CN103351439A - Manufacturing technology of camellia sinensis seed starch through biological fermentation method - Google Patents
Manufacturing technology of camellia sinensis seed starch through biological fermentation method Download PDFInfo
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- CN103351439A CN103351439A CN2013102934209A CN201310293420A CN103351439A CN 103351439 A CN103351439 A CN 103351439A CN 2013102934209 A CN2013102934209 A CN 2013102934209A CN 201310293420 A CN201310293420 A CN 201310293420A CN 103351439 A CN103351439 A CN 103351439A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 66
- 235000019698 starch Nutrition 0.000 title claims abstract description 66
- 239000008107 starch Substances 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000000855 fermentation Methods 0.000 title claims abstract description 19
- 230000004151 fermentation Effects 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000005516 engineering process Methods 0.000 title abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 title abstract description 5
- 244000052707 Camellia sinensis Species 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000725 suspension Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000007667 floating Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004062 sedimentation Methods 0.000 claims description 6
- 238000012262 fermentative production Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000000605 extraction Methods 0.000 abstract description 7
- 239000013049 sediment Substances 0.000 abstract 7
- 230000006978 adaptation Effects 0.000 abstract 1
- 238000010923 batch production Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009533 lab test Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 210000002468 fat body Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Polysaccharides And Polysaccharide Derivatives (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a manufacturing technology of camellia sinensis seed starch through a biological fermentation method. The manufacturing technology includes the following steps of: placing camellia sinensis seeds in warm water at the temperature of 22-30 DEG C and soaking for 12-16 hours, placing the soaked seeds in a pulping machine, adding water according to the liquid-solid ratio of 1.7:1 in the pulp, filtering the pulp through a piece of 100-mesh filter cloth to obtain filter liquor; placing the filter liquor in a fermenting container, keeping the temperature within the range of 40-65 DEG C, carrying out standing and natural fermentation for 10-24 hours to obtain fermentation liquor with flotage and sediment; pouring out the clarified liquor to obtain the primary sediment; then adding clear water with the volume of 3-5 times of the primary sediment in the primary sediment, completely and uniformly stirring the mixture to obtain the starch suspension, obtaining the starch sediment after sediment, and finally obtaining the camellia sinensis seed starch finished product prepared through the fermentation method after drying the starch sediment. The manufacturing technology has the advantages of simple technological process, good product quality, higher extraction efficiency and productivity, low investment, and the adaptation to batch production, and is particularly suitable for being popularized and used in mountainous areas or villages with simple and crude living conditions.
Description
Technical field
The present invention relates to a kind of tea-seed starch biological fermentation process production technique, belong to tea-seed starch large-scale production technical field.
Background technology
Tea-seed starch refer to be stored in tealeaves tree (
Camellia sinensis) the interior starch of seed cotyledon cell, be a kind of material forms of tealeaves seeds storage energy.The starch small grain that is housed in the cotyledon cell mostly is simple grain starch, is the near-transparent shape under the Electronic Speculum; Sample after processed, can see its tangent plane has obvious radial crack.Starch small grain is circle or subcircular, granular size differs greatly, little only have 1.00 μ m * 1.32 μ m, the large 7.92 μ m * 12.54 μ m that reach, average out to 2.56 μ m * 3.44 μ m(are bad to show one's high ideals. the morphological structure electron microscopic observation of fat body, starch small grain and proteoplast in the tea seed cotyledon cell, tea science, 1996,16 (1): 43-46), particle apparent specific gravity 1.511g/cm
3Amylose content 23.16% in the starch, amylopection content 74.19%; Tea-seed starch pasting starting temperature is 75 ℃, and peak temperature is 90 ℃, and peak viscosity is 14100mPa.s; Viscosity number 8900 mPa.s of 95 ℃ of insulation 30min, when starch paste was cooled to 50 ℃, viscosity was 15000 mPa.s.The characteristics such as it is low that the tea-seed starch paste has transparency, and cold stability is higher, and the heavy property of anti-freezing is strong, and gelling is strong.Tea-seed starch pasting performance is similar to sweet potato starch, and is direct-edible or be used for doing food thickener, modified starch and tackiness agent etc., also can substitute the high green starch of price and make vermicelli.
At present, all also be in the laboratory test tube stage about the research of tea-seed starch producing technology, its technique of producing tea-seed starch mainly is to produce tea-seed starch by the mode of lixiviate.Mainly there is the problem of three aspects in the technique that tea-seed starch is produced in existing this lixiviate: 1) this technique must be pulverized first, rear extraction: because tealeaves seed benevolence is pulverized under drying regime, the granularity of its pulverizing is just relatively large, affects the extraction yield of starch.2) this technique must be carried out centrifugation: owing to centrifugation is easier to accomplish at laboratory test tube stage ratio, and be difficult to realize when scale operation.3) this technical process is complicated, is difficult to affected during large-scale production.So existing tea-seed starch producing technology is not suitable for scale operation owing to existing the problems such as complex process, extraction yield are low very much, still can not meet the needs of production.
Summary of the invention
The objective of the invention is: provide a kind of large-scale production and simple process easily row, extraction yield and higher tea-seed starch biological fermentation process production technique of productivity of being suitable for, to overcome the deficiencies in the prior art.
The present invention is achieved in that a kind of tea-seed starch biological fermentation process production technique of the present invention is, get tealeaves seeds and be raw material, inside and outside kind of skin getting rid of first tealeaves seeds gets tea-seed benevolence, after tea-seed benevolence put into 22 ℃～30 ℃ warm water and soak 12～16 hours, put into paste roller mill and be that the amount of 1.7 ︰ 1 adds the water mill slurry by liquid-solid ratio, by paste roller mill tea-seed benevolence is ground to form granularity less than 100 purpose slurries, get filtrate with 100 order filter-cloth filtering slurries; This filtrate is placed in the fermenting container, maintain the temperature between 40 ℃～65 ℃, static spontaneous fermentation namely got in 10～24 hours has floating matter and sedimentary fermented liquid; Usefulness 80 order strainers are pulled the floating matter in the above-mentioned fermented liquid out after finishing wait fermenting, and pour out after the clear liquor to get elementary throw out; Then inject the clear water of 3～5 times of elementary throw out volumes in this elementary throw out, after stirring, get elementary starch suspension, with elementary starch suspension after with 100 order filter-cloth filterings starch suspension, this starch suspension is got the starch sedimentation thing after precipitation, will namely get the tea-seed finished product of starch of fermentative Production after this starch sedimentation thing drying.
Above-mentioned inject the clear water of 3 times of volumes in elementary throw out after, the time of its stirring is not less than 5 minutes.
It is above-mentioned before elementary throw out is injected the clear water of 3～5 times of elementary throw out volumes, after the clear water that adds 3～5 times of elementary throw out volumes in the elementary throw out carries out rinsing, precipitation to elementary throw out, pour out rinse water, after repeating so again rinsing, precipitation 2～4 times, just the elementary throw out of gained is carried out next procedure and process.
When above-mentioned rinsing, make water temperature remain on 45 ℃～65 ℃ temperature.
Owing to having adopted technique scheme, the present invention less than 100 orders, makes more starch small grain from the cotyledon cell internal diffusion out, increase the output of starch tea-seed benevolence defibrination granularity.Simultaneously, the present invention is precipitated out the starch small grain nature by the effect of biological fermentation from slurries, thereby has removed the centrifugal link in the existing technique; In addition, the present invention produces in the situation that do not add any chemical substance by the effect of biological fermentation, makes the production of product realize pure natural, pollution-free, has effectively improved starch eating quality.After tested, use technique of the present invention, the extraction yield of its starch can reach more than 80%, and prepared tea-seed starch contains crude protein 0.28%, crude fat 0.24%, moisture 8.51%, starch 87.5%, and the tea-seed starch product index that the present invention produces can reach country-level starch standard.Therefore; the present invention compared with prior art; the present invention has advantages of not only that technical process is simple, easy to operate, good product quality, extraction yield and productivity are all high, but also have less investment, required equipment is cheap, production cost is low, be suitable for the advantages such as large-scale production.The present invention is particularly suitable for promoting the use of in condition simple and crude mountain area or rural area.
Embodiment
The present invention is described in further detail below in conjunction with embodiment.
Embodiments of the invention: when implementing a kind of tea-seed starch biological fermentation process production technique of the present invention, required equipment is mainly tea-seed inner casing decorticator and general soya-bean milk machine, during enforcement, get common tealeaves seeds and be raw material, adopt first traditional method get rid of tealeaves seeds in, exosper gets tea-seed benevolence, after tea-seed benevolence put into 22 ℃～30 ℃ warm water and soak 12～16 hours, put into paste roller mill and add a certain amount of water and carry out defibrination, it is ground to form granularity less than 100 purpose slurries by paste roller mill, amount of water during its defibrination is 1.7 ︰, 1 controls by liquid-solid ratio, used paste roller mill can directly adopt general soya-bean milk machine of the prior art (but will remove Inner filter net), filters slurries with commercially available 100 order fine clothes and gets filtrate; This filtrate is placed in the fermenting container, maintain the temperature between 40 ℃～65 ℃, static spontaneous fermentation namely got in 10～24 hours has floating matter and sedimentary fermented liquid; Usefulness 80 order strainers are pulled the floating matter in the above-mentioned fermented liquid out after finishing wait fermenting, and pour out after the clear liquor to get elementary throw out; Then inject the clear water of 3～5 times of elementary throw out volumes in this elementary throw out, after stirring, get elementary starch suspension (time of its stirring should be not less than 5 minutes), with elementary starch suspension after with 100 order filter-cloth filterings starch suspension, with this starch suspension after precipitation the starch sedimentation thing, will this starch sedimentation thing namely get the tea-seed finished product of starch of fermentative Production after the mode drying by seasoning or tradition oven dry.In order to obtain the higher product of quality, before elementary throw out is injected the clear water of 3～5 times of elementary throw out volumes, the clear water that can add 3～5 times of elementary throw out volumes in the elementary throw out carries out rinsing to elementary throw out, water temperature during its rinsing should remain on 45 ℃～65 ℃ temperature, then after precipitating, pour out rinse water, after this repeats rinsing, precipitation 2～4 times for another example, just the elementary throw out of gained carried out the next procedure processing, can produce like this tea-seed starch product that product index is higher than country-level starch standard.
Claims (4)
1. tea-seed starch biological fermentation process production technique, it is characterized in that: get tealeaves seeds and be raw material, inside and outside kind of skin getting rid of first tealeaves seeds gets tea-seed benevolence, after tea-seed benevolence put into 22 ℃～30 ℃ warm water and soak 12～16 hours, put into paste roller mill and be that the amount of 1.7 ︰ 1 adds the water mill slurry by liquid-solid ratio, by paste roller mill tea-seed benevolence is ground to form granularity less than 100 purpose slurries, get filtrate with 100 order filter-cloth filtering slurries; This filtrate is placed in the fermenting container, maintain the temperature between 40 ℃～65 ℃, static spontaneous fermentation namely got in 10～24 hours has floating matter and sedimentary fermented liquid; Usefulness 80 order strainers are pulled the floating matter in the above-mentioned fermented liquid out after finishing wait fermenting, and pour out after the clear liquor to get elementary throw out; Then inject the clear water of 3～5 times of elementary throw out volumes in this elementary throw out, after stirring, get elementary starch suspension, with elementary starch suspension after with 100 order filter-cloth filterings starch suspension, this starch suspension is got the starch sedimentation thing after precipitation, will namely get the tea-seed finished product of starch of fermentative Production after this starch sedimentation thing drying.
2. tea-seed starch biological fermentation process production technique according to claim 1 is characterized in that: inject the clear water of 3 times of volumes in elementary throw out after, the time of its stirring is not less than 5 minutes.
3. tea-seed starch biological fermentation process production technique according to claim 1, it is characterized in that: before elementary throw out is injected the clear water of 3～5 times of elementary throw out volumes, after the clear water that adds 3～5 times of elementary throw out volumes in the elementary throw out carries out rinsing, precipitation to elementary throw out, pour out rinse water; After repeating so again rinsing, precipitation 2～4 times, just the elementary throw out of gained is carried out next procedure and process.
4. tea-seed starch biological fermentation process production technique according to claim 3 is characterized in that: when rinsing, make water temperature remain on 45 ℃～65 ℃ temperature.
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| CN201310293420.9A CN103351439B (en) | 2013-07-14 | 2013-07-14 | A kind of tea-seed starch biological fermentation process production technique |
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| CN201310293420.9A CN103351439B (en) | 2013-07-14 | 2013-07-14 | A kind of tea-seed starch biological fermentation process production technique |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105343330A (en) * | 2015-07-29 | 2016-02-24 | 贵州师范学院 | Tea seed oil protein compound and preparation method thereof |
| CN115261109A (en) * | 2022-06-30 | 2022-11-01 | 金华市农业科学研究院(浙江省农业机械研究院) | Process for extracting tea seed oil and starch by water fermentation method |
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| JP2007330124A (en) * | 2006-06-13 | 2007-12-27 | Kenko Tsusho Kk | Health food composition for preventing and ameliorating obesity and lifestyle-related disease |
| KR20090015438A (en) * | 2007-08-08 | 2009-02-12 | 인제대학교 산학협력단 | A composition comprising an extract of green tea seed for treating and preventing thrombus involved diseases |
| CN101531690A (en) * | 2009-04-28 | 2009-09-16 | 浙江神茗山茶业科技有限公司 | New technology for extracting tea saponin and tea seed oil from tea seeds by using water as solvent |
| CN101942355A (en) * | 2010-08-20 | 2011-01-12 | 上海师范大学 | Comprehensive extraction method for extracting tea seed oil, tea saponin and tea seed polysaccharide from tea seeds or camellia seeds |
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2013
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330124A (en) * | 2006-06-13 | 2007-12-27 | Kenko Tsusho Kk | Health food composition for preventing and ameliorating obesity and lifestyle-related disease |
| KR20090015438A (en) * | 2007-08-08 | 2009-02-12 | 인제대학교 산학협력단 | A composition comprising an extract of green tea seed for treating and preventing thrombus involved diseases |
| CN101531690A (en) * | 2009-04-28 | 2009-09-16 | 浙江神茗山茶业科技有限公司 | New technology for extracting tea saponin and tea seed oil from tea seeds by using water as solvent |
| CN101942355A (en) * | 2010-08-20 | 2011-01-12 | 上海师范大学 | Comprehensive extraction method for extracting tea seed oil, tea saponin and tea seed polysaccharide from tea seeds or camellia seeds |
Non-Patent Citations (2)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105343330A (en) * | 2015-07-29 | 2016-02-24 | 贵州师范学院 | Tea seed oil protein compound and preparation method thereof |
| CN115261109A (en) * | 2022-06-30 | 2022-11-01 | 金华市农业科学研究院(浙江省农业机械研究院) | Process for extracting tea seed oil and starch by water fermentation method |
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| CN103351439B (en) | 2015-11-18 |
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