阅读说明：本技术 一种浓香营养油茶籽油的加工方法 (Processing method of aromatic nutritional camellia seed oil ) 是由 苏曼清 于 2018-06-12 设计创作，主要内容包括：本发明公开了一种浓香营养油茶籽油的加工方法,包括如下步骤：a、将油茶籽、米糠和玉米粒送入润湿器内,喷淋水进行润湿,输送至缓苏器中缓苏；b、微波加热；c、压榨制得茶籽毛油；d、将茶籽毛油进行结晶、过滤,得到浓香营养油茶籽油。本发明所得油茶籽油具有纯正、浓郁的香味和滋味,而且VE、谷维素和不饱和脂肪酸的含量较高,营养丰富。(The invention discloses a processing method of aromatic nutritional camellia seed oil, which comprises the following steps: a. sending the camellia seeds, the rice bran and the corn kernels into a moistener, moistening with spray water, and sending into a tempering device for tempering; b. microwave heating; c. squeezing to obtain crude oil of tea seed; d. crystallizing and filtering the crude oil of the tea seeds to obtain the fragrant and nutrient camellia seed oil. The camellia seed oil obtained by the invention has pure and strong fragrance and taste, and has higher contents of VE, oryzanol and unsaturated fatty acid and rich nutrition.)

1. A processing method of aromatic nutritional camellia seed oil is characterized by comprising the following steps:

a. sending the camellia seeds, the rice bran and the corn kernels into a moistener, moistening with spray water, and sending into a tempering device for tempering;

b. microwave heating;

c. squeezing to obtain crude oil of tea seed;

d. crystallizing and filtering the crude oil of the tea seeds to obtain the fragrant and nutrient camellia seed oil.

2. The processing method of the aromatic nutritional camellia seed oil according to claim 1, wherein the step a is specifically operated as follows: mixing oil tea seeds, rice bran and corn kernels to serve as raw materials, conveying the raw materials into a moistener through a screw conveyor, spraying water accounting for 5-18 wt% of the raw materials to moisten the raw materials, conveying the moistened raw materials into a tempering device for tempering for 15-60 min, wherein the tempering temperature is 30-60 ℃, and the water content of the tempered raw materials is 15-20 wt%.

3. The processing method of the aromatic nutritional camellia seed oil according to claim 1, wherein in the step a, the weight ratio of the camellia seeds, the rice bran and the corn kernels is 100: 5-8: 20-26.

4. The processing method of the aromatic nutritional camellia seed oil according to claim 1, wherein in the step b, the microwave heating power is 700-800W, the microwave heating time is 10-15 min, and ventilation is kept in the microwave heating process.

5. The processing method of the aromatic nutritional camellia seed oil according to claim 1, wherein the step c specifically comprises the following operations: and conveying the material heated by the microwave to a 4-stage presser for squeezing, and filtering and separating oil residue to obtain the crude tea seed oil.

6. The processing method of the aromatic nutritional camellia seed oil according to claim 1, wherein the step d specifically comprises the following operations: pumping crude tea seed oil into a crystallizing tank, stirring at the speed of 10-15 r/min, introducing cooling water, cooling to 20-25 ℃ at the speed of 1.5-2 ℃/min, growing crystals for 8-24 h, and filtering for the first time; pumping the crude tea seed oil after the first filtration into a secondary crystallizing tank again, introducing cooling water, cooling to 10-15 ℃ at the speed of 1 ℃/min, growing the crystals for 12-24 h, and carrying out the second filtration to obtain the aromatic and nutritional tea seed oil.

Technical Field

The invention relates to the technical field of camellia seed oil, in particular to a processing method of aromatic and nutritional camellia seed oil.

Background

The existing processing method of the aromatic nutritional camellia seeds adopts a squeezing process basically similar to that of bulk oil, and comprises the steps of drying, softening, shelling, crushing and flaking the camellia seeds, putting the camellia seeds into a steaming and frying pan for steaming and frying, and putting the camellia seeds into a spiral oil press for hot pressing. And filtering the crude oil, heating to 70-80 ℃, adding hot water with the weight of 3-5% of that of the oil for hydration degumming for about 20min, heating to 85-95 ℃, drying in vacuum, filtering, and inspecting to obtain the finished product. By adopting the existing method, the quality and safety of the oil product can not be effectively ensured because the control on the raw materials can not be very strict, and the quality of the oil product can hardly reach the quality index of the first-grade pressed finished oil-tea seed oil of GB11765-2003, and basically only can reach the pressing second-grade standard, and the quality is lower; because hydration degumming is adopted, partial emulsification of the grease is inevitably caused, and the oil yield is reduced; in order to remove the colloid in the oil, a method of heating and then rehydrating is adopted, which can inevitably cause volatilization of fragrance components; in order to remove water, a vacuum drying method is adopted, so that most of aroma components are lost.

Disclosure of Invention

Based on the technical problems in the background art, the invention provides a processing method of the strong-fragrance nutritional oil-tea camellia seed oil, and the obtained oil-tea camellia seed oil has pure and rich fragrance and taste, and has higher contents of VE, oryzanol and unsaturated fatty acid and rich nutrition.

The invention provides a processing method of aromatic nutritional camellia seed oil, which comprises the following steps:

a. sending the camellia seeds, the rice bran and the corn kernels into a moistener, moistening with spray water, and sending into a tempering device for tempering;

b. microwave heating;

c. squeezing to obtain crude oil of tea seed;

d. crystallizing and filtering the crude oil of the tea seeds to obtain the fragrant and nutrient camellia seed oil.

Preferably, the step a is specifically operated as follows: mixing oil tea seeds, rice bran and corn kernels to serve as raw materials, conveying the raw materials into a moistener through a screw conveyor, spraying water accounting for 5-18 wt% of the raw materials to moisten the raw materials, conveying the moistened raw materials into a tempering device for tempering for 15-60 min, wherein the tempering temperature is 30-60 ℃, and the water content of the tempered raw materials is 15-20 wt%.

Preferably, in the step a, the weight ratio of the camellia seed to the rice bran to the corn kernel is 100: 5-8: 20-26.

Preferably, in the step b, the microwave heating power is 700-800W, the microwave heating time is 10-15 min, and ventilation is kept in the microwave heating process.

Preferably, the step c is specifically operated as follows: and conveying the material heated by the microwave to a 4-stage presser for squeezing, and filtering and separating oil residue to obtain the crude tea seed oil.

Preferably, the step d specifically operates as follows: pumping crude tea seed oil into a crystallizing tank, stirring at the speed of 10-15 r/min, introducing cooling water, cooling to 20-25 ℃ at the speed of 1.5-2 ℃/min, growing crystals for 8-24 h, and filtering for the first time; pumping the crude tea seed oil after the first filtration into a secondary crystallizing tank again, introducing cooling water, cooling to 10-15 ℃ at the speed of 1 ℃/min, growing the crystals for 12-24 h, and carrying out the second filtration to obtain the aromatic and nutritional tea seed oil.

The synergistic effect of the moistening tempering and the microwave heating process adopted by the invention ensures that the raw materials are heated under the microwave action by water resonance after being moistened and tempered, thus improving the heating efficiency, simultaneously reducing the lipase activity in the raw materials by microwave treatment, preventing oil from being acidified, and the main parent bodies of volatile compounds in the camellia seeds are fatty acid and amino acid, and the Strecker degradation, the peroxidation of the fatty acid, the Maillard reaction and the like in the microwave heating process can cause the generation of volatile substances, so that the obtained tea seed oil has pure and rich fragrance and taste; after the raw materials are wetted and fully absorb water, protein is thoroughly denatured in the frying process, the intracellular emulsion structure is damaged, the affinity of the protein to oil is reduced, the oil outflow channel is enlarged, the residual oil in the cake is as low as less than or equal to 6%, the oil outflow efficiency is higher than or equal to 90%, the resource is fully utilized, no chemical additive is added, and no waste water and waste gas pollution exists, and the contents of VE, oryzanol and unsaturated fatty acid in the tea seed oil obtained by the method are improved by matching and squeezing of the tea seed, the rice bran and the corn kernel, so that the tea seed oil obtained by the method is rich in nutrition.

Detailed Description

The technical solution of the present invention will be described in detail below with reference to specific examples.