Camellia Oil

Packaging inspection: The packaging should be clean and tidy, with no errors or omissions in the font, and no external leakage. The packaging should be easy to open. Light can damage the nutrients in the oil, so it is advisable to choose tea oil in non transparent packaging.
Look at the label: Regular pre packaged tea oil must be labeled with the product name, ingredients, net content, production date, shelf life, storage conditions, manufacturer and address, contact information, product standard number, production license number, processing technology, origin of raw materials, quality level, and nutritional content table. Organic tea oil needs to be labeled with certification labels, and any missing item is considered unqualified product. Pay attention to the production date of the product and try to choose products with newer production dates.
Looking at the processing technology: There are two processing methods for tea oil: pressing and leaching. The squeezing process can retain more nutrients and there is no easy residue, so the quality is better.
Look at the color: High quality tea oil has high transparency and is generally light yellow with no impurities. The relative quality deviation of tea oil with darker colors.
Smell: You can drop one or two drops of oil on the palm of your hand, and when your hands are closed and rubbed to heat up, smell its aroma. The aroma is mellow, and high-quality tea oil with the aroma of camellia fruit. If there is an odor, it indicates that there is a quality problem.
Taste: Dip some tea oil with clean chopsticks and taste it in your mouth. Camellia oil with a sour taste is an unqualified product; Camellia oil with a burnt and bitter taste has undergone rancidity; Camellia oil with an unpleasant odor may be adulterated oil. There is a faint aroma of Camellia oleifera seeds, and the pure taste is made from high-quality tea oil.

Camellia oleifera seed storage: Camellia oleifera seeds are mainly collected by farmers themselves and purchased from Camellia oleifera tree bases. Camellia oleifera seeds need to be inspected, measured, dried, and cooled before storage. Storage is generally carried out in a temperature environment of 0 ℃~30 ℃, using the biochemical principle of plant seed ripening to promote Camellia oleifera seed ripening. The proposed drying scale for Camellia oleifera seeds is 600t/d.
Pre treatment: Camellia oleifera seeds stored after drying are selected, cleaned and graded, peeled and separated for stone removal, and magnetic separation for iron removal. The pretreated Camellia oleifera seeds are peeled, and the solid waste generated from the peeling is mainly Camellia oleifera shells. After shelling, separate the kernel and shell.
Cold pressing: Using a dedicated cold pressing machine, the pressing temperature is around 70 ℃ to 80 ℃ to avoid darkening of tea seed oil color and loss of effective ingredients caused by high temperature.
Oil residue separation: The crude oil generally contains 8% to 10% slag. Before entering the refining workshop, oil residue separation should be carried out quickly. The timely or not of oil residue separation will directly affect the acidity and color of the crude oil. The longer the retention time, the higher the acidity and darker the color.
Due to the high viscosity and high gum content of tea seed oil, it is difficult to separate oil residue. The commonly used method is plate and frame filtration. Although the labor intensity of the plate and frame filter workers is high, the residue content of the filtered crude oil is generally below 0.1%, while the residue content of the crude oil filtered by the horizontal screw separator is about 3%. Before filtration, use an oil residue separation scraper to reduce most of the residue content in the crude oil. The filtration temperature should not be too high, generally between 60 ℃ and 70 ℃, and the pressure should not be too high, generally less than 0.3Mpa, otherwise it will affect the quality of the oil.