Processing method for camellia seed oil with aromatic flavor and nutrition

Abstract

The invention discloses a processing method for camellia seed oil with aromatic flavor and nutrition, which comprises the following steps: (1) husking and then drying camellia seeds until the moisture is under 8%; (2) frying the dried camellia seeds; (3) squeezing oil of the fried camellia seeds; (4) pulverizing camellia seed cake being subjected to squeezing into powder by a pulverizer, and then drying the powder until the moisture is under 3%; (5) after the squeezed oil is filtered, adding citric acid solution at ordinary temperature, and reacting for 90 min under constant stirring; (6) adding NaCl solution with the concentration of 5% to the squeezed oil being subjected to reaction at the ordinary temperature, stirring at low speed for 30 min, and discharging upper clear oil after still standing; (7) adding the camellia seed cake being pulverized and dried into the upper clear oil, and filter pressing under constant stirring to obtain a finished product after passing inspection. After adopting the method, the micronutrient ingredients of the product is effectively improved; the camellia seed oil has aromatic flavor, can be eaten directly, is suitable for cold, cooking, frying, and the like, and satisfies the human pursuit of high quality camellia oil.

Description

technical field [0001] The invention relates to the field of camellia oleifera seeds, and relates to a method for processing the fragrant and nutritious camellia oleifera seed oil. Background technique [0002] The existing processing method of Luzhou-flavored and nutritious camellia oleifera seeds adopts a pressing process similar to that of bulk oil plants. The camellia oleifera seeds are dried, softened, shelled, crushed, rolled, put into a steaming pan to be steamed and fried, and put into Screw oil press for hot pressing. After filtering the crude oil of pressed oil, heat it to 70-80°C, add hot water with 3-5% oil weight for hydration and degumming, the time is about 20min, then heat it to 85-95°C for vacuum drying, after filtering and passing the inspection for the finished product. With the existing method, the quality and safety of the oil product cannot be effectively guaranteed due to the strict control of the raw materials, and the quality of the oil product is ...

AI Technical Summary

Problems solved by technology

With the existing method, the quality and safety of the oil product cannot be effectively guaranteed due to the strict control of the raw materials, and the quality of the oil product is difficult to meet the quality index of GB11765-2003 first-class pressed finished camellia oleifera seed oil , basically can only reach the secondary standard of pressing, and the quality is low; due to the use of hydration degumming, it will inevitably cause partial emulsification of the oil, reducing the oil yield; in order to remove the colloid in the oil, use heating The method of rehydration will inevitably cause the volatilization of aroma components; in order to remove water, vacuum drying is used, so that most of the aroma components are lost

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