Tea Seed Oil Production Process and Notes on Tea Seed Oil Extraction
Tea seed oil is also known as camellia oil, camellia oil and so on. As early as 100 years BC, China began to plant oil tea. Tea seeds contain 30%-40% oil, the oil yield is about 14%-27% depending on the quality of tea seeds in different places. Tea oil and olive oil have many similarities in composition, also known as "Oriental olive oil". There are folk sayings that tea oil is good for menstruation, and there is also the name of menstrual oil.
A , the classification and process flow of tea seed oil extraction production line:
Tea seed oil production line is mainly composed of tea seed oil press and tea seed oil refining equipment, according to the process is divided into two kinds of hot pressing and cold pressing.
1. Hot pressing tea seed oil, hot pressing section equipment mainly consists of loading machine, shelling machine, frying machine, tea seed oil press combined with refining equipment. Hot pressing tea seed oil process: cleaning → shelling → crushing → steaming → pressing → filtering → pressing tea seed oil. Refining tea seed oil process: pressing (leaching) tea seed oil → deacidification → degumming → decolorization → deodorization → refining tea seed oil.
2. Cold pressing is relatively simple, refining equipment is not necessary for small-scale processing plants or workshops, an automatic cold pressing oil press can be a person can operate, the main equipment has an automatic feeding system, pressing system and filtration system.
Second, the tea seed oil press to make oil notes:
1. Pre-treatment: Camellia seeds after drying or sun-drying and hulls of the weight ratio of 1:2, after treatment of camellia seeds should be stored in a ventilated and dry place for 1~2 months, so that the oil yield and oil quality is better (suitable for small oil extraction workshop or small oil extraction plant).
2. Camellia seeds stir-frying application of wet stir-fry, raw material first by steam or spray water to moisten and then stir-fry, called "wet stir-fry"; not after the moistening on the stir-fry, called "dry stir-fry".