CN116836752A - Method for preparing tea oil from fresh tea oil fruits by utilizing instant high pressure difference - Google Patents
Method for preparing tea oil from fresh tea oil fruits by utilizing instant high pressure difference Download PDFInfo
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- 239000010495 camellia oil Substances 0.000 title claims abstract description 154
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 claims abstract description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 64
- 239000000843 powder Substances 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 36
- 239000003921 oil Substances 0.000 claims abstract description 35
- 235000019198 oils Nutrition 0.000 claims abstract description 35
- 238000001914 filtration Methods 0.000 claims abstract description 34
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 239000012535 impurity Substances 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 230000018044 dehydration Effects 0.000 claims abstract description 10
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 10
- 235000019476 oil-water mixture Nutrition 0.000 claims abstract description 9
- 238000007599 discharging Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 7
- 239000000479 mixture part Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 abstract description 12
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 15
- 238000001035 drying Methods 0.000 description 12
- 150000002978 peroxides Chemical class 0.000 description 12
- 239000002253 acid Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 240000001548 Camellia japonica Species 0.000 description 7
- 235000018597 common camellia Nutrition 0.000 description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 description 7
- 235000013824 polyphenols Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 4
- 239000000341 volatile oil Substances 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
- 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
- 230000006866 deterioration 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
- 235000021588 free fatty acids Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing 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
- 239000000126 substance Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000526900 Camellia oleifera Species 0.000 description 1
- 235000005295 Elaeagnus orientalis Nutrition 0.000 description 1
- 244000223021 Elaeagnus orientalis Species 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007885 magnetic separation Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 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
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The application discloses a method for preparing tea oil from fresh tea oil fruits by utilizing instant high pressure difference, which comprises the following steps: s1, cleaning and impurity removal: cleaning fresh tea seeds; s2, crushing: crushing fresh tea seeds; s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on tea seed powder, adding water, heating materials, pressurizing at the same time, keeping constant temperature after reaching the temperature, and then carrying out rapid pressure relief; s4, centrifuging: centrifugally separating the tea seed powder and the water phase mixed part; s5, squeezing and filtering: squeezing tea seed powder, and then coarsely filtering; s6, heating: mixing the oil-water mixture with the tea oil and water mixture, and heating until the oil layer and the water layer are separated; s7, separating: discharging the lower water phase to obtain crude tea oil; s8, dehydration: heating and dehydrating crude tea oil under vacuum; s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product. The application can be directly prepared from fresh fruits, saves time and labor, saves energy, has high oil yield and good oil quality.
Description
Technical Field
The application belongs to the technical field of tea oil preparation, and particularly relates to a method for preparing tea oil from fresh tea oil fruits by utilizing instant high pressure difference
Background
The tea oil is a pure natural high-grade edible vegetable oil extracted from mature seeds of common camellia oleifera (Camellia oleifera Abel) of camellia of Theaceae. It has high nutritive value and several health-care functions, and is known as "Oriental olive oil". Tea oil is widely used in the fields of eating, cosmetics, medicines and the like.
Chinese patent (publication No. CN 112662463B) discloses a camellia oil processing technology, which comprises the following steps: s1, manually removing impurities such as dust, soil and the like adhered to the outer surface of camellia seed by a water washing mode; s2, husking the cleaned camellia seeds by adopting a husking machine; s3, dehumidifying the shelled camellia seeds by a heating and drying mode; s4, crushing the dried camellia seeds, wherein the diameter of the crushed camellia seeds is 0.5-1mm; s5, carrying out heat treatment on the crushed tea seed particles by a high-temperature steaming mode; s6, putting the steamed tea seed particles into a squeezer for squeezing, and collecting the squeezed crude tea oil in a crude oil barrel; s7, removing impurities from crude tea oil collected in the crude oil barrel through a camellia oil filter device; s8, treating the filtered crude tea oil to produce a finished tea oil product with higher grade; the camellia oil processing technology is simple to operate, and the production efficiency of the camellia oil can be improved.
A preparation method of ecological tea oil comprises the following steps: baking: sun drying picked tea seeds, separating shells and pulp, and drying residual moisture in tea seeds at 45-55deg.C; cleaning and unshelling: removing impurities and mildewed tea seeds in the tea seeds by means of air separation, screening, magnetic separation and the like after baking, and then shelling the tea seeds by using a sheller, a fan, a tea shell separator and the like; flattening: flattening the tea kernel after separating the seed shell by a flattening machine, flattening the thickness of the tea kernel to 0.2-0.4cm, and enabling the flattened tea kernel to be in a cracking shape; steaming and parching: steaming and frying in a frying pan to make the tea kernel leak oily light, wherein the steaming and frying temperature is 100-120 ℃; and (3) squeezing: the preparation method of the ecological tea oil improves the preparation process of the tea oil, so that the obtained tea oil is purer, has better health care effect and has more benefits to the body.
The Chinese patent application (publication No. CN 112126510A) discloses a tea oil extraction process, which comprises the steps of cleaning tea seeds, naturally airing the cleaned tea seeds, separating shells from kernels after airing, soaking the tea seeds in normal-temperature water for 30-40min, then pouring the tea seeds into water with the temperature of 70-80 ℃ for 2-3min, soaking the tea seeds in low-temperature water with the temperature of 3-5 ℃ for 3-5min, taking out all the tea seeds, drying the tea seeds, pouring the dried tea seeds into a pot, continuously stir-frying the tea seeds, primarily, secondarily and three times squeezing the discolored tea seeds, introducing the tea oil into a stirrer, stirring, standing, collecting an oil layer, and completing the extraction of the tea oil.
However, the drying process of tea seeds is the most time-consuming, energy-consuming, critical step affecting the quality of tea oil. Because the tea seeds have higher water content and need to be dried at high temperature for a long time, not only a large amount of energy is consumed, but also a large amount of beneficial components such as moisture, volatile oil, polyphenol and the like in the tea seeds are lost, the fragrance, oxidation resistance and nutritional value of the tea oil are reduced, and meanwhile, the oil yield is reduced; in addition, the quality indexes such as acid value, peroxide value and the like of the tea oil are increased in the drying process, and the stability and storability of the tea oil are reduced; in addition, bad flavor substances such as burnt flavor, sour flavor and the like can be generated in the drying process, so that the mouthfeel and flavor of the tea oil are affected.
Disclosure of Invention
The application aims to provide a method for preparing tea oil from fresh tea fruits by utilizing instant high pressure difference, which can solve the technical problems of more time waste, lower efficiency, higher energy consumption, higher cost, lower oil yield and poorer quality of finished products in the drying process in the prior art, can directly prepare the tea oil from fresh fruits, saves the drying step, saves time and labor, saves energy, and has high oil yield and good quality of the oil products.
The following schemes are proposed for achieving the purposes:
a method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 10-50% of the weight of the tea seed powder, heating the material to 80-120 ℃, pressurizing at the same time, controlling the pressure to 0.4-0.8Mpa, maintaining for 10-40min after the temperature is reached, and then carrying out rapid pressure relief, wherein the pressure relief rate is 0.1-0.8Mpa/min;
s4, centrifuging: centrifugally separating the tea seed powder and water phase mixed part treated in the step S3 by a centrifugal machine, and separating the tea seed powder and water phase mixed part into tea seed powder and water phase mixed part;
s5, squeezing and filtering: squeezing the tea seed powder obtained by centrifugation in the step S4, and performing rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating until an oil layer and a water layer are separated;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: heating and dehydrating crude tea oil under vacuum to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
Further, in the step S2, the crushing granularity is 10-40 meshes.
Further, in the step S3, the adding amount of water is 10-30% of the weight of the tea seed powder.
Further, in the step S3, the temperature is maintained for 20-30min after the temperature is reached.
Further, in the step S3, the pressure release rate is 0.2-0.4MPa/min.
Further, in the step S5, the pressing method is hydraulic pressing.
Further, in the step S6, the heating temperature is 80-100 ℃.
Further, in the step S8, the vacuum degree of the vacuum condition is-0.08 to-0.1 MPa.
Further, in the step S8, the temperature of the vacuum condition is 60 to 80 ℃.
Compared with the prior art, the application has the beneficial effects that:
1. according to the application, a drying link of tea seed pretreatment can be omitted, fresh fruits are adopted for processing and preparing tea oil, a drying process is omitted, a large amount of energy consumption is saved, the preparation time is reduced, the production efficiency is improved, meanwhile, the controllable instant high pressure difference treatment is utilized, so that the oil content in the tea seeds is released and migrated more fully, the oil yield is improved, the subsequent squeezing time is reduced, the nutritional ingredients in the tea seeds can be better dissolved into the tea oil, the whole preparation process is easy to control, the cost is low, the oil yield is high, and the economic benefit is high.
2. The application can effectively retain the beneficial components such as moisture, volatile oil, polyphenol and the like in the tea seeds, promote the tea seeds to migrate into the oil phase in the high pressure difference treatment process, and avoid the loss or oxidative deterioration of the tea seeds in the links such as subsequent dehydration, fine filtration and the like. Therefore, the tea oil prepared by the application has higher fragrance, flavor and nutritional value, and has lower acid value, peroxide value and other quality indexes, thereby improving the stability and storability of the tea oil.
3. The application can avoid bad flavor substances such as burnt smell, sour smell and the like generated in the drying process, and extract natural aroma substances such as theaflavin, theaaldehyde and the like in the tea seeds in the high pressure difference treatment process, thereby increasing the mouthfeel and flavor of the tea oil.
Detailed Description
Before the embodiments of the application are explained in further detail, it is to be understood that the application is not limited in its scope to the particular embodiments described below; it is also to be understood that the terminology used in the examples of the application is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the application.
A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds to obtain crushed tea seeds with the granularity of 10-40 meshes;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 10-50% of the weight of the tea seed powder, heating the material to 80-120 ℃, pressurizing at the same time, controlling the pressure to 0.4-0.8Mpa, maintaining for 10-40min after the temperature is reached, and then carrying out rapid pressure relief, wherein the pressure relief rate is 0.1-0.8Mpa/min;
s4, centrifuging: the tea seed powder and water phase mixing part treated in the step S3 are centrifugally separated by a centrifugal machine and are divided into tea seed powder and oil-water mixing part;
s5, squeezing and filtering: carrying out hydraulic squeezing on the tea seed powder obtained by centrifugation, and carrying out rough filtration to obtain a mixture of tea oil and water;
s6, heating: mixing the oil-water mixture in the step S4 with the tea oil-water mixture in the step S5, and heating to 80-100 ℃ to separate an oil layer from a water layer;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: placing the crude tea oil in vacuum condition with vacuum degree of-0.08 to-0.1 MPa and temperature of 60-80deg.C, heating and dehydrating to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
The following is a description of more specific examples.
Example 1
A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds, wherein the crushing granularity is 20 meshes;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 20% of the weight of the tea seed powder, heating the material to 100 ℃, pressurizing at the same time, controlling the pressure to be 0.6Mpa, maintaining for 10min after the temperature is reached, and then carrying out rapid pressure relief with the pressure relief rate of 0.1Mpa/min;
s4, centrifuging: the tea seed powder and water phase mixing part treated in the step S3 are centrifugally separated by a centrifugal machine and are divided into tea seed powder and oil-water mixing part;
s5, squeezing and filtering: carrying out hydraulic squeezing on the tea seed powder obtained by centrifugation, and then carrying out rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating to 80 ℃ to separate an oil layer from a water layer;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: placing the crude tea oil in vacuum condition with vacuum degree of-0.1 MPa and temperature of 80deg.C, and heating to dehydrate to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
Example 2
A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds, wherein the crushing granularity is 30 meshes;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 50% of the weight of the tea seed powder, heating the material to 120 ℃, pressurizing at the same time, controlling the pressure to be 0.8Mpa, maintaining for 30min after the temperature is reached, and then carrying out rapid pressure relief, wherein the pressure relief rate is 0.4Mpa/min;
s4, centrifuging: the tea seed powder and water phase mixing part treated in the step S3 are centrifugally separated by a centrifugal machine and are divided into tea seed powder and oil-water mixing part;
s5, squeezing and filtering: carrying out hydraulic squeezing on the tea seed powder obtained by centrifugation, and then carrying out rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating to 90 ℃ to separate an oil layer from a water layer;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: placing the crude tea oil in vacuum condition with vacuum degree of-0.08 MPa and temperature of 60 ℃ for heating and dehydrating to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
Example 3
A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds, wherein the crushing granularity is 40 meshes;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 30% of the weight of the tea seed powder, heating the material to 80 ℃, pressurizing at the same time, controlling the pressure to 0.45Mpa, maintaining for 20min after the temperature is reached, and then carrying out rapid pressure relief with the pressure relief rate of 0.2Mpa/min;
s4, centrifuging: the tea seed powder and water phase mixing part treated in the step S3 are centrifugally separated by a centrifugal machine and are divided into tea seed powder and oil-water mixing part;
s5, squeezing and filtering: carrying out hydraulic squeezing on the tea seed powder obtained by centrifugation, and then carrying out rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating to 100 ℃ to separate an oil layer from a water layer;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: placing the crude tea oil in vacuum condition with vacuum degree of-0.095 MPa and temperature of 60 ℃ for heating and dehydrating to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
Example 4
A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference comprises the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds, wherein the crushing granularity is 10 meshes;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 10% of the weight of the tea seed powder, heating the material to 90 ℃, pressurizing at the same time, controlling the pressure to be 0.4Mpa, maintaining for 40min after the temperature is reached, and then carrying out rapid pressure relief with the pressure relief rate of 0.8Mp a/min;
s4, centrifuging: the tea seed powder and water phase mixing part treated in the step S3 are centrifugally separated by a centrifugal machine and are divided into tea seed powder and oil-water mixing part;
s5, squeezing and filtering: carrying out hydraulic squeezing on the tea seed powder obtained by centrifugation, and then carrying out rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating to 100 ℃ to separate an oil layer from a water layer;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: placing the crude tea oil in vacuum condition with vacuum degree of-0.098 MPa and temperature of 80deg.C, and heating to dehydrate to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
Comparative example 1
Substantially the same as in example 4, except that in the step S3, the control pressure was 0.1MPa.
Comparative example 2
Substantially the same as in example 4, except that in the above-mentioned step S3, the control pressure was 0.2MPa.
Comparative example 3
Substantially the same as in example 4, except that in the step S3, the control pressure was 1MPa.
Oil yield test
Fresh tea seeds with the same variety, same maturity and same weight are selected, tea oil is prepared according to the methods of examples 1-4 and comparative examples 1-3 respectively, and the oil ratio is calculated; the results are shown in Table 1.
TABLE 1 oil yield
Wherein the oil yield of example 3 was 11.2%. The oil yield increases relative to comparative examples 1 to 3 were:
comparative example 1: (11.2-9.3)/9.3×100% =20.4%;
comparative example 2: (11.2-9.4)/9.4×100% =19.1%;
comparative example 3: (11.2-9.1)/9.1×100% =23.1%;
it can be seen that the improvement rate of the oil yield of the best examples is above 19.1% relative to the comparison examples 1-3, which shows that the best oil yield can be obtained by selecting the pressure range of the application.
This is due to: the high pressure differential treatment can make the oil release and migration in the tea seeds more sufficient, thereby improving the oil yield. When the pressure is too low, the oil in the tea seeds is released and migrate insufficiently, resulting in a decrease in oil yield; when the pressure is too high, the oil content in the tea seeds is released and migrates excessively, which causes oil content loss or oxidative deterioration, and affects the quality of tea oil. Thus, proper pressure conditions can achieve optimal oil yield and quality.
2. Product quality test
The tea oil products obtained in examples 1 to 4 and comparative examples 1 to 3 were examined, and the results are shown in Table 2.
TABLE 2 tea oil product index
According to experimental results, the influence of different pressure conditions on the quality of the tea oil is obvious, and the indexes such as acid value, peroxide value, moisture, volatile oil, polyphenol and aroma score can be seen, so that the quality of the tea oil in examples 1-4 is obviously better than that in comparative examples 1-3. Specifically: the tea oil acid values of examples 1-4 are all between 0.6 and 0.8mgKOH/g, and the tea oil acid values of comparative examples 1-3 are all between 0.9 and 1.0mgKOH/g, which shows that the tea oil of examples 1-4 has lower free fatty acid content and is newer; the tea oil peroxide values of examples 1-4 are all between 0.05 and 0.08g/100g, and the tea oil peroxide values of comparative examples 1-3 are all between 0.09 and 0.12g/100g, which indicates that the peroxide content in the tea oil of examples 1-4 is lower and more stable; the tea oil moisture of examples 1-4 is between 0.05-0.07%, while the tea oil moisture of comparative examples 1-3 is between 0.08-0.12%, indicating that the tea oil of examples 1-4 has a lower moisture content and is drier; the tea oil squalene of examples 1-4 is 167.3-174.4mg/Kg, and the tea oil squalene of comparative examples 1-3 is 151.2-159.7mg/Kg, which shows that the tea oil of examples 1-4 has higher squalene content and better nutrient content; the tea oil polyphenols of examples 1-4 are 183-195mg/Kg, and the tea oil polyphenols of comparative examples 1-3 are 165-171mg/Kg, which indicates that the tea oil of examples 1-4 has higher polyphenol content and is more beneficial; the tea oil fragrance scores of examples 1-4 were all above 8.4, with excellent fragrance.
This is due to: the high pressure difference treatment can effectively retain the water, volatile oil, polyphenol and other beneficial components in the tea seeds, promote the migration of the tea seeds into an oil phase in the high pressure difference treatment process, and avoid the loss or oxidative deterioration of the tea seeds in the links of subsequent dehydration, fine filtration and the like. The components can increase fragrance, flavor and nutritional value of tea oil, and have antioxidant, antibacterial, antiinflammatory, etc. biological activities. When the pressure is too low, these ingredients cannot migrate sufficiently into the oil phase, resulting in a decrease in aroma, flavor and nutritional value of the tea oil; when the pressure is too high, these components may be destroyed or deteriorated, resulting in degradation of the quality of tea oil. Therefore, proper pressure conditions can keep the nutrition components in the tea seeds to the maximum.
The acid value and the peroxide value of the tea oil can be effectively controlled by high pressure difference treatment, and the stability and the storability of the tea oil are improved. The acid value is an index reflecting the content of free fatty acid in the tea oil, and the peroxide value is an index reflecting the content of peroxide in the tea oil, and the lower the acid value is, the more fresh and stable the tea oil is. When the pressure is too low, the water in the tea seeds can not be fully discharged, so that the hydrolysis reaction in the tea oil is aggravated, more free fatty acid is generated, and the acid value is improved; when the pressure is too high, oxygen in tea seeds cannot be fully discharged, so that oxidation reaction in tea oil is aggravated, more peroxide is generated, and peroxide value is increased. Therefore, the proper pressure condition can effectively control the acid value and the peroxide value of the tea oil.
The above embodiments are merely illustrative of the principles of the present application and its effectiveness, and are not intended to limit the application. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the application. Accordingly, it is intended that all equivalent modifications and variations of the application be covered by the claims, which are within the ordinary skill of the art, be within the spirit and scope of the present disclosure.
Claims (9)
1. A method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference is characterized by comprising the following steps:
s1, cleaning and impurity removal: cleaning fresh tea seeds, removing sediment, mould seeds, branches and leaves and other impurities;
s2, crushing: crushing the cleaned and decontaminated fresh tea seeds;
s3, instantaneous high pressure difference treatment: carrying out high pressure difference treatment on the crushed tea seed powder, adding water accounting for 10-50% of the weight of the tea seed powder, heating the material to 80-120 ℃, pressurizing at the same time, controlling the pressure to 0.4-0.8Mpa, maintaining for 10-40min after the temperature is reached, and then carrying out rapid pressure relief, wherein the pressure relief rate is 0.1-0.8Mpa/min;
s4, centrifuging: centrifugally separating the tea seed powder and water phase mixed part treated in the step S3 by a centrifugal machine, and separating the tea seed powder and water phase mixed part into tea seed powder and water phase mixed part;
s5, squeezing and filtering: squeezing the tea seed powder obtained by centrifugation in the step S4, and performing rough filtration to obtain a mixture of tea oil and water;
s6, heating: combining the oil-water mixture part in the step S4 with the tea oil and water mixture in the step S5, and heating until an oil layer and a water layer are separated;
s7, separating: discharging the lower water phase to obtain crude tea oil;
s8, dehydration: heating and dehydrating crude tea oil under vacuum to obtain dehydrated tea oil;
s9, fine filtering: and (5) finely filtering the dehydrated tea oil to obtain a tea oil product.
2. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S2, the crushing granularity is 10-40 meshes.
3. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S3, the adding amount of water is 10-30% of the weight of the tea seed powder.
4. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S3, the temperature is maintained for 20-30min after the temperature is reached.
5. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S3, the pressure release rate is 0.2-0.4MPa/min.
6. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S5, the pressing method is hydraulic pressing.
7. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S6, the heating temperature is 80-100 ℃.
8. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S8, the vacuum degree of the vacuum condition is-0.08 to-0.1 MPa.
9. The method for preparing tea oil from fresh tea oil fruits by using instant high pressure difference as claimed in claim 1, wherein: in the step S8, the temperature of the vacuum condition is 60-80 ℃.
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