| 姜金仲,杨鹏鸣,唐洪林，等.油茶籽水浆发酵分层现象研究[J].中国油脂,2018,43(3):.[JIANG Jinzhong，YANG Pengming，TANG Honglin，etc.Fermentation-layering phenomenon of oil-tea camellia seed water milk[J].China Oils and Fats,2018,43(3):.] |
| 油茶籽水浆发酵分层现象研究 |
| Fermentation-layering phenomenon of oil-tea camellia seed water milk |
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| DOI： |
| 中文关键词: 油茶籽 油茶籽水浆 发酵分层 发酵 油茶籽油 |
| 英文关键词:oil-tea camellia seed oil-tea camellia seed water milk fermentation layering fermentation oil-tea camellia seed oil |
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| 摘要点击次数: 939 |
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| 中文摘要: |
| 为了探索将茶叶籽油生物发酵生产工艺引入到油茶籽油生产中的可能性，通过观察不同打浆轮次及处于不同发酵时间段的油茶籽水浆状态，深入研究了油茶籽水浆发酵分层现象的发生过程。结果表明：油茶籽水浆发酵开始时上下是浑然一体的，呈乳白色，随着发酵时间的延长，发酵液分层逐渐由模糊变为清晰，发酵进行到4 h左右，发酵液明显分为3层：乳白色上层、淡黄色中层及灰褐色下层；此后，各层逐渐变得坚实，到发酵16 h左右，发酵液各层厚度已经稳定，上层、中层及下层的相对厚度分别为16%、75%、9%。不同打浆轮次油茶籽水浆发酵液上层形成时间随着打浆轮次的增加逐渐推迟，发酵液上层相对厚度随着打浆轮次的增加而降低；前3轮水浆发酵液上层相对厚度之和占所有打浆轮次上层相对厚度总和的95.9%。油茶籽水浆发酵分层现象发生过程与结果与茶叶籽水浆基本相同，因此茶叶籽油生物发酵生产工艺完全可以用于油茶籽油生产。利用茶叶籽油生物发酵工艺生产油茶籽油时，只需打浆3轮就可以达到效益最大化。 |
| 英文摘要: |
| To explore whether the fermentation process for tea seed oil production could be introduced into oil-tea camellia seed oil production or not, by observing oil-tea camellia seed water milk (OTSWM) state in different fermentation periods and the state of OTSWM made from different grind rounds, the layering phenomenon of OTSWM by fermentation were studied deeply. The results showed that OTSWM was milky white and the same between upside and below parts at beginning of fermentation. With fermentation time prolonging, the layering of fermented OTSWM gradually changed from fuzzy to clear, and about 4 h after fermentation, fermented OTSWM obviously divided into three layers: milky white top layer, faint yellow middle layer and taupe bottom layer. Since then, all layers became gradually solid. After fermentation for around 16 h, the thickness of each layer of fermented OTSWM was stable, and the relative thickness of the top, middle and bottom layer were 16%, 75% and 9%, respectively. The top layer of fermented OTSWM of different grind rounds appeared gradually lately with the increase of grind rounds while the top layer relative thickness decreased gradually with the increase of grind rounds. The top layer relative thickness of fermented OTSWM of first three grind rounds aggregated up to 95.9% of the total relative thickness of all grind rounds. Fermentation process and result of OTSWM was basically the same as tea seed water milk, therefore, the fermentation process for tea seed oil production could completely be used for oil-tea camellia seed oil production. When oil-tea camellia seed oil was produced by the fermentation process used for tea seed oil, just processing oil-tea camellia seed in three grind rounds could maximize the benefits. |
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