Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Camellia oil with strong sauce flavor and preparation method thereof

A camellia oil and flavor technology, which is applied in the fields of fat oil/fat refining, edible oil/fat, fat oil/fat production, etc., can solve the problem of the inability to form and bring out the aroma compounds of camellia oil, the disappearance of the unique flavor of camellia oil, and the loss of the flavor of camellia oil And other problems, to achieve the specific and reasonable effect of the programmed cooling process

Active Publication Date: 2017-11-17
赖琼玮
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, this camellia oil pressing production process will cause food safety problems
Although this harmful component can be effectively removed through subsequent high-temperature refining or adding production aids for adsorption, at the same time, the unique flavor (aroma compounds) of camellia oil will disappear or not be strong enough to meet the needs of existing consumers
[0007] At present, there is also a process of pressing tea leaves again, but it is not to make the tea oil have a better flavor, but to obtain the tea oil in the tea leaves, and the small amount of tea oil that is repeatedly pressed cannot be formed and brought out. More Aroma Compounds in Tea Kut
[0008] Chinese patent CN102524428B discloses a method for eliminating benzopyrene in Camellia oleifera seed oil (patent application number 201110388522.X), Chinese patent CN103113986B discloses a method for making high-quality camellia oil (patent number: ZL201310090601.1), China Patent CN103484243A discloses a new process for processing strong-flavored camellia oil (patent number: ZL201310392915.7), and Chinese patent CN102888276A discloses a production method of pure physical original fragrance camellia seed oil (patent application number: 201210386643.5). There is a problem that the flavor of camellia oil is lost due to high technical temperature, and a low-temperature pressing, hydration degumming, and medium-temperature drying at 120-150°C are provided. Although these patents can improve the fragrance of camellia oil or the content of harmful substances such as benzo(a)pyrene However, none of them can solve the specific fragrance of camellia oil and the content of harmful substances such as benzo(a)pyrene at the same time.
[0010] Sauce-flavored flavor is a kind of flavor that is deeply loved by the public. There are no camellia oil products or related reports with sauce-flavored flavor.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Camellia oil with strong sauce flavor and preparation method thereof
  • Camellia oil with strong sauce flavor and preparation method thereof
  • Camellia oil with strong sauce flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of camellia oil with rich sauce flavor was prepared by the following method:

[0047] A. Preparation of tea seed kernels: take fresh tea seeds of that year, spread them out to dry naturally, so that the water content of the tea seeds is controlled at 10-20% by mass; remove the husks of the tea seeds to obtain the tea seed kernels;

[0048] B. Making fermented husks:

[0049] Lay the fruit husks obtained in step A indoors, pack them in mesh bags at a height of 1.5 meters, ventilate, and stack them for 5 days; the tea berries produce a special flavor, spread them out to dry naturally, and then remove surface dust or possible contamination Harmful substances, fermented husks were obtained, and crushed into pieces within 2 cm by a crusher;

[0050] C. Ripening: Add 1200 kg of fermented husks obtained in step B to 10,000 kg of camellia seed kernels obtained in step A, the fermented husks account for 10.7% by mass of the total amount, mix evenly to obtain a mixture of...

Embodiment 2

[0056] Using the method basically the same as that of Example 1, the camellia oil with strong sauce-flavored flavor of Example 2 was prepared. The main differences include: in the step B of making fermented husks, the high-quality fresh camellia oleifera fruit is directly peeled to obtain fresh husks; Put it in a special place where the rain can't get out, the thickness is less than 20 cm, ventilated, and the stacking time is 7 days; the husk produces a special flavor, removes the surface dust or harmful substances that may be polluted, and makes the fermented husk, and passes through the crusher Broken into pieces within 2 cm;

[0057] In step C, 10,000 kg of camellia seed kernels are added with 4,000 kg of fermented husks, the husk content is 28.6% by mass, the roasting temperature is 130°C, and the pressing chamber temperature in step D is 110°C; in step E, the shell oil mixture contains 20% by mass of camellia oil, and when pressed The temperature of the pressing chamber i...

Embodiment 3

[0061] Using the method basically the same as that of Example 1, the camellia oil with strong sauce-flavored flavor of Example 3 was prepared. The main differences include: in step C, 10,000 kg of camellia seed kernels were added with 3,000 kg of fermented husks, the husk content was 23.1% by mass, and roasted The temperature is 140°C, the temperature of the pressing chamber in step D is 120°C, the mixture of shell oil in step E contains 25% by mass of camellia oil, the temperature of the pressing chamber during pressing is 120°C, and the mixture of shell oil in step E contains 8.5% by mass of water; other conditions are the same .

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
specific surface areaaaaaaaaaaa
Login to View More

Abstract

A method for preparing camellia oil with strong sauce flavor, which comprises the following process steps: taking fresh ripe camellia oleifera fruit, peeling and separating the husk and camellia oleifera seeds, stacking and fermenting the obtained fresh husk, spreading out to dry naturally or air-drying, After purification, fermented husks are obtained; the fermented husks accounting for 10-30% by mass of the camellia oleifera seeds are added, the mixture of kernels and husks is roasted and matured at 120-160°C, cooled to 50-80°C, and squeezed once. The chamber temperature is 100-140° C., the obtained camellia oil is mixed with the fermented husk, and subjected to secondary pressing to obtain the camellia oil with strong sauce-flavored flavor of the present invention. The camellia oil of the present invention contains rich natural soy sauce flavor compounds, has strong flavor, can enhance appetite, and contains harmful substances far below the limit requirements of national standards, and is safe and hygienic.

Description

technical field [0001] The invention relates to a woody vegetable oil and a preparation method thereof, in particular to a camellia oil and a preparation method thereof, in particular to a camellia oil with strong sauce flavor and a preparation method thereof. Background technique [0002] Camellia oleifera, commonly known as camellia, wild tea, and white flower tea, is a high-quality edible oil plant unique to China. It is also known as the world's four largest woody edible oil plants together with oil palm, olive and coconut. The result is Camellia oleifera fruit; the shell of Camellia oleifera fruit (that is, camellia oleifera husk) contains camellia oleifera seeds (tea seeds); the outer layer of camellia oleifera seeds is the seed shell, and the inside of the seed shell is tea seed kernel (that is, camellia oleifera seed kernel); The oil extracted from camellia oleifera seeds or camellia seed kernels is camellia oil. [0003] As a high-quality edible oil, camellia oil h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/02
Inventor 赖琼玮裴健儒吴凤平孔英戈
Owner 赖琼玮
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com