生態(tài)原味山茶油加工技術(shù)的研究與應(yīng)用

摘 要：隨著人們對健康食品需求的不斷增長，生態(tài)原味山茶油逐漸受到消費(fèi)者的青睞。本文圍繞生態(tài)原味山茶油加工技術(shù)展開論述，通過對生態(tài)原味山茶油加工產(chǎn)業(yè)發(fā)展的價值全面剖析，總結(jié)當(dāng)前加工過程中存在的主要問題，并提出針對性的解決建議，旨在為提高山茶油品質(zhì)、推動山茶油產(chǎn)業(yè)發(fā)展提供理論支持和實踐參考。

關(guān)鍵詞：生態(tài)原味山茶油；加工技術(shù)；產(chǎn)業(yè)發(fā)展

Research and Application of Ecological Camellia Oil Processing Technology

CHEN Riyuan， HUANG Yanhua， NING Wenzhang， TAN Jialing

（Guangxi Grain and Oil Research Institute Co.， Ltd.， Nanning 530001， China）

Abstract： With the continuous growth of people’s demand for healthy food， ecological original flavor camellia oil is gradually favored by consumers. This article discusses the processing technology of ecological original flavor camellia oil， comprehensively analyzes the value of the development of the ecological original flavor camellia oil processing industry， summarizes the main problems in the current processing process， and proposes targeted solutions， aiming to provide theoretical support and practical reference for improving the quality of camellia oil and promoting the development of the camellia oil industry.

Keywords： ecological camellia oil; processing technology; industrial development

山茶油作為極具營養(yǎng)價值與獨(dú)特風(fēng)味的木本油料，在我國的種植和食用已經(jīng)有2 000多年的歷史[1]。（剩余5789字）