Whey fermented wine and preparation method thereof

Abstract

The invention provides whey fermented wine and a preparation method thereof, and relates to the technical field of fermented wine. The preparation method of the whey fermented wine comprises the following steps: sequentially carrying out enzymolysis on whey through compound protease and beta-galactosidase, sequentially inoculating lactobacillus plantarum and a yeast complex microbial inoculant, carrying out step-by-step fermentation, filtering, ageing filtrate, and sterilizing to obtain the whey fermented wine. The compound protease consists of papain and serrapeptase, and can efficiently degrade whey protein and increase the content of flavor precursor substances; the yeast complex microbial inoculant is composed of kluyveromyces marxianus and saccharomyces cerevisiae, and the utilization rate of lactose and the generation of flavor substances are remarkably improved through the synergistic effect. The prepared whey fermented wine is high in lactose conversion rate, the alcoholic strength reaches 10-11% vol, the whey fermented wine has the advantages of being light yellow in color, uniform in texture, rich in milk fragrance and mellow in taste, and high-value utilization of whey resources is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented wines, in particular to whey fermented wine and a preparation method thereof. Background Art

[0002] Whey is a major byproduct produced during the processing of dairy products such as cheese and casein. It is rich in nutrients such as lactose, whey protein, minerals, and vitamins. Statistics show that every ton of cheese produced generates approximately 8-9 tons of whey. However, due to its high lactose content, difficulty in digestion, and the environmental pollution caused by direct discharge, most whey is currently treated with minimal processing before being used as a feed additive or directly discarded. This results in extremely low resource utilization, resulting in significant waste and economic losses.

[0003] Currently, whey processing primarily involves whey protein extraction, lactose crystallization, and the preparation of whey beverages. However, these methods often suffer from complex processes, high costs, or low added value. For example, whey protein separation requires multiple steps, including ultrafiltration and concentration, requiring significant equipment investment. Lactose recovery is limited by whey purity, resulting in limited economic benefits. Furthermore, traditional whey fermentation products (such as whey wine and whey vinegar) often utilize a single bacterial strain, resulting in a single flavor profile. Technical bottlenecks, such as long fermentation cycles and poor taste, hinder market adoption.

[0004] Therefore, there is an urgent need to develop a whey fermented wine and its preparation method that can fully utilize whey resources, effectively improve the flavor, taste and fermentation efficiency of fermented wine, while ensuring the safety and stability of the production process and suitable for industrial production, so as to achieve efficient utilization of whey resources and a win-win situation of economic and environmental benefits. Summary of the Invention

[0005] The purpose of the present invention is to provide a whey fermented wine and a preparation method thereof. The preparation method of the present invention can improve the utilization efficiency of lactose and enhance the flavor and taste.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions: The invention provides a preparation method of whey fermented wine, comprising: sequentially enzymatically hydrolyzing whey with a composite protease and beta-galactosidase, sequentially inoculating plant lactobacillus and a yeast composite microbial agent for step-by-step fermentation, filtering, aging the filtrate, and sterilizing to obtain the whey fermented wine; the composite protease comprises papain and serrapeptase in a mass ratio of 1-3:1-3.

[0007] Preferably, the enzymatic activity of the papain is 80,000-120,000 U / g, and the enzymatic activity of the serrapeptase is 80,000-120,000 U / g.

[0008] More preferably, the added amount of the composite protease is 1%-3% of the whey mass, the composite protease hydrolysis temperature is 50-60° C., the pH value is 6-6.5, and the time is 1-2 h.

[0009] Preferably, the enzyme activity of the β-galactosidase is 8,000-12,000 U / g, the addition amount is 2%-3%, the β-galactosidase enzymolysis temperature is 40-50° C., the pH value is 4.5-5.5, and the time is 2-3 h.

[0010] Preferably, the bacterial count of the plant lactobacillus is 500 million to 1 billion CFU / g, the inoculation amount is 1% to 3% of the whey mass, the fermentation temperature is 35-40°C, the pH value is 6.3-6.8, the rotation speed is 150-250 r / min, and the time is 12-24 hours.

[0011] Preferably, the yeast composite agent consists of Kluyveromyces marxianus and Saccharomyces cerevisiae, the bacterial count of Kluyveromyces marxianus in the yeast composite agent is 300 million to 600 million CFU / g, the bacterial count of Saccharomyces cerevisiae in the yeast composite agent is 1 billion to 1.5 billion CFU / g, and the inoculation amount is 2% to 5% of the whey mass.

[0012] More preferably, the fermentation method of the yeast composite agent includes: first aerobic fermentation for 15-20 hours at a temperature of 28-30°C, a pH value of 4.5-5, and a rotation speed of 150-250 r / min, and then anaerobic fermentation for 24-36 hours at 28-30°C.

[0013] Preferably, the aging is to put the filtrate into a ceramic jar, add activated carbon, and age it at 15-20° C. for 7-10 days.

[0014] Preferably, the sterilization temperature is 60-65°C and the time is 15-20 minutes.

[0015] The present invention also provides whey fermented wine obtained according to the preparation method.

[0016] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a method for preparing whey fermented wine: whey is sequentially hydrolyzed by a composite protease and β-galactosidase, and then inoculated with plant lactobacillus and a yeast composite microbial agent for step-by-step fermentation, filtered, and the filtrate is aged and sterilized to obtain the whey fermented wine. The composite protease is composed of papain and serrapeptase, which can efficiently degrade whey protein and increase the content of flavor precursors; the yeast composite microbial agent is composed of Kluyveromyces marxianus and Saccharomyces cerevisiae, and the synergistic effect significantly improves lactose utilization and flavor substance production. The whey fermented wine prepared by the present invention has a high lactose conversion rate, an alcohol content of 10-11% vol, and is characterized by light yellow color, uniform texture, rich milk aroma, and mellow taste, thereby realizing high-value utilization of whey resources. DETAILED DESCRIPTION

[0017] The invention provides a preparation method of whey fermented wine, comprising: sequentially enzymatically hydrolyzing whey with a composite protease and beta-galactosidase, sequentially inoculating plant lactobacillus and a yeast composite microbial agent for step-by-step fermentation, filtering, aging the filtrate, and sterilizing to obtain the whey fermented wine; the composite protease comprises papain and serrapeptase in a mass ratio of 1-3:1-3.

[0018] The whey is preferably filtered before enzymatic hydrolysis to remove impurities and make the whey clear.

[0019] The enzymatic activity of the papain of the present invention is preferably 80,000-120,000 U / g, more preferably 100,000 U / g, and the enzymatic activity of the serrapeptase is preferably 80,000-120,000 U / g, more preferably 100,000 U / g; the added amount of the composite protease is preferably 1%-3% of the mass of the whey, more preferably 2%, the enzymatic hydrolysis temperature of the composite protease is preferably 50-60°C, more preferably 55°C, the pH value is preferably 6-6.5, more preferably 6.2, and the time is preferably 1-2h, more preferably 1.5h.

[0020] The papain enzyme of the present invention specifically cleaves peptide bonds in whey proteins, degrading large whey proteins into small peptide fragments and free amino acids. This not only increases the solubility of the fermentation substrate but also releases more nitrogen sources available to yeast, boosting fermentation efficiency. Serrapeptase further decomposes hydrophobic peptide chains, exerting a strong effect on sticky glycoproteins or fibrous protein structures, thereby reducing colloidal precipitation that may occur during whey fermentation. The combined use of these two enzymes enhances whey clarity. The low-molecular-weight peptides and amino acids (such as glutamic acid and leucine) produced by enzymatic hydrolysis can serve as flavor precursors, generating aroma components such as esters and aldehydes during fermentation, enhancing the complexity and layered texture of the fermented wine.

[0021] The enzymatic activity of the β-galactosidase of the present invention is preferably 8,000-12,000 U / g, more preferably 10,000 U / g, the addition amount is preferably 2%-3%, more preferably 2.5%, the enzymatic hydrolysis temperature of the β-galactosidase is preferably 40-50°C, more preferably 45°C, the pH value is preferably 4.5-5.5, more preferably 5, and the time is preferably 2-3h, more preferably 2.5h. Whey contains 4.5%-5% (w / w) lactose, but yeast and other fermentation strains cannot directly utilize lactose. Using β-galactosidase to hydrolyze lactose into glucose and galactose can be efficiently utilized by yeast, accelerate yeast metabolism, significantly improve alcohol fermentation efficiency, and make whey-fermented wine have a softer taste.

[0022] Before fermentation, it is preferably sterilized at 78-82°C for 13-17 minutes, more preferably at 80°C for 15 minutes, to avoid the influence of miscellaneous bacteria on the fermentation.

[0023] The bacterial count of the plant lactobacillus of the present invention is preferably 500 million to 1 billion CFU / g, more preferably 800 million CFU / g, the inoculation amount is preferably 1% to 3% of the whey mass, more preferably 2%, the fermentation temperature is preferably 35-40°C, more preferably 37°C, the pH value is preferably 6.3-6.8, more preferably 6.5, the rotation speed is preferably 150-250r / min, more preferably 200r / min, and the time is preferably 12-24h, more preferably 20h. During the fermentation process, the plant lactobacillus of the present invention can further decompose the protein fragments that are not completely digested in the whey hydrolysate through enzymes such as proteases and glycosidases produced by its own metabolism, generate more small molecule peptides and free amino acids, and promote the release of mineral elements such as calcium and iron from whey protein, thereby improving bioavailability; flavor substances such as diacetyl and ester compounds can be produced through metabolism, giving the whey fermented wine a softer flavor.

[0024] The yeast composite inoculum of the present invention is composed of Kluyveromyces marxianus and Saccharomyces cerevisiae. The bacterial count of Kluyveromyces marxianus in the yeast composite inoculum is preferably 300 million to 600 million CFU / g, more preferably 500 million CFU / g, and the bacterial count of Saccharomyces cerevisiae in the yeast composite inoculum is preferably 1 billion to 1.5 billion CFU / g, more preferably 1.2 billion CFU / g. The inoculum amount is preferably 2% to 5% of the whey mass, more preferably 3%. Glucose is preferably added before fermentation, and the amount of glucose added is preferably 3% to 5% of the whey mass, more preferably 4%. The fermentation method of the yeast composite inoculum preferably includes: first aerobic fermentation at a temperature of 28-30°C, a pH value of 4.5-5, and a rotation speed of 150-250r / min for 15-20 hours, followed by anaerobic fermentation at 28-30°C for 24-36 hours; more preferably includes: first aerobic fermentation at a temperature of 29°C, a pH value of 4.8, and a rotation speed of 200r / min for 18 hours, followed by anaerobic fermentation at 29°C for 30 hours.

[0025] The Kluyveromyces marxianus yeast of the present invention can produce esters (such as ethyl acetate), higher alcohols, volatile acids, amino acids, oligosaccharides, extracellular polysaccharides and other components during the fermentation process, which can not only give the wine a complex aroma such as cream aroma, but also reduce the allergenicity of whey and enhance the umami taste and mellowness; the brewer's yeast can produce esters (such as ethyl hexanoate), phenols and other flavor compounds, balance the overall flavor, reduce the accumulation of undesirable by-products (such as hydrogen sulfide), and improve the taste; the combination of the two can enhance the flavor level and nutrient retention of whey fermented wine, so that the whey fermented wine has unique taste, aroma and functional characteristics, and provides a feasible solution for the high-value utilization of whey resources.

[0026] The aging method of the present invention is preferably to put the filtrate into a ceramic jar and add activated carbon, and age it at 15-20°C for 7-10 days, more preferably at 18°C for 8 days. The activated carbon is preferably coconut shell activated carbon, purchased from Zhengzhou Xingsen Activated Carbon Co., Ltd., item number JYC-1100, 12-20 mesh. The pore size of the activated carbon is greater than 2nm, which can allow small molecular active flavor substances (such as ethyl acetate) in the wine to pass through without being adsorbed, and adsorb large molecular components that cause the sour and bitter taste of the wine, and can promote esterification reaction, accelerate aging, and improve the taste of whey fermented wine.

[0027] The sterilization temperature of the present invention is preferably 60-65° C., more preferably 63° C., and the sterilization time is preferably 15-20 min, more preferably 18 min.

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions of the present invention. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0029] In the following examples, unless otherwise specified, all methods are conventional.

[0030] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0031] The whey in the examples and comparative examples was the whey produced in the preparation of casein, and was detected by a milk component analyzer, which contained 2.53 wt % lactose, 3.06 wt % total solids, 0.49 wt % protein, 0.21 wt % fat, and 0.17 wt % glucose.

[0032] Lactiplantibacillus plantarum was Lactiplantibacillus plantarum CICC®22544, Kluyveromyces marxianus was Kluyveromyces marxianus CICC®1276, and Saccharomyces cerevisiae was Saccharomyces cerevisiae CICC®1385, all of which were purchased from the China Industrial Culture Collection Center of Microorganisms. Activated carbon was purchased from Zhengzhou Xingsen Activated Carbon Co., Ltd., model JYC-1100; papain was purchased from Anhui Weimao Biotechnology Co., Ltd., enzyme activity 100,000 U / g, item number protease 01; serrapeptase was purchased from Shandong Siyang Biotechnology Co., Ltd., enzyme activity 100,000 U / g, item number 001; trypsin was purchased from Xi'an Zhixing Biotechnology Co., Ltd., enzyme activity 100,000 U / g, item number zx0043; bromelain was purchased from Zhengzhou Huafeng Food Technology Co., Ltd., enzyme activity 100,000 U / g, item number 105; diatomaceous earth was purchased from Shijiazhuang Jiuyue Mineral Products Co., Ltd., item numbers 9-12.

[0033] Example 1 Preparation of whey fermented wine S1. Enzymatic hydrolysis The whey was filtered to remove impurities, and a composite protease (the composite protease was composed of papain and serrapeptase in a mass ratio of 1:1) at 2% by mass of the whey was added, and enzymatic hydrolysis was carried out at 55°C and pH 6.2 for 1.5 h, and the enzyme was inactivated. β-galactosidase (2.5% by mass of the whey) was added, and enzymatic hydrolysis was carried out at 45°C and pH 5 for 2.5 h, and the enzyme was inactivated to obtain an enzymatic hydrolyzate. S2. Fermentation 1) Plant lactobacillus fermentation The enzymatic hydrolysate was sterilized at 80°C for 15 minutes, inoculated with 2% whey mass of Plant Lactobacillus plantarum (with a bacterial count of 800 million CFU / g), and aerobically fermented at 37°C, pH 6.5, rotation speed 200 r / min, and air flow rate 0.5 vvm for 20 hours, and sterilized to obtain a fermentation liquid; 2) Yeast compound agent fermentation The fermentation liquid was inoculated with a yeast composite inoculum at 3% by weight of whey, and aerobic fermentation was carried out at a temperature of 29° C., a pH value of 4.8, a rotation speed of 200 r / min, and an air flow of 0.5 vvm for 18 hours, followed by an anaerobically fermentation at 29° C. for 30 hours, sterilization, and filtration to obtain a filtrate; The yeast compound microbial agent is composed of Kluyveromyces marxianus and Saccharomyces cerevisiae. The bacterial count of Kluyveromyces marxianus in the yeast compound microbial agent is 500 million CFU / g, and the bacterial count of Saccharomyces cerevisiae in the yeast compound microbial agent is 1.2 billion CFU / g. S3. Aging The filtrate is placed in a ceramic jar, activated carbon is added in an amount of 0.3% by mass of the filtrate, and the mixture is aged at 18° C. for 8 days. The supernatant is sterilized at 83° C. for 18 minutes to obtain the whey fermented wine.

[0034] Example 2 Preparation of whey fermented wine S1. Enzymatic hydrolysis The whey was filtered to remove impurities, and a composite protease (the composite protease was composed of papain and serrapeptase in a mass ratio of 1:3) at 1% by mass of the whey was added, and enzymatic hydrolysis was carried out at 50°C and pH 6.5 for 2 h, and the enzyme was inactivated. β-galactosidase (2% by mass of the whey) was added, and enzymatic hydrolysis was carried out at 40°C and pH 5.5 for 2 h, and the enzyme was inactivated to obtain an enzymatic hydrolyzate. S2. Fermentation 1) Plant lactobacillus fermentation The enzymatic hydrolysate was sterilized at 78°C for 17 minutes, inoculated with 1% whey mass of Lactobacillus plantarum (1 billion CFU / g), and aerobically fermented at 35°C, pH 6.8, rotation speed 150 r / min, and air volume 0.3 vvm for 24 hours, and sterilized to obtain a fermentation liquid; 2) Yeast compound agent fermentation The fermentation liquid was inoculated with a yeast composite agent at 5% by weight of the whey, and aerobic fermentation was carried out at a temperature of 28°C, a pH value of 5, a rotation speed of 150 r / min, and an air flow of 0.4 vvm for 15 hours, followed by an anaerobically fermentation at 28°C for 36 hours, sterilization, and filtration to obtain a filtrate; The yeast compound microbial agent is composed of Kluyveromyces marxianus and Saccharomyces cerevisiae. The bacterial count of Kluyveromyces marxianus in the yeast compound microbial agent is 300 million CFU / g, and the bacterial count of Saccharomyces cerevisiae in the yeast compound microbial agent is 1 billion CFU / g. S3. Aging The filtrate is placed in a ceramic jar, activated carbon is added in an amount of 0.2% by mass of the filtrate, and the mixture is aged at 15° C. for 10 days. The supernatant is sterilized at 80° C. for 20 minutes to obtain the whey fermented wine.

[0035] Example 3 Preparation of whey fermented wine S1. Enzymatic hydrolysis The whey was filtered to remove impurities, and a composite protease (composed of papain and serrapeptase in a mass ratio of 3:1) at 3% by mass of the whey was added, and enzymatic hydrolysis was carried out at 60°C and pH 6 for 1 hour, and the enzyme was inactivated. β-galactosidase (3% by mass of the whey) was added, and enzymatic hydrolysis was carried out at 50°C and pH 4.5 for 3 hours, and the enzyme was inactivated to obtain an enzymatic hydrolyzate. S2. Fermentation 1) Plant lactobacillus fermentation The enzymatic hydrolysate was sterilized at 82°C for 13 minutes, inoculated with 3% whey mass of Lactobacillus plantarum (500 million CFU / g), and aerobically fermented at 40°C, pH 6.3, rotation speed 250 r / min, and air flow rate 0.6 vvm for 12 hours, and sterilized to obtain a fermentation liquid; 2) Yeast compound agent fermentation The fermentation liquid was inoculated with a yeast composite inoculum at 2% by weight of whey, and aerobic fermentation was carried out at a temperature of 30°C, a pH value of 4.5, a rotation speed of 250 r / min, and an air flow of 0.7 vvm for 20 hours, followed by an anaerobically fermentation at 30°C for 24 hours, sterilization, and filtration to obtain a filtrate; The yeast compound microbial agent is composed of Kluyveromyces marxianus and Saccharomyces cerevisiae. The bacterial count of Kluyveromyces marxianus in the yeast compound microbial agent is 600 million CFU / g, and the bacterial count of Saccharomyces cerevisiae in the yeast compound microbial agent is 1.5 billion CFU / g. S3. Aging The filtrate is placed in a ceramic jar, activated carbon is added in an amount of 0.4% by mass of the filtrate, and the mixture is aged at 20° C. for 7 days. The supernatant is sterilized at 85° C. for 15 minutes to obtain the whey fermented wine.

[0036] Comparative Example 1 This comparative example is the same as Example 1, except that in step S1, the composite protease consists of trypsin and bromelain in a mass ratio of 1:1, the inoculation amount is 2% of the mass of the whey, and the enzymatic hydrolysis is carried out at 45° C. and pH 7.5 for 1.5 h, and the enzyme is inactivated.

[0037] Comparative Example 2 This comparative example is the same as Example 1, except that the yeast composite bacterial agent in step S2 is replaced with Kluyveromyces marxianus, the bacterial count of Kluyveromyces marxianus is 1.7 billion CFU / g, and the inoculum size is 3% of the whey mass. After aerobic fermentation for 18 hours at a temperature of 29°C, a pH of 4.8, a rotation speed of 200 r / min, and an air volume of 0.5 vvm, the mixture is anaerobically fermented at 29°C for 30 hours, sterilized, and filtered to obtain a filtrate.

[0038] Comparative Example 3 This comparative example is the same as Example 1, except that the yeast composite bacterial agent in step S2 is replaced with Saccharomyces cerevisiae, the bacterial count of Saccharomyces cerevisiae is 1.7 billion CFU / g, and the inoculum amount is 3% of the mass of the whey. After aerobic fermentation for 18 hours at 29°C, pH 4.8, rotation speed 200 r / min, and air ventilation volume 0.5 vvm, it is further anaerobically fermented at 29°C for 30 hours, sterilized, and filtered to obtain a filtrate.

[0039] Comparative Example 4 This comparative example is the same as Example 1, except that the activated carbon in step S3 is replaced by diatomaceous earth.

[0040] Test Example 1 Physical and chemical indicators The lactose concentration and alcohol content of the untreated whey (negative control), the whey fermented wines of Examples 1-3 and Comparative Examples 1-4 were respectively tested.

[0041] The lactose concentration was determined by enzymatic method and the alcohol content was determined by density determination. The results are shown in Table 1.

[0042] Table 1 Physical and chemical indicators of each group As shown in Table 1, after enzymatic hydrolysis and fermentation, most of the lactose in the whey is converted into alcohol, indicating that the method of the present invention can efficiently convert lactose and effectively utilize the lactose in the whey. A comparison of the data from Example 1 and Comparative Example 1 shows that the use of different complex enzymes for enzymatic hydrolysis can indirectly affect the efficiency of lactose utilization. A comparison of the data from Example 1 and Comparative Examples 2-3 shows that the combined use of Kluyveromyces marxianus and Saccharomyces cerevisiae can improve the efficiency of lactose utilization. The data from Example 1 and Comparative Example 4 show that changes in the adsorbent during aging have little effect on lactose concentration and alcohol content.

[0043] Test Example 2 Sensory evaluation Fifteen professionally trained testers with sensitive sensory senses were selected to evaluate the market whey wine (positive control, Khitan Memory whey wine 15% vol), the whey fermented wines prepared in Examples 1-3 and Comparative Examples 1-4 according to the sensory evaluation criteria at 20-25°C and humidity 55%-65%. An appropriate amount of the sample was placed in a glass, and the color and texture were observed under natural light. The odor was smelled, and the taste was tasted by rinsing the mouth with warm boiled water. The mouth was rinsed for 2-3 minutes after each glass of wine.

[0044] The sensory evaluation standards were formulated in accordance with T / XLTDA0010-2022 "Local Specialty Dairy Fermented Whey Wine", as shown in Table 2.

[0045] Table 2 Sensory evaluation criteria for whey fermented wine Table 3 Sensory evaluation scores of whey fermented wines in each group As shown in Table 3, the sensory qualities of whey-fermented wines obtained in Examples 1-3 of the present invention are comparable to those of the positive control, indicating that the sensory qualities of the whey-fermented wines prepared using the method of the present invention are high. A comparison of the data in Example 1 and Comparative Example 1 shows that varying the type of enzyme can affect the color, texture, odor, and flavor of whey-fermented wines to varying degrees. A comparison of the data in Example 1 and Comparative Examples 2-3 shows that Kluyveromyces marxianus and Saccharomyces cerevisiae exhibit a synergistic effect, significantly improving the odor and flavor, and thus the sensory qualities, of whey-fermented wines. A comparison of the data in Example 1 and Comparative Example 4 shows that the choice of adsorbent during aging can significantly affect the color and texture of the whey.

[0046] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing whey fermented wine, characterized in that: include: The whey is sequentially enzymatically hydrolyzed by a composite protease and β-galactosidase, and then inoculated with a plant lactobacillus and a yeast composite bacterial agent for step-by-step fermentation, filtered, and the filtrate is aged and sterilized to obtain the whey fermented wine; The composite protease is composed of papain and serrapeptase in a mass ratio of 1-3:1-3.

2. The preparation method according to claim 1, characterized in that The enzymatic activity of the papain is 80,000-120,000 U / g, and the enzymatic activity of the serrapeptase is 80,000-120,000 U / g.

3. The preparation method according to claim 1 or 2, characterized in that The added amount of the composite protease is 1%-3% of the whey mass, the composite protease enzymolysis temperature is 50-60° C., the pH value is 6-6.5, and the enzymolysis time is 1-2 hours.

4. The preparation method according to claim 1, characterized in that The enzyme activity of the β-galactosidase is 8,000-12,000 U / g, the addition amount is 2%-3%, the β-galactosidase enzymolysis temperature is 40-50° C., the pH value is 4.5-5.5, and the enzymolysis time is 2-3 hours.

5. The preparation method according to claim 1, characterized in that The bacterial count of the plant lactobacillus is 500 million to 1 billion CFU / g, the inoculation amount is 1% to 3% of the whey mass, the fermentation temperature is 35-40°C, the pH value is 6.3-6.8, the rotation speed is 150-250 r / min, and the time is 12-24 hours.

6. The preparation method according to claim 1, characterized in that The yeast composite microbial agent consists of Kluyveromyces marxianus and Saccharomyces cerevisiae. The bacterial count of Kluyveromyces marxianus in the yeast composite microbial agent is 300 million to 600 million CFU / g, the bacterial count of Saccharomyces cerevisiae in the yeast composite microbial agent is 1 billion to 1.5 billion CFU / g, and the inoculation amount is 2% to 5% of the whey mass.

7. The preparation method according to claim 1 or 6, characterized in that The fermentation method of the yeast composite agent comprises: firstly aerobic fermentation for 15-20 hours at a temperature of 28-30° C., a pH value of 4.5-5, and a rotation speed of 150-250 r / min, and then anaerobic fermentation for 24-36 hours at a temperature of 28-30° C.

8. The preparation method according to claim 1, characterized in that The aging step comprises placing the filtrate into a ceramic jar, adding activated carbon, and aging the filtrate at 15-20° C. for 7-10 days.

9. The preparation method according to claim 8, characterized in that The sterilization temperature is 60-65° C. and the sterilization time is 15-20 minutes.

10. A whey fermented wine obtained according to the preparation method according to any one of claims 1 to 9.

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