step (4) is specifically: the decolorized oil is first heated to 85°C and then vacuumized to 160±5Pa, then heated up to 150±1°C, distilled for 2 hours, cooled naturally and filtered under static pressure. 8 . The method for producing camellia camellia seed oil rich in natural vitamin E according to claim 1 or 2 , wherein the cooling rate in step (5) is 0.5-1° C./h.