CN106987305A - The preparation method and tea oil of Luzhou-flavor cold press tea oil - Google Patents
The preparation method and tea oil of Luzhou-flavor cold press tea oil Download PDFInfo
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- CN106987305A CN106987305A CN201710212389.XA CN201710212389A CN106987305A CN 106987305 A CN106987305 A CN 106987305A CN 201710212389 A CN201710212389 A CN 201710212389A CN 106987305 A CN106987305 A CN 106987305A
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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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Edible Oils And Fats (AREA)
Abstract
The present invention relates to edible vegetable oil preparation method technical field, the preparation method and tea oil obtained by this method of a kind of Luzhou-flavor cold press tea oil are specifically disclosed.The preparation method of the present invention is dried directly against band shell tea seed, under certain drying temperature, the steam come out in tea seed kernel forms saturation vapour pressure under the parcel of tea seed episperm, and the air of outside is not easily accessible tea seed episperm, preferably avoids natural active matter ingress of air and be oxidized.In addition, good, safe by Luzhou-flavor cold press camellia oil quality made from the inventive method, the nutriment such as vitamin E, squalene is effectively maintained, and contains the denseer octanal of more fruit flavors, aldehyde C-9 and capraldehyde.
Description
Technical field
The present invention relates to edible vegetable oil preparation method technical field, more particularly to a kind of preparation of Luzhou-flavor cold press tea oil
Method and tea oil obtained by this method.
Background technology
Camellia seed oil is a kind of high quality food oil, with unique local flavor and health-care effect, all the time by numerous groups
Many favors, with the continuous improvement of quality of life, the people increasingly increase the demand of healthy flavor edible oil, and local flavor tea oil exists
Share in high-end edible oil also accordingly increases, with good market prospects.
The local flavor of camellia seed oil is a class natural flavor material, and it, which needs to steam at a certain temperature to fry, is just formed.More
Both start to focus on tea oil local flavor come more enterprises, cold-squeezing is sought again to ensure tea oil quality.The patent No.
CN201410808284.7 has obtained Luzhou-flavor cold press camellia oil using cold pressing process, but follow-up by deodorization processing, is unfavorable for
The reservation of flavor substance.The patent No. 201410524129.2 employs the cold technology that puies forward of cold press and has obtained aromatous camellia oil, but shells
Tea seed kernel afterwards is easily among air, and the natural active matter in grease is easily oxidized at high temperature.
Therefore, it is badly in need of a kind of pursuit for both having met consumer to camellia seed oil local flavor, nutrition at present and also ensures that edible safety
Camellia seed oil and preparation method thereof.
The content of the invention
It is contemplated that overcome the defect of prior art there is provided a kind of preparation method of new Luzhou-flavor cold press tea oil and
Pass through the cold tea making oil of Luzhou-flavor made from this method.
To achieve the above object, the present invention uses following technical scheme：
On the one hand, the present invention provides a kind of preparation method of Luzhou-flavor cold press tea oil, and preparation method includes step：S1, general
Ripe camellia oleifera fruit is spread out after natural drying, is air-dried to shell and is split automatically, isolated band shell tea seed；S2, will be with shell oil tea
After seed is handled through process, the band shell tea seed for going the removal of impurity and going mouldy；S3, remaining band shell tea seed in S2 washed,
Place, dry naturally；S4, will dry naturally after band shell tea seed low temperature drying is carried out in drying chamber, the drying chamber
Temperature is 80 DEG C~120 DEG C, and drying time is 2~6h；S5, by after low temperature drying band shell tea seed directly through cold pressing expeller pressure
Squeeze, collect oil-tea camellia seed crude oil；S6, by the oil-tea camellia seed crude oil through centrifugation, the camellia seed oil more clarified；S7、
The camellia seed oil more clarified is adsorbed with adsorbent, while being filled with inert gas auxiliary stirring；Filtering；Obtain Luzhou-flavor
Cold press tea oil.
It is preferred that, lay thickness≤20cm with shell tea seed in the drying chamber.
It is preferred that, the process processing in the step S2 includes screening, selection by winnowing, magnetic separation and color sorting.
It is preferred that, the ripe camellia oleifera fruit is ripe organic fresh camellia oleifera fruit；The water of the washing is by ion
The soft water that exchange processing is obtained.
It is preferred that, in the step S7, the flow for the inert gas being filled with is 5~10L/min.
It is preferred that, the inert gas is high pure nitrogen, and the purity of the high pure nitrogen is 99.9%.
It is preferred that, in the step S7, the adsorbent is food grade active charcoal, food-grade adsorption silica gel, food-grade silicon
At least one of diatomaceous earth, food-grade zeolite powder or food-grade bentonite.
It is preferred that, in the step S7, the quality of the adsorbent is the quality of the camellia seed oil more clarified
0.05%~2%.
It is preferred that, in the step S7, the camellia seed oil adsorbent absorption more clarified is included：To be more clear
Clear camellia seed oil is heated to 40 DEG C~60 DEG C, adds adsorbent, and inert gas auxiliary 15~30min of stirring is filled with immediately, is inhaled
Enclosure temperature is 40 DEG C~60 DEG C.
Yet another aspect, the present invention provides a kind of Luzhou-flavor cold press tea oil, and the Luzhou-flavor cold press tea oil passes through above-mentioned preparation
Method is made.
The beneficial effects of the present invention are：In the preparation method for the Luzhou-flavor cold press tea oil that the present invention is provided, on the one hand, straight
Connect and be dried for band shell tea seed, under certain drying temperature, bag of the steam come out in tea seed kernel in tea seed episperm
Lower formation saturation vapour pressure is wrapped up in, the air of outside is not easily accessible tea seed episperm, preferably avoids natural active matter ingress of air
And be oxidized.On the other hand, a variety of natural activity nutriments such as original in cold press, tea seed episperm are carried out directly against band shell tea seed
Anthocyanidin etc. more can be dissolved in camellia seed oil.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that specific embodiment described herein is only to explain the present invention, without structure
Into limitation of the present invention.
A kind of preparation method of Luzhou-flavor cold press tea oil is provided in the specific embodiment of the invention, preparation method includes step
Suddenly：
S1, ripe organic fresh camellia oleifera fruit spread out after natural drying, air-dry to shell and split automatically, isolated band
Shell tea seed.
S2, will with shell tea seed through the processes such as screening, selection by winnowing, magnetic separation and color sorting handle after, the band for going the removal of impurity and going mouldy
Shell tea seed.
S3, the remaining soft water obtained with shell tea seed with ion-exchange treatment in S2 washed, place, dry in the air naturally
It is dry.
S4, will dry naturally after band shell tea seed low temperature drying is carried out in drying chamber, the temperature of the drying chamber is
80 DEG C~120 DEG C, drying time is 2~6h；In preferred embodiment, in drying chamber band shell tea seed lay thickness≤
20cm；Specifically, low temperature drying is carried out in 80 DEG C~120 DEG C of drying chamber with shell tea seed after drying naturally, not only
It can cause with the moisture drying in shell tea seed comparatively fast, and flavor substance unique in tea seed can be generated more and with squeezing
Process enters in tea oil so that the fragrance of tea oil is stronger；In addition, present applicant has surprisingly been found that, it will dry in the air naturally
2~6h is dried in 80 DEG C~120 DEG C of drying chamber with shell tea seed after dry, can make tea seed that more preferably state is presented, more
It is easy to fuel-displaced, is easy to subsequent handling to handle, and nutriment also preserves best.
S5, the band shell tea seed after drying directly squeezed through cold pressing expeller, collect slubbing oil-tea camellia seed crude oil；Slubbing tea seed
Crude oil specifically refers to the oil without any processing after squeezing, and its every quality index is as follows：
Smell, flavour have the intrinsic smell and flavour of tea seed crude oil, free from extraneous odour
S6, oil-tea camellia seed crude oil is centrifuged by disk centrifugal separator or other centrifugation apparatus, obtains more clear
Clear camellia seed oil.
S7, the camellia seed oil more clarified is heated to 40 DEG C~60 DEG C, adds adsorbent, inert gas is filled with immediately auxiliary
15~30min of stirring is helped, adsorption temp is 40 DEG C~60 DEG C.Wherein, the flow for the inert gas being filled with is preferably 5~10L/
min.Inert gas in the present invention refers to the inert gas of broad sense, it is not limited to the indifferent gas such as helium, neon, argon, krypton, xenon, radon
Body, the gas such as including nitrogen.Inert gas in step S7 is preferably the high pure nitrogen that purity is 99.9%.Add absorption
Agent is preferably that adsorbent is food grade active charcoal, food-grade adsorption silica gel, food grade kieselguhr, food-grade zeolite powder or food
At least one of level bentonite.In addition adsorbent, it is filled with immediately after inert gas auxiliary stirring, hydraulic pressure press filtration can be used
Machine or other filter plants are filtered；Obtain Luzhou-flavor cold press tea oil.
The present invention also provides a kind of Luzhou-flavor cold press tea oil, and the Luzhou-flavor cold press tea oil is made by above-mentioned preparation method.
In the preparation method for the Luzhou-flavor cold press tea oil that the present invention is provided, it is dried directly against band shell tea seed,
Under certain drying temperature, the steam come out in tea seed kernel forms saturation vapour pressure, the sky of outside under the parcel of tea seed episperm
Gas is not easily accessible tea seed episperm, preferably avoids natural active matter ingress of air and is oxidized.And the present invention provide it is dense
Inert gas is filled with during the preparation method of odor type cold press tea oil to be adsorbed, being filled with nitrogen can replace more before absorption
Oxygen in the camellia seed oil of clarification, natural active matter can be wrapped up in absorption and adsorbent activity site is seized, is conducive to
It is long-term to preserve.In addition, dimension good, safe by Luzhou-flavor cold press camellia oil quality made from the preparation method of the invention provided
The nutriments such as raw element E, squalene are effectively maintained, and contain the denseer octanal of more fruit flavors, aldehyde C-9 and capraldehyde.
Further illustrated below in conjunction with specific embodiment.
Embodiment 1
S1, ripe camellia oleifera fruit is spread out to air-dry after natural drying to shell and split automatically, isolate band shell tea seed.
S2, will with shell tea seed through the processes such as screening, selection by winnowing, magnetic separation, color sorting handle after, remove tea seed in be mixed with it is miscellaneous
Matter and go mouldy tea seed, the band shell tea seed retained.
S3, tea seed washed with the soft water Jing Guo ion exchange, place, band shell tea seed is dried naturally.
S4, low temperature drying will be carried out with shell tea seed, tea seed lays thickness≤20cm in drying chamber, dries room temperature 80
DEG C, dry 6h.
S5, tea seed is directly squeezed through cold pressing expeller and slubbing oil-tea camellia seed crude oil is collected.
S6, by oil-tea camellia seed crude oil through the isolated camellia seed oil more clarified of disk centrifugal separator.
S7, the camellia seed oil more clarified takes to 1000Kg, addition 0.5Kg food grade actives charcoal (oily weight 0.05%) and
0.5Kg food grade kieselguhrs (oily weight 0.05%), and the high pure nitrogen that purity is 99.9% is filled with, holding flow is 5L/min,
And adsorb 25min at 40 DEG C；Luzhou-flavor cold press tea oil is obtained using hydraulic pressure Filter Press.
Embodiment 2~5
Using method substantially the same manner as Example 1, the Luzhou-flavor cold press tea oil of embodiment 2~5 is prepared for.With embodiment
Difference in 1 is：Adsorbent species in room temperature, step S7, adsorbent difference consumption, nitrogen stream are dried in step S4
Amount, adsorption temp, adsorption time etc., it is specific as shown in table 1.
The Luzhou-flavor cold press tea oil of 1 embodiment of table 1~5 prepares technological condition
Quality and sanitary index detection
Important quality index and sanitary index are determined respectively for obtained Luzhou-flavor cold press tea oil in embodiment 1~5, are had
It is as follows that body respectively refers to object detection method：
GB/T5530-2005 animal and plant fats acid number and acidity assaying；
GB/T5538-2005 animal and plant fat determination of POV；
The measure of BaP in GB/T5009.27-2010 food；
The measure of aflatoxin B1 in GB/T5009.22-2003 food；
The measure of GB/T5009.11-2010 total Arsenic in Food and inorganic arsenic；
The measure of GB/T5009.12-2010 Pb in food；
GB2763-2014 Pesticide MRLs.
The testing result such as table 2 of obtained Luzhou-flavor cold press tea oil important quality index and sanitary index in embodiment 1~5
Shown in.
The partial detection of the Luzhou-flavor cold press tea oil of the embodiment 1~5 of table 2
Nutritive index is detected
For obtained Luzhou-flavor cold press tea oil difference determination part point nutritive index, specific each trophonemata in embodiment 1~5
Object detection method is as follows：
GB/T5009.82-2003 food vitamins A and vitamin E measure
The measure of squalene in DB31/T 690-2013 vegetable oil
The detection method of GB/T8313-2008 Tea Polyphenols in Tea and catechin content
DB13/T 385-1998 food Determination of Total Flavonoids
Obtained Luzhou-flavor cold press tea oil part nutritive index testing result is as shown in table 3 in embodiment 1~5.
The part nutritive index testing result of the Luzhou-flavor cold press tea oil of the embodiment 1~5 of table 3
Flavor substance is detected
Flavor substance detection is carried out respectively for obtained Luzhou-flavor cold press tea oil in embodiment 1~5, specific each flavor substances
The detection method of matter is as follows：Detected with reference to the method in existing literature data, it is specific using static headspace-GC-MS connection
Usage：
Chromatographic column:HP-5MS fused-silica capillary columns 30m × 0.25mm × 0.25 μm；Carrier gas:He, flow velocity 1.0mL/
Min, constant pressure；Column temperature:35 DEG C of initial temperature, keeps 2min, 200 DEG C is risen to 5 DEG C/min；Injection port:200 DEG C, do not shunt, 3min blows
Sweep；Transmission line temperature:280℃.
Mass Spectrometry Conditions:Ion gun EI sources, electron energy:70eV, electron multiplier voltage:1 300V, solvent delay 0min,
150 DEG C of ion source temperature, 230 DEG C of level Four bar temperature, full spectrum scanning, mass range:29~350amu.
Appropriate tea oil sample is taken in ml headspace bottle.It is put into head-space sampler, after program heating balance, enters static headspace gas
Body is analyzed by gas chromatography-mass spectrometry.By mass spectrum work station and NIST98 library searchings, with reference to MS manual search, with reference to having
Close document identification composition.Data processing is carried out by mass spectrum software.
Obtained Luzhou-flavor cold press tea oil part flavor substance testing result is as shown in table 4 in embodiment 1~5.
The Luzhou-flavor cold press tea oil flavor substance testing result of the embodiment 1~5 of table 4
From Table 2, it can be seen that Luzhou-flavor cold press tea oil quality made from the preparation method of the present invention is good, safety, no
Containing harmful substances such as BaP, aflatoxin and heavy metals, also without residues of pesticides, the state of top grade tea oil is complied fully with
Family's standard；From table 3 it is observed that vitamin E, squalene etc. in Luzhou-flavor cold press tea oil made from the preparation method of the present invention
Nutriment is effectively maintained；As can be seen from Table 4, in Luzhou-flavor cold press tea oil made from preparation method of the invention
Contain the denseer octanal of more fruit flavors, aldehyde C-9 and capraldehyde.
The embodiment of present invention described above, is not intended to limit the scope of the present invention..Any basis
Various other corresponding changes and deformation made by the technical concept of the present invention, should be included in the guarantor of the claims in the present invention
In the range of shield.
Claims (10)
1. a kind of preparation method of Luzhou-flavor cold press tea oil, it is characterised in that the preparation method comprises the following steps：
S1, ripe camellia oleifera fruit spread out after natural drying, air-dry to shell and split automatically, isolated band shell tea seed；
S2, will be handled with shell tea seed through process after, the band shell tea seed for going the removal of impurity and going mouldy；
S3, remaining band shell tea seed in S2 washed, place, dry naturally；
S4, will dry naturally after band shell tea seed carry out low temperature drying in drying chamber, the temperature of the drying chamber is 80 DEG C
~120 DEG C, drying time is 2~6h；
S5, the band shell tea seed after low temperature drying directly squeezed through cold pressing expeller, collect oil-tea camellia seed crude oil；
S6, by the oil-tea camellia seed crude oil through centrifugation, the camellia seed oil more clarified；
S7, the camellia seed oil more clarified adsorbed with adsorbent, while being filled with inert gas auxiliary stirring；Filtering；
To Luzhou-flavor cold press tea oil.
2. preparation method as claimed in claim 1, it is characterised in that the lay thickness with shell tea seed in the drying chamber≤
20cm。
3. preparation method as claimed in claim 1, it is characterised in that the process processing in the step S2 includes screening, wind
Choosing, magnetic separation and color sorting.
4. preparation method as claimed in claim 1, it is characterised in that the ripe camellia oleifera fruit is ripe organic fresh oil tea
Really；The water of the washing is the soft water obtained by ion-exchange treatment.
5. preparation method as claimed in claim 1, it is characterised in that in the step S7, the inert gas being filled with
Flow is 5~10L/min.
6. preparation method as claimed in claim 1, it is characterised in that the inert gas is high pure nitrogen, the High Purity Nitrogen
The purity of gas is 99.9%.
7. preparation method as claimed in claim 1, it is characterised in that in the step S7, the adsorbent is lived for food-grade
At least one of property charcoal, food-grade adsorption silica gel, food grade kieselguhr, food-grade zeolite powder or food-grade bentonite.
8. preparation method as claimed in claim 1, it is characterised in that in the step S7, the quality of the adsorbent is institute
State the 0.05%~2% of the quality for the camellia seed oil more clarified.
9. preparation method as claimed in claim 1, it is characterised in that in the step S7, by the oil tea more clarified
The absorption of seed oil adsorbent includes：The camellia seed oil more clarified is heated to 40 DEG C~60 DEG C, adsorbent is added, is filled with immediately
Inert gas auxiliary 15~30min of stirring, adsorption temp is 40 DEG C~60 DEG C.
10. a kind of Luzhou-flavor cold press tea oil, it is characterised in that the Luzhou-flavor cold press tea oil passes through any in claim 1-9
The preparation method of item is made.
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| CN107287024A (en) * | 2017-08-01 | 2017-10-24 | 福建胜华农业科技发展有限公司 | A kind of preparation technology of aromatous camellia oil |
| CN108998215A (en) * | 2018-08-30 | 2018-12-14 | 广西那坡县翠株园林业科技有限公司 | A kind of processing method of cold press tea oil |
| CN108998216A (en) * | 2018-08-30 | 2018-12-14 | 广西那坡县翠株园林业科技有限公司 | A kind of processing method of high quality tea oil |
| CN113817543A (en) * | 2021-09-29 | 2021-12-21 | 广西壮族自治区林业科学研究院 | Method for preparing high-quality tea oil by directly granulating tea seeds at low temperature |
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| CN113817543A (en) * | 2021-09-29 | 2021-12-21 | 广西壮族自治区林业科学研究院 | Method for preparing high-quality tea oil by directly granulating tea seeds at low temperature |
| CN113817543B (en) * | 2021-09-29 | 2024-04-19 | 广西壮族自治区林业科学研究院 | Method for preparing high-quality tea oil by directly low-temperature grain finishing of tea seeds |
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