Method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residue
Through solid fermentation and retilling technology of oil tea slag, combined with the use of brown sugar and Aspergillus oryzae, the problems of insufficient flavor and high cost of oil leaching oil in the existing technology have been solved, and efficient and economical preparation of oil tea seed oil is achieved.
Patent Information
- Application Number
- CN202510054590.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-14
- Publication Date
- 2025-04-08
AI Technical Summary
In the prior art, the oil tea slag is fragrant and treated by microbial fermentation and enzymatic method of enzymatic tea meal. It is affected by the antibacterial activity of tea saponin, and has low fermentation efficiency. At the same time, the enzyme cost is high and cannot be recovered, resulting in insufficient leached oil flavor and difficult to reduce the cost.
The method of preparing rich-scented oil tea seed oil is made by solid fermentation of oil tea oil tea oil. The specific steps include mixing the crushed and pressed oil tea fresh fruit with the solid slurry obtained by centrifugation, adding brown sugar and Aspergillus oryzae for solid fermentation, then fermenting and drying, and finally mixing with leaching and refining camellia oil for heating, and obtaining finished tea oil by flat centrifugation and low-temperature cold extraction.
Through this method, the flavor of oil leaching oil is improved, the preparation cost is reduced, and the use of added nitrogen sources and high-cost enzyme preparation is avoided, thereby achieving efficient and economical preparation of oil tangy oil seed oil.
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Abstract
Description
Technical Field
[0001] The invention relates to a method for recycling camellia oleifera residues, and in particular to a method for preparing fragrant camellia oleifera seed oil through solid fermentation of camellia oleifera residues. Background Art
[0002] Camellia oleifera meal, as a by-product of camellia oil production, is usually used to prepare leached oil for trial use. However, the leached oil often does not have the strong flavor of camellia seed oil and is often considered not to be camellia oil, making it difficult to be recognized by the market. There are also methods of tea oil flavoring using microbial fermentation and enzymatic hydrolysis of tea leached meal, but the fermentation efficiency is low due to the antibacterial activity of tea saponin, and the enzyme cost is high and cannot be recovered. Since the price of leached oil is much lower than that of pressed oil, it will be difficult to be recognized by the market if the cost cannot be reduced. In order to solve the flavor problem of leached oil and reduce the cost of existing conventional methods in the market, the flavor of camellia oleifera leached oil is improved by fermentation and then composting. Summary of the invention
[0003] In order to overcome the above-mentioned defects in the prior art, the present invention provides a method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues.
[0004] The present invention provides a method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues, which comprises the following steps in sequence:
[0005] (1) Mixing the residue obtained by crushing and squeezing fresh camellia oleifera fruit with the solid residue obtained by centrifugation of the slurry, adding 2-10 wt % brown sugar, adjusting the moisture content to 40-45%, steaming at 115-125° C. for 30-60 minutes for sterilization, and spreading to cool;
[0006] (2) inoculating the product obtained in step (1) with Aspergillus oryzae for tea oil meal fermentation at an inoculation amount of 5-10 wt %, stirring evenly, and turning the mixture over once when the thickness of the mycelium layer on the surface is greater than 1 cm, and turning the mixture over 3-4 times in total, and adding sterile water to the fermented tea oil meal residue until the water content is 60-65%;
[0007] (3) The product obtained in step (2) is piled and fermented for 40-60 hours with a heat-insulating film; and then dried at 100-105° C. to reduce the moisture content to less than 8%;
[0008] (4) adding 5-6 times the weight of leached and refined camellia oil to the product obtained in step (3) at a solid-liquid ratio of 1:(5-6), heating at 120-130° C. for 55-60 minutes to obtain fragrant camellia oil;
[0009] (5) centrifuging the fragrant tea oil obtained in step (4) in a flat centrifuge to obtain the supernatant;
[0010] (6) The centrifugal clear oil obtained in step (5) is cold-extracted and filtered under low temperature conditions to obtain finished tea oil.
[0011] The residue and solid residue described in step (1) are as follows: the shell of fresh tea fruit is removed by a shelling machine, leaving fresh tea seeds, which are crushed by a crusher with a crushing particle size less than 1 mm, and squeezed by a press to obtain slurry and residue, and the slurry is then centrifuged by a horizontal screw to obtain pure slurry and precipitated solid residue, and the above two solid residues are mixed to obtain the fresh tea fruit residue and solid residue.
[0012] The brown sugar in step (1) is food grade brown sugar, and the proportion is 5-10% of the weight of the dry material; the steam sterilization conditions are: the steam temperature is 121° C., and the center temperature of the material is maintained for 30 minutes after reaching the temperature, and the heating is required to be uniform.
[0013] The Aspergillus oryzae used for tea dregs fermentation in step (2) is a naturally screened Aspergillus oryzae that can be propagated on tea dregs under natural conditions and grows rapidly. The secondary strain is firstly cultured with the above pressed residues under aseptic conditions and is set aside.
[0014] In the slag fermentation process of step (2), the sterilized and cooled slag is dried to a moisture content of 40-45%, and the inoculation amount is further optimized to 5-6% according to 5-10%, and the above-mentioned cultured secondary strain is added and mixed evenly. When the thickness of the surface mycelium layer is greater than 1 cm, turn it over once, and turn it over 3-4 times in total;
[0015] In step (3), the fermented residue is piled with sterile water to adjust the moisture content to 60-65%, and the residue is piled with a height of 1-1.5 meters, a width of 1-2 meters, and an unlimited length. The residue is covered with a sterile insulation film and piled for 40-48 hours. The central temperature of the pile is required to reach above 50° C. After the pile is retting, the residue is dried at 100-115° C. to a moisture content of less than 6% and set aside.
[0016] The preparation of the fragrant tea oil in step (4) is to mix the fermented residue with the fermented residue in a solid-liquid ratio of 1:5-6, and heat it at 120-130°C for 55-60 minutes to obtain a distinct and rich flavor. The obtained raw tea oil can be centrifuged on a plate.
[0017] The finished tea oil in step (6) is prepared by subjecting the raw tea oil to a low-temperature treatment at 1-10°C for 6-8 hours and then filtering it with filter paper, thereby effectively removing impurities and obtaining a finished fragrant tea oil.
[0018] Compared with the prior art, the present invention has the following beneficial effects:
[0019] 1. Aspergillus oryzae, which is resistant to camellia saponin and can use camellia meal as a nitrogen source, was selected as a fermentation strain. No external nitrogen source is required and the fermentation efficiency is high.
[0020] 2. Innovate the way of composting after fermentation, use the high temperature and high humidity of the composting process to promote natural enzymatic hydrolysis, increase the basic raw materials for heating and aroma production, avoid the trial use of enzyme preparations, and reduce preparation costs.
[0021] 3. This method is simple, does not require the extraction of relevant soluble amino acids and reducing sugars, has low requirements on the operating environment, and consumes less energy. DETAILED DESCRIPTION
[0022] The technical solution provided by the present invention is described in detail below in conjunction with the embodiments, but they should not be understood as limiting the scope of protection of the present invention. The following case is actually operated when the temperature is around 30°C in July.
[0023] The cultivation method of Aspergillus oryzae for tea-tea meal in the embodiment and comparative example is as follows:
[0024] The oil-tea camellia meal was crushed, brown sugar was added at a weight ratio of 5%, the pH was adjusted to 6, sterile water was added to adjust the humidity to 55%, sterilized at 121° C. for 30 minutes, naturally cooled, and placed at 28° C. A fastest-growing Aspergillus oryzae strain was selected from the moldy matter grown thereon, and the Aspergillus oryzae strain was obtained by sequence alignment with the Aspergillus oryzae strain, and the strain was expanded and cultured on the same culture medium as above to obtain a seed strain.
[0025] The method for preparing the residue from crushing and squeezing fresh tea oil fruit and the solid residue obtained by centrifugation of slurry in the embodiment and comparative example is as follows: the fresh tea oil fruit is shelled by a sheller to remove the shells, leaving fresh tea seeds, and is crushed by a crusher with a crushed particle size of less than 1 mm. The slurry is pressed by a press to obtain slurry and residue, and the slurry is further centrifuged by a horizontal screw to obtain pure slurry and precipitated solid residue. The above two solid residues are mixed to obtain the fresh tea oil fruit residue and solid residue.
[0026] Example 1
[0027] The residues obtained by crushing and squeezing fresh camellia fruit are mixed with the solid residue obtained by centrifugation of the slurry, 8% brown sugar is added according to the dry matter weight ratio, the moisture is adjusted to 40%, steamed at 121°C for 30 minutes for sterilization, cooled and then inoculated with Aspergillus oryzae dedicated to camellia meal, the inoculation amount is 9%, solid-state fermentation is carried out, when the thickness of the surface mycelium layer is greater than 1 cm, the mixture is turned over once, and turned over 4 times in total, sterile water is added to the fermented camellia residue until the moisture content is 60%; a film is covered and the mixture is piled up for 48 hours; then the moisture is dried at 105°C to be less than 6%; leached refined camellia oil is added according to a solid-liquid ratio of 1:5, heated at 125°C for 60 minutes, centrifuged in a plate centrifuge for 5 minutes, the supernatant oil is taken, further cold-extracted at 4°C for 24 hours, filtered to obtain finished camellia oil;
[0028] Example 2
[0029] The residues obtained by crushing and squeezing fresh camellia fruit are mixed with the solid residue obtained by centrifugation of the slurry, 8% brown sugar is added according to the dry matter weight ratio, the moisture is adjusted to 40%, steamed at 121°C for 30 minutes for sterilization, cooled and then inoculated with Aspergillus oryzae special for camellia meal, the inoculation amount is 9%, solid-state fermentation is carried out, when the thickness of the surface mycelium layer is greater than 1 cm, the mixture is turned over once, and turned over 4 times in total, sterile water is added to the fermented camellia residue until the moisture content is 60%; covered with a film, and piled for 24 hours; then dried at 105°C until the moisture content is less than 6%; added with leached refined camellia oil according to a solid-liquid ratio of 1:5, heated at 125°C for 60 minutes, centrifuged in a plate centrifuge for 5 minutes, the supernatant oil is taken, further cold-extracted at 4°C for 24 hours, filtered to obtain finished camellia oil;
[0030] Example 3
[0031] The residues obtained by crushing and squeezing fresh camellia fruit are mixed with the solid residue obtained by centrifugation of the slurry, 8% brown sugar is added according to the dry matter weight ratio, the moisture is adjusted to 40%, steamed at 121°C for 30 minutes for sterilization, cooled and then inoculated with Aspergillus oryzae special for camellia meal, with an inoculation amount of 9%, and solid-state fermentation is carried out. When the thickness of the surface mycelium layer is greater than 1 cm, the mixture is turned over once, and turned over 4 times in total, and sterile water is added to the fermented camellia residue until the moisture content is 60%; covered with a film, and piled for 60 hours; then dried at 105°C until the moisture content is less than 6%; added with leached refined camellia oil according to a solid-liquid ratio of 1:5, heated at 125°C for 60 minutes, centrifuged in a plate centrifuge for 5 minutes, the supernatant oil is taken, and further cold-extracted at 4°C for 24 hours, filtered to obtain finished camellia oil;
[0032] Comparative Example 1
[0033] The residues obtained by crushing and squeezing fresh camellia fruit are mixed with the solid residue obtained by centrifugation of the slurry, 8% brown sugar is added according to the dry matter weight ratio, the moisture is adjusted to 40%, steamed at 121°C for 30 minutes for sterilization, cooled, and then inoculated with Aspergillus oryzae dedicated to camellia meal, with an inoculation amount of 9%, and solid-state fermentation is carried out. When the thickness of the surface mycelium layer is greater than 1 cm, the mixture is turned over once, and turned over 4 times in total, and then dried at 105°C until the moisture is less than 6%; leached and refined camellia oil is added according to a solid-liquid ratio of 1:5, heated at 125°C for 60 minutes, centrifuged in a plate centrifuge for 5 minutes, the supernatant oil is taken, and further cold-extracted at 4°C for 24 hours, filtered to obtain finished camellia oil;
[0034] Comparative Example 2
[0035] Add 8% brown sugar to the dry camellia dregs according to the dry matter weight ratio, adjust the moisture to 40%, steam and sterilize at 121°C for 30 minutes, spread and cool, then inoculate Aspergillus oryzae, which is special for camellia dregs, with an inoculation amount of 9%, and perform solid-state fermentation. When the thickness of the surface mycelium layer is greater than 1cm, turn the dregs over once, and turn them over 4 times in total. Add sterile water to the fermented camellia dregs until the moisture content is 60%.
[0036] Cover with a film and pile for 48 hours; then dry at 105°C until the moisture content is less than 6%; add leached refined camellia oil according to a solid-liquid ratio of 1:5, heat at 125°C for 60 minutes, centrifuge for 5 minutes, take the supernatant oil, further cold extract at 4°C for 24 hours, and filter to obtain the finished camellia oil;
[0037] Table 1
[0038]
[0039] The soluble sugar before thermal reaction in Table 1 refers to the soluble sugar content in the prepared product of step (3).
[0040] The increased reducing sugar (i.e. soluble sugar) content during the fermentation and composting process improves the raw materials for the Maillard reaction.
[0041] The test method for soluble sugar in Table 1 is as follows: add distilled water to the prepared product of step (3) at a weight ratio of 1:20, extract in a water bath at 80°C for 30 minutes, filter the extract to obtain the extract; use anthrone-concentrated sulfuric acid colorimetry to detect the soluble sugar content, and calculate the soluble sugar content in the dry matter.
Claims
1. A method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues, characterized in that: The steps are as follows: (1) Mix the tea dregs and solid dregs, add 2-10% brown sugar, and adjust the water content to 40-45%. Steam at 115-125℃ for 30-60 minutes to sterilize, and spread to cool; (2) inoculating the product obtained in step (1) with Aspergillus oryzae for tea-leaf dregs fermentation at an inoculation amount of 5-10%, stirring evenly, and turning the mixture over once when the thickness of the mycelium layer on the surface is greater than 1 cm, and turning the mixture over 3-4 times in total, and adding sterile water to the fermented tea-leaf dregs until the water content is 60-65%; (3) the thermal insulation film obtained in step (2) is piled and fermented for 40-60 hours; then dried at 100-105° C. to reduce the moisture content to less than 8%; (4) adding 5-6 times the weight of leached refined camellia oil to the product obtained in step (3); Heating at 120-130℃ for 55-60 minutes to obtain fragrant tea oil; (5) centrifuging the fragrant tea oil obtained in step (4) in a flat centrifuge to obtain the supernatant; (6) The centrifugal clear oil obtained in step (5) is cold-extracted and filtered under low temperature conditions to obtain finished tea oil.
2. The method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residue according to claim 1, characterized in that: The residue and solid residue described in step (1) are as follows: the shell of fresh tea fruit is removed by a shelling machine, leaving fresh tea seeds, which are crushed by a crusher with a crushing particle size less than 1 mm, and squeezed by a press to obtain slurry and residue, the slurry is then centrifuged by a horizontal screw to obtain pure slurry and precipitated solid residue, and the residue and the precipitated solid residue are mixed to obtain the fresh tea fruit residue and solid residue.
3. The method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues according to claim 1, characterized in that: The brown sugar in step (1) is food grade brown sugar, and the proportion is 5-10% of the weight of the dry material; steam sterilization is as follows: the steam temperature is 121° C., and the center temperature of the material is maintained for 30 minutes after reaching the temperature.
4. The method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues according to claim 1, characterized in that: In step (3), the fermented residue is piled with sterile water to adjust the moisture content to 60-65%, and the residue is piled with a height of 1-1.5 meters, a width of 1-2 meters, and an unlimited length. The residue is covered with a sterile insulation film and piled for 40-48 hours. The central temperature of the pile is required to reach above 50° C. After the pile is retting, the residue is dried at 100-115° C. to a moisture content of less than 6%.
5. The method for preparing fragrant camellia oil by solid fermentation of camellia oleifera residues according to claim 1, characterized in that: The finished tea oil in step (6) is prepared by subjecting the raw tea oil to a low-temperature treatment at 1-10° C. for 6-8 hours and then filtering it with filter paper, thereby effectively removing impurities and obtaining a finished fragrant tea oil.