CN111303987A - A kind of macadamia nut base oil and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of skin care products in the daily chemical industry, and in particular relates to a macadamia nut base oil and a preparation method thereof, comprising the following steps: (1) raw material pretreatment (2) pulverization; (3) low temperature drying; (4) ) cold pressing; (5) centrifugation; (6) winterization treatment; (7) filtration; (8) finished product. The invention adopts the method of low-temperature pressing, without addition and solvent residue, and strictly controls the temperature not higher than 60 DEG C in the whole process of processing, so as to retain the natural nutritional components of the macadamia nut oil to the greatest extent. At the same time, through the winterization treatment, the stability of the nut base oil is improved, and the quality problem of the precipitation of suspended substances due to low temperature during the storage process is effectively avoided. The macadamia nut base oil prepared by the method of the invention is clear and transparent in color, has nutty aroma, mild texture, non-greasy, non-irritating, safe and stable, has superior moisturizing and skin penetration, and is rich in moisturizing ingredients, and can also promote Absorption of nutrients from other skin care products.

Description

A kind of macadamia nut base oil and preparation method thereof

technical field

The invention belongs to the technical field of skin care products in daily chemical industry, and particularly relates to a macadamia nut base oil and a preparation method thereof.

Background technique

Base oil (base oil or carrier oil), also known as medium oil or carrier oil, is a non-volatile oil extracted from the seeds, flowers, roots or fruits of plants. The base oil is generally mild in nature, can lubricate the skin, can be used directly for skin massage, and is also the best base oil for diluting essential oils. Common ones are olive oil, jojoba oil, sweet almond oil, grapeseed oil, avocado oil, etc. Single essential oils cannot be applied directly to the skin (except for lavender and tea tree, which can be applied to a small area with a cotton swab), they must be diluted in a base oil before they can be widely used on our human skin. Many base oils themselves have medical effects. Through cold-pressed extraction, minerals, vitamins, and fatty acids in plants can be well preserved and not lost, with superior moisturizing and nourishing properties.

Macadamia nuts (Latin name: Macadamia ternifolia F. Muell.), also known as Queensland chestnuts, macadamia nuts, baboon nuts, macadamia nuts, etc., are very rich in nutrients, with an oil content of 60-80%. Macadamia nut oil contains no cholesterol, low saturated fatty acid content, and monounsaturated fatty acid content of more than 80%, mainly composed of polyunsaturated fatty acids such as oleic acid, palmitoleic acid and a small amount of linoleic acid. The content of oleic acid in macadamia oil is as high as 58%-65%, and the content of palmitoleic acid is as high as 12-15%. Experiments show that the penetration strength and penetration depth of macadamia nuts are better than those of camellia oil, the cumulative penetration of oleic acid and palmitoleic acid is higher, and the penetration rate is faster. Macadamia nut oil is not only rich in unsaturated fatty acids, but also rich in sterols, so its scavenging ability to hydroxyl radicals, DPPH radicals and superoxide anion radicals is better, and the oxidation induction period is longer than that of olive oil. , so it has good antioxidant capacity.

In general, the composition and proportion of unsaturated fatty acids in macadamia oil can better promote the absorption of oils and nutrients, and form a natural protective film on the skin. It has a high degree of unsaturation, and its properties are water-like, easy to flow on the skin, and can quickly penetrate the skin barrier and penetrate into the subcutaneous tissue. The molecular structure of macadamia oil is very unique and exists in the form of small molecular clusters, which has good affinity and permeability with the skin. In addition, the natural antioxidants such as vitamin E and sterols are embedded in the molecular mass, which can effectively fight free radicals and prevent skin aging. Because the biggest feature of argan oil is its good compatibility and affinity with the skin, which is unmatched by most other vegetable oils, so it is very suitable for use as oily raw materials for high-end cosmetics, massage base oils, and diluted unilateral essential oils.

At present, there are many problems with macadamia nut base oil products on the market. One is that some products are made by hot pressing method, which has a strong coke fragrance, dark yellow color, and damaged active ingredients, which are not suitable for direct application due to poor sensory perception. It is prepared by pressing method, but without winterization treatment, the product is stored for a long time, especially in winter, suspended solids are prone to appear, and because it contains a small amount of saturated fatty acid, the texture is sticky, which affects the feeling of use. Therefore, there is an urgent need to develop a nut base oil product with a simple extraction method, low cost, mild and refreshing texture, and high stability, which can not only satisfy consumers' pursuit of macadamia nut skin care and nourishment, but also ensure product stability.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a macadamia nut base oil and a preparation method thereof for the problems of poor sensory perception, sticky texture and poor stability of the existing macadamia nut base oil products. The macadamia nut base oil prepared by the method of the invention is clear and bright in color, has a light nut aroma, is mild in texture, non-greasy, non-irritating, safe and stable, has excellent moisturizing properties and skin penetration, and is rich in moisturizing ingredients. It can promote the absorption of nutrients in other skin care products; it can be used as a base oil for massage or as a base oil for diluting other essential oils.

To achieve the above object, the present invention adopts the following technical solutions:

On the one hand, the present invention provides a kind of preparation method of concentrated macadamia nut oil, and this preparation method comprises the steps:

(1) Pre-processing of raw materials: Select freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts;

(2) Pulverization: pulverize the peeled and dehulled nuts to obtain materials of uniform size;

(3) Low-temperature drying: send the pulverized materials to the drying room for drying treatment, set the drying temperature and time, and finally obtain materials with a weight moisture content of ≤1.8%;

(4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing;

(5) Centrifugation: the oil mixture obtained by pressing is sent to a centrifuge for centrifugation, and the supernatant oil is taken;

(6) Winterization treatment: put the supernatant oil in a constant temperature water bath at 50°C and keep stirring. After a certain period of time, transfer the sample to an ice-water bath to cool down and stir slowly. When the sample is cooled to 10°C, stop stirring and put it into the set temperature. in the refrigerator, cooling to crystallize;

(7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product.

The preparation method of the above-mentioned macadamia base oil, in the step (1), the weight water content of the raw macadamia nuts is 12-16%, the fat content is 70-73g/100g, the acid value is 0.15-0.2mgKOH/g, The oxidation value is 0.01-0.016g/100g, the oleic acid content is 40-43g/100g, and the palmitoleic acid content is 10-12g/100g. . After strict selection, the blackened, moth-eaten and moldy nuts must be separated manually or by color sorters. Because the raw materials are immature or eroded by microorganisms, it is easy to lead to an increase in the acid value of macadamia nut oil and an increase in harmful components. , affecting the quality of the finished product.

In the above-mentioned preparation method of macadamia base oil, in the step (2), the nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm. Due to the low drying temperature, too large particles can easily lead to incomplete drying and uneven distribution of moisture. If the particles are too small, the mechanical force during the pressing process will be insufficient, which will affect the oil yield. Therefore, it is necessary to pulverize the nuts to a size of about 0.4 cm.

In the above-mentioned preparation method of nut base oil, low temperature drying treatment is adopted in step (3), specifically: the thickness of the tile is less than 0.5cm, and drying is carried out at 45°C for 48-56 hours until the weight water content is less than or equal to 1.8%. The drying temperature must be strictly controlled, and the whole process is treated at low temperature (about 45°C). Due to the low temperature, the drying time is prolonged, and the drying end point must be well controlled. When the weight moisture content of the measured raw material is less than 1.8%, drying can be performed. Completely over. If the drying is not complete, the moisture distribution on the surface and the interior of the material will be uneven, which will easily lead to the high moisture content of the material after being sent to the screw press. The texture of the material is still tight, and the moisture and oil are difficult to separate. pink. The thickness of the tile must be less than 0.5cm, and it must be turned over at regular intervals during the drying process to ensure complete drying.

In the above-mentioned preparation method of macadamia base oil, in the step (4), the screw press does not need to be preheated, the feed rate is 50 g/min, and the oil mixture is collected. It should be noted that although the screw press is not preheated, during the pressing process, due to the friction between the material and the screw shaft, the temperature is likely to rise, so pay attention to observe at any time. When the pressing temperature rises to about 60 °C, it will be temporarily Stop feeding and continue feeding and pressing when the internal temperature drops.

In the above-mentioned preparation method of macadamia base oil, in the step (5), the rotating speed of the centrifuge is 4000r/min, and the centrifugation time is 25-30min. Because the material is pressed at low temperature, the oil phase and non-oil phase are not well separated, and the oil mixture is viscous and turbid, so the centrifugation time needs to be appropriately extended, set to 25-30min, which can well separate the solid-liquid two. phase, remove the oil residue to obtain the upper oil phase sample.

In the above-mentioned preparation method of macadamia nut base oil, in the step (6), a constant temperature water bath time of 30-40min at 50°C is placed in a refrigerator at 4°C for 24-28h, and sealed during the standing process. Winterization treatment means that by placing the oil mixture in a low temperature environment for a certain period of time, the saturated fatty acids in the oil are easily precipitated, thereby realizing the separation of liquid oil and solid fat. The purpose of raising the temperature to 50°C is to fully dissolve the solid fat in the oil. If the winterization treatment is carried out directly, the precipitation effect of the solid fat will be affected. Under the condition of 4-10 °C, as the temperature decreases, the more solid fat is precipitated, but when the temperature is at 2 °C, it is close to the melting point of triolein, and the separation of solid fat and liquid oil in oil is not easy. Therefore, the winterization temperature was chosen to be 4°C. When the winterization time is short, the winterization is incomplete, and some saturated fatty acids and waxes are not completely precipitated. When the winterization time increases to 24-28h, the crystallization is more, and when the winterization time is greater than 28h, the amount of crystallization increases. It is not obvious. For the sake of energy saving, the treatment time at 4°C is 24-28h. The continuous stirring during the cooling process is to increase the chance of collision between the precipitated grains, which is beneficial to the precipitation of solid fat.

In another aspect, the present invention provides a macadamia nut base oil prepared by the above-mentioned preparation method of a macadamia nut base oil.

The beneficial effects of the present invention are:

At present, there are many problems with macadamia nut base oil products on the market. One is that some products are made by hot pressing method, which has a strong coke fragrance, dark yellow color, and damaged active ingredients, which are not suitable for direct application due to poor sensory perception. It is prepared by pressing method, but without winterization treatment, the product is stored for a long time, especially in winter, suspended solids are prone to occur, and because it contains a small amount of saturated fatty acid, the texture is sticky, which affects the feeling of use, and affects the grade and competitiveness of the product.

In view of the above problems, on the one hand, the present invention adopts the method of low-temperature pressing of fresh macadamia nuts, without addition and solvent residues, and the temperature is strictly controlled not to be higher than 60°C in the whole process of processing, so as to retain the natural nutrients of macadamia nut oil to the greatest extent, and is rich in more unsaturated fatty acids, amino acids, minerals, etc. At the same time, through the winterization treatment, the stability of the nut base oil is improved, and the quality problem of the precipitation of suspended substances due to low temperature during the storage process is effectively avoided. On the other hand, the macadamia nut base oil prepared by the method of the present invention is clear and bright in color, has a light nut aroma, mild texture, non-greasy, non-irritating, safe and stable, and has excellent moisturizing and skin permeability and rich Moisturizing ingredients, can also promote the absorption of other skin care products nutrients. Can be used as a base oil for massage or as a base oil for diluting other essential oils.

Description of drawings

Fig. 1 is the preparation process route diagram of the preparation method of macadamia base oil of the present invention;

Figure 2 is a viscosity comparison diagram of the macadamia nut base oil prepared in Examples 1-3 of the present invention, and commercially available camellia oil and olive oil.

Detailed ways

In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.

A preparation method of macadamia nut base oil, comprising the following steps:

(1) Pretreatment of raw materials: choose freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts; The raw macadamia nuts have a weight water content of 12-16%, a fat content of 70-73g/100g, an acid value of 0.15-0.2mgKOH/g, a peroxide value of 0.01-0.016g/100g, and an oleic acid content of 40-43g/g. 100g, the palmitoleic acid content is 10-12g/100g, the kernels are required to be full and complete, no shriveled kernels, no mildew, and the kernel rate is 13-15%;

(2) Pulverization: The peeled and dehulled nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm to obtain materials of uniform size;

(3) Low-temperature drying: send the pulverized materials to the drying room for drying treatment, set the drying temperature and time, and finally obtain materials with a weight moisture content of ≤1.8%; specifically: the tile thickness is less than 0.5cm, 45 Dry at ℃ for 48-56h until the water content by weight is less than or equal to 1.8%;

(4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing; the screw press does not need to be preheated, the feed rate is 50g/min, and the oil mixture is collected; the pressing temperature is observed at any time during the process, and if the temperature rises, stop Press, and continue pressing when the temperature drops to <60°C;

(5) Centrifugation: send the oil mixture obtained by pressing into a centrifuge for centrifugation, the centrifuge speed is 4000r/min, the centrifugation time is 25-30min, and the supernatant oil is taken;

(6) Winterization treatment: put the supernatant oil in a constant temperature water bath at 50°C and keep stirring. After 30-40min, transfer the sample to an ice-water bath to cool down; when the sample is cooled to 10°C, put it in a 4°C refrigerator and let it stand for 24-40 minutes. 28h cooling and crystallization, and sealing during standing;

(7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product.

The following is further described in conjunction with specific embodiments.

Example 1

A preparation method of macadamia nut base oil, comprising the following steps:

(1) Pretreatment of raw materials: Select freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts; The weight of the water content is 14.2%, the fat content is 71.2g/100g, the acid value is 0.17mgKOH/g, the peroxide value is 0.012g/100g, the oleic acid content is 40.1g/100g, and the palmitoleic acid content is 10.3g/100g. Full and complete, no shriveled kernels, no mildew, the kernel rate is 13.8%;

(2) Pulverization: The peeled and dehulled nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm to obtain materials of uniform size;

(3) Low-temperature drying: The pulverized material is sent to the drying room for drying treatment. The thickness of the tile is less than 0.5cm, and it is dried at 45 °C for 52 hours. During the drying process, it is turned over at regular intervals to ensure complete drying. A material with a water content of 1.71% by weight was obtained;

(4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing; the screw press does not need to be preheated, the feed rate is 50g/min, and the oil mixture is collected; the pressing temperature is observed at any time during the process, and if the temperature rises, stop Press, and continue pressing when the temperature drops to <60°C;

(5) Centrifugation: send the oil mixture obtained by pressing into a centrifuge for centrifugation, the centrifuge speed is 4000r/min, the centrifugation time is 30min, and the supernatant oil is taken;

(6) Winterization treatment: put the supernatant oil in a 50°C constant temperature water bath and keep stirring. After 30 minutes, transfer the sample to an ice-water bath to cool down. When the sample is cooled to 10°C, put it in a 4°C refrigerator for 25 hours to cool and crystallize. Sealed during standing;

(7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product.

Example 2

A preparation method of macadamia nut base oil, comprising the following steps:

(1) Pretreatment of raw materials: Select freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts; The weight of the water content is 12.5%, the fat content is 72.4g/100g, the acid value is 0.2mgKOH/g, the peroxide value is 0.016g/100g, the oleic acid content is 43.0g/100g, and the palmitoleic acid content is 10.6g/100g. Full and complete, no shriveled kernels, no mildew, the kernel rate is 14.7%;

(2) Pulverization: The peeled and dehulled nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm to obtain materials of uniform size;

(3) Low-temperature drying: send the pulverized material to the drying room for drying treatment. The thickness of the tile is less than 0.5cm, and it is dried at 45 °C for 48 hours. During the drying process, it is turned over at regular intervals to ensure complete drying. A material with a water content of 1.62% by weight was obtained;

(4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing; the screw press does not need to be preheated, the feed rate is 50g/min, and the oil mixture is collected; the pressing temperature is observed at any time during the process, and if the temperature rises, stop Press, and continue pressing when the temperature drops to <60°C;

(5) Centrifugation: send the oil mixture obtained by pressing into a centrifuge for centrifugation, the centrifuge speed is 4000r/min, the centrifugation time is 25min, and the supernatant oil is taken;

(6) Winterization treatment: put the supernatant oil in a constant temperature water bath at 50°C and keep stirring, and transfer the sample to an ice water bath for cooling after 30 min. After the sample is cooled to 10°C, put it in a 4°C refrigerator for 24 hours to cool and crystallize, and seal it during the standing process;

(7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product.

Example 3

A preparation method of macadamia nut base oil, comprising the following steps:

(1) Pretreatment of raw materials: Select freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts; The weight of the water content is 15.1%, the fat content is 70.1g/100g, the acid value is 0.15mgKOH/g, the peroxide value is 0.010g/100g, the oleic acid content is 43.0g/100g, and the palmitoleic acid content is 10.6g/100g. Full and complete, no shriveled kernels, no mildew, the kernel rate is 13.1%;

(2) Pulverization: The peeled and dehulled nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm to obtain materials of uniform size;

(3) Low-temperature drying: The pulverized material is sent to the drying room for drying treatment. The thickness of the tile is less than 0.5cm, and it is dried at 45 °C for 56 hours. During the drying process, it is turned over at regular intervals to ensure complete drying. A material with a water content of 1.75% by weight was obtained;

(4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing; the screw press does not need to be preheated, the feed rate is 50g/min, and the oil mixture is collected; the pressing temperature is observed at any time during the process, and if the temperature rises, stop Press, and continue pressing when the temperature drops to <60°C;

(5) Centrifugation: send the oil mixture obtained by pressing into a centrifuge for centrifugation, the centrifuge speed is 4000r/min, the centrifugation time is 30min, and the supernatant oil is taken;

(6) Winterization treatment: Put the supernatant oil in a constant temperature water bath at 50°C and keep stirring. After 30 minutes, transfer the sample to an ice-water bath to cool down. After the sample is cooled to 10°C, put it in a 4°C refrigerator for 28 hours to cool and crystallize. Sealed during standing;

(7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product.

Physical and chemical indicators and health indicators detection

For the macadamia nut base oil prepared in the embodiment 1-3, measure the physicochemical index and the hygienic index respectively, and the detection method of each specific index is as follows:

QBT4079-2010 Massage base oil, massage oil

GB/T 7917.1-1987 Standard Test Method for Hygienic Chemistry of Cosmetics Mercury

GB/T 7917.2-1987 Standard Test Method for Hygienic Chemistry of Cosmetics - Arsenic

GB/T 7917.3-1987 Standard test method for cosmetic hygiene chemical lead

The test results of the physical and chemical indexes and hygienic indexes of the macadamia nut base oil prepared in Examples 1-3 are shown in Table 1.

Efficacy component detection

The contents of oleic acid, palmitoleic acid, linoleic acid, and squalane were determined for the macadamia nut base oil obtained in Examples 1-3, and the detection method of the specific components was as follows:

The determination of fatty acid adopts hydrolysis-extraction method. After the sample is extracted by hydrolysis-diethyl ether solution, the fat is saponified and methyl esterified under alkaline conditions to generate fatty acid methyl ester, which is analyzed by capillary column gas chromatography and area normalization method. Quantitative determination of the percentage of fatty acids.

The reference standard for the determination of squalene is LS/T 6120-2017.

The test results of some functional components of the macadamia nut base oil prepared in Examples 1-3 are shown in Table 2.

As can be seen from Table 1, the macadamia nut base oil obtained by the preparation method of the present invention is of good quality and safety, and its acid value and peroxide value are far lower than the national standard, and it is free of heavy metal harmful substances such as lead, arsenic and mercury, and is also free from harmful substances such as lead, arsenic and mercury. There is no harmful bacteria and meets the cosmetic hygiene standard; as can be seen from Table 2, the functional components such as oleic acid, palmitoleic acid, linoleic acid and squalene in the macadamia nut base oil obtained by the preparation method of the present invention are rich in content and obtained Well reserved.

Viscosity determination

The viscosity of the macadamia nut base oil prepared in Examples 1-3 was measured, and the method was as follows: use a rotational viscometer to measure, select a rotor, put about 40 mL of sample in a 50 mL beaker at 20 ° C, and use the immersed rotor disc as Standard, measured 3 times and averaged. At the same time, the viscosity of a certain brand of camellia emollient oil and olive oil in the market was measured for comparison and reference. The viscosity measurement results are shown in Figure 2.

Sensory evaluation

A total of 20 volunteers were selected, half male and half, aged between 22 and 55 years old, without skin diseases. After washing hands and wiping clean, drop 0.5 mL of the macadamia nut base oil prepared in Examples 1-3 on the back of the left hand respectively, rub it until the skin absorbs, and do not apply other cosmetics. Taking color, moisture, absorbency, greasy feeling and odor as the inspection indicators, the sensory scoring standards are listed in Table 3.

The macadamia nut base oil prepared in Example 1-3 was compared with the commercially available camellia oil and olive oil of a certain brand, and the scores were scored according to the experience of use. The scoring results were the relative values of five products, not absolute values, and the sensory evaluation results were as shown in the table. 4 shown.

As can be seen from Figure 2, the viscosity of the macadamia base oil prepared in Examples 1-3 was measured by viscometer to be 47.8 mPa s, 49.6 mPa s, and 46.3 mPa s, respectively, and the viscosities were lower than those of a certain brand of commercial camellia oil. (52.8 mPa s) and olive oil (54.2 mPa s). As can be seen from Table 4, the color and odor scores of these products are consistent, and they are all transparent and glossy, without impurities, and without irritating odor and rancidity, which meet the national cosmetic hygiene standards. The biggest differences in ratings were the product's moisturization, absorbency and greasy feel. Examples 1-3 all showed good moisturization and absorption. The volunteers reported that the application of macadamia nut base oil absorbed faster, and the skin on the back of the hand was almost non-sticky and shiny after 2 minutes, but the skin became moist and smooth. After 24 hours of application, The skin can still maintain a good lubricating feeling without dryness and peeling, that is, it shows good moisturizing properties. The greasy feeling is an indicator that most volunteers are concerned about. Examples 1-3 have better fluidity and are easy to spread. Especially the base oil prepared in Example 3 is not dry or astringent, and has the best fluidity, which is similar to the viscometer measurement. The results are consistent, Example 3 has the lowest viscosity. Combined with the results of the content determination of functional components, the content of oleic acid and palmitoleic acid in macadamia nut base oil is relatively high, and it contains squalene and other components. The composition and proportion of unsaturated fatty acids in macadamia nut oil can better promote the absorption of oil and nutrients. , forms a natural protective film on the skin. Moreover, through the winterization treatment, most of the saturated fatty acids in the oil are precipitated, so the degree of unsaturation is very high, its properties are like water, it is easy to flow on the skin, and it can quickly penetrate the skin barrier and penetrate into the subcutaneous tissue. The molecular structure of macadamia oil is very unique and exists in the form of small molecular clusters, which has good affinity and permeability with the skin.

The macadamia nut base oil prepared by the method of the invention is clear and bright in color, has a light nut aroma, is mild in texture, non-greasy, non-irritating, safe and stable, has excellent moisturizing properties and skin penetration, and is rich in moisturizing ingredients. It can promote the absorption of other skin care nutrients. Can be used as a base oil for massage or as a base oil for diluting other essential oils. This can not only satisfy consumers' pursuit of macadamia nut skin care and nourishing effect, but also ensure product stability, improve product quality and market competitiveness.

The specific embodiments of the present invention described above do not limit the protection scope of the present invention. Any other corresponding changes and modifications made according to the technical concept of the present invention shall be included in the protection scope of the claims of the present invention.

Claims (8)

1. a preparation method of macadamia base oil, is characterized in that, comprises the steps: (1) Pre-processing of raw materials: Select freshly picked macadamia nuts with no damage to the appearance as raw materials, remove the outer green skin, use a nut sheller to remove the hard shell of the nuts, and remove the black, moth-eaten and moldy nuts; (2) Pulverization: pulverize the peeled and dehulled nuts to obtain materials of uniform size; (3) Low-temperature drying: send the pulverized materials to the drying room for drying treatment, set the drying temperature and time, and finally obtain materials with a weight moisture content of ≤1.8%; (4) Cold pressing: the material dried at low temperature is sent to the screw press for pressing; (5) Centrifugation: the oil mixture obtained by pressing is sent to a centrifuge for centrifugation, and the supernatant oil is taken; (6) Winterization treatment: put the supernatant oil in a constant temperature water bath at 50°C and keep stirring. After a certain period of time, transfer the sample to an ice-water bath to cool down and stir slowly. When the sample is cooled to 10°C, stop stirring and put it into the set temperature. In the refrigerator, cool and crystallize; (7) Filtration: filter out the suspended matter precipitated in the sample, return to room temperature, and obtain the finished product. 2. The preparation method of macadamia nut base oil according to claim 1, characterized in that, in the step (1), the weight water content of the raw macadamia nuts is 12-16%, and the fat content is 70-73g/100g , the acid value is 0.15-0.2mgKOH/g, the peroxide value is 0.01-0.016g/100g, the oleic acid content is 40-43g/100g, and the palmitoleic acid content is 10-12g/100g. Mildew, the kernel rate is 13-15%. 3 . The method for preparing macadamia nut base oil according to claim 1 , wherein in the step (2), the nuts are pulverized to complete particles with a diameter of 0.3-0.5 cm. 4 . 4. The preparation method of macadamia nut base oil according to claim 1, characterized in that, in the step (3), a low-temperature drying treatment is adopted, specifically: the thickness of the tiling is less than 0.5cm, and drying at 45°C for 48- 56h, until the water content by weight is less than or equal to 1.8%. 5 . The preparation method of macadamia nut base oil according to claim 1 , wherein in the step (4), the screw press does not need to be preheated, and the feed rate is 50 g/min to collect the oil mixture. 6 . 6 . The preparation method of macadamia nut base oil according to claim 1 , wherein in the step (5), the rotating speed of the centrifuge is 4000 r/min, and the centrifugation time is 25-30 min. 7 . 7. The preparation method of macadamia nut base oil according to claim 1, characterized in that, in the step (6), the time in a constant temperature water bath at 50°C is 30-40min, and in a refrigerator, it is left to stand at 4°C for 24-28h, Seal while standing. 8. A macadamia nut base oil, characterized in that, the macadamia nut base oil is obtained according to the preparation method of any one of claims 1-8.

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