CN116083156A - Method for shaping squeezing characteristics of tea seed kernels and preparing oil at low temperature - Google Patents
Method for shaping squeezing characteristics of tea seed kernels and preparing oil at low temperature Download PDFInfo
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- 241001122767 Theaceae Species 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 34
- 238000007493 shaping process Methods 0.000 title claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 89
- 239000010495 camellia oil Substances 0.000 claims abstract description 41
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 240000001548 Camellia japonica Species 0.000 claims description 36
- 235000018597 common camellia Nutrition 0.000 claims description 35
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 206010040844 Skin exfoliation Diseases 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 4
- 230000001276 controlling effect Effects 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 125000004122 cyclic group Chemical group 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 5
- 239000013543 active substance Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 71
- 230000000052 comparative effect Effects 0.000 description 33
- 230000008569 process Effects 0.000 description 10
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000011835 investigation Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 3
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 3
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000013021 overheating Methods 0.000 description 3
- 229940031439 squalene Drugs 0.000 description 3
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 3
- 229930003799 tocopherol Natural products 0.000 description 3
- 239000011732 tocopherol Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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
- C11B1/06—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
- 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
- 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
- C11B3/10—Refining fats or fatty oils by adsorption
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
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)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a method for shaping the squeezing characteristics of tea seeds and preparing oil at low temperature, which comprises the following steps: drying picked tea seeds in the sun, removing impurities, drying at low temperature, peeling, separating to obtain tea seed kernels, cooling and drying the tea seed kernels by cold air circulation, squeezing, and rough filtering to obtain tea seed primary oil, further adding a propping agent, mixing, and performing fine filtration to obtain the original tea oil. The invention shapes the squeezing characteristic of tea seed kernel by cold air circulation cooling plastic technology, which not only ensures high whole kernel rate and low kernel content in the shell, but also can keep hardness and brittleness, enhance the pressure of the squeezing chamber, improve the oil yield, produce original flavor camellia oil products with excellent quality, simultaneously realize the reservation of special aroma components and natural active substances in the camellia oil, furthest reduce the loss of nutrient substances and improve the economic benefit.
Description
Technical Field
The invention relates to the technical field of tea seed oil production, in particular to a method for shaping the squeezing characteristics of tea seeds and producing oil at low temperature.
Background
The tea oil, also called camellia oil and camellia seed oil, is pure natural high-grade edible vegetable oil extracted from common camellia seed of camellia plants in the camellia family, and has golden or light yellow color, pure quality, clarity, transparency, faint scent and pure taste. The tea seed contains a large amount of precious nutrients, contains rich nutrient components such as tea polyphenol, VE, linoleic acid and the like required by human bodies, and the tea oil prepared from the tea seed kernel is an edible oil with rich nutrition and has a great health conditioning effect.
In the traditional tea seed kernel processing process, manual husking is needed, labor intensity is high, efficiency is low, direct husking kernel breakage rate is high due to the tough structural characteristics of camellia seed shells and easily broken kernels, quality is low, yield is low, in the tea oil preparation process, the traditional manufacturing process needs crushing, high-temperature oil boiling and other links, original flavor of tea oil cannot be guaranteed, nutrition loss is serious, the finally manufactured oil yield is low, and harmful substances such as benzopyrene, acrolein and the like are possibly generated due to local overheating in the oil boiling process, so that the tea oil is unfavorable to human bodies.
Therefore, the tea oil technology with high whole kernel rate, low kernel content in the shell and high quality and high oil yield is researched, and the tea oil technology with high quality and high oil yield is a very concerned problem of tea seed industry and edible oil processing industry.
Chinese application CN111763561a discloses a production process and production line of original tea oil, the production process of the original tea oil comprises the following steps: (1) tea seed pretreatment; (2) shelling; (3) squeezing; (4) oil residue separation; (5) dehydration; (6) fine filtration. The production line comprises a platform layer and a ground layer, wherein the platform layer is arranged on the ground layer and is provided with a squeezer, a dehydration tank, a filter a, a filter b, a tea seed conveyor belt and a tea bran conveyor belt; the ground layer is provided with a tea seed lifting machine, a temporary storage tank, a centrifuge, a vacuum pump, a heat conduction oil tank and a product storage tank. However, the invention only solves the problems of excessive loss of nutrition components and high oil content of tea bran caused by too high temperature in the preparation process of the original tea oil, does not have the husking technology with low kernel content in the shell and the tea oil technology with high quality and high oil yield which are manufactured by molding the squeezing characteristics of the tea seeds in the production process of the tea oil, and simultaneously has the capability of keeping the original flavor of the tea oil and reducing serious loss of nutrition substances.
The foregoing background is only for the purpose of providing an understanding of the inventive concepts and technical aspects of the present invention and is not necessarily prior art to the present application and is not intended to be used to evaluate the novelty and creativity of the present application in the event that no clear evidence indicates that such is already disclosed at the filing date of the present application.
Disclosure of Invention
The invention aims to provide a method for shaping tea seed kernel squeezing characteristics and preparing oil at low temperature, which aims to solve the technical problems of high damage rate of the shelled kernels of the tea seeds, low oil yield of the prepared tea seeds, serious loss of nutrient components and the like in the prior art.
In order to achieve the above object, the present invention provides a method for shaping the pressing characteristics of tea seeds and preparing oil at low temperature, comprising the following steps:
s1, airing fresh camellia seeds picked manually, and removing branches, leaves and mud ash;
s2, placing the camellia seeds obtained in the step S1 into a dryer for low-temperature drying, controlling the water content of the camellia seeds, and carrying out mechanical damage-reducing and peeling treatment by a peeling machine to crush and separate the camellia seeds and the camellia shells to obtain the camellia seeds;
s3, shaping the squeezing characteristics of the tea seeds obtained in the step S2, and putting the tea seeds into a squeezer under the condition that the temperature of materials to be squeezed is kept to be a certain value through cyclic cooling;
s4, oil is squeezed under the condition that the squeezing temperature and the feeding speed of a squeezer are regulated, and then coarse filtration is carried out to obtain tea seed primary oil;
s5, adding the propping agent into the tea seed primary oil prepared in the step S4, mixing, and placing the tea seed primary oil in a precise filter under certain filtering pressure to filter the tea seed primary oil, so that a high-quality original-taste camellia oil product can be produced.
Preferably, the drying time in the step S2 is 8-10h, and the drying temperature is 60-80 ℃.
Preferably, the water content of the tea seed kernels in the step S2 is controlled to be 8% -10%.
Preferably, the temperature of the pressed material in the step S3 is 25-35 ℃.
Preferably, the pressing temperature in step S4 is 60-80 ℃.
Preferably, the feed rate in step S4 is 400-500kg/h.
Preferably, in step S4, a filter screen is disposed in the squeezer, and the mesh number of the filter screen is 40-70 mesh.
Preferably, the proppants in step S5 are 0.2% -0.5% food grade activated carbon.
Preferably, the filtration pressure in step S5 is 0.2-0.3MPa.
Preferably, in the step S5, a stainless steel filter screen is disposed in the precision filter, and the stainless steel filter screen is 150-200 mesh.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention utilizes the key technology of temperature and humidity regulation and guide tea seed kernel mechanization loss reduction and peeling, and controls the water content of the tea seed kernel by adjusting the drying time and temperature of the material tea seed kernel in the drying equipment, thereby achieving the purposes of keeping the tea seed kernel tough and elastic, having high whole kernel rate and less kernel content in the shell, and providing high quality guarantee for raw material requirements for the squeezing characteristic molding technology of the pressed material.
2. The invention utilizes cold air circulation cooling and drying technology to control the temperature of the pressed material at a proper temperature, shape the pressing characteristic of the camellia kernel, keep the toughness and hardness, increase the mutual friction during pressing, strengthen the pressure of the pressing chamber, improve the oil yield, ensure the original flavor of the virgin original camellia oil and furthest reduce the loss of nutrient substances.
3. According to the characteristics of the treated oil tea kernel material, the process and parameters such as the squeezing temperature, the feeding speed and the like are regulated, the primary-taste squeezed primary oil is prepared by low-temperature squeezing, and then the fine filter is used for filtering the squeezed primary oil, so that the oil boiling process is omitted, and harmful substances such as benzopyrene, acrolein and the like which are possibly generated by local overheating during oil boiling are completely eradicated. When in filtration, edible activated carbon is added as a propping agent to produce a high-quality original camellia oil product, so that the retention of special aroma components in the camellia oil and natural active substances such as tocopherol, squalene and the like is realized, and the economic benefit is improved.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments. It should be emphasized that the following description is merely exemplary in nature and is in no way intended to limit the scope of the invention or its applications.
In an embodiment, the method for shaping the squeezing characteristics of tea seeds and preparing oil at low temperature comprises the following steps:
s1, airing fresh camellia seeds which are picked manually, and removing impurities such as branches, leaves, mud ash and the like;
s2, placing the camellia seeds obtained in the step S1 into a dryer for low-temperature drying, wherein the drying temperature is 60-80 ℃, the drying time is 8-10 hours, the water content of the camellia seeds is controlled to be 8% -10%, and the camellia seeds and the camellia shells are crushed and separated by a sheller for mechanical damage-reducing shelling treatment to obtain the camellia seeds;
s3, shaping the squeezing characteristics of the tea seeds obtained in the step S2, and putting the tea seeds into a squeezer at 25-35 ℃ by circularly cooling;
s4, performing oil extraction at the temperature of 60-80 ℃ and the feeding speed of 400-500kg/h by adjusting the squeezing temperature of the squeezer, and performing rough filtration through a filter screen with the mesh number of 40-70 meshes to obtain tea seed primary oil;
s5, adding 0.2% -0.5% of edible active carbon propping agent into the tea seed primary oil prepared in the step S4, mixing, and filtering the tea seed primary oil in a precise filter with a stainless steel filter screen of 150-200 meshes under the filtering pressure of 0.2-0.3Mpa, thereby producing a high-quality original-taste tea oil product.
For further explanation of the present invention, more specific examples will be described below, for a full disclosure thereof.
Embodiment one:
a method for shaping the squeezing characteristics of tea seeds and preparing oil at low temperature comprises the following steps:
s1, airing fresh camellia seeds which are picked manually, and removing impurities such as branches, leaves, mud ash and the like;
s2, placing the camellia seeds obtained in the step S1 into a dryer for low-temperature drying, wherein the drying temperature is 70 ℃, the drying time is 10 hours, the water content of the camellia seeds is controlled to be 11%, and the camellia seeds and the camellia shells are crushed and separated by a sheller for mechanical damage-reducing shelling treatment to obtain the camellia seeds;
s3, shaping the squeezing characteristics of the tea seeds obtained in the step S2, and putting the tea seeds into a squeezer at 35 ℃ by circularly cooling;
s4, performing rough filtration with the mesh number of a filter screen of 70 meshes after oil is squeezed at the temperature of 65 ℃ and the feeding speed of 400kg/h of a squeezer to obtain tea seed primary oil;
s5, adding 0.5% of edible active carbon propping agent into the tea seed primary oil prepared in the step S4, mixing, and filtering the tea seed primary oil in a precise filter with a stainless steel filter screen of 200 meshes under the filtering pressure of 0.3Mpa, thereby producing a high-quality original-taste tea oil product.
Investigation of the influence of different drying temperatures on the oil obtaining effect of tea seeds
The procedure was substantially the same as in example 1, except that the drying temperature in step S2 was 60℃and 65℃and 75℃and 80℃respectively, and comparative example 1, comparative example 2, comparative example 3 and comparative example 4 were respectively noted.
The oil yields of the tea seed kernels of example 1 and comparative examples 1-4 were measured and the results are shown in the following table.
| Group of experiments | Drying temperature/. Degree.C | Yield/% |
| Comparative example 1 | 60 | 23.86 |
| Comparative example 2 | 65 | 25.35 |
| Example 1 | 70 | 26.89 |
| Comparative example 3 | 75 | 27.04 |
| Comparative example 4 | 80 | 26.93 |
As shown in the table above, as the drying temperature increases, the oil yield of the tea seed kernel increases continuously, when the drying temperature is 75 ℃, the highest oil yield is obtained, and after the drying temperature is further increased, the oil yield decreases, which may be that the elasticity of the tea seed kernel decreases due to the excessively high drying temperature, the whole kernel rate becomes low, and the kernel content in the shell increases, so that the optimal drying temperature is 75 ℃ in order to provide high quality guarantee required by the tea seed kernel raw material.
(II) investigation of influence of water content of different tea seed kernels on oil obtaining effect of tea seed kernels
The procedure of example 1 was substantially the same, except that the water contents of the tea seeds in step S2 were 8%, 10% and 12%, respectively, and comparative example 5, comparative example 6 and comparative example 7 were respectively described.
The oil yields of the tea seed kernels of example 1 and comparative examples 5-7 were measured and the results are shown in the following table.
| Group of experiments | Moisture content/% | Yield/% |
| Comparative example 5 | 8 | 25.69 |
| Comparative example 6 | 10 | 27.24 |
| Example 1 | 11 | 26.89 |
| Comparative example 7 | 12 | 24.63 |
As shown in the table above, as the water content of the tea seed kernel increases, the oil yield of the prepared tea seed kernel increases gradually, when the water content of the tea seed kernel is kept at 10%, the oil yield reaches the optimal value 27.24%, and when the water content of the tea seed kernel is kept more, the oil yield of the tea seed kernel decreases, which is probably that the too high water content of the tea seed kernel can make the tea seed kernel not tough and poor in elasticity in the process of preparing tea oil, meanwhile, the whole kernel rate is low, the kernel content in the shell is high, and too much water content can be combined with phospholipid in the tea seed kernel, so that the solubility in oil is reduced, the phospholipid content in the pressed oil is prevented from being too high, and the oil yield is improved, therefore, the optimal water content of the tea seed kernel is 10%.
(III) investigation of influence of different squeezing material temperatures on oil obtaining effect of tea seed kernels
The procedure was substantially the same as in example 1, except that the temperature of the press material in step S3 was 20℃at 25℃at 30℃at 40℃respectively, and comparative examples 8, 9, 10 and 11 were respectively noted.
The oil yields of the tea seed kernels of example 1 and comparative examples 8-11 were measured and the results are shown in the following table.
| Group of experiments | Temperature/°c of the pressed material | Yield/% |
| Comparative example 8 | 20 | 24.72 |
| Comparative example 9 | 25 | 25.89 |
| Comparative example 10 | 30 | 27.02 |
| Example 1 | 35 | 26.89 |
| Comparative example 11 | 40 | 26.31 |
As shown above, along with the increase of the temperature of the pressed material, the oil yield of the tea seeds is increased, when the temperature of the pressed material is 30 ℃, the obtained oil yield reaches the highest value of 27.02%, and when the temperature is increased, the obtained oil yield is slightly reduced, probably because the temperature is increased, the hardness of the tea seeds is reduced to some extent, the mutual friction force between the tea seeds is gradually reduced when the pressed material is pressed, so that the oil yield shows a slightly reduced trend, and therefore, the optimal pressed material temperature is 30 ℃.
(IV) investigation of influence of different squeezing temperatures on oil obtaining effect of tea seed kernels
The procedure of example 1 was substantially the same as that of example 1, except that the compression temperatures in step S4 were 60℃and 75℃and 80℃respectively, comparative example 12, comparative example 13 and comparative example 14 were respectively noted.
The oil yields of the tea seed kernels of example 1 and comparative examples 12-14 were measured and the results are shown in the following table.
As shown in the table above, along with the increase of the squeezing temperature, the oil yield of the tea seed kernels is increased, when the squeezing temperature is 75 ℃, the obtained oil yield reaches 27.16%, and when the squeezing temperature is increased continuously, the obtained oil yield is not changed greatly, the effect is not obvious, in addition, the excessive temperature easily promotes the oxidation reaction of the camellia oil, the oil is easy to oxidize and deteriorate, harmful substances are produced, and the quality is not beneficial to improvement. In order to delay or prevent the oxidative deterioration of tea oil, reduce the cost and save energy, therefore, the optimal temperature of the pressed material is selected to be 75 ℃.
Example 2 was designed as follows under the best process parameters obtained by the above investigation.
Example 2
A method for shaping the squeezing characteristics of tea seeds and preparing oil at low temperature comprises the following steps:
s1, airing fresh camellia seeds which are picked manually, and removing impurities such as branches, leaves, mud ash and the like;
s2, placing the camellia seeds obtained in the step S1 into a dryer for low-temperature drying, controlling the drying temperature to be 75 ℃ and the drying time to be 10 hours, controlling the water content of the camellia seed kernels to be 10%, performing mechanical damage-reducing and peeling treatment through a peeling machine, crushing and separating the camellia seed kernels and the camellia fruit shells, and filtering to obtain the camellia seed kernels;
s3, shaping the squeezing characteristics of the tea seeds obtained in the step S2, and putting the tea seeds into a squeezer at the temperature of 30 ℃ by circularly cooling;
s4, performing rough filtration with the mesh number of a filter screen of 70 meshes after oil is squeezed at the temperature of 75 ℃ and the feeding speed of 400kg/h of a squeezer to obtain tea seed primary oil;
s5, adding 0.5% of edible active carbon propping agent into the tea seed primary oil prepared in the step S4, mixing, and filtering the tea seed primary oil in a precise filter with a stainless steel filter screen of 200 meshes under the filtering pressure of 0.3Mpa, thereby producing a high-quality original-taste tea oil product.
Comparative example 15
The tea oil was produced by the process of the best example 2 in the Chinese application patent document "an original flavor tea oil production process and production line (publication No. CN 111763561A)".
The oil yields of the tea seed kernels of example 2 and comparative example 15 were measured and the results are shown in the following table.
| Group of experiments | Yield/% |
| Comparative example 15 | 21.75 |
| Example 2 | 28.05 |
It can be seen from the table that: the oil content obtained by the method of the invention for producing tea seeds is 28.05%, and compared with the oil content obtained by the process of the prior art (comparative example 15), the oil yield of the tea oil produced by the process of the prior art (28.05% -21.75%)/21.75%. Times.100% = 28.97%, thus the method for producing tea oil for producing tea seeds of the invention is obviously superior to the production method of the prior art.
Fifth, detection of tea oil product index
The tea oil product indicators of examples 1-2 and comparative example 15 were tested using national standard GB/T11765-2018, and the results are shown in the following table.
From the above table, it can be seen that: the index value moisture, volatile matter content, acid value, peroxide value and insoluble impurities of the original tea oil products prepared in examples 1-2 and comparative example 15 are equivalent, all meet the quality requirements of the first-grade pressed tea oil in the national standard GB/T11765-2018, the retention of the natural active substances of the tocopherols and squalene in the examples 1-2 in the tea oil is improved compared with that in the comparative example 15 in the prior art, wherein the tocopherols are improved by (94-82)/82 multiplied by 100% = 14.63% or more, and the squalene is improved by (147-128)/128 multiplied by 100% = 14.84% or more.
Therefore, the quality of the tea oil product produced by the invention is higher than that of the tea oil product produced by the prior art. In addition, the invention omits the process of boiling oil, so that harmful substances such as benzopyrene, acrolein and the like which are possibly generated by local overheating during the oil boiling are completely eradicated, the retention of special aroma components and natural active substances in the prepared camellia oil can be realized, the loss of nutrient substances is reduced, the economic benefit is improved, and the technology of the invention has obvious progress.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for shaping the squeezing characteristics of tea seeds and preparing oil at low temperature, which is characterized by comprising the following steps:
s1, airing fresh camellia seeds picked manually, and removing branches, leaves and mud ash;
s2, placing the camellia seeds obtained in the step S1 into a dryer for low-temperature drying, controlling the water content of the camellia seeds, and carrying out mechanical damage-reducing and peeling treatment by a peeling machine to crush and separate the camellia seeds and the camellia shells to obtain the camellia seeds;
s3, shaping the squeezing characteristics of the tea seeds obtained in the step S2, and putting the tea seeds into a squeezer under the condition that the temperature of materials to be squeezed is kept to be a certain value through cyclic cooling;
s4, oil is squeezed under the condition that the squeezing temperature and the feeding speed of a squeezer are regulated, and then coarse filtration is carried out to obtain tea seed primary oil;
s5, adding the propping agent into the tea seed primary oil prepared in the step S4, mixing, and placing the tea seed primary oil in a precise filter under certain filtering pressure to filter the tea seed primary oil, so that a high-quality original-taste camellia oil product can be produced.
2. A method for shaping and low temperature oil production according to claim 1, wherein: and in the step S2, the drying time is 8-10h, and the drying temperature is 60-80 ℃.
3. A method for shaping and low temperature oil production according to claim 1, wherein: and in the step S2, the water content of the tea seed kernels is controlled to be 8% -12%.
4. A method for shaping and low temperature oil production according to claim 1, wherein: the temperature of the pressed material in the step S3 is 25-35 ℃.
5. A method for shaping and low temperature oil production according to claim 1, wherein: the pressing temperature in the step S4 is 60-80 ℃.
6. A method for shaping and low temperature oil production according to claim 1, wherein: the feeding speed in the step S4 is 400-500kg/h.
7. A method for shaping and low temperature oil production according to claim 1, wherein: and in the step S4, a filter screen is arranged in the squeezer, and the mesh number of the filter screen is 40-70 meshes.
8. A method for shaping and low temperature oil production according to claim 1, wherein: the propping agent in the step S5 is 0.2% -0.5% of edible grade active carbon.
9. A method for shaping and low temperature oil production according to claim 1, wherein: the filtering pressure in the step S5 is 0.2-0.3Mpa.
10. A method for shaping and low temperature oil production according to claim 1, wherein: and in the step S5, a stainless steel filter screen is arranged in the precise filter, and the stainless steel filter screen is 150-200 meshes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117448074A (en) * | 2023-10-08 | 2024-01-26 | 江西神州通油茶科技有限公司 | Processing method for improving bitter taste of tea oil |
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| KR20170133640A (en) * | 2016-05-26 | 2017-12-06 | 농업회사법인 안동제비원전통식품(주) | A method for preparing the raw oil with reduced benzopyrene and improved flavor |
| CN115261113A (en) * | 2022-07-08 | 2022-11-01 | 广西三门江生态茶油有限责任公司 | Original-taste camellia oil and preparation method thereof |
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| KR20170133640A (en) * | 2016-05-26 | 2017-12-06 | 농업회사법인 안동제비원전통식품(주) | A method for preparing the raw oil with reduced benzopyrene and improved flavor |
| CN115261113A (en) * | 2022-07-08 | 2022-11-01 | 广西三门江生态茶油有限责任公司 | Original-taste camellia oil and preparation method thereof |
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| CN117448074A (en) * | 2023-10-08 | 2024-01-26 | 江西神州通油茶科技有限公司 | Processing method for improving bitter taste of tea oil |
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