Oil for confinement month and preparation method of oil
A technology of confinement and Camellia oleifera, which is applied in the field of confinement oil and its preparation, camellia oil and its preparation, can solve the problems of long crystallization time, loss of flavor of camellia oil, loss of nutritional components of camellia oil, etc., and achieve the effect of rich nutritional components
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Embodiment 1
[0108] A. Take the fresh and mature camellia oleifera fruit from the organic wild camellia oleifera base of the year, spread it out in the sun or air-dry, peel off the husk to get the camellia oleifera seeds;
[0109] B. Naturally dry or air-dry the camellia seeds within 30 days, so that the water content is controlled at 5-10% by mass;
[0110] C. Select high-quality plump Camellia oleifera seeds, remove dust or harmful substances that may be polluted on the surface of Camellia oleifera seeds, and obtain clean Camellia oleifera seeds;
[0111] D. remove all the shells of the camellia oleifera seed to obtain the camellia oleifera seed kernel;
[0112] E. Pick out the camellia seed kernels with poor quality or mildew and deterioration, and only keep the camellia seed kernels with good quality;
[0113] F. Take 5000kg of Camellia oleifera seed kernels and use a cold press to extract the first camellia oleifera seed juice to obtain 1150kg of crude confinement oil. The feeding te...
Embodiment 2-4
[0119] Using the method basically the same as in Example 1, the confinement oil of Example 2-4 was prepared, the main changes include: the amount of activated carbon added, fineness, processing temperature, and processing time in step G, and the concentration of saline solution in step H And the crude product of confinement oil, the addition amount of saline solution, treatment temperature, treatment time, specifically as listed in Table 1.
[0120] Table 1 Main process conditions for the preparation of confinement oil
[0121]
[0122] The content and distribution of fatty acids in the confinement oils of Examples 1-4 were measured respectively, as listed in Tables 2 and 3.
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