Healthy and safe Luzhou-fragrant camellia oil with strong flavor and preparation method thereof

Abstract

The invention discloses a strong flavor, healthy and safe Luzhou-fragrant camellia oil, which is prepared through the following method steps: 1. Preparation of tea seed kernels: take fresh tea seeds, dry them in the sun, wash them, shell them, select the best ones to remove impurities, and ripen them; 2. One-time pressing: Put the ripe tea seed kernels into the oil press to press; 3. Preparation of camellia oil with strong flavor, health and safety: crush the camellia oil into pieces, settle and filter the camellia oil obtained by traditional pressing to obtain the oil residue cake; add camellia oil to the camellia oil to obtain the dry oil mixture, in which The ratio is to make the camellia oil contained in the dried oil mixture reach 15-30% by mass; the dried oil mixture is mixed with the oil residue cake to obtain the dried oil cake mixture, wherein the ratio of the dried oil cake is to make the dried oil mixture reach 50-80% by mass Put into the press machine after preheating and press; Camellia oil of the present invention contains abundant natural fragrance compound, and people can feel rich fragrance when eating, and appetite is enhanced, nontoxic safety, hygienic nutrition.

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 strong-flavored, healthy and safe strong-fragrance camellia oil 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, which are referred to as camellia seeds; the outer layer of camellia oleifera seeds is the seed shell (that is, camellia oleifera seed shell), and the inside of the seed shell is tea seeds Ren (that is, camellia seed kernel); the oil extracted from the camellia seed kernel is camellia...

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

[0006] 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

[0007] 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), etc. Although these patents can improve the fragrance of camellia oil or the content of harmful substances such as benzo(a)pyrene, they cannot At the same time, it solves the problem of the fragrance of camellia oil and the content of harmful substances such as benzo(a)pyrene

[0008] Of course, the prior art still has methods such as extraction of camellia oil by solvent leaching, and extraction of camellia oil by aqueous enzymatic method, which have the same problems as above (harmful substances, no natural flavor)

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