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| Rapid oil production technology of fresh Camellia oleifera fruit |
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| DOI： |
| KeyWord:Camellia oleifera fruit Camellia oleifera seed rapid drying oil yield storage stability |
| FundProject:贵州省科技计划项目( 黔科合成果\[2021\]一般 044) |
| Author Name | Affiliation | | YANG Youzhi1, CHEN Jinsong2, WU Dan1, DU Bingyan2, ZHOU Kuixiang1 | 1.Hunan Dasanxiang Camellia Oil Co. , Ltd. , Hengyang 421141, Hunan, China
2.Guizhou Tycoon
Camellia Oleifera Technology Co. , Ltd. , Ceheng 552200, Guizhou, China |
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| Abstract: |
| In order to improve the traditional oil production efficiency of Camellia oleifera fruit, the oil production process of Camellia oleifera fruit was improved, and the drying method of Camellia oleifera fruit by firstly crushing then air heating was adopted to achieve the separation of fruit shell, seed shell and kernel. The obtained Camellia oleifera kernel was crushed and dried and then pressed to prepare oil, and the finished oil was obtained by freezing and filtration. The drying process conditions and pressing process conditions of Camellia oleifera kernel were optimized, and the quality of the finished oil was measured with room temperature filtration as a control, and the stability of the finished oil was investigated by storing it at 45 ℃ for 18 months. The results showed that the drying of Camellia oleifera fruit by firstly crushing then air heating could save the explosion time (fruit shell blowing up) for 0.5 h. The optimal drying process conditions of Camellia oleifera kernel were drying temperature 140 ℃, particle diameter of crushed Camellia oleifera kernel 6-8 mm, and air heating. The moisture content of Camellia oleifera kernel and the amount of seed shell added had a significant effect on the oil yield, and under the condition of adding 30% seed shell, the highest oil yield was achieved when the moisture content was 3%. The acid value, peroxide value and benzo(a)pyrene content of the finished oil obtained by freezing and filtration of crude Camellia oleifera seed oil were 0.6 mgKOH/g, 0.2 g/100 g and 3 μg/kg, which were in accordance with the national food safety standards, and the storage stability was superior to that of room temperature filtration. This process saves the time of oil production from Camellia oleifera fruit and improves the yield and storage stability of the oil, which can realize the rapid preparation of Camellia oleifera seed oil. |
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