CN111534368A - Processing method of oil tea - Google Patents
Processing method of oil tea Download PDFInfo
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- CN111534368A CN111534368A CN202010458287.8A CN202010458287A CN111534368A CN 111534368 A CN111534368 A CN 111534368A CN 202010458287 A CN202010458287 A CN 202010458287A CN 111534368 A CN111534368 A CN 111534368A
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- camellia
- camellia seeds
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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
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot 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
- C11B3/16—Refining fats or fatty oils by mechanical means
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Mechanical Engineering (AREA)
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- Fats And Perfumes (AREA)
Abstract
The invention discloses a processing method of oil tea, relating to the technical field of oil tea processing and comprising the following steps: the method comprises the following steps: screening; step two: cleaning, namely spraying and washing the screened camellia seeds; step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness; step four: removing hulls, namely, utilizing a shelling device to peel hulls of camellia seeds to obtain camellia seed kernels and camellia seed hulls; step five: crushing; according to the invention, the camellia seeds are shelled and crushed, so that the camellia seeds can be rapidly and uniformly heated during frying, the camellia seeds can be cured through frying and processing twice and cooling operation in the middle, and the camellia seeds can be rapidly and comprehensively oiled by matching with squeezing operation, so that the oil yield is high, and the oil residue processing effect is good.
Description
Technical Field
The invention relates to the technical field of oil tea processing, in particular to an oil tea processing method.
Background
Tea seed oil has been a favorite edible oil for people in southern areas of China since ancient times. Scientific detection shows that after the camellia seed oil is scientifically refined, all indexes basically reach the optimal edible oil standard recommended by FAO and WHO. The unsaturated fatty acid in the oil-tea camellia seed oil is mainly stable oleic acid, the content of unstable polyunsaturated fatty acid is low, and the oil is rich in natural antioxidants such as tocopherol, squalene and the like, so that the oil-tea camellia seed oil is good in stability and not easy to oxidize and rancidity. The oil fume point of the camellia seed is high, the thermal stability is good, substances harmful to human bodies are not easily generated due to oil temperature rise and repeated use in the cooking process, and the cooking environment is sanitary. In a word, the camellia oleosa seed oil is safe edible oil. The camellia seed oil has good color, fragrance and taste, is rich in nutrition, safe and health-care, accords with the new fashion of 'nature, nutrition, safety and health care' in modern diet pursuit, is high-quality edible oil and has wide market prospect. The tea oil has unsaturated fatty acid content as high as 90%, is much higher than rape oil, peanut oil and soybean oil, has vitamin E content twice as high as olive oil, contains specific physiological active substances such as camellin, and has high nutritive value. The tea shell is also a good edible fungus culture medium. Researches show that the oil tea saponin has antibacterial and antioxidant effects.
Tea oil needs to be processed through a plurality of procedures in the process of processing and squeezing the tea seeds, and the tea seeds have certain defects in the processing process at present, particularly the defects that the oil yield of the tea seeds is low, the oil yield is slow and the tea seeds are to be further improved.
Disclosure of Invention
The invention provides a processing method of oil tea, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of oil tea comprises the following steps:
the method comprises the following steps: screening, namely selecting full-grained camellia seeds without mildew lesions, removing impurities with lighter specific gravity by winnowing, and screening by using screening equipment to remove impurities such as broken stones;
step two: cleaning, namely spraying and washing the screened camellia seeds, and brushing the surfaces of the camellia seeds by using a brush in the washing process to quickly clean the camellia seeds;
step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness;
step four: removing shells, peeling shells of the camellia seeds by using a shelling device to obtain camellia seed kernels and camellia seed shells, and collecting the peeled camellia seed kernels;
step five: crushing, namely crushing the camellia seed kernels to a particle size of a certain size by using a crusher, so as to facilitate quick oil discharge in the later period;
step six: frying the crushed camellia seed kernels for one time, and gradually raising and lowering the temperature through multi-stage temperature regulation to obtain first-cooked camellia seeds;
step seven: cooling, namely cooling the first-cooked camellia seeds obtained by primary frying in the sixth step to a certain temperature;
step eight: returning to the furnace for secondary frying, namely heating the first-cooked camellia seeds cooled in the step seven for secondary frying to obtain second-cooked camellia seeds;
step nine: squeezing, namely adding the second-cooked camellia seeds into a squeezer for squeezing while the second-cooked camellia seeds are hot to obtain camellia oil containing a small amount of precipitates;
step ten: and (4) separating, namely performing centrifugal separation on the tea oil obtained in the step nine, and taking out the supernatant to obtain pure tea oil.
As a preferred technical scheme of the invention, in the third step, the centrifugal rotation speed of the drying cylinder is 1200r/min, and the drying temperature is 85 ℃.
As a preferable technical scheme of the invention, the diameter of the crushed camellia seed kernels in the step five is 3-5 mm.
As a preferred technical scheme of the invention, in the sixth step, the frying temperature is gradually changed at 110 ℃, 130 ℃, 150 ℃, 130 ℃ and 110 ℃, and the interval time of each temperature change is 5 min.
As a preferred technical scheme of the invention, the temperature of the first-cooked camellia seeds in the seventh step after cooling is 25 ℃.
As a preferred technical scheme of the invention, the temperature of the secondary stir-frying in the eighth step is 150 ℃.
As a preferred technical scheme of the invention, the centrifugal separation speed in the step ten is 360 r/min.
The invention has the following advantages: according to the invention, the camellia seeds are shelled and crushed, so that the camellia seeds can be rapidly and uniformly heated during frying, the camellia seeds can be cured through frying and processing twice and cooling operation in the middle, and the camellia seeds can be rapidly and comprehensively oiled by matching with squeezing operation, so that the oil yield is high, and the oil residue processing effect is good.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1
A processing method of oil tea comprises the following steps:
the method comprises the following steps: screening, namely selecting full-grained camellia seeds without mildew lesions, removing impurities with lighter specific gravity by winnowing, and screening by using screening equipment to remove impurities such as broken stones;
step two: cleaning, namely spraying and washing the screened camellia seeds, and brushing the surfaces of the camellia seeds by using a brush in the washing process to quickly clean the camellia seeds;
step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness;
step four: removing shells, peeling shells of the camellia seeds by using a shelling device to obtain camellia seed kernels and camellia seed shells, and collecting the peeled camellia seed kernels;
step five: crushing, namely crushing the camellia seed kernels to a particle size of a certain size by using a crusher, so as to facilitate quick oil discharge in the later period;
step six: frying the crushed camellia seed kernels for one time, and gradually raising and lowering the temperature through multi-stage temperature regulation to obtain first-cooked camellia seeds;
step seven: cooling, namely cooling the first-cooked camellia seeds obtained by primary frying in the sixth step to a certain temperature;
step eight: returning to the furnace for secondary frying, namely heating the first-cooked camellia seeds cooled in the step seven for secondary frying to obtain second-cooked camellia seeds;
step nine: squeezing, namely adding the second-cooked camellia seeds into a squeezer for squeezing while the second-cooked camellia seeds are hot to obtain camellia oil containing a small amount of precipitates;
step ten: and (4) separating, namely performing centrifugal separation on the tea oil obtained in the step nine, and taking out the supernatant to obtain pure tea oil.
As a preferred technical scheme of the invention, in the third step, the centrifugal rotation speed of the drying cylinder is 1200r/min, and the drying temperature is 85 ℃.
As a preferable technical scheme of the invention, the diameter of the crushed camellia seed kernel particles in the fifth step is 3 mm.
As a preferred technical scheme of the invention, in the sixth step, the frying temperature is gradually changed at 110 ℃, 130 ℃, 150 ℃, 130 ℃ and 110 ℃, and the interval time of each temperature change is 5 min.
As a preferred technical scheme of the invention, the temperature of the first-cooked camellia seeds in the seventh step after cooling is 25 ℃.
As a preferred technical scheme of the invention, the temperature of the secondary stir-frying in the eighth step is 150 ℃.
As a preferred technical scheme of the invention, the centrifugal separation speed in the step ten is 360 r/min.
Example 2
A processing method of oil tea comprises the following steps:
the method comprises the following steps: screening, namely selecting full-grained camellia seeds without mildew lesions, removing impurities with lighter specific gravity by winnowing, and screening by using screening equipment to remove impurities such as broken stones;
step two: cleaning, namely spraying and washing the screened camellia seeds, and brushing the surfaces of the camellia seeds by using a brush in the washing process to quickly clean the camellia seeds;
step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness;
step four: removing shells, peeling shells of the camellia seeds by using a shelling device to obtain camellia seed kernels and camellia seed shells, and collecting the peeled camellia seed kernels;
step five: crushing, namely crushing the camellia seed kernels to a particle size of a certain size by using a crusher, so as to facilitate quick oil discharge in the later period;
step six: frying the crushed camellia seed kernels for one time, and gradually raising and lowering the temperature through multi-stage temperature regulation to obtain first-cooked camellia seeds;
step seven: cooling, namely cooling the first-cooked camellia seeds obtained by primary frying in the sixth step to a certain temperature;
step eight: returning to the furnace for secondary frying, namely heating the first-cooked camellia seeds cooled in the step seven for secondary frying to obtain second-cooked camellia seeds;
step nine: squeezing, namely adding the second-cooked camellia seeds into a squeezer for squeezing while the second-cooked camellia seeds are hot to obtain camellia oil containing a small amount of precipitates;
step ten: and (4) separating, namely performing centrifugal separation on the tea oil obtained in the step nine, and taking out the supernatant to obtain pure tea oil.
As a preferred technical scheme of the invention, in the third step, the centrifugal rotation speed of the drying cylinder is 1200r/min, and the drying temperature is 85 ℃.
As a preferable technical scheme of the invention, the diameter of the crushed camellia seed kernel particles in the fifth step is 5 mm.
As a preferred technical scheme of the invention, in the sixth step, the frying temperature is gradually changed at 110 ℃, 130 ℃, 150 ℃, 130 ℃ and 110 ℃, and the interval time of each temperature change is 5 min.
As a preferred technical scheme of the invention, the temperature of the first-cooked camellia seeds in the seventh step after cooling is 25 ℃.
As a preferred technical scheme of the invention, the temperature of the secondary stir-frying in the eighth step is 150 ℃.
As a preferred technical scheme of the invention, the centrifugal separation speed in the step ten is 360 r/min.
Example 3
A processing method of oil tea comprises the following steps:
the method comprises the following steps: screening, namely selecting full-grained camellia seeds without mildew lesions, removing impurities with lighter specific gravity by winnowing, and screening by using screening equipment to remove impurities such as broken stones;
step two: cleaning, namely spraying and washing the screened camellia seeds, and brushing the surfaces of the camellia seeds by using a brush in the washing process to quickly clean the camellia seeds;
step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness;
step four: removing shells, peeling shells of the camellia seeds by using a shelling device to obtain camellia seed kernels and camellia seed shells, and collecting the peeled camellia seed kernels;
step five: crushing, namely crushing the camellia seed kernels to a particle size of a certain size by using a crusher, so as to facilitate quick oil discharge in the later period;
step six: frying the crushed camellia seed kernels for one time, and gradually raising and lowering the temperature through multi-stage temperature regulation to obtain first-cooked camellia seeds;
step seven: cooling, namely cooling the first-cooked camellia seeds obtained by primary frying in the sixth step to a certain temperature;
step eight: returning to the furnace for secondary frying, namely heating the first-cooked camellia seeds cooled in the step seven for secondary frying to obtain second-cooked camellia seeds;
step nine: squeezing, namely adding the second-cooked camellia seeds into a squeezer for squeezing while the second-cooked camellia seeds are hot to obtain camellia oil containing a small amount of precipitates;
step ten: and (4) separating, namely performing centrifugal separation on the tea oil obtained in the step nine, and taking out the supernatant to obtain pure tea oil.
As a preferred technical scheme of the invention, in the third step, the centrifugal rotation speed of the drying cylinder is 1200r/min, and the drying temperature is 85 ℃.
As a preferable technical scheme of the invention, the diameter of the crushed camellia seed kernel particles in the fifth step is 4 mm.
As a preferred technical scheme of the invention, in the sixth step, the frying temperature is gradually changed at 110 ℃, 130 ℃, 150 ℃, 130 ℃ and 110 ℃, and the interval time of each temperature change is 5 min.
As a preferred technical scheme of the invention, the temperature of the first-cooked camellia seeds in the seventh step after cooling is 25 ℃.
As a preferred technical scheme of the invention, the temperature of the secondary stir-frying in the eighth step is 150 ℃.
As a preferred technical scheme of the invention, the centrifugal separation speed in the step ten is 360 r/min.
According to the invention, the camellia seeds are shelled and crushed, so that the camellia seeds can be rapidly and uniformly heated during frying, the camellia seeds can be cured through frying and processing twice and cooling operation in the middle, and the camellia seeds can be rapidly and comprehensively oiled by matching with squeezing operation, so that the oil yield is high, and the oil residue processing effect is good.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. The processing method of the oil tea is characterized by comprising the following steps:
the method comprises the following steps: screening, namely selecting full-grained camellia seeds without mildew lesions, removing impurities with lighter specific gravity by winnowing, and screening by using screening equipment to remove impurities such as broken stones;
step two: cleaning, namely spraying and washing the screened camellia seeds, and brushing the surfaces of the camellia seeds by using a brush in the washing process to quickly clean the camellia seeds;
step three: drying, namely putting the cleaned camellia seeds into a drying cylinder, firstly rotating the drying cylinder at a high speed for centrifugal treatment, carrying out centrifugal separation on water drops with larger volumes attached to the surfaces of the camellia seeds, and then introducing hot air into the drying cylinder to blow the water drops to dry the camellia seeds by hot air so as to evaporate the water on the surfaces of the camellia seeds to dryness;
step four: removing shells, peeling shells of the camellia seeds by using a shelling device to obtain camellia seed kernels and camellia seed shells, and collecting the peeled camellia seed kernels;
step five: crushing, namely crushing the camellia seed kernels to a particle size of a certain size by using a crusher, so as to facilitate quick oil discharge in the later period;
step six: frying the crushed camellia seed kernels for one time, and gradually raising and lowering the temperature through multi-stage temperature regulation to obtain first-cooked camellia seeds;
step seven: cooling, namely cooling the first-cooked camellia seeds obtained by primary frying in the sixth step to a certain temperature;
step eight: returning to the furnace for secondary frying, namely heating the first-cooked camellia seeds cooled in the step seven for secondary frying to obtain second-cooked camellia seeds;
step nine: squeezing, namely adding the second-cooked camellia seeds into a squeezer for squeezing while the second-cooked camellia seeds are hot to obtain camellia oil containing a small amount of precipitates;
step ten: and (4) separating, namely performing centrifugal separation on the tea oil obtained in the step nine, and taking out the supernatant to obtain pure tea oil.
2. The processing method of oil tea as claimed in claim 1, wherein the centrifugal rotation speed of the drying cylinder in the third step is 1200r/min, and the drying temperature is 85 ℃.
3. The processing method of camellia oleifera according to claim 1, wherein the particle diameter of the camellia oleifera seed kernels after crushing in the fifth step is 3-5 mm.
4. The processing method of oil tea as claimed in claim 1, wherein the frying temperature in the sixth step is gradually changed at 110 ℃, 130 ℃, 150 ℃, 130 ℃ and 110 ℃, and the time interval between each temperature change is 5 min.
5. The method for processing camellia oleifera according to claim 1, wherein the temperature of the once-cooked camellia seeds in the seventh step after cooling is 25 ℃.
6. The processing method of camellia oleifera according to claim 1, wherein the temperature of the secondary frying in the step eight is 150 ℃.
7. The method for processing oil tea as claimed in claim 1, wherein the centrifugal separation speed in the step ten is 360 r/min.
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| CN202010458287.8A CN111534368A (en) | 2020-05-26 | 2020-05-26 | Processing method of oil tea |
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| CN202010458287.8A CN111534368A (en) | 2020-05-26 | 2020-05-26 | Processing method of oil tea |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586601A (en) * | 2017-10-18 | 2018-01-16 | 宁夏君星坊食品科技有限公司 | A kind of hot moulding production technology of linseed oil |
| CN108102779A (en) * | 2018-01-12 | 2018-06-01 | 平江县优良种植农民专业合作社 | A kind of tea seed processing method |
| CN110540893A (en) * | 2019-08-21 | 2019-12-06 | 洞口县亿丰农林牧科技有限公司 | tea seed oil pressing technology |
-
2020
- 2020-05-26 CN CN202010458287.8A patent/CN111534368A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586601A (en) * | 2017-10-18 | 2018-01-16 | 宁夏君星坊食品科技有限公司 | A kind of hot moulding production technology of linseed oil |
| CN108102779A (en) * | 2018-01-12 | 2018-06-01 | 平江县优良种植农民专业合作社 | A kind of tea seed processing method |
| CN110540893A (en) * | 2019-08-21 | 2019-12-06 | 洞口县亿丰农林牧科技有限公司 | tea seed oil pressing technology |
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Application publication date: 20200814 |