Method for preparing tea oil

Tea oil is basically extracted from tea seeds by pressing. The traditional oil pressing in rural areas of China is wood pressing, which has high labor intensity and low oil yield. It will be gradually replaced by hydraulic press and screw machine.

Crushing and cooking are required before pressing:

(1) crushing: hulling camellia oleifera seeds. In order to avoid the difficulty of hulling and excessive crushing of seeds, the water content of Camellia oleifera seeds must be controlled within 5%-6%, and after hulling, it will be processed into powder by a pulverizer. If a stone mill is used, it must be sieved several times in the rolling process, so that the rolling can be uniform without coarse particles and higher oil yield can be obtained.

② Steaming and frying: The purpose of steaming and frying is to turn raw meal into clinker, so that the color of the green body is deepened and it is in the most suitable state for oil outflow, which is the key process before pressing. The traditional steaming and frying methods are wooden steamer and iron pan frying. The raw meal is wetted by steam or water spray before frying, which is called "wet steaming frying"; Stir-frying without water is called "dry steaming", and generally "wet steaming" is better. The humidity and temperature during steaming and frying vary with the type of machine used. With oil press and wood press, the frying temperature is generally11kloc-0/20℃, and the moisture content after steaming and frying is 7%-8%. When using screw press, the frying temperature is generally 130- 140℃, and the water content after steaming and frying is 3%-4%.