初榨原香山茶油绿色加工关键技术研究  

Research on Key Technology of Green Processing of Virgin Fragrant Camellia Oil

作　　者：陈鹏 CHEN Peng(Guangxi State-owned Sanmen River Forest Farm,Liuzhou 545006,China)

机构地区：[1]广西国有三门江林场,广西柳州545006

出　　处：《食品安全导刊》2022年第23期150-152,共3页China Food Safety Magazine

基　　金：广西创新驱动发展专项资金项目“油茶果(籽)处理与茶油加工关键技术研究与示范”(桂科AA20302021-6)。

摘　　要：现有的国内山茶油加工企业普遍运用高温压榨或浸出法制取,再通过精炼技术基本能解决理化指标的质量要求,但精炼技术在去除有害物质的同时,也去除了山茶油特有的香味,并造成维生素E、角鲨烯、甾醇和茶多酚等功能性营养成分的损失。本文针对现有国内山茶油加工企业普遍运用现代化生产技术制取山茶油的弊端,探索一种低温物理压榨和高效精滤绿色加工集成生产工艺,制取出的山茶油理化指标符合国家标准,且能最大限度地保留维生素E、角鲨烯、甾醇和茶多酚等功能性营养成分,以及其特有的色泽和香味。Existing domestic camellia oil processing enterprises generally use high temperature pressing or leaching method,follow-up by refining technology can solve the basic physical and chemical indicators of quality requirements,but the refining technology to remove harmful substances at the same time,also went to in addition to the camellia oil peculiar smell,and vitamin E,squalene,sterol and tea polyphenols,such as loss of functional ingredients.In view of the shortcomings of the existing domestic camellia oil processing enterprises generally using modern production technology to produce camellia oil,this paper explores a green processing integrated production process of low-temperature physical pressing and high-efficiency fine filtration,and the physical and chemical indexes of camellia oil produced meet the national standards.It can retain vitamin E,squalene,sterol,tea polyphenols and other functional nutrients,as well as its unique color and fragrance.

关 键 词：原香山茶油 油茶籽预处理 低温物理压榨 高效精滤 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]