Effects of Roasting Prior to Pressing on the Camellia Oil Quality

Other Title
茶籽榨油前炒培處理對油品之影響
Resource
Journal of Taiwan Agricultural Research62(3): 249-258
台灣農業研究 62(3): 249-258
Journal
台灣農業研究
Journal Volume
62
Journal Issue
3
Pages
249-258
Date Issued
2013-09-05
Date
2013-09-05
Author(s)
Ching-Ming Hsieh
Jeng-Chuann Yang
Yao-Chun Chuang
Eugene I-Chen Wang
謝靜敏
楊正釧
莊曜駿
王益真
DOI
URI
Abstract
Oil tea camellia seed oil serves as a culinary oil in China for over two thousand years. It has many remedial functions as described in ancient Chinese medicine books, such as mitigating blood circulation, nourishing gastrointestinal tract, improving eyesight and detoxification. 中國使用茶籽油作為食用油，已經超過2000年的歷史了，許多古代藥典中均有記載茶籽油的功效，例如幫助血氣運行、滋養胃腸、改善視力以及解毒等等。台灣茶籽油的製程，是使用傳統壓榨法、沒有經過精煉，其標準製程包括去殼、磨碎及壓榨。
Subjects
Oil tea camellia seed oil
Roasting
Oil quality
Oil oxidative stability
Camellia oleifera
茶籽油
炒培
油脂品質
油脂氧化安定性
大果油茶
Publisher
農業試驗所
Type
journal article
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