Preparation technique of big-leaf seed tea seed oil

Abstract

The invention discloses a preparation technique of big-leaf seed tea seed oil. The preparation technique comprises the following steps: (1) squeezing the big-leaf seed tea seed oil: removing impurities, drying, husking, separating husks and kernels, softening, rolling embryos, braising, stir-frying and squeezing; and (2) refining the big-leaf seed tea seed oil: degumming raw oil, deacidifying, washing with water, dewatering, decolouring, deodorizing and filtering. The big-leaf seed tea seed oil prepared by the technique has the advantages of high oil output rate, superior oil quality, clear, bright and transparent colour, no bitter taste, pure fragrance and good mouth feel, and the nutritive value of the big-leaf seed tea seed oil is furthest protected. The big-leaf seed tea seed oil is not easy to be oxidized and deteriorate, has stable oil quality, safety, no toxicity, no side effect, and favorable properties of storage resistance and high-temperature resistance, is a better materialfor processing powdered oil, oleomargarin, salad oil and shortening oil and also can be used for cosmetics and medical oil.

Description

Technical field [0001] The present invention relates to a preparation process of edible vegetable oil, in particular to a preparation process of edible vegetable oil squeezed and refined by using tea seeds of perennial evergreen woody plants, large-leaf tea, as raw materials. Background technique [0002] Edible oil is an indispensable consumer product for people's lives, and is an important food that provides human body heat and essential fatty acids and promotes the absorption of fat-soluble vitamins. With the rapid development of my country's economy and the substantial improvement of people's living standards, people's requirements for the quality and quantity of edible oil are also constantly improving. At present, the main edible vegetable oils in the world are: soybean oil, rapeseed oil, cottonseed oil, peanut oil, sunflower oil, sesame oil, corn oil, palm oil, coconut oil, olive oil and camellia oil. The latter four are woody vegetable oils. Tea seed oil is a kind of edi...

AI Technical Summary

Problems solved by technology

[0004] Some of the traditional production techniques of tea seed oil are just squeezed crude oil, and some are refined, but there are some defects: 1. Unrefined crude oil contains tea saponin, which tastes bitter and has sediment, which affects the appearance and appearance. Taste; 2. Some tea seeds are not dried before pressing or the degree of drying is not enough. The moisture content in the raw materials is too high, and mildew and rancidity are prone to occur during storage, resulting in the deterioration of the oil in the tea seeds and the acid value. At the same time, if the moisture content in the raw materials is too high, it will also cause tea saponin and other substances that affect the taste to dissolve into the crude oil; 3. Some pressing processes do not go through steaming, frying, rolling and other processes, and the temperature is too high Low, the protein has not been denatured, and the crude oil enters together during the pressing process, and the oil cannot be completely squeezed out, and the oil production rate is low; 4. After peeling, the shell and kernel are completely separated, and the heat transfer is uneven during steaming and frying, which is not easy Steamed and thoroughly steamed, it is easy to become paste when pressed, easy to block the oil passage, low oil yield, small equipment processing capacity, and aggravated machine wear, high processing cost; 5. In terms of removing free fatty acids, no matter the The chemical method of adding alkali is adopted for both high and low prices. Chemical refining can indeed effectively remove fatty acids from low-acid value crude oil, but for high-acid value crude oil, the amount of alkali needs to be added is too large, and the alkali water and oil are emulsified, and the separation is very difficult. Difficult; 6. In the washing process, using purified water, the removal of tea saponin is not complete