| 张晨1,2，范学颖1，孙晓娜3，王爱艳1，于子淳1，杨瑞华1.鲜油茶籽快速制备浓香山茶油的
工艺研究及其品质分析[J].中国油脂,2026,51(1):.[ZHANG Chen1,2, FAN Xueying1, SUN Xiaona3, WANG Aiyan1,
YU Zichun1, YANG Ruihua1.Rapid preparation of fragrant camellia seed oil from fresh camellia seed and its quality analysis[J].China Oils and Fats,2026,51(1):.] |
| 鲜油茶籽快速制备浓香山茶油的
工艺研究及其品质分析 |
| Rapid preparation of fragrant camellia seed oil from fresh camellia seed and its quality analysis |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240496 |
| 中文关键词: 鲜油茶籽 快速制备 浓香山茶油 感官评价总分 提油效率 |
| 英文关键词:fresh camellia seed rapid preparation fragrant camellia seed oil total score of sensory evaluation oil extraction efficiency |
| 基金项目:邯郸市科学技术研究与发展计划项目（22422083125ZC） |
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| Author Name | Affiliation | | ZHANG Chen1,2, FAN Xueying1, SUN Xiaona3, WANG Aiyan1,
YU Zichun1, YANG Ruihua1 | （1.School of Life Science and Engineering, Handan University, Handan 056005, Hebei, China；
2.Hebei Provincial Key Laboratory of Heterocyclic Compounds, Handan 056005, Hebei, China
3.Information Engineering Institute, Handan University, Handan 056005, Hebei, China） |
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| 摘要点击次数: 1554 |
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| 中文摘要: |
| 旨在为油茶加工企业高效率生产营养品质较优的浓香山茶油提供参考，以爆蒲脱蒲后的新鲜油茶籽为原料，采用破碎、快速干燥烘烤生香、压榨、过滤的生产工艺制取浓香山茶油（快速制取工艺）。以浓香山茶油的感官评价总分为指标，采用单因素实验和正交实验对鲜油茶籽快速制备浓香山茶油的工艺进行了优化，并与常用的干燥工艺（鲜油茶籽直接60 ℃干燥20～24 h后140 ℃烘烤1 h）生产的浓香山茶油（传统工艺）品质进行对比。结果表明：鲜油茶籽快速制备浓香山茶油的最佳工艺条件为油茶籽破碎粒径8 mm、烘烤温度140 ℃、烘烤时间2.0 h、油茶籽复水率5%，在此条件下所制取的浓香山茶油的感官评价总分达782分；采用快速制取工艺生产的浓香山茶油的吡嗪类物质含量和感官评价总分均优于传统工艺制取的浓香山茶油。综上，鲜油茶籽快速制备浓香山茶油的工艺不仅提高了生产效率，而且获得了品质较优的产品。 |
| 英文摘要: |
| To provide a reference for camellia processing enterprises to efficiently produce fragrant camellia seed oil with superior nutritional quality, with fresh camellia seed after cracking and husking as raw materials, and a production process of crushing, rapid drying and roasting for flavoring, pressing, and filtration was adopted to produce fragrant camellia seed oil (rapid production process). The total score of sensory evaluation of fragrant camellia seed oil was used as the index, and single-factor experiments and orthogonal experiments were conducted to optimize the rapid production process of fragrant camellia seed oil from fresh camellia seed, and the quality of the oil prepared was compared with that produced by the traditional processing(direct drying of fresh camellia seed at 60 ℃ for 20-24 h followed by 1 h of roasting at 140 ℃). The results showed that the optimal process conditions for the rapid production of fragrant camellia seed oil from fresh camellia seed were as follows: crushing particle size 8 mm, roasting temperature 140 ℃, roasting time 20 h, and rehydration rate 5% of camellia seed. Under these conditions, the total score of sensory evaluation of fragrant camellia seed oil reached 782. The pyrazine content and total score of sensory evaluation of fragrant camellia seed oil produced by the rapid production process were both superior to those produced by the traditional process. In conclusion, the rapid production process of fragrant camellia seed oil from fresh camellia seed not only improves production efficiency but also results in higher-quality fragrant camellia seed oil. |
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