Journal of Food Processing & Technology

Studies on layering phenomenon of tea-seed-kernel-water-slurry in fermentation process

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

Jinzhong Jiang, Chaoying Wang, Cuijuan Ren, Jianfang Liu and lianzhi Wang

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Objective: Although we have successfully produced tea seed oil by fermenting (TSKWS) into three layers, the reason why TSKWS layered into three layers after fermented keeps unknown now. This study heads to expound the mechanism that TSKWS layer by fermentation. Methods: By observing and describing the layering process of fermented TSKWS and measuring dynamic state of pH, soluble protein content, soluble polysaccharide content and dry materials content in fermented TSKWS, the layering process of fermented TSKWS were described and the reason of layering were analyzed. Results: Fermented TSKWS layered obviously into three layers 5-6 hours after fermentation started from 0 hour. The three layers were white top layer, brown middle layer and white bottom layer. From the time point then on, relative thickness of the three layers kept basically stable till fermentation ended. In the process of layering, pH, soluble protein content, soluble polysaccharide and dry materials content in fermented TSKWS dropped gradually as time went on. Revealing the layering reason of fermented TSKWS is very meaningful to improve the production process of tea seed oil by fermentation.