CN114456875A - Preparation method of tea oil - Google Patents

Preparation method of tea oil Download PDF

Info

Publication number
CN114456875A
CN114456875A CN202210131501.8A CN202210131501A CN114456875A CN 114456875 A CN114456875 A CN 114456875A CN 202210131501 A CN202210131501 A CN 202210131501A CN 114456875 A CN114456875 A CN 114456875A
Authority
CN
China
Prior art keywords
tea
tea oil
kernels
oil
young
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210131501.8A
Other languages
Chinese (zh)
Inventor
周雪梅
王鹏
胡宇氡
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Shengshi Baichuan Agriculture And Forestry Technology Development Co ltd
Original Assignee
Anhui Shengshi Baichuan Agriculture And Forestry Technology Development Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anhui Shengshi Baichuan Agriculture And Forestry Technology Development Co ltd filed Critical Anhui Shengshi Baichuan Agriculture And Forestry Technology Development Co ltd
Priority to CN202210131501.8A priority Critical patent/CN114456875A/en
Publication of CN114456875A publication Critical patent/CN114456875A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • 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
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • 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
    • C11B3/006—Refining fats or fatty oils by extraction
    • 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

Landscapes

  • 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)
  • Tea And Coffee (AREA)
  • Fats And Perfumes (AREA)

Abstract

A preparation method of tea oil comprises the following steps: step one, selecting camellia seeds; step two, cleaning and removing impurities from the camellia seeds; step three, frying the clean young tea kernels to obtain fried young tea kernels; grinding to obtain powdery young tea kernels; adding purified water to obtain powdered young tea kernels; fifthly, shaking, centrifuging, layering, and then sucking and collecting the tea oil clear oil layer to obtain primary crude tea oil; step six, extracting, and separating secondary raw tea oil: and seventhly, distilling the secondary crude tea oil water vapor, slowly cooling, crystallizing solid fat, and filtering under static pressure to obtain the refined tea oil. The tea oil obtained by the invention has light yellow color, crystal brightness, pure fragrance, good taste and unique flavor, and people can feel aromatic fragrance when eating the tea oil, so that the appetite can be enhanced. The invention has high oil yield, reduces the production cost of tea oil production, and has simple and practical production method and high production efficiency.

Description

Preparation method of tea oil
Technical Field
The invention relates to the technical field of tea oil production, in particular to a preparation method of tea oil.
Background
Tea oil seeds, also called camellia seeds, are one of four major woody oil plants in the world and are mainly distributed in the Jiangxi, Hunan, Anhui and Guangxi provinces of China. The tea oil is obtained from camellia oleifera seeds, does not contain human harmful substances such as aflatoxin, erucic acid, gossypol and the like, is rich in various active ingredients such as natural VA, VD, VE, VK, carotene, tea polyphenol, squalene and the like, has the effects of enhancing the elasticity and toughness of blood vessels, delaying atherosclerosis, increasing the gastrointestinal absorption function, promoting the secretion of endocrine gland hormones, preventing the decline of nerve functions and improving the immunity of human bodies. In recent years, with the improvement of dietary structure and the enhancement of health care consciousness of people, tea oil is favored by consumers with rich nutrition and functions and is rapidly developed.
With the continuous improvement of living standard, people have stronger and stronger consciousness on human body protection and health care, and more people also put higher requirements on the daily indispensable edible oil. People have undergone several changes of concept of edible oil, the first time, the edible animal lard is changed into the edible vegetable oil, and the second time, the edible vegetable oil is changed into refined and purified oil. With the development of science and technology, salad oil and high boiling oil extracted by a solvent leaching method invented in 40 s of Germany are gradually abandoned and eliminated by people finally. Fareweed chemistry, returning to nature, is the path of human health and longevity. The production of tea seed oil extracted by a physical method is just in line with the epoch-crossing trend, and is the starting of the modernization of the third time that the edible oil returns to the nature.
Therefore, a purely physical preparation method of the tea oil is urgently needed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method of tea oil.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of tea oil comprises the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying and breaking shells of the high-quality camellia seed cones selected in the step one, taking out the camellia seeds, drying the camellia seeds again, storing the camellia seeds in a low-temperature and low-humidity environment, promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of the after-ripening of the plant seeds, and increasing the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from the shells to obtain clean young camellia kernels; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; adding purified water into the powdery young tea kernels to obtain the powdery young tea kernels added with water;
shaking the powdered young tea kernels mixed with water by using a shaker, centrifuging the powdered young tea kernels mixed with water after full shaking in a centrifuge to layer pulp residues of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing carbon dioxide, extracting, and separating to obtain secondary raw tea oil;
and seventhly, distilling the secondary crude tea oil water vapor, slowly cooling, crystallizing solid fat, and filtering under static pressure to obtain the refined tea oil.
The invention also has the following additional technical features:
the technical scheme of the invention is further specifically optimized as follows:
preferably, in the second step, the product is stored in an environment with low temperature of 0-10 ℃ and low humidity of 5-10%.
Optimally, in the third step, the content of the young tea shells in the young tea kernels is less than or equal to 1 percent.
Preferably, in the fourth step, purified water in a volume ratio of 1: 2-5 is added into the powdered young tea kernels to obtain the powdered young tea kernels added with water.
Preferably, in the fifth step, the working time of the oscillator is 160r/min, the oil extraction time is 150min, and the water temperature of the oscillator is 75 ℃ when the oscillator vibrates.
Optimally, in the fifth step, the working time of the centrifugal machine is 4000r/min, and the centrifugal time is 10 min.
Preferably, in the sixth step, 20-30MPa of carbon dioxide is introduced, the flow is 5-10L/min, the extraction temperature is 50-55 ℃, the separation pressure is adjusted to 15-20MPa after 2.5 hours of extraction, and the secondary raw tea oil is separated.
Preferably, in the seventh step, the secondary raw tea oil is subjected to steam distillation at the temperature of 230-240 ℃ and under the vacuum of more than 200Pa so that the free fatty acid in the secondary raw tea oil is less than 0.5 percent; distilling with steam, slowly cooling to 4-5 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined oleum Camelliae.
Compared with the prior art, the invention has the advantages that:
the method has the advantages that: the tea oil obtained by the invention has light yellow color, crystal brightness, pure fragrance, good taste and unique flavor, and people can feel aromatic fragrance when eating the tea oil, so that the appetite can be enhanced.
The method has the advantages that: the invention has high oil yield, reduces the production cost of tea oil production, and has simple and practical production method and high production efficiency.
The advantages are that (3): the invention can obtain the tea seed oil with the acid value less than 0.1 mg/Kg.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can also obtain other drawings according to the drawings without creative efforts.
FIG. 1 is a schematic view of the preparation process of the present invention.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings, in order that the present disclosure may be more fully understood and fully conveyed to those skilled in the art. While the exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the invention is not limited to the embodiments set forth herein.
A preparation method of tea oil comprises the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying the high-quality camellia seed cones selected in the step one, breaking shells, taking out the camellia seeds, drying the camellia seeds again, storing the camellia seeds in an environment with low temperature of 0-10 ℃ and low humidity of 5-10%, and promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of the after-ripening of the plant seeds per se to increase the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from shells to obtain clean young camellia kernels, wherein the content of young camellia shells in the young camellia kernels is less than or equal to 1%; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; mixing the powdered young tea kernels with purified water in a volume ratio of 1: 2-5 to obtain powdered young tea kernels mixed with water;
shaking the powdered young tea kernels mixed with water by using an oscillator, wherein the working time of the oscillator is 160r/min, the oil extraction time is 150min, and the water temperature of the oscillator is 75 ℃ when the oscillator shakes; centrifuging the fully vibrated powdered young tea kernels added with water in a centrifuge, wherein the working time of the centrifuge is 4000r/min, and the centrifuging time is 10 min; layering the pulp residue of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing 20-30MPa carbon dioxide, extracting at 50-55 ℃ at a flow rate of 5-10L/min for 2.5h, adjusting the separation pressure to 15-20MPa, and separating to obtain secondary raw tea oil;
seventhly, distilling the secondary raw tea oil by water vapor at the temperature of 230-240 ℃ and under the vacuum of more than 200Pa to ensure that the free fatty acid in the secondary raw tea oil is less than 0.5 percent; distilling with steam, slowly cooling to 4-5 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined oleum Camelliae.
Example 1
A preparation method of tea oil comprises the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying the high-quality camellia seed cones selected in the step one in the sun, breaking the shells, taking out the camellia seeds, drying in the sun again, storing in an environment with low temperature of 1 ℃ and low humidity of 5%, promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of after-ripening of the plant seeds per se, and increasing the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from shells to obtain clean young camellia kernels, wherein the content of young camellia shells in the young camellia kernels is less than or equal to 1%; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; mixing the powdered young tea kernels with purified water according to the volume ratio of 1: 2 to obtain powdered young tea kernels mixed with water;
shaking the powdered young tea kernels mixed with water by using an oscillator, wherein the working time of the oscillator is 160r/min, the oil extraction time is 150min, and the water temperature of the oscillator is 75 ℃ when the oscillator shakes; centrifuging the fully vibrated powdered young tea kernels added with water in a centrifuge, wherein the working time of the centrifuge is 4000r/min, and the centrifuging time is 10 min; layering the pulp residue of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing 20MPa carbon dioxide, introducing the carbon dioxide at a flow rate of 5L/min and an extraction temperature of 50 ℃, adjusting the separation pressure to 15MPa after extracting for 2.5h, and separating to obtain secondary raw tea oil;
seventhly, distilling the secondary raw tea oil at 230 ℃ under the vacuum of more than 200Pa by using water vapor to ensure that the free fatty acid in the secondary raw tea oil is less than 0.5 percent; distilling with steam, slowly cooling to 4 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined tea oil.
Example 2
A preparation method of tea oil comprises the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying the high-quality camellia seed cones selected in the step one in the sun, breaking the shells, taking out the camellia seeds, drying in the sun again, storing at a low temperature of 5 ℃ and in an environment with low humidity of 8%, promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of the after-ripening of the plant seeds, and increasing the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from shells to obtain clean young camellia kernels, wherein the content of young camellia shells in the young camellia kernels is less than or equal to 1%; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; adding purified water into the powdery young tea seeds according to the volume ratio of 1: 3 to obtain the powdery young tea seeds added with water;
shaking the powdered young tea kernels mixed with water by using an oscillator, wherein the working time of the oscillator is 160r/min, the oil extraction time is 150min, and the water temperature of the oscillator is 75 ℃ when the oscillator shakes; centrifuging the fully vibrated powdered young tea kernels added with water in a centrifuge, wherein the working time of the centrifuge is 4000r/min, and the centrifuging time is 10 min; layering the pulp residue of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing 25MPa carbon dioxide, introducing the carbon dioxide at a flow rate of 7L/min and an extraction temperature of 52 ℃, adjusting the separation pressure to 18MPa after extracting for 2.5h, and separating to obtain secondary raw tea oil;
seventhly, distilling the secondary raw tea oil at 235 ℃ under the vacuum of more than 200Pa by using water vapor to ensure that the free fatty acid in the secondary raw tea oil is less than 0.5 percent; distilling with steam, slowly cooling to 5 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined tea oil.
Example 3
A preparation method of tea oil comprises the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying the high-quality camellia seed cones selected in the step one in the sun, breaking the shells, taking out the camellia seeds, drying in the sun again, storing at a low temperature of 10 ℃ and in a low humidity environment of 10 percent, promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of the after-ripening of the plant seeds per se, and increasing the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from shells to obtain clean young camellia kernels, wherein the content of young camellia shells in the young camellia kernels is less than or equal to 1%; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; adding purified water into the powdery young tea seeds according to the volume ratio of 1: 5 to obtain the powdery young tea seeds added with water;
shaking the powdered young tea kernels mixed with water by using an oscillator, wherein the working time of the oscillator is 160r/min, the oil extraction time is 150min, and the water temperature of the oscillator is 75 ℃ when the oscillator shakes; centrifuging the fully vibrated powdered young tea kernels added with water in a centrifuge, wherein the working time of the centrifuge is 4000r/min, and the centrifuging time is 10 min; layering the pulp residue of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing 30MPa carbon dioxide, introducing the carbon dioxide at a flow rate of 10L/min and an extraction temperature of 55 ℃, adjusting the separation pressure to 20MPa after extracting for 2.5h, and separating to obtain secondary raw tea oil;
seventhly, distilling the secondary raw tea oil at 240 ℃ under the vacuum of more than 200Pa by using water vapor to ensure that the free fatty acid in the secondary raw tea oil is less than 0.5 percent; distilling with steam, slowly cooling to 5 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined tea oil.
Compared with the prior art, the invention has the advantages that:
the method has the advantages that: the tea oil obtained by the invention has light yellow color, crystal brightness, pure fragrance, good taste and unique flavor, and people can feel aromatic fragrance when eating the tea oil, so that the appetite can be enhanced.
The method has the advantages that: the invention has high oil yield, reduces the production cost of tea oil production, and has simple and practical production method and high production efficiency.
The method has the advantages that: the invention can obtain the tea seed oil with the acid value less than 0.1 mg/Kg.
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described above with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the above detailed description of the embodiments of the invention presented in the drawings is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.

Claims (8)

1. The preparation method of the tea oil is characterized by comprising the following steps:
step one, selecting camellia seeds; selecting fresh high-quality seeds with large, full, black brown seed shells, no disease spots and luster from the seeds of the camellia oleifera;
step two, cleaning and removing impurities from the camellia seeds; drying and breaking shells of the high-quality camellia seed cones selected in the step one, taking out the camellia seeds, drying the camellia seeds again, storing the camellia seeds in a low-temperature and low-humidity environment, promoting the after-ripening of the camellia seeds by utilizing the biochemical principle of the after-ripening of the plant seeds, and increasing the oil yield;
step three, drying the camellia oleosa seeds in the step two, removing shells, and separating kernels from the shells to obtain clean young camellia kernels; frying the clean young tea kernels to obtain fried young tea kernels;
grinding the fried young tea kernels by a grinder to obtain powdered young tea kernels; adding purified water into the powdery young tea kernels to obtain the powdery young tea kernels added with water;
shaking the powdered young tea kernels mixed with water by using a shaker, centrifuging the powdered young tea kernels mixed with water after full shaking in a centrifuge to layer pulp residues of the young tea kernels, the tea oil clear oil and the purified water, and sucking and collecting the tea oil clear oil layer after layering to obtain primary crude tea oil;
putting the primary raw tea oil into supercritical equipment, introducing carbon dioxide, extracting, and separating to obtain secondary raw tea oil;
and seventhly, distilling the secondary crude tea oil water vapor, slowly cooling, crystallizing solid fat, and filtering under static pressure to obtain the refined tea oil.
2. The method for preparing tea oil according to claim 1, wherein in the second step, the tea oil is stored in an environment of low temperature of 0-10 ℃ and low humidity of 5-10%.
3. The method for preparing tea oil according to claim 1, wherein in the third step, the content of the young tea shells in the young tea kernels is less than or equal to 1%.
4. The method for preparing tea oil according to claim 1, wherein in the fourth step, purified water is added to the powdered young tea seeds in a volume ratio of 1: 2-5 to obtain the powdered young tea seeds added with water.
5. The method for preparing tea oil according to claim 1, wherein in the fifth step, the oscillator is operated at 160r/min, the time for extracting oil is 150min, and the water temperature is 75 ℃ when the oscillator is oscillated.
6. The method for preparing tea oil according to claim 1, wherein in the fifth step, the centrifuge is operated at 4000r/min, and the centrifugation time is 10 min.
7. The preparation method of tea oil according to claim 1, wherein in the sixth step, 20-30MPa of carbon dioxide is introduced, the flow rate is 5-10L/min, the extraction temperature is 50-55 ℃, after 2.5 hours of extraction, the separation pressure is adjusted to 15-20MPa, and secondary raw tea oil is separated.
8. The method for preparing tea oil as claimed in claim 1, wherein in the seventh step, the secondary raw tea oil is distilled by steam at 230-240 ℃ under vacuum of more than 200Pa to make the free fatty acid in the secondary raw tea oil less than 0.5%; distilling with steam, slowly cooling to 4-5 deg.C, crystallizing solid lipid, and filtering under static pressure to obtain refined oleum Camelliae.
CN202210131501.8A 2022-02-11 2022-02-11 Preparation method of tea oil Pending CN114456875A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210131501.8A CN114456875A (en) 2022-02-11 2022-02-11 Preparation method of tea oil

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210131501.8A CN114456875A (en) 2022-02-11 2022-02-11 Preparation method of tea oil

Publications (1)

Publication Number Publication Date
CN114456875A true CN114456875A (en) 2022-05-10

Family

ID=81414094

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210131501.8A Pending CN114456875A (en) 2022-02-11 2022-02-11 Preparation method of tea oil

Country Status (1)

Country Link
CN (1) CN114456875A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103484232A (en) * 2013-09-02 2014-01-01 池州林荣生态林业发展有限公司 Production method of tea oil
CN109593596A (en) * 2018-12-19 2019-04-09 浙江晟泰茶油科技有限公司 A kind of extraction process of high quality tea oil
CN109897726A (en) * 2019-03-05 2019-06-18 石城县群鑫生态发展有限公司 A kind of tea seed extracts the squeezing process of tea oil

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103484232A (en) * 2013-09-02 2014-01-01 池州林荣生态林业发展有限公司 Production method of tea oil
CN109593596A (en) * 2018-12-19 2019-04-09 浙江晟泰茶油科技有限公司 A kind of extraction process of high quality tea oil
CN109897726A (en) * 2019-03-05 2019-06-18 石城县群鑫生态发展有限公司 A kind of tea seed extracts the squeezing process of tea oil

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
湖南省常德市林业科学研究所: "《油茶优质高产栽培技术》", 天津科学技术出版社, pages: 154 *

Similar Documents

Publication Publication Date Title
CN104789349B (en) extra virgin camellia oil and preparation method thereof
CN102965187A (en) Method for preparing tea seed oil in low-temperature cold pressing manner
WO2006113700A1 (en) Concentrated polyphenolic product and process for making the same
CN101194713A (en) Method for processing edible camellia oil
CN1907121A (en) Zanthoxylum oil production process
CN104789346A (en) Oil for confinement month and preparation method of oil
CN107858197A (en) A kind of production and processing method of low acid value high-quality edible oil tea-seed oil
CN105602715A (en) Camellia seed cold pressing oil making process
CN109593598A (en) A kind of processing technology of camellia oil
CN101851552B (en) Extracting method of blackberry seed oil
CN1114141A (en) Nutritive mixed oil containing DHA and EPA and preparing process thereof
CN101803724A (en) Preparation method of Semen coicis hydrolysate
CN106867655A (en) A kind of production method of cold pressing Chinese torreya oil
CN101849672B (en) Chinese yam-Chinese date juice drink
CN114456875A (en) Preparation method of tea oil
CN108659951A (en) A kind of production technology of squeezing walnut oil
CN111876232A (en) Processing method of strong-flavor peony seed oil
CN116686873A (en) Functional brewing powder and preparation method thereof
CN101473965A (en) Eucommia seed oil soft capsule rich in glycosides and preparation method thereof
CN108587774A (en) A kind of preparation method of peanut oil
CN100497568C (en) sunflower oil
CN1990001B (en) Process for extracting total saponin from papermulberry fruit
CN112708530A (en) Preparation method of lemon vinegar
CN112920893A (en) Camellia oil and processing method thereof
CN102599265A (en) Vitex flower seed oil and production method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20220510