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| Processing technology of aroma oil-tea camellia seed oil |
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| DOI： |
| KeyWord:aroma oil-tea camellia seed oil screw press volatile component micro-nutrient |
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| Abstract: |
| The concept of the aroma oil-tea camellia seed oil was introduced，and the effects of processing technology of aroma oil-tea camellia seed oil on volatile components，micro-nutrients，oil yield and main physicochemical indexes were researched. The optimal processing conditions of aroma oil-tea camellia seed oil were obtained by studying on shell rate in kernel，moisture content，roasting temperature and roasting time of oil-tea camellia seed as follows：shell rate in kernel 20%-30%，moisture content 4.5%-6.0%，roasting temperature 130-140℃，roasting time 30-40 min. Under these conditions，the contents of total phenol，VE，squalene and β-sitosterol in aroma oil-tea camellia seed oil were the highest，reaching 93.63，18.70，15.55，36.56 mg/100 g respectively；while the acid value and peroxide value were the lowest，about 0.99 mgKOH/g and 0.06 mmol/kg respectively；the oil yield was also the highest(38%) and the smell was the best. Sensory evaluation showed that the main factor affecting the aromaoil-tea camellia seed oil processing was roasting temperature，followed by roasting time，moisture content and shell rate in kernel. |
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