| The research on the improvement of pressing process of oil-tea camellia seed oil was carried out with Camellia osmantha seed as raw material.The influences of rate of bull in kernel, moisture content of Camellia osmantha seed, roasting temperature, roasting time, steaming time and thickness of cooked flake on the quality of Camellia osmantha seed oil were studied.The optimal process conditions were determined as follows: rate of hull in kernel 10%, moisture content of Camellia osmantha seed 103%, roasting temperature 150 ℃,roasting time 45 min,steaming temperature 100 ℃, steaming time 15 min and thickness of cooked flake 6 cm. Under the optimal conditions, the various indexes of Camellia osmantha seed oil were obtained as follows: content of moisture and volatiles 0.06%，insoluble impurity content 004%, acid value 0.85 mgKOH/g,peroxide value 0.17 g/100 g, contents of vitamin E, squalene, total flavonoids and tea polyphenols 20.92, 21.08, 2.12 mg/100 g and 71.27 mg/100 g, respectively,which were all prior to those of oil prepared by traditional press method.The physicochemical indexes of Camellia osmantha seed oil obtained by the improved method met the requirement of first grade oil-tea camellia seed oil in GB/T 11765—2018. |
