Preparation method of malus micromalus makino whey wine

Abstract

The invention discloses a preparation method of malus micromalus makino whey wine, which has the advantages that substances possibly causing precipitation in malus micromalus makino are degraded in advance through'composite enzymolysis', and protein is stabilized through'sodium citrate pretreated whey ', so that precipitation of the product in the shelf life is effectively prevented, and the stability required by commercial circulation is ensured. Through two core processes of stepped temperature-controlled fermentation and non-thermal sterilization (membrane filtration), fresh fruity flavor of malus micromalus and elegant ester flavor generated by fermentation are reserved to the greatest extent, flavor loss caused by thermal processing is avoided, mellowness of frankincense and freshness of fruity flavor are perfectly fused, the taste level is rich and mellow, and synergy and improvement of flavor are realized. The antioxidant activity (DPPH free radical scavenging rate) of the prepared malus micromalus makino whey wine is remarkably improved, and it is indicated that polyphenol in malus micromalus makino and active ingredients in whey have a synergistic effect.

Description

Technical Field

[0001] This invention relates to the field of whey wine preparation, and specifically to a method for preparing sea buckthorn whey wine. Background Technology

[0002] Whey is a major byproduct of cheese production, rich in lactose, whey protein, minerals, and vitamins, making it highly nutritious. However, currently, a large amount of whey produced after separating fat from milk is largely not utilized effectively, resulting in resource waste and environmental pressure. Utilizing whey fermentation to produce whey wine is one effective way to achieve its high-value utilization. However, existing whey wine products have a limited flavor profile, primarily characterized by milky aromas and lacking the freshness of fruit, thus their market acceptance needs improvement.

[0003] Meanwhile, sea buckthorn is a unique fruit, rich in minerals such as calcium, iron, and potassium, as well as polyphenols, making it highly nutritious. Currently, sea buckthorn processing mainly focuses on traditional forms such as juice and dried fruit, with a limited variety of further processed products.

[0004] Currently, there are attempts on the market to simply mix fruit with whey for fermentation, but the following technical problems exist: 1. Protein stability issues: Organic acids in fruits can easily cause acidic precipitation of whey protein during fermentation and sterilization, resulting in product turbidity and sedimentation, affecting appearance and shelf-life stability; 2. Poor flavor integration: Simple mixed fermentation makes it difficult to achieve a harmonious unity of frankincense and fruit aroma, often resulting in a fragmented flavor, and the astringency of the fruit may become prominent; 3. Inadequate nutrient utilization: Conventional processing methods may lead to insufficient dissolution of nutrients in the fruit, and the nutrients in the whey may not produce a synergistic effect.

[0005] Therefore, developing a sea buckthorn whey wine product and its preparation method that can overcome the above-mentioned technical bottlenecks and achieve synergistic improvement in flavor and nutrition has significant industrial value. Summary of the Invention

[0006] To address the aforementioned problems, the present invention aims to provide a method for preparing sea buckthorn whey wine, thereby resolving issues such as the single flavor of whey wine, unstable fermentation of fruit and whey, and poor synergy between nutrition and flavor in the prior art.

[0007] This invention is implemented by the following technical solution: A method for preparing sea buckthorn whey wine includes the following steps: S1. Preparation of sea buckthorn juice: After thawing and crushing frozen sea buckthorn fruits, they are subjected to compound enzymatic hydrolysis, then pressed, sterilized and cooled to obtain sea buckthorn juice. S2. Whey pretreatment: Add sodium citrate to whey, stir to dissolve, and perform protein stabilization treatment to obtain whey solution; S3, Mixed solution fermentation: The sea buckthorn juice obtained from S1 and sea buckthorn juice preparation is mixed with the whey solution obtained from S2 and whey pretreatment, the sugar content is adjusted, sterilized and cooled, and then yeast is inoculated to carry out stepwise temperature-controlled fermentation to obtain a fermentation solution; S4. Post-processing: The fermentation solution obtained from the fermentation of the mixed solution in S3 is subjected to membrane filtration for sterilization, blending, and low-temperature aging to obtain sea buckthorn whey wine.

[0008] Furthermore, the specific method for preparing S1 and sea buckthorn juice is as follows: S11. Selection of Sea Buckthorn Fruit: Select sea buckthorn fruits with a maturity of ≥85% and freeze them in a tunnel-type continuous quick-freezing machine at -18 to -25℃ for 24 to 48 hours to obtain frozen sea buckthorn fruits. Freezing causes the formation of ice crystals of appropriate quantity and size within the sea buckthorn fruits, thereby disrupting the cell structure and laying a solid foundation for subsequent enzymatic juicing. It also allows the astringent substances within the sea buckthorn fruits to be released from the cells, achieving a de-astringency effect and resulting in a final product with extremely low astringency and a better balance of sweet and sour. Simultaneously, the rupture of the cell walls makes it easier for the aromatic substances (esters, aldehydes) and minerals (calcium, potassium, iron) of the sea buckthorn fruits to dissolve after thawing. This not only improves the extraction efficiency of nutrients but also allows these released flavor precursors to better integrate and transform with the whey flavor during subsequent fermentation, forming a more complex flavor profile.

[0009] S12. Thawing: The frozen sea buckthorn obtained in S11 and the sea buckthorn selection is slowly thawed at 2-6℃ for 18-26 hours to obtain thawed sea buckthorn. S13. Compound Enzymatic Hydrolysis: The thawed sea buckthorn fruits obtained in S12 are crushed into uniform pulp with a particle size of 3-5 mm. This increases the total reaction area for subsequent enzymatic hydrolysis while ensuring good fluidity of the pulp, allowing the enzyme preparation to be rapidly and evenly dispersed throughout the pulp, achieving efficient and uniform enzymatic hydrolysis. After crushing, pectinase and cellulase are added, and enzymatic hydrolysis is carried out at 45-55℃ for 1-3 hours to obtain the enzymatically hydrolyzed pulp. The amount of pectinase added is 0.01%-0.03% of the sea buckthorn fruit mass, and the amount of cellulase added is 0.005%-0.015%. S14. Low-Temperature Air Pressure Juicing and Sterilization: The enzymatically hydrolyzed pulp obtained after S13 is transferred to a pneumatic press. First, the pressure is maintained at 0.15 MPa for 15 minutes, collecting the free-flowing juice. Then, the pressure is increased to 0.4 MPa and maintained for 30 minutes, collecting the pressed juice. The free-flowing juice and the pressed juice are mixed to obtain the raw juice of the sea buckthorn. The raw juice is then subjected to instantaneous pasteurization (85±2℃, 25-35 seconds) via a plate heat exchanger, and then rapidly cooled to 2-6℃ for later use. Air pressure juicing, with its gentle and uniform pressure, can more thoroughly release the juice bound by the pulp network, while avoiding the "back-suction" phenomenon of the pulp. Compared with traditional screw pressing, the juice yield can be increased by an additional 8%-15%, thereby improving raw material utilization and reducing production costs.

[0010] S15. Juice Processing: Dilute the sea buckthorn juice obtained from S14 (juicing) after sterilization and cooling with water by 1.5 to 2.5 times, let it stand at 25°C for 10 to 12 hours, and filter it to obtain sea buckthorn juice with a light transmittance of ≥90%, which lays the foundation for the clarity and stability of the final product.

[0011] Furthermore, in S2, the amount of sodium citrate added in the whey pretreatment is 0.1% to 0.3% of the whey mass.

[0012] Furthermore, the specific method for S3, the fermentation of the mixed solution, is as follows: S31. Mixing: Mix the sea buckthorn juice obtained from S1 and sea buckthorn juice with the whey solution obtained from S2 and whey pretreatment at a volume ratio of 1:1 to 2, and then add 27% to 35% white sugar to obtain a mixed solution. S32. Sterilization and inoculation: The mixed solution obtained in S31 is sterilized at 75-80°C for 15-20 minutes. After sterilization, the solution is cooled to 20-28°C by a plate heat exchanger and then transferred to a fermenter. Yeast is added at 0.016%-0.060% of the total mass of the mixed solution to obtain the compound bacterial solution. S33. Fermentation: The compound bacterial solution obtained in S32. Sterilization and inoculation is first fermented at 20-22℃ for 5-6 days (rapid wine production period), and then fermented at 12-15℃ for another 2-3 days (flavor formation period) to obtain the fermentation solution.

[0013] Furthermore, the yeast strain is of the SafAle WB type.

[0014] Furthermore, the specific method for S4 and post-processing is as follows: S41. Filtration: After fermentation, when the temperature is lowered to 30℃, the sterilized wine is filtered using a membrane filtration device with a pore size of 0.22-0.45μm to obtain the filtered wine. S42. Flavor blending: Add 0.5% to 2% by volume of concentrated sea buckthorn juice to the filtered wine obtained in S41. Filtration to enhance the fruit aroma and obtain flavored wine. S43, Low-temperature aging: The flavored liquor obtained after S42 and flavor blending is cooled to 2-4℃ by a plate heat exchanger and then placed in an aging tank for aging and storage for 15-20 days, during which it is stirred at 50r / min for 30min every 5 days; and then packaged.

[0015] Advantages of this invention: This invention employs a two-pronged approach: "compound enzymatic hydrolysis" to pre-degrade substances in sea buckthorn that may cause precipitation, and "sodium citrate pretreatment of whey" to stabilize proteins. This dual approach effectively prevents precipitation during the product's shelf life, ensuring the stability required for commercial distribution. Through two core processes—"stepped temperature-controlled fermentation" and "non-thermal sterilization (membrane filtration)"—the invention maximizes the preservation of the fresh fruity aroma of sea buckthorn and the elegant ester aroma produced during fermentation, while avoiding flavor loss caused by heat processing. This results in a perfect fusion of the rich milky aroma and the refreshing fruity aroma, creating a rich and rounded taste with synergistic and enhanced flavor profiles. The sea buckthorn whey wine prepared by this invention exhibits significantly improved antioxidant activity (DPPH free radical scavenging rate), indicating a synergistic effect between the polyphenols in sea buckthorn and the active ingredients in whey, producing unexpected health benefits. Detailed Implementation

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] Example 1 A method for preparing sea buckthorn whey wine includes the following steps: S1. Preparation of sea buckthorn juice, the specific method is as follows: S11. Selection of sea buckthorn: Take 10 kg of sea buckthorn with a maturity of more than 85% and freeze it at -20℃ for 36 hours to obtain frozen sea buckthorn; S12. Thawing: Thaw frozen sea buckthorn fruit at 4℃ for 24 hours to obtain thawed sea buckthorn fruit; S13. Compound enzymatic hydrolysis: The thawed sea buckthorn fruit is crushed, and 2.0g of pectinase and 1.0g of cellulase are added after crushing. The mixture is enzymatically hydrolyzed at 50℃ for 2 hours to obtain the enzymatically hydrolyzed fruit pulp. S14. Low-temperature air pressure juicing and sterilization: The enzymatically hydrolyzed fruit pulp is transferred into a pneumatic press. First, the pressure is maintained at 0.15 MPa for 15 minutes, and the free-flowing juice is collected. Then, the pressure is increased to 0.4 MPa and maintained for 30 minutes, and the pressed juice is collected. The free-flowing juice and the pressed juice are mixed to obtain 5.5 kg of sea buckthorn juice. The sea buckthorn juice is sterilized at 85°C for 30 seconds and then cooled to 4°C. S15. Juice processing: Dilute the sterilized and cooled sea buckthorn juice with water by 2 times, let it stand at 25℃ for 11 hours, and filter to obtain sea buckthorn juice with a light transmittance of 92%.

[0018] S2. Whey pretreatment: Take 10 kg of whey, add 20 g of sodium citrate, stir to dissolve, and obtain whey solution.

[0019] S3. Mixed solution fermentation, the specific method is as follows: S31. Mixing: Mix 11 kg of sea buckthorn juice with 11 kg of whey solution, add 6.6 kg of white sugar to obtain a mixed solution; S32. Sterilization and inoculation: Sterilize the mixed solution at 78°C for 18 minutes, cool it to 25°C, transfer it to a fermenter and inoculate it with 5.7g of SafAle WB yeast to obtain the compound bacterial solution; S33. Fermentation: The compound bacterial solution is first fermented at 21℃ for 5 days, and then fermented at 14℃ for another 2.5 days to obtain the fermentation solution.

[0020] S4. Post-processing, the specific method is as follows: S41. Filtration: After fermentation, when the temperature is lowered to 30℃, the sterilized wine is filtered using a membrane filtration device with a pore size of 0.45μm to obtain the filtered wine. S42. Flavor blending: Add 1% by volume of 20°Bx cranberry concentrate to the filtered wine to enhance the fruit aroma and obtain a flavored wine. S43. Low-temperature aging: The flavored liquor is cooled to 3°C using a plate heat exchanger and then stored in an aging tank for 18 days, during which it is stirred for 30 minutes at a speed of 50 r / min every 5 days; then it is packaged.

[0021] Example 2 A method for preparing sea buckthorn whey wine includes the following steps: S1. Preparation of sea buckthorn juice, the specific method is as follows: S11. Selection of sea buckthorn: Take 10 kg of sea buckthorn with a maturity of more than 85% and freeze it at -20℃ for 36 hours to obtain frozen sea buckthorn; S12. Thawing: Thaw frozen sea buckthorn fruit at 4℃ for 24 hours to obtain thawed sea buckthorn fruit; S13. Compound enzymatic hydrolysis: The thawed sea buckthorn fruit is crushed, and 2.5g of pectinase and 1.2g of cellulase are added after crushing. The mixture is enzymatically hydrolyzed at 48℃ for 2.5 hours to obtain the enzymatically hydrolyzed fruit pulp. S14. Low-temperature air pressure juicing and sterilization: The enzymatically hydrolyzed fruit pulp is transferred into a pneumatic press. First, the pressure is maintained at 0.15 MPa for 15 minutes, and the free-flowing juice is collected. Then, the pressure is increased to 0.4 MPa and maintained for 30 minutes, and the pressed juice is collected. The free-flowing juice and the pressed juice are mixed to obtain 6.67 kg of sea buckthorn juice. The sea buckthorn juice is sterilized at 85°C for 30 seconds and then cooled to 4°C. S15. Juice Processing: Dilute the sterilized and cooled sea buckthorn juice with water by 1.8 times, let it stand at 25℃ for 11 hours, and then filter to obtain sea buckthorn juice with a light transmittance of 91%.

[0022] S2. Whey pretreatment: Take 12kg of whey, add 20g of sodium citrate, stir to dissolve, and obtain whey solution.

[0023] S3. Mixed solution fermentation, the specific method is as follows: S31. Mixing: Mix 12kg of sea buckthorn juice with 12kg of whey solution, add 6.6kg of white sugar to obtain a mixed solution; S32. Sterilization and inoculation: Sterilize the mixed solution at 78°C for 18 minutes, cool it to 22°C, transfer it to a fermenter and inoculate it with 5.6g of SafAle WB yeast to obtain the compound bacterial solution; S33. Fermentation: The compound bacterial solution is first fermented at 20℃ for 6 days, and then fermented at 12℃ for another 3 days to obtain the fermentation solution.

[0024] S4. Post-processing, the specific method is as follows: S41. Filtration: After fermentation, when the temperature is lowered to 30℃, the sterilized wine is filtered using a membrane filtration device with a pore size of 0.45μm to obtain the filtered wine. S42. Flavor blending: Add 1.8% by volume of 20°Bx cranberry concentrate to the filtered wine to enhance the fruit aroma and obtain a flavored wine. S43. Low-temperature aging: The flavored liquor is cooled to 2°C using a plate heat exchanger and then stored in an aging tank for 20 days, during which it is stirred for 30 minutes at a speed of 50 r / min every 5 days; then it is packaged.

[0025] Example 3 A method for preparing sea buckthorn whey wine includes the following steps: S1. Preparation of sea buckthorn juice, the specific method is as follows: S11. Selection of sea buckthorn: Take 10 kg of sea buckthorn with a maturity of more than 85% and freeze it at -20℃ for 36 hours to obtain frozen sea buckthorn; S12. Thawing: Thaw frozen sea buckthorn fruit at 4℃ for 24 hours to obtain thawed sea buckthorn fruit; S13. Compound enzymatic hydrolysis: The thawed sea buckthorn fruit is crushed, and 1.5g of pectinase and 0.8g of cellulase are added after crushing. The mixture is enzymatically hydrolyzed at 52℃ for 1.5 hours to obtain the enzymatically hydrolyzed fruit pulp. S14. Low-temperature air pressure juicing and sterilization: The enzymatically hydrolyzed fruit pulp is transferred into a pneumatic press. First, the pressure is maintained at 0.15 MPa for 15 minutes, and the free-flowing juice is collected. Then, the pressure is increased to 0.4 MPa and maintained for 30 minutes, and the pressed juice is collected. The free-flowing juice and the pressed juice are mixed to obtain 4.55 kg of sea buckthorn juice. The sea buckthorn juice is sterilized at 85°C for 30 seconds and then cooled to 4°C. S15. Juice processing: Dilute the sterilized and cooled sea buckthorn juice with water by 2.2 times, let it stand at 25℃ for 11 hours, and filter to obtain sea buckthorn juice with a light transmittance of 92%.

[0026] S2. Whey pretreatment: Take 12kg of whey, add 20g of sodium citrate, stir to dissolve, and obtain whey solution.

[0027] S3. Mixed solution fermentation, the specific method is as follows: S31. Mixing: Mix 10kg of sea buckthorn juice with 12kg of whey solution, add 5.7kg of white sugar to obtain a mixed solution; S32. Sterilization and inoculation: Sterilize the mixed solution at 78°C for 18 minutes, cool it to 26°C, and then transfer it to a fermenter and inoculate it with 5.8g of SafAle WB yeast to obtain the compound bacterial solution; S33. Fermentation: Ferment the compound bacterial solution at 22℃ for 5 days, and then continue fermentation at 15℃ for 2 days to obtain the fermentation solution.

[0028] S4. Post-processing, the specific method is as follows: S41. Filtration: After fermentation, when the temperature is lowered to 30℃, the sterilized wine is filtered using a membrane filtration device with a pore size of 0.22μm to obtain the filtered wine. S42. Flavor blending: Add 0.6% by volume of 20°Bx cranberry concentrate to the filtered wine to enhance the fruit aroma and obtain a flavored wine. S43. Low-temperature aging: The flavored liquor is cooled to 4°C using a plate heat exchanger and then stored in an aging tank for 15 days, during which it is stirred for 30 minutes at a speed of 50 r / min every 5 days; then it is packaged.

[0029] Comparative Example 1 This comparative example does not add sea buckthorn juice, but only whey as raw material, adds white sugar in the same proportion as in Example 1, and uses the same yeast as in Example 1. The fermentation conditions are 21°C for 8 days, and the subsequent treatment is the same, finally producing a pure whey wine.

[0030] Comparative Example 2 The difference between this comparative example and Example 1 is that the thawed sea buckthorn fruit was directly juiced without going through S13, compound enzymatic hydrolysis. The juiced sea buckthorn fruit juice was not processed through S15, original juice treatment, and was directly mixed with whey that had not been pretreated through S2 at a ratio of 1:1.5. In the S33, fermentation step, the same single temperature fermentation as in Comparative Example 1 was used. Instead of going through S41, filtration, heat sterilization was carried out at 70°C for 10 minutes. The remaining steps were the same as in Example 1, and a simple mixed fermentation whey wine was finally obtained.

[0031] Experimental Example To verify the performance of the sea buckthorn whey wine prepared by the present invention, this experiment evaluated the three whey wines prepared in Example 1, Comparative Example 1 and Comparative Example 2 from the perspectives of sensory evaluation, shelf stability and DPPH free radical scavenging rate. The results are shown in Table 1.

[0032] Table 1 Product Performance Comparison

[0033] Note: Sensory evaluations were conducted by 10 trained tasters, considering four aspects: color, aroma, taste, and overall acceptability. The theoretical superposition value was calculated based on the volume ratio of sea buckthorn juice to whey in Example 1, and the DPPH values ​​of Comparative Examples 1 and 2.

[0034] As shown in Table 1, the product of Example 1 significantly outperformed the two comparative examples in sensory evaluation, demonstrating its superior and synergistic flavor. Regarding shelf stability, Example 1 completely resolved the protein precipitation problem observed in Comparative Example 2, proving the outstanding effect of the process of this invention in overcoming stability bottlenecks. It solves the problem of protein precipitation that commonly occurs in whey wine, ensuring the product remains clear and transparent throughout its shelf life, providing strong support for market sales and consumer experience. Furthermore, in terms of antioxidant activity, the actual measured values ​​of Example 1 were also significantly better than those of Comparative Examples 1 and 2. The higher DPPH free radical scavenging rate indicates its excellent antioxidant capacity, which helps maintain human health.

[0035] To further verify the nutritional content of the sea buckthorn whey wine prepared by this invention, this experiment tested the contents of energy, protein, fat, and other components of the three whey wines prepared in Example 1, Comparative Example 1, and Comparative Example 2, respectively. The results are shown in Table 2.

[0036] Table 2 Comparison of Product Component Content

[0037] As shown in Table 2, the energy and water content of the three whey wines prepared in Example 1, Comparative Example 1, and Comparative Example 2 are not significantly different and are all within a reasonable range. The iron, potassium, calcium, and dietary fiber content of Example 1 is significantly higher than that of Comparative Example 1 and Comparative Example 2. This is because the process of freezing, enzymatic hydrolysis, and whey pretreatment of sea buckthorn fruit in this invention can more effectively extract minerals and dietary fiber from sea buckthorn fruit and complement the whey components. Comparative Example 2 has a lower extraction rate due to its coarse process; Comparative Example 1 completely lacks the contribution of sea buckthorn fruit. The fructose and glucose content of Example 1 is also significantly better than that of Comparative Example 1 and Comparative Example 2. These fructose and glucose mainly come from fully extracted sea buckthorn fruit, which also reflects the effect of the sea buckthorn fruit freezing, enzymatic hydrolysis, and whey pretreatment process in this invention. While Comparative Example 2 also includes sea buckthorn fruit as a raw material, the extraction is insufficient due to the lack of complex enzymatic hydrolysis, resulting in a lower fructose and glucose content. Comparative Example 1 does not contain sea buckthorn fruit, therefore, it contains almost no fructose and glucose. In summary, the whey wine prepared by this invention contains abundant minerals such as iron, potassium, and calcium, as well as dietary fiber, fructose, and glucose, which can provide essential nutrients for the human body.

[0038] This invention achieves complementary advantages between sea buckthorn and whey through scientific processing and mixed fermentation. This not only enhances the nutritional value of whey wine but also endows it with a unique flavor and good stability, making it a promising product for the market.

[0039] The sea buckthorn tree used in this invention has good ecological value. It is cold-resistant and drought-resistant, with a well-developed root system, which can effectively prevent wind erosion and sand fixation, and conserve water and soil, playing a positive role in improving the ecological environment. The promotion and application of this invention can increase the planting of sea buckthorn trees, thereby contributing to the improvement of the local ecological environment and sustainable development. Therefore, this invention also has good social value.

[0040] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing sea buckthorn whey wine, characterized in that, Includes the following steps: S1. Preparation of sea buckthorn juice: After thawing and crushing frozen sea buckthorn fruits, they are subjected to compound enzymatic hydrolysis, then pressed, sterilized and cooled to obtain sea buckthorn juice. S2. Whey pretreatment: Add sodium citrate to whey, stir to dissolve, and obtain whey solution; S3, Mixed solution fermentation: The sea buckthorn juice obtained from S1 and sea buckthorn juice preparation is mixed with the whey solution obtained from S2 and whey pretreatment, the sugar content is adjusted, sterilized and cooled, and then yeast is inoculated to carry out stepwise temperature-controlled fermentation to obtain a fermentation solution; S4. Post-processing: The fermentation solution obtained from the fermentation of the mixed solution in S3 is subjected to membrane filtration for sterilization, blending, and low-temperature aging to obtain sea buckthorn whey wine.

2. The method for preparing a sea buckthorn whey wine according to claim 1, characterized in that, The specific method for preparing S1 and sea buckthorn juice is as follows: S11. Selection of sea buckthorn: Select sea buckthorn with a maturity of ≥85% and freeze them at -18 to -25℃ for 24 to 48 hours to obtain frozen sea buckthorn; S12. Thawing: The frozen sea buckthorn obtained in S11 and the sea buckthorn selection is slowly thawed at 2-6℃ for 18-26 hours to obtain thawed sea buckthorn. S13. Compound enzymatic hydrolysis: The thawed sea buckthorn fruit obtained in S12 is crushed, and pectinase and cellulase are added after crushing. Enzymatic hydrolysis is carried out at 45-55℃ for 1-3 hours to obtain enzymatically hydrolyzed fruit pulp. The amount of pectinase added is 0.01%-0.03% of the sea buckthorn fruit mass, and the amount of cellulase added is 0.005%-0.015%. S14. Low-temperature air pressure juicing and sterilization: The enzymatically hydrolyzed pulp obtained after S13 is transferred into a pneumatic press. First, the pressure is maintained at 0.15 MPa for 15 minutes, and the free-flowing juice is collected. Then, the pressure is increased to 0.4 MPa and maintained for 30 minutes, and the pressed juice is collected. The free-flowing juice and the pressed juice are mixed to obtain the raw juice of sea buckthorn. The raw juice of sea buckthorn is subjected to instantaneous pasteurization through a plate heat exchanger, and then rapidly cooled to 2-6°C for later use. S15. Juice processing: Dilute the sea buckthorn juice obtained from the sterilization and cooling process in S14 with water by 1.5 to 2.5 times, let it stand at 25°C for 10 to 12 hours, and filter it to obtain sea buckthorn juice with a light transmittance of ≥90%.

3. The method for preparing a sea buckthorn whey wine according to claim 1, characterized in that, In the S2 whey pretreatment, the amount of sodium citrate added is 0.1% to 0.3% of the whey mass.

4. The method for preparing a sea buckthorn whey wine according to claim 1, characterized in that, The specific method for fermentation of the mixed solution in S3 is as follows: S31. Mixing: Mix the sea buckthorn juice obtained from S1 and sea buckthorn juice with the whey solution obtained from S2 and whey pretreatment at a volume ratio of 1:1 to 2, and then add 27% to 35% white sugar to obtain a mixed solution. S32. Sterilization and inoculation: The mixed solution obtained in S31 is sterilized at 75-80°C for 15-20 minutes. After sterilization, the solution is cooled to 20-28°C by a plate heat exchanger and then transferred to a fermenter. Yeast is added at 0.016%-0.060% of the total mass of the mixed solution to obtain the compound bacterial solution. S33. Fermentation: The compound bacterial solution obtained in S32, sterilization and inoculation is first fermented at 20-22℃ for 5-6 days, and then fermented at 12-15℃ for another 2-3 days to obtain a fermentation solution.

5. A method for preparing a sea buckthorn whey wine according to claim 4, characterized in that, The yeast strain is SafAle WB type.

6. The method for preparing a sea buckthorn whey wine according to claim 1, characterized in that, The specific method for S4 and post-processing is as follows: S41. Filtration: After fermentation, when the temperature is lowered to 30℃, the sterilized wine liquid is filtered to remove bacteria using a membrane filtration device with a pore size of 0.22~0.45μm to obtain filtered wine liquid. S42. Flavor blending: Add 0.5% to 2% by volume of concentrated sea buckthorn juice to the filtered wine obtained in S41. Filtration to enhance the fruit aroma and obtain flavored wine. S43, Low-temperature aging: The flavored liquor obtained after S42 and flavor blending is cooled to 2-4℃ by a plate heat exchanger and then placed in an aging tank for aging and storage for 15-20 days, during which it is stirred at 50r / min for 30min every 5 days; and then packaged.

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