油茶果发酵脱壳工艺

Fermented Shelling Technology of Camellia oleifera Fruits

以新鲜油茶果为研究对象,采用发酵法对油茶果进行脱壳,开展不同条件下油茶果的脱壳效果研究,确定最佳发酵脱壳工艺条件:菌种采用1 L放线菌和0.5 L光合细菌的混合菌种、菌液发酵时间5 d、菌液密封环境温度30℃、油茶果发酵时间4 d、油茶果发酵环境温度40℃。在该工艺条件下,油茶果的脱壳率达95.0%。

Fresh Camellia oleifera fruits were taken as the research object.The Camellia oleifera fruits were shelled by fermentation method.The shelling effect of Camellia oleifera fruits under different conditions was studied.The best shelling process condition was as follows:a mixture of 1 L actinomycetes and 0.5 L photosynthetic bacteria as strain,the fermentation time of bacterial liquid of 5 d,the ambient temperature of 30℃,the fermentation time of Camellia oleifera of 4 d and the ambient temperature of 40℃.Under this process condition,shelling rate of camellia oleracea was up to 95.0%.