CN117467498A - Tea oil preparation method capable of improving saturated fatty acid reducing efficiency - Google Patents
Tea oil preparation method capable of improving saturated fatty acid reducing efficiency Download PDFInfo
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- CN117467498A CN117467498A CN202311290158.2A CN202311290158A CN117467498A CN 117467498 A CN117467498 A CN 117467498A CN 202311290158 A CN202311290158 A CN 202311290158A CN 117467498 A CN117467498 A CN 117467498A
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- 239000010495 camellia oil Substances 0.000 title claims abstract description 127
- 150000004671 saturated fatty acids Chemical class 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000018597 common camellia Nutrition 0.000 claims abstract description 31
- 235000019202 steviosides Nutrition 0.000 claims abstract description 28
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 26
- 229940013618 stevioside Drugs 0.000 claims abstract description 26
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000004386 Erythritol Substances 0.000 claims abstract description 24
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000009429 Ginkgo biloba extract Substances 0.000 claims abstract description 24
- 235000019414 erythritol Nutrition 0.000 claims abstract description 24
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 24
- 229940009714 erythritol Drugs 0.000 claims abstract description 24
- 239000000284 extract Substances 0.000 claims abstract description 21
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- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 23
- 235000010208 anthocyanin Nutrition 0.000 claims description 17
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- 238000000034 method Methods 0.000 claims description 17
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- 230000008569 process Effects 0.000 claims description 9
- QRYRORQUOLYVBU-VBKZILBWSA-N carnosic acid Chemical compound CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 claims description 8
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- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
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- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
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- 238000000926 separation method Methods 0.000 claims description 4
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- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
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- 239000011259 mixed solution Substances 0.000 claims description 3
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- 235000003441 saturated fatty acids Nutrition 0.000 claims 7
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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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of tea oil preparation methods, and particularly relates to a tea oil preparation method capable of improving saturated fatty acid reducing efficiency, which comprises the following steps of: step 1, selecting seeds, cleaning, grading, peeling and separating oil tea seeds stored in a warehouse through drying, removing stones, and magnetically separating iron; and 2, cold pressing the camellia seeds treated in the step 1 by adopting a special cold press to obtain camellia seed crude oil. According to the tea oil preparation method capable of improving the saturated fatty acid reducing efficiency, the ginkgo leaf extract and the first-stage tea oil are uniformly mixed by the mixer, flavonoid compounds and triterpenes contained in the ginkgo leaf extract are not easily affected by the refining temperature of the second-stage tea oil, and the rosemary extract and the black matrimony vine extract also have oxidation resistance, so that the saturated fatty acid reducing efficiency can be improved when the tea oil is refined, and the erythritol and stevioside are added into the tea oil, so that the bitter taste of the tea oil can be effectively covered, and the taste and the mouthfeel of the tea oil are improved.
Description
Technical Field
The invention relates to the technical field of tea oil preparation methods, in particular to a tea oil preparation method capable of improving saturated fatty acid reducing efficiency.
Background
The tea oil and tea oil are all natural high-grade edible vegetable oil extracted from common camellia mature seeds of camellia plants in the camellia family, are golden or light yellow in color, pure in quality, clear and transparent, fragrant in smell and pure in taste, the tea oil is a high-quality edible oil plant, the tea oil and tea are of the same genus and different species, the vegetable oil squeezed from the seeds of the tea oil is completely different, the vegetable oil extracted from the camellia seeds is called camellia seed oil, the vegetable oil extracted from the tea seed is called tea seed oil, the camellia oil is extracted from fruits of wild woody plants, is one of four woody plant oils, has a dietetic double function superior to that of olive oil, contains tea polyphenol and camellia glycoside which are specific physiological active substances and is not available in the olive oil, has the efficacy of clearing heat and resolving dampness, has a certain improvement effect on diseases such as abdominal pain caused by sunstroke, scabies, scald and burn, has a proper amount of insect killing effect, is used for assisting in treating intestinal obstruction caused by ascariasis, tea seed extraction, intestinal dysesthesia disease and the like, has a proper amount of intestinal tract, has a function of promoting the intestinal stasis, and promoting the constipation, and the like;
the refining of the crude oil in the production process determines the oil grade, the national standard first-grade tea oil can meet the national standard requirements through processes of degumming, deacidification, dehydration, decoloration, deodorization, dewaxing and the like, the third-grade tea oil only needs degumming and deacidification, when the crude oil is subjected to refining degumming and deacidification, the crude oil is generally heated to different temperatures according to different tea oil degumming processes, for example, the conventional hydrated degumming process crude oil is heated to 80 ℃, the dry degumming process crude oil is heated to 65 ℃, the wet degumming process crude oil is heated to 80 ℃, the complete degumming process crude oil is heated to 80 ℃, the alpha-linolenic acid contained in the tea oil is a very active polyunsaturated fatty acid, when the temperature of the crude oil is once heated to more than 45 ℃, the nutritional components are destroyed, the higher the heating time is longer, the alpha-linolenic acid is destroyed, the crude oil is required to be degummed in the production process, and the unsaturated fatty acid contained in the crude oil is easily oxidized to saturated fatty acid, so that the saturated fatty acid can be reduced.
Disclosure of Invention
The invention aims to provide a tea oil preparation method capable of improving the efficiency of reducing saturated fatty acid, so as to solve the problems that the raw oil needs to be degummed in the production process of the tea oil, and unsaturated fatty acid contained in the tea oil is easily oxidized into saturated fatty acid due to the degummed temperature of the raw oil.
In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation method of tea oil capable of improving saturated fatty acid reducing efficiency comprises the following steps:
step 1, selecting seeds, cleaning, grading, peeling and separating oil tea seeds stored in a warehouse through drying, removing stones, and magnetically separating iron;
step 2, cold pressing the camellia seeds treated in the step 1 by adopting a special cold press to obtain camellia seed crude oil;
step 3, coarse filtering is carried out on the crude oil of the camellia seeds to obtain first-stage camellia oil;
step 4, adding ginkgo leaf extract into the first-stage tea oil to prepare a second-stage tea oil;
step 4.1, respectively adding proper amount of water and ethanol solvent into ginkgo leaf powder, refluxing for 2-3 hours, filtering, combining filtrate, recovering solvent by using a rotary film evaporator to obtain concentrated extract, adding deionized water, freezing to remove slag, repeating for 3 times, combining clear liquid, extracting by using ethyl acetate, combining ester liquid, recovering ethyl acetate to obtain yellow powdery product, and preparing ginkgo leaf extract;
and 5, refining the secondary tea oil, adding rosemary extract and black matrimony vine extract, and adding stevioside and erythritol to prepare the finished tea oil.
Step 5.1, mixing rosemary leaf powder with a proper amount of ethanol solvent to form an extracting solution, filtering the extracting solution to remove plant residues and impurities to obtain a pure extracting solution, and removing the solvent in the extracting solution by evaporation or other concentration methods to obtain a carnosic acid concentrate to obtain a rosemary extract;
and 5.2, breaking the wall of the lycium ruthenicum anthocyanin by an acid-base method, regulating the pH value to enable the wall to be stable, dispersing and separating the lycium ruthenicum anthocyanin and an ethanol solvent by ultrasonic waves, rapidly penetrating, dispersing, desorbing, dissolving and the like the lycium ruthenicum anthocyanin and the ethanol solvent by utilizing the heating effect of microwaves, and finally extracting the lycium ruthenicum anthocyanin under the conditions of low temperature and high pressure to prepare the lycium ruthenicum extract.
Preferably, in the step 1, the water content of the camellia seeds is within 5% -6%, so that the difficulty in shelling the camellia seeds and excessive crushing of kernels can be avoided, and the camellia seeds are put into a shell breaker for shell breaking and shell and kernel separation.
Preferably, in the step 2, when the camellia seeds treated in the step 1 are cold pressed by a cold press, the pressing temperature is about 70 ℃ to 80 ℃.
Preferably, in the step 4.1, the solvent is recovered by using a rotary thin film evaporator, and the solvent recovery rate is 90% -95%.
Preferably, in the step 5.1, a small amount of the secondary tea oil is heated to 60-80 ℃ to ensure that the oil is in a liquid state, then the rosemary extract is added, stirring is performed until the rosemary antioxidant is completely dissolved, the rosemary antioxidant is uniformly dispersed in the oil, a concentrated solution of the rosemary tea oil is prepared, and the concentrated solution is added into the remaining secondary tea oil and uniformly stirred.
Preferably, in the step 5.2, the anthocyanin of the black wolfberry is extracted by utilizing the diffusivity and the solubility of the anthocyanin in the supercritical carbon dioxide liquid state, and when the black wolfberry extract is mixed with the second-stage tea oil, the temperature of the second-stage tea oil is not higher than 60 ℃, the ultrasonic extraction time is 26.1min, the ultrasonic power is 192.5W, the volume fraction of ethanol is 71.1%, and the liquid-to-material ratio is 18.9ML/g.
Preferably, in the step 5, the stevioside and the erythritol are added after the secondary tea oil is refined, and the mixed solution of the secondary tea oil, the stevioside and the erythritol is uniformly mixed through a tubular static mixer, so that the mixing amount in the whole process can be accurately controlled.
Preferably, in the step 5, the erythritol and steviol glycoside are mixed in an amount of 1000:2-1000:5, extracting erythritol from vegetables and fruits, extracting stevioside from stevia rebaudiana, and taking erythritol and stevioside as natural sweeteners.
Compared with the prior art, the invention has the beneficial effects that: according to the tea oil preparation method capable of improving the saturated fatty acid reducing efficiency, the ginkgo leaf extract and the first-stage tea oil are uniformly mixed by the mixer, flavonoid compounds and triterpenes contained in the ginkgo leaf extract are not easily affected by the refining temperature of the second-stage tea oil, and the rosemary extract and the black matrimony vine extract also have oxidation resistance, so that the saturated fatty acid reducing efficiency can be improved when the tea oil is refined, and the erythritol and stevioside are added into the tea oil, so that the bitter taste of the tea oil can be effectively covered, and the taste and the mouthfeel of the tea oil are improved.
1. The tea oil preparation method capable of improving the saturated fatty acid efficiency comprises the steps of cold pressing tea seeds treated in the step 1 by a cold press, carrying out rough filtration on the cold pressed tea seed crude oil to obtain first-stage tea oil, adding the prepared ginkgo leaf extract into the first-stage tea oil, uniformly mixing the ginkgo leaf extract and the first-stage tea oil by a mixer, wherein flavonoid compounds and triterpenes contained in the ginkgo leaf extract are not easily influenced by the refining temperature of the second-stage tea oil, so that the oxidation resistance of the second-stage tea oil is enhanced under the action of the ginkgo leaf extract during refining, the phenomenon that unsaturated fatty acids are oxidized during refining and degumming of the second-stage tea oil is reduced, the saturated fatty acid efficiency is improved during refining of the second-stage tea oil, and after refining, rosemary extract and black wolfberry extract are added, and the rosemary extract and black wolfberry extract also have oxidation resistance, so that the saturated fatty acid is improved during refining of the second-stage tea oil;
2. according to the tea oil preparation method capable of improving the saturated fatty acid reducing efficiency, as the tea oil tastes slightly sweet at first, but the tea oil also slightly tastes bitter and astringent at last, in order to strengthen the taste of the tea oil, erythritol and stevioside can be added into the tea oil, the bitter taste of stevioside and the bitter taste of the tea oil can be effectively covered, and the taste and the mouthfeel of the tea oil can be improved.
Drawings
Fig. 1 is a flow chart of a preparation method of tea oil.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, the present invention provides a technical solution: a preparation method of tea oil capable of improving saturated fatty acid reducing efficiency comprises the following steps:
step 1, selecting seeds, cleaning, grading, peeling and separating oil tea seeds stored in a warehouse through drying, removing stones, and magnetically separating iron;
step 2, cold pressing the camellia seeds treated in the step 1 by adopting a special cold press to obtain camellia seed crude oil;
step 3, coarse filtering is carried out on the crude oil of the camellia seeds to obtain first-stage camellia oil;
step 4, adding ginkgo leaf extract into the first-stage tea oil to prepare a second-stage tea oil;
step 4.1, respectively adding proper amount of water and ethanol solvent into ginkgo leaf powder, refluxing for 2-3 hours, filtering, combining filtrate, recovering solvent by using a rotary film evaporator to obtain concentrated extract, adding deionized water, freezing to remove slag, repeating for 3 times, combining clear liquid, extracting by using ethyl acetate, combining ester liquid, recovering ethyl acetate to obtain yellow powdery product, and preparing ginkgo leaf extract;
and step 5, refining the second-stage tea oil, and adding rosemary extract and black matrimony vine extract to prepare the finished tea oil.
Step 5.1, mixing rosemary leaf powder with a proper amount of ethanol solvent to form an extracting solution, filtering the extracting solution to remove plant residues and impurities to obtain a pure extracting solution, and removing the solvent in the extracting solution by evaporation or other concentration methods to obtain a carnosic acid concentrate to obtain a rosemary extract;
and 5.2, breaking the wall of the lycium ruthenicum anthocyanin by an acid-base method, regulating the pH value to enable the wall to be stable, dispersing and separating the lycium ruthenicum anthocyanin and an ethanol solvent by ultrasonic waves, rapidly penetrating, dispersing, desorbing, dissolving and the like the lycium ruthenicum anthocyanin and the ethanol solvent by utilizing the heating effect of microwaves, and finally extracting the lycium ruthenicum anthocyanin under the conditions of low temperature and high pressure to prepare the lycium ruthenicum extract.
In the step 1, the water content of the camellia seeds is within 5% -6%, the problems that the camellia seeds are difficult to shell and the kernels are too much to crush can be avoided, the camellia seeds are put into a shell crusher for shell breaking and shell and kernel separation is carried out, in the step 2, when the camellia seeds treated in the step 1 are cold pressed by a cold press, the pressing temperature is about 70 ℃ to 80 ℃, in the step 4.1, a rotary film evaporator is used for recovering a solvent, the solvent recovery rate is 90% -95%, in the step 5.1, a small amount of secondary tea oil is heated to 60-80 ℃, after oil is ensured to be liquid, rosemary extract is added, stirring is carried out until complete dissolution is carried out, uniform dispersion of rosemary antioxidant in the oil is ensured, a rosemary tea oil concentrated solution is prepared, then the concentrated solution is added into the remaining secondary tea oil, stirring is carried out uniformly, in the step 5.2, the diffusivity and the solubility under the supercritical carbon dioxide liquid state are utilized, the extraction of black anthocyanin is extracted, and when the black wolfberry extract is mixed with the secondary oil, the secondary oil temperature is not higher than 60 ℃, the extraction time is 26.26.5.5.1% by volume/volume ratio of ethanol is 1.71 g/ML, and the ratio of ethanol is 1.18.71 g.
In the concrete implementation, the camellia seeds are put into a shell breaking machine for shell breaking and shell-kernel separation, when the camellia seeds treated in the step 1 are cold pressed by a cold press machine, coarse filtering is carried out on the cold pressed camellia seed crude oil at the pressing temperature of about 70 ℃ to 80 ℃ to obtain first-stage camellia oil, the nutritional value of the cold pressed peanut cake is improved, nutritional ingredients such as protein dietary fibers are not denatured, active substances are preserved, the development and utilization value of cake is ensured, ginkgo leaf powder is respectively added with proper amount of water and ethanol solvent for reflux for 2 to 3 hours, filtering is carried out, the combined filtrate is recycled by a rotary film evaporator, the solvent is recycled by the rotary film evaporator, the recovery rate of the solvent can reach 90 to 95 percent, concentrated extract is obtained, deionized water is added, slag is removed by freezing for 3 times, clear liquid is combined, ethyl acetate extraction is carried out, ethyl acetate liquid is combined, and ethyl acetate is recycled, obtaining yellow powdery product, preparing ginkgo leaf extract, adding the prepared ginkgo leaf extract into first-stage tea oil, uniformly mixing the ginkgo leaf extract and the first-stage tea oil by adopting a mixer, ensuring that flavonoid compounds and triterpenes contained in the ginkgo leaf extract are not easily influenced by refining temperature of the second-stage tea oil, enhancing antioxidation capability under the action of the ginkgo leaf extract when the second-stage tea oil is refined, reducing the phenomenon that unsaturated fatty acid is oxidized when the second-stage tea oil is refined and degummed, improving the efficiency of reducing saturated fatty acid when the tea oil is refined, ensuring that the ginkgo leaf extract has excellent treatment effect on cardiovascular and cerebrovascular diseases, also has obvious curative effect on senile dementia, protecting cells from being damaged by oxidative stress, beautifying human body, inhibiting melanin growth, keeping skin luster and elasticity, after the secondary tea oil is refined, the rosemary extract and the black matrimony vine extract are added, a small amount of the secondary tea oil is heated to 60-80 ℃, after the oil is ensured to be liquid, the rosemary extract is added, stirring is carried out until the rosemary antioxidant is completely dissolved, the rosemary antioxidant is uniformly dispersed in the oil, a rosemary tea oil concentrated solution is prepared, the concentrated solution is added into the remaining secondary tea oil, stirring is carried out uniformly, the phenomenon that unsaturated fatty acid is oxidized when the secondary tea oil is heated to 60-80 ℃ can be reduced, the concentrate of carnosic acid contained in the rosemary extract can reduce cholesterol level, improve blood circulation, and has a certain antitumor activity, the blue matrimony vine extract can effectively reduce blood fat, regulate blood sugar level, reduce occurrence of cardiovascular diseases, enhance vascular elasticity and toughness, play a role in improving vascular functions, the black matrimony vine anthocyanin also has a certain anti-inflammatory effect, can regulate an immune system, enhance human immunity, prevent and treat diseases, the tea oil has more high efficiency, and the rosemary extract and the black matrimony vine extract also have the effect of reducing saturated fatty acid by one step.
In the step 5, stevioside and erythritol are added after the secondary tea oil is refined, and the mixed solution of the secondary tea oil, the stevioside and the erythritol is uniformly mixed through a tubular static mixer, so that the mixing amount in the whole process can be accurately controlled, and in the step 5, the erythritol and the stevioside are mixed in a ratio of 1000:2-1000:5, extracting erythritol from vegetables and fruits, extracting stevioside from stevia rebaudiana, and taking erythritol and stevioside as natural sweeteners.
Because tea oil taste has slight sweet taste at first, but the tea oil taste is slightly bitter and astringent at last, in order to strengthen the taste and mouthfeel of the tea oil, erythritol and stevioside can be added into the tea oil, and the erythritol and stevioside are added into the tea oil at a ratio of 1000:3-1000:5, the bitter taste of the stevioside and the bitter taste of the tea oil can be effectively covered, and the erythritol and the stevioside are natural sweeteners, so that the health, safety and natural requirements of the tea oil are met, and the taste and the mouthfeel of the tea oil are improved.
In summary, the prepared ginkgo leaf extract is added into the first-stage tea oil, the ginkgo leaf extract and the first-stage tea oil are uniformly mixed by adopting a mixer, the flavonoid compounds and the triterpenes contained in the ginkgo leaf extract are not easily influenced by the refining temperature of the second-stage tea oil, so that the antioxidation capability is enhanced under the action of the ginkgo leaf extract when the second-stage tea oil is refined, the phenomenon that unsaturated fatty acid is oxidized when the second-stage tea oil is refined and degummed can be improved, the efficiency of reducing saturated fatty acid can be improved when the second-stage tea oil is refined, a small amount of the second-stage tea oil is heated to 60-80 ℃, the rosemary extract is added, the concentrated solution is added into the remaining second-stage tea oil and uniformly stirred, the phenomenon that unsaturated fatty acid is oxidized when the second-stage tea oil is heated to 60-80 ℃ can be reduced, the rosemary extract and the black matrimony vine extract also have antioxidation, the effect of reducing saturated fatty acid in one step, erythritol and stevioside can be added into the oil, the bitter taste of stevioside and bitter tea oil can be effectively covered, and the bitter taste of stevioside can be improved, and the bitter taste of the tea oil is well-known in the prior art.
Although the present invention has been described with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements and changes may be made without departing from the spirit and principles of the present invention.
Claims (8)
1. The preparation method of the tea oil capable of improving the efficiency of reducing saturated fatty acid is characterized by comprising the following steps of:
step 1, selecting seeds, cleaning, grading, peeling and separating oil tea seeds stored in a warehouse through drying, removing stones, and magnetically separating iron;
step 2, cold pressing the camellia seeds treated in the step 1 by adopting a special cold press to obtain camellia seed crude oil;
step 3, coarse filtering is carried out on the crude oil of the camellia seeds to obtain first-stage camellia oil;
step 4, adding ginkgo leaf extract into the first-stage tea oil to prepare a second-stage tea oil;
step 4.1, respectively adding proper amount of water and ethanol solvent into ginkgo leaf powder, refluxing for 2-3 hours, filtering, combining filtrate, recovering solvent by using a rotary film evaporator to obtain concentrated extract, adding deionized water, freezing to remove slag, repeating for 3 times, combining clear liquid, extracting by using ethyl acetate, combining ester liquid, recovering ethyl acetate to obtain yellow powdery product, and preparing ginkgo leaf extract;
and step 5, refining the secondary tea oil, adding rosemary extract and black matrimony vine extract, and adding stevioside and erythritol to prepare the finished tea oil.
Step 5.1, mixing rosemary leaf powder with a proper amount of ethanol solvent to form an extracting solution, filtering the extracting solution to remove plant residues and impurities to obtain a pure extracting solution, and removing the solvent in the extracting solution by evaporation or other concentration methods to obtain a carnosic acid concentrate to obtain a rosemary extract;
and 5.2, breaking the wall of the lycium ruthenicum anthocyanin by an acid-base method, regulating the pH value to enable the wall to be stable, dispersing and separating the lycium ruthenicum anthocyanin and an ethanol solvent by ultrasonic waves, rapidly penetrating, dispersing, desorbing, dissolving and the like the lycium ruthenicum anthocyanin and the ethanol solvent by utilizing the heating effect of microwaves, and finally extracting the lycium ruthenicum anthocyanin under the conditions of low temperature and high pressure to prepare the lycium ruthenicum extract.
2. The tea oil preparation method capable of improving the efficiency of reducing saturated fatty acids according to claim 1, which is characterized by comprising the following steps: in the step 1, the water content of the camellia seeds is within 5% -6%, so that the problems of difficult shelling of the camellia seeds and excessive kernel crushing can be avoided, and the camellia seeds are put into a shell crusher for shell breaking and shell and kernel separation.
3. The tea oil preparation method capable of improving the efficiency of reducing saturated fatty acids according to claim 1, which is characterized by comprising the following steps: in the step 2, when the cold press machine cold presses the camellia seeds treated in the step 1, the pressing temperature is about 70 ℃ to 80 ℃.
4. The tea oil preparation method capable of improving the efficiency of reducing saturated fatty acids according to claim 1, which is characterized by comprising the following steps: in step 4.1, the solvent is recovered by using a rotary film evaporator, and the solvent recovery rate is 90% -95%.
5. The tea oil preparation method capable of improving the efficiency of reducing saturated fatty acids according to claim 1, which is characterized by comprising the following steps: in step 5.1, heating a small amount of secondary tea oil to 60-80 ℃ to ensure that the grease is in a liquid state, adding rosemary extract, stirring until the rosemary extract is completely dissolved, ensuring that rosemary antioxidant is uniformly dispersed in the grease to prepare a rosemary tea oil concentrated solution, and adding the concentrated solution into the rest secondary tea oil, and uniformly stirring.
6. The tea oil preparation method capable of improving the efficiency of reducing saturated fatty acids according to claim 1, which is characterized by comprising the following steps: in step 5.2, the diffusivity and the solubility of the black matrimony vine anthocyanin are utilized in a supercritical carbon dioxide liquid state, and when the black matrimony vine extract is mixed with the second-stage tea oil, the temperature of the second-stage tea oil is not higher than 60 ℃, the ultrasonic extraction time is 26.1min, the ultrasonic power is 192.5W, the ethanol volume fraction is 71.1%, and the liquid-material ratio is 18.9ML/g.
7. The method for preparing tea oil capable of improving the efficiency of reducing saturated fatty acids according to claim 6, which is characterized in that: in the step 5, the stevioside and the erythritol are added after the secondary tea oil is refined, and the mixed solution of the secondary tea oil, the stevioside and the erythritol is uniformly mixed through a tubular static mixer, so that the mixing amount in the whole process can be accurately controlled.
8. The method for preparing tea oil capable of improving the efficiency of reducing saturated fatty acids according to claim 7, which is characterized in that: in step 5, erythritol and steviol glycoside were mixed at 1000:2-1000:5, extracting erythritol from vegetables and fruits, extracting stevioside from stevia rebaudiana, and taking erythritol and stevioside as natural sweeteners.
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