摘要：
In order to better improve the fermentation production process of tea seed oil,layering process and total weight dynamic of tea seed water milk (TSWM) in fermentation were studied,the results are as follows.At the beginning,TSWM was milk-white suspension liquid.As extension of fermentation time,fermented TSWM layering gradually changed from fuzzily to clearly;when fermentation proceeded to about 4.5 h,fermented TSWM was obviously divided into three layers:ivory top layer,light-brown middle layer and white bottom layer.Since then,each layer gradually became solid.When fermentation proceeded to about 16 h,every layer thickness of fermented TSWM had been stable;and the relative thickness of top,middle and bottom layer were 25％,49％,26％,respectively.Layering effect of original solution of TSWM was the best.The change of TSWM total weight in fermentation process was divided into three stages,early stage:the reducing amount of total weight of fermented TSWM was obviously higher than that of water control,the maximal reducing amount was 48％ higher than that of water control;middle stage:the reducing amount of total weight of fermented TSWM was almost same as water control;late stage:reducing amount of total weight of fermented TSWM was significantly lower than that of water control,the reducing amount at 16 h was 18.3％ less than that of water control.The endotesta of tea seed made the color of fermented TSWM darker,but did not influence significantly the thickness of top layer of fermented TSWM.%为了更好地完善茶叶籽油发酵生产工艺,对茶叶籽水桨的发酵分层过程进行了深入研究,结果如下.茶叶籽水桨发酵开始时上下是浑然一体的,呈乳白色,随着发酵时间的延长,发酵液分层逐渐由模糊变为清晰,发酵进行到4.5h左右,发酵液明显分为3层,乳白色顶层、淡棕色中层及纯白色底层;此后,各层逐渐变得坚实,到16h左右,发酵液各层厚度已经稳定,顶层、中层及底层的相对厚度分别为:25％、49％、26％.茶叶籽水桨的发酵分层效果以茶叶籽水桨原液效果最好.茶叶籽水浆总质量在发酵分层过程中的变化分为3个阶段:前期发酵液总质量的降低量明显高于清水对照,最大降低量比清水对照高出48％;中期发酵液总质量的降低量与清水对照持平,后期发酵液总质量的降低量明显低于清水对照,发酵16h时,降低量比对照减少18.3％.茶叶籽内种皮能使茶叶籽水桨发酵液颜色变深,但对发酵液顶层厚度没有显著影响.
