| 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. |
