CN114262640A

CN114262640A - Preparation process of mellow cold-pressed tea oil with high nutritive value

Info

Publication number: CN114262640A
Application number: CN202111655648.9A
Authority: CN
Inventors: 郝泽金; 李彪; 管业圣
Original assignee: Jiangxi Sinomaster Camellia Technology Co ltd
Current assignee: Jiangxi Sinomaster Camellia Technology Co ltd
Priority date: 2021-12-30
Filing date: 2021-12-30
Publication date: 2022-04-01

Abstract

The invention discloses a preparation process of mellow cold-pressed tea oil with high nutritive value, wherein the used main materials comprise the following components in parts by weight: 200 parts of camellia seeds, 100 parts of purified water, 15 parts of laver, 30 parts of walnuts, 28 parts of fresh corn kernels, 20 parts of carrots, 26 parts of tomatoes, 12 parts of prawns, 8 parts of hairtails, 35 parts of hyacinth beans and 18 parts of figs. According to the invention, when the mass ratio of the cell wall breaking enzyme to the feed liquid is controlled to be 1:70, the prepared tea oil has the lightest color, the finished oil has the highest transparency and the purest oil fragrance, and meanwhile, by adding camellia seeds, laver, walnuts, fresh corn kernels, carrots, tomatoes, shrimps, hairtails, hyacinth beans and figs, the prepared tea oil can well supplement substances required by a human body, such as proteins, mineral substances, vitamins and the like, and has high nutritional value.

Description

Preparation process of mellow cold-pressed tea oil with high nutritive value

Technical Field

The invention relates to the technical field of tea oil production, in particular to a preparation process of mellow cold-pressed tea oil with high nutritive value.

Background

The tea oil is a unique woody oil material in China and is also an oil crop vigorously developed in China, the comprehensive utilization value of the tea oil is very high, the tea oil does not contain erucic acid, cholesterol, aflatoxin and other additives, the tea oil contains unsaturated fatty acid, oleic acid and linoleic acid, and is rich in protein, vitamin A, B, D, E and the like, particularly, the rich linolenic acid contained in the tea oil is necessary for human bodies and cannot be synthesized, the unsaturated fatty acid contained in the tea oil has very high medicinal or edible value, and the tea oil has the functions of improving the brain development and the cranial nerve of children, enhancing the brain cell information function and promoting the normal brain development, and the manufacturing process of the tea oil can be divided into: the whole process of shelling, drying in the sun, crushing, oil pressing and filtering is a physical method, so that the edible oil is real pure natural green edible oil.

The traditional tea oil production equipment enables the squeezed oil to have burnt flavor or camellia flavor, the squeezed crude oil is deep in color and luster, the transparency of the finished oil is poor, and the flavor of the oil is impure.

Therefore, a preparation process of mellow cold-pressed tea oil with high nutritive value is provided to solve the problems.

Disclosure of Invention

The invention aims to provide a preparation process of mellow cold-pressed tea oil with high nutritional value, and aims to solve the problems that the traditional tea oil production equipment provided in the background art enables pressed oil to have burnt or camellia flavor, pressed crude oil is deep in color and luster, the transparency of finished oil is poor, and the aroma of the oil is impure.

In order to achieve the purpose, the invention provides the following technical scheme:

the mellow cold-pressed tea oil with high nutritive value comprises the following main materials in parts by weight: 200 parts of camellia seeds, 100 parts of purified water, 15 parts of laver, 30 parts of walnuts, 28 parts of fresh corn kernels, 20 parts of carrots, 26 parts of tomatoes, 12 parts of prawns, 8 parts of hairtails, 35 parts of hyacinth beans and 18 parts of figs.

A preparation process of mellow cold-pressed tea oil with high nutritive value comprises the following steps:

the method comprises the following steps: selecting materials, namely selecting fresh, safe and high-quality camellia seeds, purified water, laver, walnuts, fresh corn kernels, carrots, tomatoes, prawns, hairtails, hyacinth beans and figs, cleaning the surfaces of the main materials, and sterilizing the main materials;

step two: pretreating, namely placing the camellia seeds in the first step into a cold squeezer for cold squeezing, then removing shells of walnuts, shrimps and hyacinth beans, and then chopping the laver, the carrots, the tomatoes, the hairtails and the figs in the first step;

step three: grinding, namely placing the laver, the carrot, the tomato, the hairtail, the fig and the shelled walnut, the shrimp and the hyacinth bean in a grinding barrel, adding cracking enzyme into the grinding barrel, and fully grinding the materials by using grinding equipment;

step four: screening and filtering, namely, firstly, separating the main material subjected to full grinding treatment in the grinding barrel in the third step and the cold-pressed camellia seeds in the second step from large-volume material blocks by using screening equipment, then fully stirring the screened material by using stirring equipment, standing the stirred material in a vacuum sealing environment for one week, then filtering liquid by using filtering equipment to remove impurities and small-particle materials, and finally, carrying out vacuum canning on the liquid;

step five: decoloring, namely adding a decoloring agent into the mixture liquid in the vacuum tank in the fourth step, stirring for one hour, standing for one day, and filtering to obtain colorless feed liquid;

step six: separating oil from water, adding anaerobic enzyme into the colorless feed liquid in the vacuum tank in the fifth step, standing for one week at normal temperature, adding purified water, heating to 50-60 ℃, and stirring for two hours by using stirring equipment to separate oil from water;

step seven: and (3) sterilizing and rectifying, finally, sterilizing the oil obtained in the sixth step at high temperature, then adding a pH regulator to enable the pH value to reach the range suitable for human body to eat, and finally conveying the oil to rectifying equipment to obtain the final mellow cold-pressed tea oil.

In a further embodiment, the substance for sterilizing the camellia seeds, the laver, the walnut, the fresh corn kernels, the carrot, the tomato, the prawn, the hairtail, the hyacinth bean and the fig in the first step is one of salt, iodized salt or rice washing water.

In a further embodiment, during the shelling treatment of the shrimps in the second step, the parts such as the shrimp lines and the shrimp heads need to be removed, only the shrimp tails are reserved, and when the hairtail is cut up, fishbone and fishbone are removed, and pure fish on the body and the tail of the hairtail are taken.

In a further embodiment, the cracking enzyme in the third step is a cell wall cracking enzyme, and the mass ratio of the cell wall cracking enzyme to the feed liquid is one of 1:70, 1:40 and 1: 100.

In a further embodiment, the screening, stirring and filtering devices in the fourth step are a pulp screening machine, a food stirring machine and a plate-and-frame filter press respectively, and the pulp screening machine, the food stirring machine and the plate-and-frame filter press are connected through large-caliber sealing hoses.

In a further embodiment, the decolorizing agent in step five is an adsorption decolorizing agent with a dilution factor of 50.

In a further embodiment, the temperature of the high-temperature sterilization in the seventh step is 100-120 ℃, and the sterilization time is 1-2 hours.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, when the mass ratio of the cell wall breaking enzyme to the feed liquid is controlled to be 1:70, the prepared tea oil has the lightest color, the finished oil has the highest transparency and the purest oil fragrance, and meanwhile, by adding camellia seeds, laver, walnuts, fresh corn kernels, carrots, tomatoes, shrimps, hairtails, hyacinth beans and figs, the prepared tea oil can well supplement substances required by a human body, such as proteins, mineral substances, vitamins and the like, and has high nutritional value.

Detailed Description

In the description of the present invention, it is to be understood that the terms "first", "second", and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first," "second," etc. may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art through specific situations.

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

the method comprises the following steps: selecting materials, namely selecting fresh, safe and high-quality camellia seeds, purified water, laver, walnuts, fresh corn kernels, carrots, tomatoes, shrimps, hairtails, hyacinth beans and figs, cleaning the surfaces of the main materials, sterilizing the main materials, and sequentially extracting protein, minerals such as iron, calcium, potassium and sodium, and vitamins such as A, B, C and E from the main materials, so that the prepared tea oil can well supplement the required substances such as protein, minerals and vitamins required by a human body, and has high nutritional value;

step two: pretreating, namely placing the camellia seeds in the first step into a cold press for cold pressing, then removing hulls of walnuts, prawns and hyacinth beans, then chopping the laver, the carrots, the tomatoes, the hairtails and the figs in the first step, and keeping nutritional ingredients of the cut laver, the carrots, the tomatoes, the hairtails and the figs completely through the cold pressing;

step three: grinding, namely placing the laver, the carrot, the tomato, the hairtail, the fig, the shelled walnut, the shrimp and the hyacinth bean in a grinding barrel, adding cracking enzyme into the grinding barrel, and fully grinding the laver, the carrot, the tomato, the hairtail, the fig and the shelled walnut, the shrimp and the hyacinth bean by using grinding equipment, so that protein, mineral substances such as iron, calcium, potassium, sodium and the like required by a human body and vitamins such as A, B, C, E and the like can be separated better, and better mixing preparation is facilitated;

step four: screening and filtering, namely, firstly, separating large-volume material blocks from the main material subjected to full grinding treatment in the grinding barrel in the third step and the cold-pressed camellia seeds in the second step through screening equipment, then fully stirring the screened material through stirring equipment, standing the material in a vacuum sealed environment for one week after stirring, then filtering liquid through the filtering equipment to remove impurities and small-particle materials, finally carrying out vacuum canning on the material, and carrying out multiple filtering, so that the extraction rate of the tea oil can be effectively improved, and nutrient substances in the tea oil are reserved;

step five: decoloring, namely adding a decoloring agent into the mixture liquid in the vacuum tank in the fourth step, stirring for one hour, standing for one day, and filtering to obtain colorless liquid, wherein the colorless liquid is subjected to vacuum tank filling, and the decoloring agent is added, so that colored substances can be effectively prevented from polluting the tea oil, and the injury to human bodies is avoided;

step six: separating oil from water, adding anaerobic enzyme into the colorless feed liquid in the vacuum tank in the fifth step, standing for one week at normal temperature, adding purified water, heating to 50-60 ℃, stirring for two hours by using stirring equipment to separate oil from water, and separating oil from water, so that the prepared tea oil is effectively free of water, and the quality of the tea oil is prevented from being reduced;

step seven: and (3) sterilizing and rectifying, finally, carrying out high-temperature sterilization on the oil obtained in the step six, then adding a pH regulator to enable the pH value to reach the range suitable for human body eating, finally conveying the oil to rectifying equipment to obtain the final mellow cold-pressed tea oil, and through the pH regulation and sterilization effects, enabling the prepared tea oil to be more suitable for human body eating and avoiding the harm of bacteria to human body.

The following is further illustrated with reference to specific examples.

Example 1

In a further embodiment, the cracking enzyme in the third step is a cell wall cracking enzyme, and the mass ratio of the cell wall cracking enzyme to the feed liquid is 1: 70.

Example 2

In a further embodiment, the cracking enzyme in the third step is a cell wall cracking enzyme, and the mass ratio of the cell wall cracking enzyme to the feed liquid is 1: 40.

Example 3

In a further embodiment, the cracking enzyme in the third step is a cell wall cracking enzyme, and the mass ratio of the cell wall cracking enzyme to the feed liquid is 1: 100.

Comparative example 1

The original ecological cold-pressed tea oil comprises the following steps:

s1, spreading the ripe oil tea fruit, naturally airing, and then air-drying until the fruit shell automatically cracks, and separating out oil tea seeds with shells;

s2, removing impurities and mildewed oil tea seeds mixed in the oil tea seeds after the oil tea seeds with the shells are subjected to the procedures of screening, air separation, magnetic separation, color separation and the like, and keeping the good oil tea seeds with the shells;

s3, washing the camellia seeds with soft water subjected to ion exchange, and standing to naturally dry the camellia seeds with shells;

s4, drying the camellia seeds with the shells at low temperature, laying the camellia seeds in a drying chamber to a thickness of less than or equal to 20cm, and reducing the water content of the camellia seeds to 8-10% at the temperature of 40 ℃ to finish the drying process;

s5, directly squeezing the camellia seeds by a cold squeezer and collecting first camellia seed crude oil;

s6, separating the crude oil of the camellia seeds by a disc centrifuge to obtain clear camellia seed oil;

s7, taking 1000Kg of clarified camellia seed oil, adding 0.5Kg of food-grade activated carbon (0.05 percent of the oil weight) and 0.5Kg of food-grade diatomite (0.05 percent of the oil weight), charging high-purity nitrogen with the purity of 99.9 percent, keeping the flow at 5L/min, adsorbing at 40 ℃ for 25min, and filtering by adopting a hydraulic pressure filter to obtain the original ecological cold-pressed camellia oil.

Comparative example 2

The original ecological cold-pressed tea oil comprises the following steps:

s4, drying the camellia seeds with the shells at low temperature, laying the camellia seeds in a drying chamber to a thickness of less than or equal to 20cm, and reducing the water content of the camellia seeds to 8-10% at the temperature of 60 ℃ to finish the drying process;

s7, taking 1000Kg of clarified camellia seed oil, adding 0.5Kg of food-grade activated carbon (0.05 percent of the oil weight) and 0.5Kg of food-grade adsorption silica gel (0.1 percent of the oil weight), charging high-purity nitrogen with the purity of 99.9 percent, keeping the flow rate at 5L/min, adsorbing at 40 ℃ for 25min, and filtering by adopting a hydraulic pressure filter to obtain the original ecological cold-pressed camellia oil.

The test method comprises the following steps: selecting 50 healthy mice, dividing the mice into 5 groups, testing the content of protein, vitamin and mineral substances and the transparency of tea oil in 10ml of blood of each group of test objects before taking the mice, wherein the first group of edible cell wall breaking enzyme and the tea oil prepared by the feed liquid in the mass ratio of 1:70, the second group of edible cell wall breaking enzyme and the tea oil prepared by the feed liquid in the mass ratio of 1:40, the third group of edible cell wall breaking enzyme and the tea oil prepared by the feed liquid in the mass ratio of 1:100, the fourth group of edible tea oil prepared by the control example 1, the fifth group of edible tea oil prepared by the control example 2, continuously taking the mice for two weeks, and then testing the content of protein, vitamin and mineral substances and the transparency of the tea oil in 10ml of blood of each group of test objects, thus obtaining the following table:

from the above table, when the mass ratio of the cell wall breaking enzyme to the feed liquid is controlled to be 1:70, the prepared tea oil has the lightest color, the highest transparency of the finished oil, the purest oil fragrance and the highest contents of protein, vitamin and mineral substances, and meanwhile, the prepared tea oil can well supplement the required substances of human bodies such as protein, mineral substances, vitamin and the like by adding camellia seeds, laver, walnuts, fresh corn kernels, carrots, tomatoes, shrimps, hairtails, hyacinth beans and figs.

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.

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

1. The mellow cold-pressed tea oil with high nutritive value is characterized in that the used main materials comprise the following components in parts by weight: 200 parts of camellia seeds, 100 parts of purified water, 15 parts of laver, 30 parts of walnuts, 28 parts of fresh corn kernels, 20 parts of carrots, 26 parts of tomatoes, 12 parts of prawns, 8 parts of hairtails, 35 parts of hyacinth beans and 18 parts of figs.

2. A process for preparing a mellow cold-pressed tea oil with high nutritive value by using the mellow cold-pressed tea oil with high nutritive value as claimed in claim 1, which is characterized by comprising the following steps:

3. The process for preparing cold-pressed tea oil with high nutritive value according to claim 2, wherein the substance for sterilizing camellia seeds, laver, walnuts, fresh corn kernels, carrots, tomatoes, prawns, hairtails, lentils and figs in the first step is one of salt, iodized salt or rice washing water.

4. The process for preparing the mellow cold-pressed tea oil with high nutritional value according to claim 2, wherein in the second step, the shrimp shell is removed, the shrimp threads, the shrimp heads and other parts are removed, only the shrimp tails are remained, and when the hairtail is cut up, the fishbone and fishbone are removed, and the pure fish on the fish body and the fish tail are taken.

5. The preparation process of the mellow cold-pressed tea oil with high nutritive value according to claim 2, characterized in that the cracking enzyme in the third step is a cell wall cracking enzyme, and the mass ratio of the cell wall cracking enzyme to the feed liquid is one of 1:70, 1:40 and 1: 100.

6. The process for preparing mellow cold-pressed tea oil with high nutritional value according to claim 2, wherein the screening, stirring and filtering devices in the fourth step are a pulp screening machine, a food stirring machine and a plate-and-frame filter press respectively, and the pulp screening machine, the food stirring machine and the plate-and-frame filter press are connected through large-caliber sealing hoses.

7. The process for preparing high-nutritive-value mellow cold-pressed tea oil according to claim 2, characterized in that the decoloring agent in the fifth step is an adsorption decoloring agent, and the dilution factor of the adsorption decoloring agent is 50 times.

8. The preparation process of the mellow cold-pressed tea oil with high nutritive value according to claim 2, wherein the temperature of the high-temperature sterilization in the seventh step is 100-120 ℃, and the sterilization time is 1-2 hours.