Research On The Biodegradation Of The Tea Saponin In Camellia Qleifera Meal And Production Of Camellia Qleifera Wine

Camellia oleifera meal is the byproduct produced by pressing seeds during traditional oilprocessing. Those years, the yield of camellia oleifera meal was enhanced due to thedevelopment of camellia oleifera oil industry. Different from other oil crop meals, the contentof starch in C. oleifera meal is still very high, which obviously lays the foundation of itspotential as an auxiliary or mian material for wine-making. What′s more, the meal also has alot of active components, such as, camellia flavonoids, polyphenols, camellia polysaccharidesand tea saponin, and analysis has already proven that camellia oleifera meal has a variouspharmalogical properties. In this study, tea saponin in the camellia oleifera meal was degradedwith a solid substrate fermentation process and a kind of camellia oleifera wine was produedthrough a modern-traditional brewing process through which, the active components willdissolve in the wine. The main results are as follows:Firstly, a mix-cultured solid substrate fermentation was conducted to degrade the teasaponin in the camellia oleifera meal with Bacillus subtillis and Aspergillus niger as innocum.The single factor test results showed that the optimal conditions were as follows: inoculatingBacillus subtillus at9h, inoculum ratio between Bac. and Asp. of1:1, inoculum concentrationof12%, substrate load volumn of30g, initial moisture content of50%, initial pH of6andtemperature of32℃. Furthermore, the reaction conditions were optimized through responsesurface methodology and the effects of inoculum concentration, initial moisture content andtemperature on solid substrate fermentation and their interactions were investigated. Theoptimal reaction conditions obtained were an inoculum concentration of12.5%, an initialmoisture content of55%and32.5℃. Under the optimum conditions, the degradation rate ofTS was90.84%.Then, the effect factors of camellia oleifera wine brewing process were studied bysingle-factor experiment. The optimum fermentation condition, under which the optimumalcoholicity (13.46%) was reached, was as follows: camellia oleifera meal: glutenous rice of2:3, main fermentation temperature of28℃, active dry yeast of0.12%, wheat starter of8.0%,and glucoarnylase additive content of0.4mL/100g raw materials. At the same time, thevariations of alcoholicity, reducing sugar, ammonia nitrogen, and total acid content weredetermined during fermentation and a kinetic analysis was carried out. The research showedthat, besides the ammonia nitrogen, the variation of the other main indexes happened in thefirst6days and no change happens due to the extension of the fermenting time.Meanwhile, PVPP (polyvinylpolylirrolidone) was used to deal with camellia oleiferawine, and its clarification, chroma and stability were studied. The optimum dealing strategy,under which the clarity was enhanced by39.68％, while that of chroma, protein and totalphenolic were decreased by18.52％,12.25and14.42%, respectively, was suggested to be asfollows: additive content of1%PVPP of0.15g/L, placing under cold weather for96hours.Through the cold treatment and biological stability experiment, the improvement of wine′sstability was confirmed. At last, the quality and the antioxidant activity of C. oleifera wine was researched. Thewine enjoys an ample content of amino acid, tea saponin, camellia polysaccharide andphenolic components and exhibited higher antioxidant power than a famous yellow wine andpopular Nuomi wine.