CN113652297A - Production and processing technology of antioxidant fried tea oil - Google Patents
Production and processing technology of antioxidant fried tea oil Download PDFInfo
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- CN113652297A CN113652297A CN202110987260.2A CN202110987260A CN113652297A CN 113652297 A CN113652297 A CN 113652297A CN 202110987260 A CN202110987260 A CN 202110987260A CN 113652297 A CN113652297 A CN 113652297A
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 26
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Classifications
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- 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)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a production and processing technology of antioxidant fried tea oil, which comprises the following steps: 1) selecting raw materials; 2) softening by microwave; 3) cold pressing; 4) centrifuging; 5) degumming by long mixing at low temperature; 6) low-temperature long-time mixing deacidification; 7) decoloring; 8) deodorizing; 9) winterizing to obtain tea seed cake and first-level tea oil; 10) crushing tea seed cake, extracting tea seed cake polyphenol to obtain tea seed cake polyphenol powder, and adding the tea seed cake polyphenol powder into first-stage tea oil to be uniformly mixed; 11) centrifuging to obtain the finished product of the tea oil. Softening the tea seed kernels by adopting a microwave softening method and water control, so as to improve the extraction rate of the tea oil; the tea seed cake polyphenol in the tea seed cake is extracted and then added into the first-level tea oil to be mixed to obtain the finished product tea oil, so that the utilization value of the tea seed cake is increased, the storage time of the tea oil is prolonged, the oxidative rancidity of the tea oil is delayed, the adverse change trend of volatile components of the tea oil in the high-temperature heating process is relieved, and the flavor of the tea oil in the long-time frying process is maintained.
Description
Technical Field
The invention relates to the technical field of food oil manufacture, in particular to a production and processing technology of antioxidant fried tea oil.
Background
Tea oil, also known as tea seed oil and camellia oil, is obtained from seeds of camellia oleifera trees in the family of theaceae and is a unique woody oil in China. The camellia seed is one of four woody oil crops in the world and is known as the oriental olive oil. The production yield of camellia oil accounts for about 90% of the global production yield.
The tea seed oil contains a plurality of unsaturated fatty acids, the content of the unsaturated fatty acids is more than 85 percent, the saturated fatty acids are lower, and the tea seed oil is really known as the king of cooking. In addition, the tea oil also contains bioactive components such as squalene, phytosterol, polyphenol, vitamin E, tocopherol and the like, has an antioxidant effect, and is considered to be high-quality frying oil.
The tea oil gradually deteriorates in quality during repeated heating, and harmful substances such as unsaturated aldehyde, polycyclic aromatic hydrocarbon and alkylbenzene are generated along with the oxidation of fatty acid. In order to improve the antioxidant stability of the oil, artificially synthesized antioxidants such as BHA and BHT are added, so that certain food safety risks exist, and the artificial antioxidants are forbidden to be used in the countries such as the United states and the European Union.
The tea oil is extracted by squeezing, extracting, water-displacing, water-enzyme method and supercritical CO2Extraction, etc. At present, the common methods for industrial production mainly comprise a squeezing method and an organic solvent extraction method. The squeezing method has simple process, but the extraction rate of the squeezing method is lower; the organic solvent leaching method has high efficiency and low production cost, but the organic reagent has potential safety problem; the pressed components can be hot pressed and cold pressed, and heat-sensitive substances, unsaturated fatty acids, aldehydes and the like are easier to oxidize under the hot pressing condition and are easy to lose nutrient components. The cold pressing method can retain most of the micronutrients in the tea seeds, but the oil yield is lower than that of the hot pressing method.
Chinese patent CN106554847A discloses a method for preparing tea oil rich in tea polyphenol, which comprises the main processes of material preparation, pretreatment, squeezing, purification, membrane filtration, column loading, alkali extraction, water washing and concentration, so as to obtain the tea oil rich in tea polyphenol. CN112438329A A edible oil added with natural antioxidant and its preparation method, by adding natural antioxidant substances such as fat-soluble tea polyphenols, vitamins, rosemary extract, bamboo leaf antioxidant, etc., the preparation method is simple, but the process of edible oil is not considered, and the oxidation stability of oil is not improved fundamentally.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides a production and processing technology of the fried tea oil with simple technology and high oxidation resistance of the tea oil.
The technical scheme adopted by the invention for solving the technical problems is as follows: a production and processing technology of antioxidant fried tea oil comprises the following steps: 1) selecting raw materials to obtain tea seed kernels; 2) softening by microwave; 3) cold pressing; 4) centrifuging to obtain crude oil; 5) degumming by long-time mixing at low temperature to obtain degummed tea seed oil; 6) performing low-temperature long-time mixing deacidification to obtain deacidified tea seed oil; 7) decolorizing to obtain decolorized tea seed oil; 8) deodorizing; 9) winterizing to obtain tea seed cake and first-level tea oil; 10) crushing tea seed cake, extracting tea seed cake polyphenol to obtain tea seed cake polyphenol powder, adding the tea seed cake polyphenol powder into first-stage tea oil, and uniformly mixing to obtain mixed tea oil; 11) centrifuging to obtain the finished product of the tea oil.
Further, the specific operation steps of step 1) are as follows: selecting fresh tea fruits which are bright in color, red or yellow and have oily light, removing tea fruits which are small in particle, immature and moldy, drying the selected tea fruits in the sun, removing shells to obtain tea seed kernels, and controlling the water content of the tea seed kernels to be 4% -10%.
Preferably, the water content of the tea seed kernels is 4% -6%.
Further, the specific operation steps of step 2) are as follows: spreading the tea seed kernels on a rotating plate of a microwave device, wherein the power is 640- & lt800 & gt W, the microwave time is 2-15min, and cooling to 40 ℃ at room temperature for later use.
Preferably, the microwave time is 5min, and the oil yield can reach 75.82%.
Further, the specific operation steps of step 3) are as follows: placing the tea seed kernels subjected to microwave treatment into a squeezing machine at room temperature, controlling the temperature in the squeezing machine to be 30-45 ℃, the pressure to be 40MPa, and the squeezing time to be 50-80 min.
Further, the specific operation steps of step 4) are as follows: centrifuging the squeezed oil at 3000-.
Further, the specific steps of step 5) are as follows: heating crude oil to 30-55 ℃, adding 5-10% of preheated distilled water, stirring at the rotation speed of 500r/min for 30min, adding citric acid (mass fraction of 45%) accounting for 0.3-0.5% of the weight of the oil, continuing stirring for 30min, after non-hydrated phospholipid is converted into hydrated phospholipid and phospholipid colloidal particles are completely coagulated, centrifuging for 20min under the condition of 3000-5000r/min, collecting upper-layer oil to obtain degummed tea seed oil, carrying out acid value detection on the degummed tea seed oil, and calculating the total alkali addition amount when low-temperature long-mixing deacidification is carried out.
Preferably, the degumming temperature is 45-55 ℃, and the degumming rate is the maximum and can reach 99.12%.
Further, the specific steps of step 6) are as follows: calculating the total alkali adding amount according to the acid value of the degummed tea seed oil, adding alkali into the degummed tea seed oil in the step 5) according to the calculated total alkali adding amount, heating to the alkali refining temperature of 30-60 ℃, stirring at the rotating speed of 100r/min, alkali refining for 30-80min, stopping stirring when oil soap is separated, centrifuging for 20min under the condition of 4000r/min, and collecting upper-layer oil to obtain deacidified tea seed oil for later use; total alkali addition = M oil × (AV × 7.13 × 10)-4+ B%), AV is the acid value, B is the superbase coefficient, specifically 0.1.
Preferably, the alkali refining temperature is 30-45 ℃, the alkali refining time is 60-80min, and the deacidification rate can reach 95.22%.
Further, the specific operation steps of step 7) are as follows: quantitatively adding carclazyte with the weight of 0.5-3% of the deacidified tea seed oil into the deacidified tea seed oil under the conditions of the decoloration temperature of 70-100 ℃, the decoloration time of 30-60min and the decoloration vacuum pressure of-0.05-0.07 MPa, and carrying out centrifugal filtration to obtain the decolored tea seed oil for later use.
Preferably, the decoloring temperature is 90 ℃, the decoloring time is 60min, and the use amount of the white clay is 1-1.5% of the weight of the deacidified tea seed oil.
Further, the specific operation steps of step 8) are as follows: feeding the decolorized camellia seed oil into a deodorization tower, and reacting at a deodorization temperature of 190-220 deg.C and a vacuum degree of below 100Pa for 80-120min to obtain deodorized camellia seed oil for use.
Preferably, the deodorization temperature is 190-.
Further, the specific operation steps of step 9) are as follows: placing deodorized tea seed oil in a crystallizing tank, stirring and crystallizing, stirring at a rotation speed of 20-40r/min until the oil temperature is 10 deg.C, stirring at a low rotation speed of 5-10r/min until the oil temperature is-2 deg.C-4 deg.C, stopping stirring, maintaining the oil sample at the temperature for 24-48 hr, and filtering the cooled and crystallized oil sample under heat preservation condition after crystal grains grow up to obtain tea seed cake and first-stage tea oil.
Preferably, the temperature of the first stage tea oil is 0 ℃.
Further, the specific operation steps of step 10) are as follows: preparing tea seed cake polyphenol powder, adding the tea seed cake polyphenol powder into first-stage tea oil, controlling the oil temperature to be 40-60 ℃, and stirring to melt and uniformly mix the tea seed cake polyphenol to obtain mixed tea oil.
Further, the preparation of the tea seed cake polyphenol powder in the step 10) comprises the following steps: crushing tea seed cakes, removing residual oil in the tea seed cakes by using petroleum ether, adding 60% ethanol solution into degreased tea seed cake powder according to the material-liquid ratio of 1:15, leaching for 1-3h at the water bath temperature of 60 ℃, filtering, centrifuging, collecting precipitate, concentrating by using a rotary evaporator, freeze-drying a concentrate to obtain tea seed cake polyphenol powder, detecting the content of pure polyphenol in the tea seed cake polyphenol powder, and determining the adding amount of the tea seed cake polyphenol powder added into first-stage tea oil in the follow-up process.
Further, the addition amount of the tea seed cake polyphenol powder in the step 10) is determined according to the content of pure polyphenol contained in the tea seed cake polyphenol powder, and the addition amount of the pure polyphenol added into the first-class tea oil is 0.2-0.5 per mill of the weight of the first-class tea oil.
When the addition amount of the pure polyphenol is less than 0.2 per mill, the oxidation resistance of the grease cannot be obviously improved; when the addition amount of the pure polyphenol is more than 0.5 per mill, the addition amount of the pure polyphenol is too high, and the color of the oil after the pure polyphenol is separated out is too dark, so that the storage stability, the transparency and the sensory property of the tea oil are influenced.
Further, the specific operation steps of step 11) are as follows: centrifuging the mixed tea oil at a centrifugal rotation speed of 8000r/min-10000r/min for 20-30min, and collecting supernatant to obtain final product tea oil with oxidation resistance.
The production and processing technology of the antioxidant fried tea oil has the beneficial effects that:
(1) according to the invention, tea seed cake polyphenol powder extracted after tea seed cake is crushed is added into first-level tea oil, and tea seed cake polyphenol is a natural antioxidant, is safe and nontoxic, so that the utilization value of tea oil cake is improved, the storage time of tea oil is also improved, the oxidation rancidity of the tea oil is delayed, and the adverse change trend of volatile components of the tea oil in the high-temperature heating process is relieved, so that the flavor of the tea oil in the long-time frying process is maintained, and the oxidation resistance of the tea oil in the frying process is improved;
(2) according to the invention, the tea seed kernels are softened by a microwave method, so that the internal structure of the tea seed kernels is fluffy in a short time, oil can conveniently overflow when the tea seed kernels are subjected to cold pressing, and the extraction rate of tea oil is improved;
(3) after the tea seed kernels are softened by microwaves, the functional nutritional ingredients in the tea seed kernels are reserved by adopting a cold pressing technology, and the oxidation resistance of the grease is improved; meanwhile, a moderate refining mode is adopted in the processes of degumming, alkali refining, decoloring and dewaxing, compared with the traditional process, the operation temperature is lower, and the excessive oxidation of unsaturated fatty acid, phytosterol, vitamin E and polyphenol is avoided, so that the oxidation resistance in the tea oil refining process is improved.
Drawings
FIG. 1 is a flow chart of a production process of an antioxidant fried tea oil of the present invention;
FIG. 2 shows the effect of different heating times on the total peak number of the finished tea oil;
FIG. 3 is the effect of different heating times on the total peak area of the finished tea oil;
FIG. 4-is a graph showing the effect of different heating times on the mass fraction of volatile normal aldehydes in the finished tea oil;
FIG. 5 shows the effect of different pure polyphenol addition amounts on the total peak number of the finished tea oil;
FIG. 6 shows the effect of different pure polyphenol addition amounts on the total peak area of the finished tea oil.
Detailed Description
The invention is further illustrated with reference to the following figures and examples, which are not intended to limit the scope of the invention in any way.
Example 1
A production and processing technology of antioxidant fried tea oil comprises the following steps:
1) selecting raw materials: selecting fresh tea fruits which are bright in color, red or yellow and have oily light, removing tea fruits which are small in particle, immature and moldy, airing the selected tea fruits, and then shelling to obtain tea seed kernels, wherein the water content of the tea seed kernels is controlled to be 4% -5%;
2) microwave softening: spreading the tea seed kernels with the water content of 4-5% on a rotating plate of a microwave device, wherein the power is 640-800W, the microwave time is 5min, and cooling to 40 ℃ under the condition of room temperature;
3) cold pressing: placing the tea seed kernels subjected to microwave treatment into a squeezing machine at room temperature, controlling the temperature in the squeezing machine to be 40 ℃, the pressure to be 40MPa and the squeezing time to be 60 min;
4) centrifuging: centrifuging the squeezed oil at the rotating speed of 4000r/min for 20min to obtain crude oil;
5) low-temperature long-mixing degumming: heating crude oil to 45 ℃, adding 8% of preheated distilled water, stirring at the rotation speed of 500r/min for 30min, adding citric acid (the mass fraction is 45%) which is 0.3% of the weight of the oil, continuing stirring for 30min, after non-hydratable phospholipid is converted into hydratable phospholipid and phospholipid colloidal particles are completely agglomerated, centrifuging for 20min under the condition of 4000r/min, collecting upper-layer oil to obtain degummed tea seed oil, carrying out acid value detection on the degummed tea seed oil, and calculating the total alkali addition amount when low-temperature long-mixing deacidification is carried out;
6) low-temperature long-mixing deacidification: adding alkali according to formula of total alkali addition = M oil x (AV x 7.13 x 10) according to acid value of degummed tea seed oil-4+ B%), AV being the acid value, B being the superbase coefficient, in particular 0.1Calculating total alkali amount, adding alkali (NaOH) into degummed tea seed oil, heating to 45 deg.C, stirring at 100r/min for 60min, stopping stirring when oil and soap are separated, centrifuging at 4000r/min for 20min, and collecting upper layer oil to obtain deacidified tea seed oil;
7) and (3) decoloring: quantitatively adding 1% of argil under the conditions of decolorizing temperature of 90 ℃, decolorizing time of 60min and decolorizing vacuum pressure of-0.05-0.07 MPa, and centrifugally filtering to obtain decolorized tea seed oil;
8) deodorizing: feeding decolorized tea seed oil into deodorizing tower, and reacting at 200 deg.C and vacuum degree below 100Pa for 80-120min to obtain deodorized tea seed oil;
9) winterization: placing the deodorized tea seed oil in a crystallization tank, stirring and crystallizing, firstly stirring at a rotation speed of 20-40r/min until the oil temperature is 10 ℃, then stirring at a low rotation speed of 5-10r/min until the oil temperature is 0, stopping stirring, keeping the oil sample at the temperature for 48 hours, and filtering the cooled and crystallized oil sample under a heat preservation condition after crystal grains grow up to obtain tea seed meal and first-stage tea oil;
10) preparing tea seed cake polyphenol powder: A. crushing tea seed cakes, removing residual oil in the tea seed cakes by using petroleum ether, adding 80% ethanol solution into degreased tea seed cake powder, leaching for 2 hours, and performing suction filtration to obtain degreased tea seed cake powder; B. extracting the degreased tea seed cake powder for 1-3h at the water bath temperature of 60 ℃ according to the material-liquid ratio of 1:15 and 60% ethanol solution, filtering, centrifuging, collecting precipitate, concentrating by using a rotary evaporator, and freeze-drying the concentrate to obtain tea seed cake polyphenol powder, wherein the content of pure polyphenol in the tea seed cake polyphenol powder needs to be detected so as to add an appropriate amount of tea seed cake polyphenol powder into first-stage tea oil;
11) adding tea seed cake polyphenol powder into first-grade tea oil, controlling oil temperature at 45 deg.C, stirring to melt tea seed cake polyphenol, and mixing
Mixing uniformly to obtain mixed tea oil, wherein the addition amount of the tea seed cake polyphenol powder is determined according to the content of pure polyphenol contained in the mixed tea oil, and the addition amount of the pure polyphenol added into the first-class tea oil is 0.5 per mill of the weight of the first-class tea oil;
12) centrifuging: centrifuging the mixed tea oil prepared in the step 11) for 20min at the centrifugal rotation speed of 10000r/min, and taking supernatant to obtain the finished product tea oil with the oxidation resistance.
The content of unsaturated fatty acid in the finished tea oil prepared by adopting the mode is 580mg/g, the content of squalene is 182.63mg/100g, the content of total sterol is 563.72mg/100g, and the content of total phenols is 552.33 mg/kg.
Comparative example 1
This comparative example differs from example 1 in that: the step 2) in the embodiment 1 is changed into baking and frying: baking and frying the pretreated tea seed kernels at the temperature of 100 ℃ for 30min, and continuously stirring the tea seed kernels in the baking and frying process; step 3) in example 1 was changed to pressing: putting the roasted and fried tea seed kernels into a squeezer for squeezing; the other steps are the same as in the examples.
The content of unsaturated fatty acid in the finished tea oil produced and processed by the method is 410mg/g, the content of squalene is 156mg/100g, the content of total sterol is 412.3mg/100g, and the content of total phenols is 421.33 mg/kg.
Comparative example 2
This comparative example differs from example 1 in that: deleting the steps 10) -12), wherein the prepared first-grade tea oil is finished tea oil, namely the tea oil with the cost is not added with tea seed cake polyphenol.
The content of unsaturated fatty acids, squalene, total sterols and total phenols in the finished tea oil prepared in example 1 and comparative examples 1-2 was measured, and the results are shown in table 1:
TABLE 1 content of unsaturated fatty acids, squalene, total sterols and total phenols in the finished tea oil
As can be seen from the experimental results of example 1, comparative example 1 and comparative example 2, the total phenol content of the final product can be increased by adding the tea seed meal polyphenols, and the contents of unsaturated fatty acid, squalene and total sterol are relatively increased.
Experimental example 1
The invention makes relevant research on the influence of tea seed cake polyphenol on the volatile components of tea oil under the high temperature condition, and the test conditions are as follows: after the tea seed oil is extracted by adopting the process, the experimental group is added with the polyphenol powder of the tea seed meal, and the content of the polyphenol is controlled to be 0.3 per mill. The control group was tea seed oil, without tea seed cake polyphenol powder. Heating the experimental group and the control group in a high-temperature drying oven at 180 +/-2 ℃ for 24h, cooling and collecting oil samples. The oil sample was placed in a headspace extraction flask and heated at 60 ℃ for 10 min. And carrying out GC-MS detection on the volatile components. The detection results are shown in FIG. 2.
As can be seen from FIG. 2, the total peak number of volatile components in the control group is obviously reduced along with the extension of the heating time, while the total peak number in the experimental group is reduced, but the reduction of the total peak number of volatile components in the tea oil is obviously slowed down; as is clear from FIG. 3, after heating for 24 hours, the volatile components were measured to find a difference in the content of the volatile components.
The main volatile components of tea oil are volatile normal aldehydes, such as hexanal, heptanal, octanal and nonanal, which are the main sources of the faint scent flavor of tea oil. As can be seen from FIG. 4, the relative mass fraction of volatile normal aldehyde was reduced by 42.78% in the control group when heated for 6 hours, and 30.96% in the experimental group when heated for 6 hours. The data show that after the tea seed cake polyphenol is added, the tea seed cake polyphenol has a protective effect on volatile normal aldehyde in the tea oil, and the weakening of the fresh scent of the tea oil in the heating process can be effectively slowed down.
As can be seen from fig. 2, 3 and 4, the addition of the polyphenols of the tea seed cake can improve the antioxidant stability of the tea oil during the frying process.
Experimental example 2
In the experimental example, the influence of different pure polyphenol addition amounts on the total peak number of volatile components is researched for relevant research, and the test conditions are as follows:
after the tea seed oil is extracted by adopting the process, the pure polyphenol with the content of 0.1 per mill, 0.2 per mill, 0.31 per mill, 0.4 per mill, 0.5 per mill and 0.6 per mill is respectively added and heated in a high-temperature drying oven at the temperature of 180 +/-2 ℃. Heating for 24h, cooling and collecting an oil sample. The oil sample was placed in a headspace extraction flask and heated at 60 ℃ for 10 min.
As can be seen from fig. 5, as the amount of added polyphenol increases, the total number of volatile peaks increases first and then decreases slightly, reaching the maximum at a polyphenol content of 0.5 ‰. This shows that the polyphenol compounds added into the tea oil can effectively inhibit the oxidation reaction of the oil. When the addition amount of polyphenol is increased to 0.6 per mill, the total number of volatile peaks tends to slightly decrease, which may be related to the stability of polyphenol in oil, so that the polyphenol substances are not uniformly distributed in the oil, and the oil oxidation cannot be effectively inhibited.
Experimental example 3
In the experimental example, the influence of different pure polyphenol addition amounts on the mass fraction of volatile normal aldehyde is researched for relevant research, and the test conditions are as follows: after the tea seed oil is extracted by adopting the process, the pure polyphenol with the content of 0.1 per mill, 0.2 per mill, 0.31 per mill, 0.4 per mill, 0.5 per mill and 0.6 per mill is respectively added and heated in a high-temperature drying oven at the temperature of 180 +/-2 ℃. Heating for 6h, cooling and collecting an oil sample. The oil sample was placed in a headspace extraction flask and heated at 60 ℃ for 10 min.
As can be seen from the experimental results of fig. 6, as the amount of polyphenol added increases, the normal aldehyde mass fraction tends to increase first and then gradually decrease. This may be related to the stability of the polyphenols in the fats and oils, which instead enhances the evaporation of the normal aldehydes.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. A production and processing technology of antioxidant fried tea oil is characterized in that: the method comprises the following steps: 1) selecting raw materials to obtain tea seed kernels; 2) softening by microwave; 3) cold pressing; 4) centrifuging to obtain crude oil; 5) degumming by long-time mixing at low temperature to obtain degummed tea seed oil; 6) performing low-temperature long-time mixing deacidification to obtain deacidified tea seed oil; 7) decolorizing to obtain decolorized tea seed oil; 8) deodorizing; 9) winterizing to obtain tea seed cake and first-level tea oil; 10) crushing tea seed cake, extracting tea seed cake polyphenol to obtain tea seed cake polyphenol powder, adding the tea seed cake polyphenol powder into first-stage tea oil, and uniformly mixing to obtain mixed tea oil; 11) centrifuging to obtain the finished product of the tea oil.
2. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific operation steps of the step 2) are as follows: spreading the tea seed kernels on a rotating plate of a microwave device, wherein the power is 640- & lt800 & gt W, the microwave time is 2-15min, and cooling to 40 ℃ at room temperature for later use.
3. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific operation steps of the step 3) are as follows: placing the tea seed kernels subjected to microwave treatment into a squeezing machine at room temperature, controlling the temperature in the squeezing machine to be 30-45 ℃, the pressure to be 40MPa, and the squeezing time to be 50-80 min.
4. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific steps of the step 5) are as follows: heating crude oil to 30-55 ℃, adding 5-10% of preheated distilled water, stirring at the rotation speed of 500r/min for 30min, adding citric acid with the weight of 0.3-0.5% of the oil, continuing stirring for 30min, after non-hydratable phospholipid is converted into hydratable phospholipid and phospholipid colloidal particles are completely agglomerated, centrifuging for 20min under the condition of 3000 plus 5000r/min, collecting upper-layer oil to obtain degummed tea seed oil, performing acid value detection on the degummed tea seed oil, and calculating the total alkali addition amount when low-temperature long-mixing deacidification is performed.
5. The production and processing process of the antioxidant fried tea oil as claimed in claim 4, wherein: the specific steps of the step 6) are as follows: calculating the total alkali adding amount according to the acid value of the degummed tea seed oil, adding alkali into the degummed tea seed oil in the step 5) according to the calculated total alkali adding amount, heating to the alkali refining temperature of 30-60 ℃, stirring at the rotating speed of 100r/min, alkali refining for 30-80min, stopping stirring when oil soap is separated, centrifuging for 20min under the condition of 4000r/min, and collecting upper-layer oil to obtain deacidified tea seed oil for later use.
6. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific operation steps of the step 7) are as follows: quantitatively adding carclazyte with the weight of 0.5-3% of the deacidified tea seed oil into the deacidified tea seed oil under the conditions of the decoloration temperature of 70-100 ℃, the decoloration time of 30-60min and the decoloration vacuum pressure of-0.05-0.07 MPa, and carrying out centrifugal filtration to obtain the decolored tea seed oil for later use.
7. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific operation steps of the step 8) are as follows: feeding the decolorized camellia seed oil into a deodorization tower, and reacting at a deodorization temperature of 190-220 deg.C and a vacuum degree of below 100Pa for 80-120min to obtain deodorized camellia seed oil for use.
8. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the specific operation steps of the step 9) are as follows: placing deodorized tea seed oil in a crystallizing tank, stirring and crystallizing, stirring at a rotation speed of 20-40r/min until the oil temperature is 10 deg.C, stirring at a low rotation speed of 5-10r/min until the oil temperature is-2 deg.C-4 deg.C, stopping stirring, maintaining the oil sample at the temperature for 24-48 hr, and filtering the cooled and crystallized oil sample under heat preservation condition after crystal grains grow up to obtain tea seed cake and first-stage tea oil.
9. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the preparation method of the tea seed cake polyphenol powder in the step 10) comprises the following steps: crushing and degreasing tea seed meal, adding 60% ethanol solution according to the material-liquid ratio of 1:15, leaching for 1-3h at the water bath temperature of 60 ℃, filtering, centrifuging, collecting precipitate, concentrating by using a rotary evaporator, freeze-drying the concentrate to obtain tea seed meal polyphenol powder, detecting the content of pure polyphenol in the tea seed meal polyphenol powder, and determining the adding amount of the tea seed meal polyphenol powder in first-stage tea oil in the follow-up process.
10. The production and processing process of the antioxidant fried tea oil as claimed in claim 1, wherein: the addition amount of the tea seed meal polyphenol powder in the step 10) is determined according to the content of pure polyphenol contained in the tea seed meal polyphenol powder, and the addition amount of the pure polyphenol added into the first-class tea oil is 0.2-0.5 per mill of the weight of the first-class tea oil.
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