Studies On Mixture Solvent Extraction And Solid-state Fermentation For Oil-tea Camellia Cake

Camel/ia ole~fera cake composed of 12.8 % saponin, 43.5% saccharine, 15.94 % raw protein, and 5%8% tea-oil residue is abundant in our country. Therefore the research on syntactical utilization of camel/ia oleWera cake is very important for mountain area resources exploitation, clearance yielding and refuse recycling. There was a method with one organic solvent (e.g. hexane) extracting for tea-oil residue first and then another(e.g.ethanol) for saponin. But it was too complex and expensive for a company; And one step fermentation to produce protein foodstuffs after desaponificating was once used for cake, but the characteristics of the production with usual method was low protein content, high level fiber and scarce amino acid ingredient. To solve all the above problems, the auther is to investigate and first use the best technique to extract tea-oil and saponin residue together by mixture solvent and solid tate fermentation for desaponificated oil-tea cake to increase the mash value.Scientific proofs for camellia cake complex utilization and extracting technique improvement are provided, therefore, much more important reality significance and economic benefit are made.The paper first adopts hexane/95% ethonal mixture solvent to extract tea oil residue and saponin for oil-tea cake, and a preliminary technical route of a second solid-state fermentation transforming protein mash for cake is also found. The main results are as follows.There exists an equilibrium balance between the moisture in the cake and the concentration of ethonal. Under this condition, the hexane and 95% ethonal mixture solvent shows an excellent extracting capability. The optimism procedure is:When the ratio for hexane to 95 percent alcohol is from 6:4 to 4:6(v: v), the extracting temperature is 55 centigrade, and the extracting time is 5 hours, and the ratio of solvent to material is 2:1, the oil residue is lower than 0.1 percent and raw saponin attainment rate is no less than 7.0 percent. The experiment also shows that the ratio of hexane and alcohol is the most important factor affecting oil residue and raw saponin attainment rate.At the same time, The desaponificating and solid-state fermentation on oil-tea camellia deffated cake are carried out. The results show: EtOI-I has a desaponificating effect on oil-tea camellia defatted cake with small nutritional loss. Aspergil/us nigre, Mucor mucedo and Cadida uitilis can grow in the desaponinficated cake with a net protein increase of 66.7%-99.7%.Pleurotus ostreatus and Auricularia polytricha var can grow well in the desaponinificated cake, but Collybia velutz~es can not. The protein content of second fermented products by Candida uitilis is close to 20%.Their ammonia acid composition is balanced.