CN106635412B - Oil processing and separating method and application thereof - Google Patents

Oil processing and separating method and application thereof Download PDF

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Publication number
CN106635412B
CN106635412B CN201710041086.6A CN201710041086A CN106635412B CN 106635412 B CN106635412 B CN 106635412B CN 201710041086 A CN201710041086 A CN 201710041086A CN 106635412 B CN106635412 B CN 106635412B
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oil
boiling range
low boiling
temperature
tea
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CN106635412A (en
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黄凤洪
邓乾春
陈鹏
臧茜茜
黄庆德
许继取
郑明明
孟露曦
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Oil Crops Research Institute of Chinese Academy of Agriculture Sciences
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Oil Crops Research Institute of Chinese Academy of Agriculture Sciences
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation

Abstract

The invention discloses a processing and separating method of oil, which is characterized by comprising the following steps: step one, separation: separating the crude oil by short-path molecular distillation to obtain high boiling range oil and low boiling range oil; wherein the conditions of the separation treatment are as follows: the ratio of the sample introduction rate to the evaporation area is 10-100L/(h m)2) In the range, the evaporation temperature is between 100 and 200 ℃, the scraper speed is between 100 and 300rad/min, and the condensation temperature is between 0 and 35 ℃; step two, refining: deacidifying the low boiling range oil obtained in the step one to obtain colorless, clear and transparent high-quality cosmetic and medicinal oil; and (4) degumming the high boiling range oil obtained in the step one to obtain the edible oil. Compared with the existing treatment modes mainly utilizing physical and chemical adsorption and the like, the method disclosed by the invention has the advantages that the colorless tea oil is separated by adopting molecular distillation, the influence factors of subsequent color recovery are reduced to the greatest extent, the refining steps are reduced, the production period is shortened, the refining loss is reduced, and high-quality deep-processed oil products and edible oil are developed as byproducts.

Description

Oil processing and separating method and application thereof
Technical Field
The invention belongs to the field of agricultural product processing, and particularly relates to a processing and separating method of oil and application thereof.
Background
Camellia oleifera (Camellia oleifera Abel) is a plant of the genus Camellia of the family Theaceae, has a long cultivation history, originally originated in China, and is one of the four woody oil tree species in the world. The camellia oleifera in China is mainly distributed in south, such as areas of Guangxi, Hunan, Zhejiang and Jiangxi, and has larger scale and yield at present in China. The tea oil is woody plant oil extracted from seeds of camellia oleifera trees, is rich in unsaturated fatty acid, pure in color and quality, rich in nutrition, slightly fragrant in tea oil, and is high-grade edible oil. The content of unsaturated fatty acid in the tea oil accounts for 90 percent of the total fatty acid content, wherein the content of oleic acid is up to more than 80 percent, and the tea oil can be compared favorably with the currently accepted health-care oil, namely olive oil, in the world and has the name of oriental olive oil and the name of rare oil. The compendium of materia Medica records: tea oil is cool in nature, has the effects of cooling blood, stopping bleeding, clearing heat and detoxifying, and is mainly used for treating liver blood deficiency, horse radish worm, benefiting intestines and stomach and improving eyesight. According to records in Chinese and foreign medical dictionary, the tea oil has rich nutrition, has the effects of promoting endocrine gland hormone secretion, preventing and treating nerve function lowering, improving human immunity and the like. Therefore, the tea oil is a health-care type nutritional oil which is worthy of recommendation and beneficial to human health. Therefore, the tea oil is a health-care nutritional oil which is worthy of recommendation and beneficial to human health, and is suitable for long-term eating.
The tea oil is similar to olive oil, belongs to nondrying oil, and has stable properties and is not easy to be oxidized. The tea oil has strong permeability, easy absorption and absorption effect on ultraviolet rays, does not contain aflatoxin existing in common vegetable oil, contains a small amount of vitamin E, free amino acids, tea polyphenol, tea saponin and other components, and has the effects of sterilizing and relieving itching, so the tea oil is very suitable to be used as oil raw materials for cosmetics and medicines. Tea oil is reported to be used in high-end cosmetics up to several hundred tons each year in japan. The traditional oil refining method can enable the tea oil to meet the edible standard, but the tea oil for cosmetics is difficult to meet the standard in the aspects of color and quality.
Chinese patent application CN200810029411.8 discloses a method for preparing camellia oil for cosmetics, which comprises selecting high-quality camellia seeds, baking at low temperature, squeezing at normal temperature, heating to filter impurities, deacidifying and degumming by two steps of alkali refining and ethanol extraction, decolorizing with a mixture of activated carbon and activated clay as a decolorizing agent, and removing oxides and foreign odor by deodorization to obtain the camellia oil which is colorless, crystal clear and free of peculiar smell. The Chinese patent publication No. CN1017691.A discloses a method for refining cosmetic-grade camellia oil by short-path distillation, which utilizes three-stage distillation to prepare low-acid-value camellia oil and high-value oleic acid. However, in the above patent, the steps of alkali refining, ethanol extraction and the like are complicated, which has certain influence on the oil quality, high energy consumption and easy secondary pollution; the three-stage distillation preparation is only used as a technology for reducing the acid value, and the existing color problem cannot be well solved. Therefore, a simple and easy green production preparation technology needs to be developed for large-scale production.
Disclosure of Invention
The technical problem to be solved by the invention is to provide an oil processing and separating method, a product and an application thereof, aiming at the defects in the prior art, so that the refining steps are reduced, the production period is shortened, the refining loss is reduced, the influence factors of subsequent color recovery are reduced to the maximum extent, high-quality deep-processed oil products are developed, and edible oil is used as a byproduct, so that the oriented optimization and the full utilization of the oil are realized.
The technical scheme adopted by the invention for solving the problems is as follows:
a method for processing and separating oil is characterized by comprising the following steps:
step one, separation: separating the crude oil by short-path molecular distillation to obtain high boiling range oil and low boiling range oil; wherein the conditions of the separation treatment are as follows: the ratio of the sample introduction rate to the evaporation area is 10-100L/(h m)2) In the range, the evaporation temperature is between 100 and 200 ℃, the scraper speed is between 100 and 300rad/min, and the condensation temperature is between 0 and 35 ℃;
step two, refining: deacidifying the low boiling range oil obtained in the step one to obtain colorless, clear and transparent high-quality cosmetic and medicinal oil; and (4) degumming the high boiling range oil obtained in the step one to obtain the edible oil.
According to the scheme, the crude oil comprises oil materials of camellia oleifera, samara, grape seeds, olive, badam and the like, namely tea oil, samara oil, grape seed oil, olive oil, badam oil and the like. Further, the crude oil of the invention is preferably tea oil.
According to the scheme, the crude oil can be prepared by cold pressing and squeezing, supercritical extraction, microwave-assisted extraction or squeezing and the like.
Preferably, the crude oil is prepared by a cold pressing manner, and the method comprises the following specific steps: selecting mature oil, wherein the shell content is 2-12% (mass percent) and the water content is 2-8% (mass percent), then carrying out cold pressing, and the barrel temperature is 50-100 ℃, and the oil outlet temperature is 30-80 ℃; filtering the squeezed oil to remove impurities, and obtaining the crude oil.
Furthermore, the shell percentage of the oil material is preferably 4-8%, and the moisture content is preferably 4-6%.
Further, the barrel temperature is preferably 70-90 ℃, and the oil outlet temperature is preferably 30-60 ℃.
According to the scheme, during the short-path molecular distillation process, colorless, clear and transparent oil collected after evaporation and condensation is low boiling range oil, and non-evaporated oil collected from the evaporator is high boiling range oil.
According to the scheme, in the first step, when the separation treatment is carried out by short-path molecular distillation, the conditions of the separation treatment are preferably as follows: the ratio of the sample injection rate to the evaporation area is 40-60L/(h m)2) In the range, the evaporation temperature is 120-160 ℃, the scraper speed is 150-250 rad/min, and the condensation temperature is 15-25 ℃.
According to the scheme, in the second step, deacidification can be realized by adopting short-range molecular distillation to perform secondary distillation process on the low boiling range oil, and deacidification can also be realized by adding an adsorbent to perform physical adsorption. Preferably, the low boiling range oil is deacidified by stirring and solid-liquid separation after adding clay and diatomite, so that colorless, clear and transparent cosmetic-grade oil is obtained. Wherein the clay, the diatomite and the low boiling range oil are mixed according to the mass ratio (0.1-0.5): (0.1-0.5): 10, and mixing.
According to the scheme, in the second step, the high boiling range oil can be subjected to degumming treatment by adopting an enzymatic process or a hydration method. Preferably, the degumming treatment is carried out by a hydration method, and the specific method comprises the following steps: heating the high boiling range oil to 70-80 ℃, adding water with the temperature of 70-80 ℃ for degumming, wherein the water addition amount is 6-7% of the mass of the high boiling range oil, the degumming time is 10-20 min, and centrifuging, filtering, vacuum drying and cooling to obtain the edible oil.
Compared with the prior art, the invention has the beneficial effects that:
(1) for the preparation of colorless oil, especially tea oil, the conventional method mainly adopts the classical treatment modes such as physical and chemical adsorption, the steps are complicated, the energy consumption and the oil product loss are more, the short-range molecular distillation is mainly used for the enrichment, separation and purification of functional components (such as the enrichment of DHA and EPA) or the deacidification treatment of the oil in the industry at present, and the related application of the short-range molecular distillation in pigments is limited to the removal of solvent residues, so the development attempt and the application of the colorless oil product separation by technicians in the field are not seen. The invention firstly separates the colorless oil by short-range molecular distillation, firstly separates the colored components, furthest reduces the influence factors of subsequent color recovery, reduces the refining steps, shortens the production period, reduces the refining loss, and further develops high-quality deep-processed oil products (namely high-quality cosmetics and medicinal oil); and the colored component can be applied to the food field. Particularly, in the specific implementation case, the functional active ingredients such as the vitamin E, squalene and phytosterol of the colorless tea oil have an enrichment effect, the content of the functional active ingredients is increased by more than 50%, and the stability is better;
(2) the invention respectively carries out refining treatment aiming at the characteristics that high boiling range oil has colloid with low acid value and low boiling range oil has no colloid with high acid value, realizes the oriented optimized utilization of energy consumption, saves energy, has high oil utilization rate and achieves the total yield of more than 96 percent. Wherein, the low boiling range oil distilled by short-range molecule has high yield, is colorless, clear and transparent, has higher content of functional components such as vitamin E, phytosterol and the like, is easy to be absorbed by skin, is suitable for the fields of cosmetics, medicines and the like, and the separated high boiling range oil conforms to the relevant regulations of national edible tea oil and can be applied to the field of food. Particularly, the yield of the colorless tea oil is high and reaches more than 40 percent, and the tea oil with a high boiling range is still an excellent edible oil raw material;
(3) the related processes are all carried out at a lower temperature, the contact time of an oil sample and a distillation heating surface is short in the distillation process, and the high quality of an oil product is ensured to a greater extent;
(4) the product positioning method has the advantages of accurate positioning, strong practicability, simple and feasible process, low loss, less environmental pollution, easy control, greenness, high efficiency, suitability for large-scale production and accordance with the requirements of modern green processing and high value-added product development, and all related steps adopt physical processing technologies.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
Example 1
A processing and separating method of tea oil specifically comprises the following steps:
(1) pretreatment: selecting mature camellia seeds, removing impurities (removing impurities such as silt branches and leaves possibly existing in the camellia seeds) and shelling to obtain camellia seed kernels, wherein the shell content in the kernels is 6%, and the water content in the camellia seed kernels is adjusted to be 6%;
(2) preliminary pressing: cold pressing the shelled tea seed kernels, wherein the temperature of a barrel is 90 ℃, the oil outlet temperature is 40 ℃, and filtering the pressed tea oil to remove impurities (removing residues and the like generated in the pressing process) to obtain primary pressed tea oil, namely crude oil;
(3) separation: separating the filtered tea oil by short-path molecular distillation (rotary scraper type), wherein the separation conditions are as follows: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) Separating to obtain high boiling range tea oil and low boiling range tea oil, wherein the evaporation temperature is 140 ℃, the scraper speed is 200rad/min, and the condensation temperature is 15 ℃;
(4) refining: simultaneously heating the separated high boiling range tea oil and water to 70 ℃, adding 6% of water, degumming for 10min, and filtering by a box filter press to obtain edible camellia seed oil; and mixing the separated low boiling range tea oil according to the mass ratio of the argil, the diatomite and the low boiling range tea oil of 0.5:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade white tea oil.
Through detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin tea oil is 0.36mgKOH/g, the peroxide value is 0.78mmol/kg, the vitamin E is 0.347mg/g, the sterol is 0.774mg/g, and the squalene is 0.335 mg/g; the yield of the separated and refined edible camellia seed oil is 56 percent, the acid value is 0.12mgKOH/g, the peroxide value is 0.28mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at a higher level compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white tea oil is 42 percent, the acid value is 0.07mgKOH/g, the peroxide value is 0.67mmol/kg, the vitamin E is 0.564mg/g, the sterol is 1.24mg/g, and the squalene is 0.612mg/g, so that the cosmetic-grade white tea oil can be directly applied to high-end skin care products.
Example 2
A processing and separating method of tea oil specifically comprises the following steps:
(1) pretreatment: selecting mature camellia seeds, removing impurities, shelling to obtain camellia seed kernels, wherein the shell content of the kernels is 6%, and adjusting the water content of the camellia seed kernels to be 4%;
(2) preliminary pressing: cold pressing the shelled tea seed kernels, wherein the temperature of a barrel is 80 ℃, the oil outlet temperature is 35 ℃, and filtering the pressed tea oil to remove impurities to obtain primary pressed tea oil, namely crude oil;
(3) separation: separating the filtered tea oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) Separating to obtain high boiling range tea oil and low boiling range tea oil at the evaporation temperature of 135 ℃, the scraper speed of 180rad/min and the condensation temperature of 15 ℃;
(4) refining: heating the separated high boiling range tea oil and water to 80 ℃, adding 6% of water, degumming for 20min, and filtering by a box filter press to obtain edible oil tea seed oil; and mixing the separated low boiling range tea oil according to the mass ratio of the argil, the diatomite and the low boiling range tea oil of 0.1:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade white tea oil.
Through detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin tea oil is 0.40mgKOH/g, the peroxide value is 0.66mmol/kg, the vitamin E is 0.235mg/g, the sterol is 0.662mg/g, and the squalene is 0.301 mg/g; the yield of the separated and refined edible camellia seed oil is 53 percent, the acid value is 0.14mgKOH/g, the peroxide value is 0.20mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at a higher level compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white tea oil is 44%, the acid value is 0.09mgKOH/g, the peroxide value is 0.50mmol/kg, the vitamin E is 0.442mg/g, the sterol is 1.04mg/g, and the squalene is 0.598mg/g, so that the cosmetic-grade white tea oil can be directly applied to high-end skin care products.
Example 3
A processing and separating method of tea oil specifically comprises the following steps:
(1) pretreatment: selecting mature camellia seeds, removing impurities, shelling to obtain camellia seed kernels, wherein the shell content of the kernels is 10%, and the moisture content in the camellia seed kernels is adjusted to be 6%;
(2) preliminary pressing: cold pressing the shelled tea seed kernels, wherein the temperature of a barrel is 80 ℃, the oil outlet temperature is 40 ℃, and filtering the pressed tea oil to remove impurities to obtain primary pressed tea oil, namely crude oil;
(3) separation: separating the filtered tea oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 50L/(h.m)2) Separating to obtain high boiling range tea oil and low boiling range tea oil, wherein the evaporation temperature is 140 ℃, the scraper speed is 220rad/min, and the condensation temperature is 10 ℃;
(4) refining: heating the separated high boiling range tea oil and water to 80 ℃, adding 4% of water, degumming for 20min, and filtering by a box filter press to obtain edible oil tea seed oil; and mixing the separated low boiling range tea oil according to the mass ratio of the argil, the diatomite and the low boiling range tea oil of 0.2:0.4:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade white tea oil.
Through detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin tea oil is 0.33mgKOH/g, the peroxide value is 0.80mmol/kg, the vitamin E is 0.454mg/g, the sterol is 0.712mg/g, and the squalene is 0.313 mg/g; the yield of the separated and refined edible camellia seed oil is 50 percent, the acid value is 0.10mgKOH/g, the peroxide value is 0.33mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at a higher level compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white tea oil is 47%, the acid value is 0.07mgKOH/g, the peroxide value is 0.47mmol/kg, the vitamin E is 0.779mg/g, the sterol is 1.31mg/g, and the squalene is 0.589mg/g, so that the cosmetic-grade white tea oil can be directly applied to high-end skin care products.
Example 4
A processing and separating method of tea oil specifically comprises the following steps:
(1) pretreatment: selecting mature camellia seeds, removing impurities, shelling to obtain camellia seed kernels, wherein the shell content of the kernels is 6%, and adjusting the moisture content of the camellia seed kernels to be 6%;
(2) preliminary pressing: cold pressing the shelled tea seed kernels, wherein the temperature of a barrel is 90 ℃, the oil outlet temperature is 40 ℃, and filtering the pressed tea oil to remove impurities to obtain primary pressed tea oil, namely crude oil;
(3) separation: separating the filtered tea oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) Separating to obtain high boiling range tea oil and low boiling range tea oil, wherein the evaporation temperature is 140 ℃, the scraper speed is 200rad/min, and the condensation temperature is 15 ℃;
(4) refining: simultaneously heating the separated high boiling range tea oil and water to 70 ℃, adding 6% of water, degumming for 10min, and filtering by a box filter press to obtain edible camellia seed oil; and mixing the separated low boiling range tea oil according to the mass ratio of the argil, the diatomite and the low boiling range tea oil of 0.5:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade white tea oil.
Through detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin tea oil is 0.44mgKOH/g, the peroxide value is 0.87mmol/kg, the vitamin E is 0.300mg/g, the sterol is 0.677mg/g, and the squalene is 0.274 mg/g; the yield of the separated and refined edible camellia seed oil is 57 percent, the acid value is 0.20mgKOH/g, the peroxide value is 0.32mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at a higher level compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white tea oil is 42 percent, the acid value is 0.10mgKOH/g, the peroxide value is 0.40mmol/kg, the vitamin E is 0.612mg/g, the sterol is 1.08mg/g, and the squalene is 0.551mg/g, so that the cosmetic-grade white tea oil can be directly applied to high-end skin care products.
Example 5
A processing and separating method of tea oil specifically comprises the following steps:
(1) pretreatment: selecting mature camellia seeds, removing impurities, shelling to obtain camellia seed kernels, wherein the shell content of the kernels is 6%, and adjusting the moisture content of the camellia seed kernels to be 6%;
(2) preliminary pressing: cold pressing the shelled tea seed kernels, wherein the temperature of a barrel is 90 ℃, the oil outlet temperature is 40 ℃, and filtering the pressed tea oil to remove impurities to obtain primary pressed tea oil, namely crude oil;
(3) separation: separating the filtered tea oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) Separating to obtain high boiling range tea oil and low boiling range tea oil, wherein the evaporation temperature is 140 ℃, the scraper speed is 200rad/min, and the condensation temperature is 15 ℃;
(4) refining: adding water and enzyme into the separated high boiling range tea oil, wherein the water adding amount is 6% of the mass of the high boiling range tea oil, the enzyme adding amount is 1% of the mass of the high boiling range tea oil, stirring for 30min at the temperature of 40 ℃ for degumming, and then filtering by adopting a box filter press to obtain edible oil tea seed oil; and mixing the separated low boiling range tea oil according to the mass ratio of the argil, the diatomite and the low boiling range tea oil of 0.5:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade white tea oil.
Through the detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin tea oil is 0.27mgKOH/g, the peroxide value is 0.71mmol/kg, the vitamin E is 0.412mg/g, the sterol is 0.566mg/g, and the squalene is 0.289 mg/g; the yield of the separated and refined edible camellia seed oil is 53 percent, the acid value is 0.13mgKOH/g, the peroxide value is 0.31mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at a higher level compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white tea oil is 45%, the acid value is 0.08mgKOH/g, the peroxide value is 0.40mmol/kg, the vitamin E is 0.656mg/g, the sterol is 0.899mg/g, and the squalene is 0.523mg/g, so that the cosmetic-grade white tea oil can be directly applied to high-end skin care products.
Example 6
A processing and separating method of samara oil specifically comprises the following steps:
(1) pretreatment: selecting mature samara, removing impurities, and shelling to obtain samara kernel with shell content of 6% and water content of 6%;
(2) preliminary pressing: cold pressing the shelled winged fruit kernel at 90 deg.C and 40 deg.C, and filtering to remove impurities to obtain primary winged fruit oil, i.e. crude oil;
(3) separation: separating the filtered samara oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) Separating to obtain high boiling range samara oil and low boiling range samara oil at the evaporation temperature of 140 ℃, the scraper speed of 200rad/min and the condensation temperature of 15 ℃;
(4) refining: simultaneously heating the separated high boiling range samara oil and water to 70 ℃, adding 6% of water, degumming for 10min, and filtering by using a box filter press to obtain edible samara oil; and mixing the separated low boiling range samara oil according to the mass ratio of the argil, the diatomite and the low boiling range samara oil of 0.5:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic-grade samara oil.
Through the detection of related national standards and landmark inspection standards, in the embodiment, the obtained virgin samara oil has the acid value of 1.25mgKOH/g, the peroxide value of 1.04mmol/kg, the vitamin E of 0.755mg/g and the sterol of 0.641 mg/g; the yield of the separated and refined edible samara oil is 57 percent, the acid value is 0.54mgKOH/g, the peroxide value is 0.78mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at higher levels compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white winged fruit oil is 40 percent, the acid value is 0.16mgKOH/g, the peroxide value is 1.22mmol/kg, the vitamin E is 1.87mg/g, and the sterol is 1.11mg/g, so the cosmetic-grade white winged fruit oil is high-quality skin care oil.
Example 7
A processing and separating method of grape seed oil specifically comprises the following steps:
(1) pretreatment: selecting fresh grape seeds, removing impurities, drying, and adjusting the water content in the grape seeds to be 6%;
(2) preliminary pressing: cold pressing the grape seeds, wherein the temperature of a press chest is 90 ℃, the oil outlet temperature is 40 ℃, and filtering the pressed grape seed oil to remove impurities to obtain primary pressed grape seed oil, namely crude oil;
(3) separation: separating the filtered grape seed oil by short-path molecular distillation under the following separation conditions: the ratio of the sample introduction rate to the evaporation area is 40L/(h.m)2) The evaporation temperature is 140 ℃, the scraper speed is 200rad/min, the condensation temperature is 15 ℃, and the high boiling range grape seed oil and the low boiling range grape seed oil are obtained by separation;
(4) refining: simultaneously heating the separated high boiling range grape seed oil and water to 70 ℃, adding 6% of water, degumming for 10min, and filtering by a box filter press to obtain edible oil grape seed oil; and mixing the separated low boiling range grape seed oil according to the mass ratio of the argil, the diatomite and the low boiling range grape seed oil of 0.5:0.5:10, stirring for 30min, and performing centrifugal filtration to obtain colorless, clear and transparent cosmetic grade white grape seed oil.
Through the detection of related national standards and landmark inspection standards, in the embodiment, the acid value of the obtained virgin grape seed oil is 0.85mgKOH/g, the peroxide value is 1.02mmol/kg, the vitamin E is 0.145mg/g, and the sterol is 1.56 mg/g; the yield of the separated and refined edible oil grape seed oil is 54 percent, the acid value is 0.28mgKOH/g, the peroxide value is 0.37mmol/kg, and the components such as vitamin E, sterol, squalene and the like are also at higher levels compared with the common refined oil and are high-quality edible oil products; the yield of the cosmetic-grade white grape seed oil is 44%, the acid value is 0.14mgKOH/g, the peroxide value is 0.50mmol/kg, the vitamin E is 0.250mg/g, the sterol is 2.55mg/g, and the white grape seed oil is high-quality skin care oil.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.

Claims (2)

1.A method for processing and separating oil is characterized by comprising the following steps:
step one, separation: separating the crude oil by short-path molecular distillation to obtain high boiling range oil and low boiling range oil; the low boiling range oil is colorless, clear and transparent oil component collected after evaporation and condensation in the separation treatment, and the high boiling range oil is non-evaporated oil component collected from an evaporator in the separation treatment; wherein the conditions of the separation treatment are as follows: the ratio of the sample introduction rate to the evaporation area is 10-100L/(h m)2) In the range, the evaporation temperature is between 100 and 200 ℃, the scraper speed is between 100 and 300rad/min, and the condensation temperature is between 0 and 35 ℃;
step two, refining: deacidifying the low boiling range oil obtained in the step one to obtain colorless, clear and transparent high-quality cosmetic and medicinal oil; degumming the high boiling range oil obtained in the step one by adopting an enzymatic process or a hydration method to obtain edible oil;
the crude oil is tea oil and is prepared by a cold pressing and squeezing mode, and the method comprises the following specific steps: selecting mature camellia seeds, wherein the shell content is 2-12% and the water mass content is 2-8%, and then performing cold pressing, wherein the barrel temperature is 50-100 ℃, and the oil outlet temperature is 30-80 ℃; filtering the squeezed oil to remove impurities to obtain crude oil;
in the second step, when deacidifying the low boiling range oil, the specific method comprises the following steps: adding argil and diatomite into the low boiling range oil, and then stirring and carrying out solid-liquid separation to carry out deacidification treatment; wherein the clay, the diatomite and the low boiling range oil are mixed according to the mass ratio (0.1-0.5): (0.1-0.5): 10, mixing;
in the second step, when the degumming treatment is carried out by a hydration method, the concrete method is as follows: heating the high boiling range oil to 70-80 ℃, adding water with the temperature of 70-80 ℃ for degumming, wherein the water addition amount is 6-7% of the mass of the high boiling range oil, the degumming time is 10-20 min, and centrifuging, filtering, vacuum drying and cooling to obtain the edible oil.
2. The method for processing and separating oil as claimed in claim 1, wherein in the step one, when the separation treatment is carried out by short-path molecular distillation, the conditions of the separation treatment are as follows: the ratio of the sample injection rate to the evaporation area is 40-60L/(h m)2) In the range, the evaporation temperature is 120-160 ℃, the scraper speed is 150-250 rad/min, and the condensation temperature is 15-25 ℃.
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