The Study On The Water Extraction And Demulsification Technology Of Camellia Oil

Camellia Oil is a kind of healthy green functional edible oil which is delicate colour,sweet taste,good stability and not easy to oxidate.Its main fatty acid is unsaturated oleic acid and linoleic acid.it can prevent and treat the hypertension,coronary heart disease,atherosclerosis and other cardiovascular diseases.This paper use the water emulsification extraction and break emulsion method to extract the camellia oil,Preliminary studying on the mechanism of tea seed oil extraction technology and simple proved the physical and chemical properties of tea seed oil and fatty acid composition.The conclusions are as follows:Tea seed kernel was Crushed in the material liquid ratio(1:2,1:3,1:4,1:5,1:6)under the condition of cyclic wet superfine grinding,emulsion particle size decreases with the increasing water,the emulsion particle size respectively was 102.4 ?m?85.0 ?m?67.6 u m?46.6 ?m?43.2 ?m.Residual oil content in the residue also showed a trend of decline after rising first with the increase of the material liquid ratio,and the low oil content in the residue is 3.37%under the condition of material liquid ratio of 1:4;The time of cycle wet superfine grinding(extraction time)on the emulsion particle size may also be affected,crushing 2 min,4 min,6 min,8 min,10 min,the emulsion particle size respectively was 64.0 ?m?49.5 ?m?43.9 ?m?42.9?m?41.3?m.Taken together,determine the circulation wet superfine grinding emulsification extraction process is:material liquid was 1:4,circulation wet superfine grinding time was 6 min.Using the variable temperature(freeze/thaw method)treated the mixed emulsion after centrifugal.Under the conditions of different freezing temperature(-30?,-20?,-10?,-5?,0?)and frozen time(2 h,4 h,6 h,8 h,10 h)?The demulsibility was increasing with the time added,peaked at 6 h,With the increase of time,the demulsification rate without apparent increase in the whole freezing process,the demulsibility reaches the maximum when freezing temperature was-10 ?,as temperatures continue to reduce,break emulsion rate is not increase,during thawing process,the frozen mixed phase demulsification rate was not increase by the rise of temperature,Too high temperature would shorten the thawing time,but affect the oil quality.Oil layer was transparent clear after centrifugal,the demulsification effect is obvious.Due to the thawing temperature and thawing time had little effect on break emulsion rate,Using four factors(solid-liquid ratio,freezing time,freezing temperature,extraction time)three levels orthogonal test optimize preparation process conditions of camellia oil extraction.The consequences were as follows:Material liquid ratio(tea seed:water)(w:w)was 1:4,extraction time was 4.0 min,freezing temperature was-15 ?,freezing time was 5.5 h.To verificate the optimize technological conditions,the results show that the extraction rate of tea seed oil is 91.3%.Camellia Oil extracted with water was analysed physicochemical properties according to the method of GB/11765-2003.The flavour of Camellia Oil extracted with water was similar with tea seed oil,no abnormal flavour.The acid value of Camellia Oil extracted with water was less than the oil extracted with enzyme or extracted with squeezing method.The process of oil refining was simplified and avoided the loss of oil.The content of Moisture and volatile matter is 0.17%,the content of insoluble impurities is 0.19%,iodine value(KOH)/(mg/g)was 2.1,the peroxide value(mmol/kg)/3.2,solvent residue/(mg/kg)0.The value were lower than the national standard of Camellia Oil(crude oil).The acid value(KOH)/(mg/g)was 0.93,coincidenced with the national standards for the refined Camellia Oil.The component of fatty acid were identified and analysed by Pre-column Met-hylation derivatization Gas Chromatography.The fatty acid component was oleic acid(46.7%),linoleic acid(27.5%).Palmitic acid(15.2%),oleic acid(3.4%),stearic acid(4.6%).