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How is tea oil tempered?

来源:ChinaZ 发布日期:[2015-06-15 15:39] 作者:消息

After picking tea seed after drying, tea seed will automatically pop, peel shell, crushing, steaming and frying, the virgin hair tea oil.

MAO tea oil must be refined processing can be safe to eat:

(1) crushing MAO tea oil:

MAO tea oil contains a certain amount of phospholipids, free fatty acids, pigment, peroxide and all kinds of mechanical impurities, etc. The presence of these impurities likely to cause oil rancidity deterioration, affect the smoke point of tea oil, harmful to health of renti.

(2) the deslagging, dehydration:

Slag filtered precipitation, in addition to the mechanical impurity in the oil, gelatin, protein and other soluble impurities, by dehydration can remove excess water in oil, can improve the stability and purity of tea oil.

(3) acid, degumming:

Acid remove the part of the free fatty acids in the oil; Degumming of removing oil soluble impurities (e.g., lecithin), protein and various resin glue, can effectively prevent the tea oil rancidity deterioration and improve tea oil smoke point.

(4) the decolorization, deodorization and skim - squeezing the level of tea oil:

Decolorizing remove organic pigments (such as chlorophyll, carotenoids, flavonoids, flower pigment pigment) and some protein decomposition, improve the tea oil color to make it more clear; Deodorization removal of trace amounts of aldehydes, ketones, hydrocarbons, low molecular fatty acid, glycerin ester oxide and Bai Shi smell, etc.; Skim filtration separation to remove grease high melting point, fatty acid, ensure the clarity and stability of tea oil.

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