茶叶籽仁水浆静置发酵分层生产茶叶籽油及淀粉

茶叶籽油贮藏在茶叶籽油脂体内,茶叶籽油脂体具有明显的边界膜,因此将茶叶籽油脂体从茶叶籽仁水浆中分离出来是完全可能的,利用茶叶籽仁水浆静置发酵分层现象可以实现茶叶籽油脂体的有效分离。茶叶籽仁水浆静置发酵分层现象表现为:茶叶籽仁在适宜温度条件下充分自然发酵后,发酵液自然分离为3层;上层为茶叶籽油脂体、中层为茶皂甙溶液、底层为茶叶籽淀粉;经过两次发酵,上层茶叶籽油脂体的纯度可达到95%。将纯化的茶叶籽油脂体进行加热处理,可以生产出高质量的茶叶籽毛油。利用茶叶籽仁水浆静置发酵分层现象可使茶叶籽毛油产率达16%、淀粉产率达8%;并且有效避免了茶叶籽中其他成分对茶叶籽油的污染与吸附作用,大幅度简化了茶叶籽毛油的后续精炼工作。

Productions of tea seed oil and starch by static fermentation of tea seed milk

Tea seed oil was stored in tea seed oil body and tea seed oil body had obviously boundary film. As a result, it was completely possible to separate tea seed oil bodies from tea seed milk. The effective separation of tea seed oil bodies could be realized through the stratification phenomenon of tea seed milk by static fermentation. The performance of stratification phenomenon of tea seed milk by static fermentation was that after tea seed milk was fully and naturally fermented at optimal temperature, fermentation broth was naturally separated into three layers: tea seed oil bodies in top layer, tea saponin solution in middle layer, tea seed starch in bottom layer. The purity of tea seed oil in top layer reached 95% by twice fermentation. The crude tea seed oil with high quality could be obtained when the purified tea seed oil body was heated. The productivities of crude tea seed oil and starch reached 16% and 8% respectively through stratification phenomenon of tea seed milk by static fermentation, and the pollution and adsorbance of other compositions in tea seed onto tea seed oil were avoided effectively, which simplified the subsequent refining work of crude tea seed oil greatly.