CN113462463A - Fine processing method of edible tea oil - Google Patents
Fine processing method of edible tea oil Download PDFInfo
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- CN113462463A CN113462463A CN202110828759.9A CN202110828759A CN113462463A CN 113462463 A CN113462463 A CN 113462463A CN 202110828759 A CN202110828759 A CN 202110828759A CN 113462463 A CN113462463 A CN 113462463A
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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
-
- 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
-
- 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
- C11B3/12—Refining fats or fatty oils by distillation
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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)
- Microbiology (AREA)
- Tea And Coffee (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a fine processing method of edible tea oil, which comprises the steps of washing tea fruits, placing the washed tea fruits into a vacuum dryer, precooling and drying the tea fruits to obtain dried tea seeds with the water content of 8%, pouring the dried tea seeds, corn oil, maltose, soda powder, sesame and dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, mixing the prepared tea oil mixed powder with clear water, squeezing the mixed powder at a low temperature of 65 ℃, sequentially degumming, deacidifying, removing soap, decoloring and deodorizing the prepared crude tea oil to obtain tea oil, standing the tea oil, removing larger solid particles in the tea oil in a precipitation mode, placing the tea oil into a filter to perform solid-liquid separation of oil residues after precipitation is completed, and distilling and refining the tea oil after 5 times of full filtration. The oil product prepared by the method is light in color and high in nutritional value, impurities in the tea oil can be effectively filtered, the tea oil can be refined, and the quality of the edible tea oil is greatly improved.
Description
Technical Field
The invention relates to the technical field of edible tea oil, in particular to a fine processing method of edible tea oil.
Background
Tea oil, commonly known as Camellia seed oil, is also called Camellia oil and Camellia seed oil, is pure natural high-grade edible plant oil extracted from the mature seeds of common Camellia oleifera (Camellia oleifera Abel) of Camellia plants in the family of Camellia, and has golden or light yellow color, pure quality, clarity, transparency, fragrant smell and pure taste. The camellia oleifera is commonly called camellia, wild tea and white flower tea, and is a special high-quality edible oil plant in China. Camellia oleifera and tea (with the scientific name Camellia sinensis (L.) o.kuntze) belong to the same genus and different species, and the vegetable oil squeezed from the seeds formed by the Camellia oleifera and the tea is completely different, wherein the former is called Camellia oleifera seed oil, and the latter is called tea seed oil. More than 90% of the global oil-tea camellia seed oil yield comes from China. As early as 100 years before the Gongyuan, China began to plant the tea-oil trees, which have been in the past for over 2000 years. The camellia oleifera seed cultivation method grows in natural pollution-free mountains and hilly lands in subtropical humid climate areas in south China, more than 10 provinces can be planted, the main production areas are in provinces and cities (regions) in Hunan, Jiangxi, Guangxi, Chongqing and the like in China, the existing cultivation area in China is about 4500 ten thousand mu, 100 ten thousand tons of camellia oleifera seeds are produced annually, and 27 thousand tons of camellia oleifera seed oil are produced. The tea oil is pure natural woody edible vegetable oil advocated and promoted by the Chinese government and health-care vegetable edible oil first pushed by the international food and agriculture organization.
Because the living standard of modern people is continuously improved, the demand of edible oil with high-quality health-care flavor is gradually enlarged, and the share of the tea oil in the high-end market of the edible oil is correspondingly increased, but the existing processing of the edible tea oil has many defects and is complex to operate, so that the content of impurities in the edible tea oil is high, and the quality of the edible tea oil is seriously influenced.
Therefore, we propose a method for refining edible tea oil to overcome the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a fine processing method of edible tea oil.
The technical scheme adopted by the invention for realizing the purpose is as follows: a fine processing method of edible tea oil comprises the following steps of taking tea fruits, corn oil, maltose, soda powder, sesame, dry starch, sticky rice and clear water as raw materials, wherein the raw materials are prepared from the following main materials in parts by weight:
150 portions of tea fruit and 300 portions of tea fruit;
1-10 parts of corn oil;
1-5 parts of maltose;
3-10 parts of soda powder;
3-10 parts of sesame;
3-15 parts of dry starch;
50-80 parts of clear water.
An edible tea oil, preferably:
150 parts of tea fruit;
1-part of corn oil;
1 part of maltose;
3 parts of soda powder;
3 parts of sesame;
3 parts of dry starch;
50 parts of clear water.
An edible tea oil, preferably:
300 parts of tea fruit;
10 parts of corn oil;
5 parts of maltose;
10 parts of soda powder;
10 parts of sesame;
15 parts of dry starch;
80 parts of clear water.
A finishing method of edible tea oil comprises the following steps:
step S1: selecting 150 portions of tea fruits with bright color, red color and glossy surface, having peel and feather removed, hard and coarse fruit bases, slightly cracked shells, black and bright seed shells, and oil-existing seed kernels, selecting and removing tea fruits with smaller particles, immature particles and deteriorated tea fruits by a filter, washing the tea fruits with cold water, placing the washed tea fruits into a vacuum drier, precooling the tea fruits to-3 to-15 ℃ for drying for 5 to 10 hours, and then drying for 3 to 5 hours at the vacuum degree of 0.1 to 0.12MPa and the cold trap temperature of-30 to-60 ℃ to obtain dried tea seeds with the water content of 5 to 8 percent for use;
step S2: pouring the dried camellia seeds prepared in the step S1, 1-10 parts of corn oil, 1-5 parts of maltose, 3-10 parts of soda powder, 3-10 parts of sesame and 3-15 parts of dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, and continuously stirring the tea oil mixed powder in the steaming and frying process to increase the temperature of the powder;
step S3: mixing the tea oil mixed powder prepared in the step S2 with clear water, squeezing at low temperature, and controlling the squeezing temperature at 60-65 ℃ to obtain crude tea oil;
step S4: degumming, deacidifying, soaping, decoloring and deodorizing the crude tea oil in the step S3 to obtain tea oil;
step S5: standing the tea oil prepared in the step S4, removing larger solid particles in the tea oil in a precipitation mode, placing the tea oil into a filter for solid-liquid separation of oil residue after precipitation is finished, filtering for 3-5 times through a filter screen structure in the filter to obtain fully filtered tea oil, and then distilling to refine the tea oil;
the fine processing method of the edible tea oil is characterized by comprising the following steps: the temperature rising rate of the drying in step S1 is 1-2 deg.C/min.
The fine processing method of the edible tea oil is characterized by comprising the following steps: in step S2, the steaming and frying temperature is 70-80 ℃.
The fine processing method of the edible tea oil is characterized by comprising the following steps: in step S4, the decolorizing temperature is 90-95 deg.C, and the decolorizing time is 15-20 min.
The fine processing method of the edible tea oil is characterized by comprising the following steps: the distillation temperature in the step S5 is 200 ℃ and 250 ℃, and the distillation time is 1 h.
The invention has the beneficial effects that: the oil product prepared by the fine processing method of the edible tea oil is light in color and high in nutritional value, impurities in the tea oil can be effectively filtered, the tea oil can be refined, and the quality of the edible tea oil is greatly improved.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a fine processing method of edible tea oil uses tea fruits, corn oil, maltose, soda powder, sesame, dry starch, glutinous rice and clear water as raw materials, and the raw materials are proportioned according to the following weight parts, and the proportioned amount of the raw materials is specifically the main materials:
150 portions of tea fruit and 300 portions of tea fruit;
1-10 parts of corn oil;
1-5 parts of maltose;
3-10 parts of soda powder;
3-10 parts of sesame;
3-15 parts of dry starch;
50-80 parts of clear water.
The edible tea oil of the invention is preferably as follows:
150 parts of tea fruit;
1-part of corn oil;
1 part of maltose;
3 parts of soda powder;
3 parts of sesame;
3 parts of dry starch;
50 parts of clear water.
The edible tea oil of the invention is preferably as follows:
300 parts of tea fruit;
10 parts of corn oil;
5 parts of maltose;
10 parts of soda powder;
10 parts of sesame;
15 parts of dry starch;
80 parts of clear water.
4. A process for finishing edible tea oil according to claim 1, wherein:
step S1: selecting 150 portions of tea fruits with bright color, red color and glossy surface, having peel and feather removed, hard and coarse fruit bases, slightly cracked shells, black and bright seed shells, and oil-existing seed kernels, selecting and removing tea fruits with smaller particles, immature particles and deteriorated tea fruits by a filter, washing the tea fruits with cold water, placing the washed tea fruits into a vacuum drier, precooling the tea fruits to-3 to-15 ℃ for drying for 5 to 10 hours, and then drying for 3 to 5 hours at the vacuum degree of 0.1 to 0.12MPa and the cold trap temperature of-30 to-60 ℃ to obtain dried tea seeds with the water content of 5 to 8 percent for use;
step S2: pouring the dried camellia seeds prepared in the step S1, 1-10 parts of corn oil, 1-5 parts of maltose, 3-10 parts of soda powder, 3-10 parts of sesame and 3-15 parts of dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, and continuously stirring the tea oil mixed powder in the steaming and frying process to increase the temperature of the powder;
step S3: mixing the tea oil mixed powder prepared in the step S2 with clear water, squeezing at low temperature, and controlling the squeezing temperature at 60-65 ℃ to obtain crude tea oil;
step S4: degumming, deacidifying, soaping, decoloring and deodorizing the crude tea oil in the step S3 to obtain tea oil;
step S5: and (4) standing the tea oil prepared in the step (S4), removing larger solid particles in the tea oil in a precipitation mode, placing the tea oil into a filter for solid-liquid separation of oil residue after precipitation is finished, filtering for 3-5 times through a filter screen structure in the filter to obtain full filtration, and distilling to refine the tea oil.
Further, the temperature increase rate of the drying in step S1 is 1-2 deg.C/min.
Further, in step S2, the stir-frying temperature is 70 ℃ to 80 ℃.
Further, in step S4, the decoloring temperature is 90-95 ℃, and the decoloring time is 15-20 min.
Further, the distillation temperature is 200-250 ℃ and the distillation time is 1h in the step S5.
Specific example 1:
selecting 150 parts of tea fruits with bright color, red color and glossy surface, full peel and feather, hard and thick fruit bases, slightly cracked shells, black and bright seed shells and 150 parts of oil-existing seed kernels, selecting and removing the tea fruits with smaller particles, immature particles and deteriorated tea fruits by a filter, washing the tea fruits with cold water, placing the washed tea fruits into a vacuum drier, precooling to-15 ℃ for drying for 10 hours, and then drying for 5 hours at the vacuum degree of 0.12MPa and the cold trap temperature of-60 ℃ to obtain dried oil tea seeds with the water content of 8% for use; pouring the prepared dried camellia seeds, 10 parts of corn oil, 5 parts of maltose, 10 parts of soda powder, 10 parts of sesame and 15 parts of dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, and continuously stirring the tea oil mixed powder in the steaming and frying process to increase the temperature of the powder; the prepared tea oil mixed powder is mixed with clean water and squeezed at low temperature, the squeezing temperature is controlled at 65 ℃, crude tea oil is prepared, degumming, deacidification, soap removal, decoloration and deodorization are sequentially carried out on the prepared tea oil, standing is carried out again, larger solid particles in the tea oil are removed in a precipitation mode, after precipitation is finished, the tea oil is placed into a filter for solid-liquid separation of oil residues, filtering is carried out for 3-5 times through a filter screen structure in the filter, and the tea oil is refined through distillation after full filtering treatment is obtained.
Specific example 2:
selecting 300 parts of tea fruits with bright color, red color and glossy surface, full peel and feather, hard and thick fruit bases, slightly cracked shells, black and bright seed shells and fresh oil seeds, selecting and removing tea fruits with smaller particles, immature particles and deteriorated tea fruits through a filter, washing the tea fruits with cold water, placing the washed tea fruits into a vacuum drier, precooling to-15 ℃, drying for 10 hours, and drying for 5 hours at the vacuum degree of 0.12MPa and the cold trap temperature of-60 ℃ to obtain dried tea seeds with the water content of 8% for use; pouring the prepared dried camellia seeds, 10 parts of corn oil, 5 parts of maltose, 10 parts of soda powder, 10 parts of sesame and 15 parts of dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, and continuously stirring the tea oil mixed powder in the steaming and frying process to increase the temperature of the powder; the prepared tea oil mixed powder is mixed with clean water and squeezed at low temperature, the squeezing temperature is controlled at 65 ℃, crude tea oil is prepared, degumming, deacidification, soap removal, decoloration and deodorization are sequentially carried out on the prepared tea oil, standing is carried out again, larger solid particles in the tea oil are removed in a precipitation mode, after precipitation is finished, the tea oil is placed into a filter for solid-liquid separation of oil residues, filtering is carried out for 5 times through a filter screen structure in the filter, and the tea oil is subjected to distillation refining after full filtering treatment.
The oil product prepared by the method is light in color and high in nutritional value, impurities in the tea oil can be effectively filtered, the tea oil can be refined, and the quality of the edible tea oil is greatly improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. The fine processing method of the edible tea oil is characterized in that tea fruits, corn oil, maltose, soda powder, sesame, dry starch, sticky rice and clear water are used as raw materials, the raw materials are proportioned according to the following weight parts, and the proportioned amount of the raw materials is specifically as the main material:
150 portions of tea fruit and 300 portions of tea fruit;
1-10 parts of corn oil;
1-5 parts of maltose;
3-10 parts of soda powder;
3-10 parts of sesame;
3-15 parts of dry starch;
50-80 parts of clear water.
2. A process for finishing edible tea oil according to claim 1, wherein: the above-mentioned
150 parts of tea fruit;
1-part of corn oil;
1 part of maltose;
3 parts of soda powder;
3 parts of sesame;
3 parts of dry starch;
50 parts of clear water.
3. A process for finishing edible tea oil according to claim 1, wherein: the above-mentioned
300 parts of tea fruit;
10 parts of corn oil;
5 parts of maltose;
10 parts of soda powder;
10 parts of sesame;
15 parts of dry starch;
80 parts of clear water.
4. A process for finishing edible tea oil according to claim 1, wherein:
step S1: selecting 150 portions of tea fruits with bright color, red color and glossy surface, having peel and feather removed, hard and coarse fruit bases, slightly cracked shells, black and bright seed shells, and oil-existing seed kernels, selecting and removing tea fruits with smaller particles, immature particles and deteriorated tea fruits by a filter, washing the tea fruits with cold water, placing the washed tea fruits into a vacuum drier, precooling the tea fruits to-3 to-15 ℃ for drying for 5 to 10 hours, and then drying for 3 to 5 hours at the vacuum degree of 0.1 to 0.12MPa and the cold trap temperature of-30 to-60 ℃ to obtain dried tea seeds with the water content of 5 to 8 percent for use;
step S2: pouring the dried camellia seeds prepared in the step S1, 1-10 parts of corn oil, 1-5 parts of maltose, 3-10 parts of soda powder, 3-10 parts of sesame and 3-15 parts of dry starch into a steaming and frying pan, steaming and frying the tea oil mixed powder, and continuously stirring the tea oil mixed powder in the steaming and frying process to increase the temperature of the powder;
step S3: mixing the tea oil mixed powder prepared in the step S2 with clear water, squeezing at low temperature, and controlling the squeezing temperature at 60-65 ℃ to obtain crude tea oil;
step S4: degumming, deacidifying, soaping, decoloring and deodorizing the crude tea oil in the step S3 to obtain tea oil;
step S5: and (4) standing the tea oil prepared in the step (S4), removing larger solid particles in the tea oil in a precipitation mode, placing the tea oil into a filter for solid-liquid separation of oil residue after precipitation is finished, filtering for 3-5 times through a filter screen structure in the filter to obtain full filtration, and distilling to refine the tea oil.
5. A process for finishing edible tea oil according to claim 1, wherein: the temperature rising rate of the drying in step S1 is 1-2 deg.C/min.
6. A process for finishing edible tea oil according to claim 1, wherein: in step S2, the steaming and frying temperature is 70-80 ℃.
7. A process for finishing edible tea oil according to claim 1, wherein: in step S4, the decolorizing temperature is 90-95 deg.C, and the decolorizing time is 15-20 min.
8. A process for finishing edible tea oil according to claim 1, wherein: the distillation temperature in the step S5 is 200 ℃ and 250 ℃, and the distillation time is 1 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110828759.9A CN113462463A (en) | 2021-07-22 | 2021-07-22 | Fine processing method of edible tea oil |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110828759.9A CN113462463A (en) | 2021-07-22 | 2021-07-22 | Fine processing method of edible tea oil |
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| Publication Number | Publication Date |
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| CN113462463A true CN113462463A (en) | 2021-10-01 |
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ID=77881729
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| CN202110828759.9A Withdrawn CN113462463A (en) | 2021-07-22 | 2021-07-22 | Fine processing method of edible tea oil |
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2021
- 2021-07-22 CN CN202110828759.9A patent/CN113462463A/en not_active Withdrawn
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Application publication date: 20211001 |
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