Whey wine fermentation equipment and use method

Abstract

According to the equipment, a fermentation tank and a buffer tank are combined for use and connected through a filtering device, filtering can be automatically completed, a specific two-stage fermentation process of whey wine is completed by means of a circulating pump, the fermentation process is accurately controlled, the production efficiency is improved, and labor is saved. The whey wine obtained through fermentation is good in quality, mellow in flavor and rich in nutrition, the alcoholic strength can reach 13-18% vol, and the requirement of contemporary consumers for health is met.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of fermentation engineering, in particular to a whey fermentation equipment and a use method thereof. BACKGROUND

[0002] 9 tons of whey will be discharged per production of 1 ton of cheese, whey is a by-product of industrial production of cheese and casein, in addition to containing lactose 3-4%, whey protein 0.3-0.7%, lactic acid 1%, citric acid <0.2% and the like, there are also various vitamins and minerals and trace elements, the nutritional value is extremely high, has the physiological effects of warming body, promoting blood circulation, stimulating appetite, reducing cholesterol and blood sugar and the like. But the comprehensive utilization of whey in China is still in the embryonic stage, at present only part of the components of whey are used to extract whey powder, whey protein or lactose, due to the high cost of equipment and technology, most of the whey is directly discharged, causing serious waste of resources and environmental pollution.

[0003] In 2009, China officially introduced the national standard GB / T 23546-2009 "Milk Wine" for milk wine, the standard has a clear definition of milk wine: the beverage wine brewed by taking animal milk, whey or whey powder and the like as main raw materials. In the prior art, the milk wine production process is all adopted by the production process of "lactic acid fermentation first and then alcohol fermentation". Some are in the form of natural enrichment of lactic acid bacteria and yeast for natural fermentation, and some are in the form of pure breed lactic acid bacteria and yeast or Kefir particles for fermentation. The main carbon source in whey is lactose, if the lactose decomposition is insufficient, it will cause fermentation delay, and even cause fermentation failure, it is difficult to produce high-quality milk wine with stable quality by using the traditional fermentation milk wine production process, and most of the production is low-alcohol whey wine with alcohol content ≤10%vol. If high-alcohol whey wine is prepared, distillation process is generally used to prepare distilled milk wine, but through the distillation process, the nutritional substances in whey will be lost. Therefore, it is a problem to be solved in the prior art to prepare high-concentration whey wine while maintaining the nutritional value of whey. At the same time, two-stage fermentation is required for the production of whey wine, and the existing equipment is not an integrated equipment, the production process is time-consuming and laborious, and the technique leads to serious pollution in the fermentation process, which directly affects the quality of whey wine. SUMMARY

[0004] The present application is directed to the defects of the prior art, and provides a whey fermentation equipment and a use method thereof.

[0005] The purpose of the present application is to provide a whey fermentation equipment, which is composed of a fermentation tank, a water tank, a buffer tank and the like, and the specific structure is: (1) The top of the fermenter has a feed inlet and a stirrer. The upper end of the feed inlet is hinged with a sealing cover. The lower side of the fermenter is equipped with a drain pipe controlled by a valve. The bottom pipe of the fermenter is connected to a buffer tank. A filtration system is installed on the pipe, that is, a solenoid valve and a filter are connected sequentially on the pipe. (2) The fermentation tank is fitted inside the water tank. A steam pipe is installed in the gap between the fermentation tank and the water tank. The outer end of the steam pipe is connected to a steam distribution manifold. A valve is installed at the other end of the steam distribution manifold. An inlet and an overflow outlet are installed at the top of the water tank, and a drain outlet is installed at the bottom. (3) A buffer tank is set at the bottom of the fermenter. A three-way pipe is set at the bottom of the buffer tank. One end is equipped with a valve as the discharge port, and the other end is connected to the circulation pump. The other end of the circulation pump is connected to the feed port of the fermenter through the circulation pipe. (4) A dual-purpose positive and negative pressure vacuum pump is installed outside the equipment. The vacuum pump is connected to a vacuum pipe that leads to the inside of the fermenter and the buffer tank respectively. Valves are installed on the branch pipes.

[0006] Preferably, the equipment has a cleaning system, namely, a rotatable high-pressure nozzle is installed inside the fermentation tank, the water inlet pipe of the high-pressure nozzle penetrates the water tank, and the water inlet is outside the equipment.

[0007] Preferably, the steam pipe consists of at least two looped pipes.

[0008] The second objective of this invention is to provide a method for using whey wine fermentation equipment, specifically including the following steps: S1: Select fresh whey with pH 4-6 and lactose 3-5% as raw material. Add the whey to the fermentation tank through the feed inlet. Fill the water tank with water through the water inlet. Open the valve connected to the steam generator. High-temperature steam enters the water tank through the steam pipe to heat the water to 100℃. S2: Turn on the stirrer to allow the whey to flow and heat evenly in the fermentation tank. Open the valve connecting the fermentation tank and the vacuum pump, set the vacuum pump to negative pressure, close the valve connecting the vacuum pump and the buffer tank, and turn on the vacuum pump until the whey is concentrated to 2-3 times its original volume. S3: After concentration, set the circulation pump to boost, close the outlet, open the solenoid valve, and the whey enters the buffer tank through the filter; S4: Close the solenoid valve and vacuum pump, turn on the circulation pump to transfer all the filtrate back to the fermentation tank, set the water tank temperature to 100℃, and keep the stirrer working to raise the whey temperature to 90-95℃ for 15 minutes to sterilize. S5: After sterilization, drain the boiling water from the water tank. After the whey cools to room temperature, refill the water tank with cold water and then pass steam through to maintain the water temperature at 30°C. Add 5% Kluyveromyces lactis to the fermentation tank, turn on the stirrer to 200 r / min, and ferment for 2 days. During this period, test every 2 hours. When the lactose content is ≤1%, stop fermentation. S6: Repeat operation S3. After filtration, turn on the circulation pump to transfer the filtrate to the fermentation tank, add 5% brewing yeast and 25-30% white sugar, keep the water tank temperature at 30℃, and the stirrer speed at 200 r / min. Ferment for 24 hours. When the yeast count is ≥100 million / mL, let it stand at 30℃ for anaerobic fermentation. Adjust the stirrer to stir once every 24 hours. After 3 days, take the supernatant every 2 hours to check the total sugar. Stop fermentation when it is 40-70g / L, let it stand for 2-3 hours, and repeat operation S3. S7: After cooling and maturing, the supernatant is cooled to 1-4℃ and stored for 1-3 days. The fermentation products are discharged from the outlet, and after bottling, they are sterilized at 60℃ for 30 minutes using pasteurization to obtain the finished whey wine.

[0009] The equipment and method provided by this invention utilize a combined fermentation tank and buffer tank connected by a filtration device, enabling automatic filtration. A circulating pump facilitates the unique two-stage fermentation process characteristic of whey wine. The fermentation tank is housed in a water tank, heated and temperature-controlled by steam, allowing for whey concentration (100℃ water bath concentration), sterilization (90-95℃ for 15 minutes), and fermentation temperature maintenance. A vacuum pump reduces the pressure in the fermentation tank, lowering the whey boiling point and accelerating the concentration process. During filtration, it reduces the pressure in the buffer tank, accelerating the filtration process through a combination of gravity and vacuum. The fully enclosed fermentation system prevents contamination by other microorganisms, and a built-in high-pressure nozzle enables automatic cleaning of the fermentation tank. This device allows for the automatic and rapid preparation of two-stage fermented whey wine, precisely controlling the fermentation process, improving production efficiency, and saving labor.

[0010] This invention has produced positive technical effects: 1. It achieves efficient utilization of whey, turning waste into treasure; 2. The fermentation tank and buffer tank provided by this invention, combined with circulation, vacuum, and heating devices, enable fully automated operation of whey wine fermentation; 3. The vacuum and pressurization devices in this invention lower the boiling point of whey and accelerate the concentration process; 4. With the fermentation tank on top and the buffer tank below, plus an external pressurization system, the filtration process is accelerated; 5. Using the equipment and methods provided by this invention can improve the quality of whey wine, achieving an alcohol content of 13-18% vol, with a rich flavor and abundant nutrients, meeting the health needs of modern consumers. Attached Figure Description

[0011] Figure 1 This is a structural diagram of the device in Example 1. Among them, 1 is the fermentation tank, 2 is the buffer tank, 3 is the feed inlet, 4 is the agitator, 5 is the overflow outlet, 6 is the water inlet, 7 is the high-pressure nozzle, 8 is the water tank, 9 is the steam pipe, 10 is the solenoid valve, 11 is the drain outlet, 12 is the filter, 13 is the steam distribution manifold, 14 is the air inlet pipe, 15 is the discharge outlet, 16 is the circulation pump, 17 is the vacuum pump, 18 is the valve, 19 is the sewage pipe, 20 is the vacuum pipe, 21 is the circulation pipe, and 22 is the sealing cover. Implementation

[0012] The following are specific embodiments of the present invention to further illustrate the invention, but the invention is not limited thereto. Any equivalent substitutions made to the invention are considered within the scope of protection of the invention. The invention is further illustrated below with reference to specific embodiments.

[0013] The whey used in the following examples was derived from a byproduct of the preparation of Tibetan yak cheese by Qinghai Jinqilian Dairy Co., Ltd.

[0014] The Kluyveromyces lactis used in the following examples was obtained from the China Industrial Microbial Culture Collection Center, and the Saccharomyces cerevisiae was obtained from the Gansu Provincial Industrial Microbial Culture Collection Center. Example

[0015] like Figure 1 The image shows a whey wine fermentation system consisting of a fermentation tank, water tank, buffer tank, filtration system, and heating system. Its specific structure is as follows: (1) The top of the fermentation tank 1 has a feed inlet 3 and a stirrer 4. The upper end of the feed inlet 1 is hinged with a sealing cover 22. The lower side of the fermentation tank 1 is provided with a sewage pipe 19 controlled by a valve 18. The bottom end of the fermentation tank 1 is connected to a buffer tank 2. A filtration system is provided on the pipe, that is, a solenoid valve 10 and a filter 12 are connected sequentially on the pipe. (2) Fermentation tank 1 is set inside water tank 8. At least two steam pipes 9 are set in the interval between fermentation tank 1 and water tank 8. The outer end of steam pipe 9 is connected to steam distribution manifold 13. The other end of steam distribution manifold 13 is set with air inlet pipe 14 with valve 18. Water inlet 6 and overflow outlet 5 are set at the top of water tank 8, and drain outlet 11 is set at the bottom. (3) A buffer tank 2 is connected to the bottom of the fermentation tank 1. A three-way pipe is installed at the bottom of the buffer tank 2. One end is equipped with a valve 18 as the discharge port 15, and the other end is connected to the circulation pump 16. The other end of the circulation pump 16 is connected to the feed port 3 through the circulation pipe 21. (4) A dual-purpose positive and negative pressure vacuum pump 17 is installed outside the equipment. The vacuum pipe 20 connected to the vacuum pump 17 leads to the fermenter 1 and the buffer tank 2 respectively. A valve 18 is installed on the branch pipe.

[0016] (5) The fermenter 1 is equipped with a high-pressure nozzle 7 that can rotate in direction. The water inlet pipe of the high-pressure nozzle 7 penetrates the water tank 8, and the water inlet is outside the equipment. Example

[0017] The production of whey wine using the whey wine fermentation equipment provided in Example 1 specifically includes the following steps: S1: Select fresh whey with pH 4-6 and lactose 3-5% as raw material. Add the whey to fermentation tank 1 through feed inlet 3. Fill water tank 1 with water through water inlet 6. Open valve 18 connected to steam generator. High-temperature steam enters water tank 8 through steam pipe 9 to heat water to 100℃. S2: Turn on the stirrer 4 to make the whey flow in the fermentation tank 1 and be heated evenly. Open the valve 18 connecting the fermentation tank 1 and the vacuum pump 17, set the vacuum pump to negative pressure, close the valve 18 connecting the vacuum pump 17 and the buffer tank 2, and turn on the vacuum pump 17 until the whey is concentrated to 2-3 times its original volume. S3: After concentration, set the vacuum pump (17) to boost pressure, close the outlet 15, open the solenoid valve 10, and the whey enters the buffer tank 2 through the filter 12; S4: Close solenoid valve 10 and vacuum pump 17, turn on circulation pump 16 to transfer all filtrate back to fermentation tank 1, water tank 8 temperature 100 ℃, stirrer 4 continuously work to raise whey temperature to 90-95 ℃, 15 min, sterilize. S5: After sterilization, drain the boiling water from water tank 8. After the whey cools to room temperature, refill water tank 8 with cold water and then pass steam through to maintain the water temperature at 30°C. Add 5% Kluyveromyces lactis to fermentation tank 1, turn on stirrer 4 to 200 r / min, and ferment for 2 days. During this period, test every 2 hours. When the lactose content is ≤1%, stop fermentation. S6: Repeat operation S3. After filtration, turn on circulation pump 16 to transfer the filtrate to fermentation tank 1. Add 5% brewing yeast and 25-30% white sugar. Keep the temperature of water tank 8 at 30℃. Set the speed of stirrer 4 to 200 r / min. Ferment for 24 hours. When the yeast count is ≥100 million / mL, let it stand at 30℃ for anaerobic fermentation. Adjust stirrer 4 to stir once every 24 hours. After 3 days, take the supernatant every 2 hours to check the total sugar. Stop fermentation when it is 40-70g / L. Let it stand for 2-3 hours. Repeat operation S3. S7: After cooling and maturing, the supernatant is cooled to 1-4℃ and stored for 1-3 days. The fermentation product is discharged from the outlet 15. After bottling, it is sterilized at 60℃ for 30 minutes by pasteurization to obtain the finished whey wine. S8: Inject water into the inlet pipe, rotate the high-pressure nozzle 7 to clean the inside of the fermentation tank 1, and discharge the wastewater through the drain pipe 19. Repeat this process several times until the discharged wastewater is clear. Example

[0018] The method described in Example 2 was repeated for multiple batches of production, and the alcohol content of the finished whey wine was measured. The results showed that the total sugar content of the whey wine was 40-70 g / L, and the alcohol content was 13-18% vol.

Claims

1. A whey wine fermentation device, characterized in that... The structure of the fermentation equipment is as follows: a. The fermenter (1) has a feed inlet (3) and a stirrer (4) at the top. The upper end of the feed inlet (3) is hinged with a sealing cover (22). The lower side of the fermenter (1) is provided with a sewage pipe (19) controlled by a valve (18). The bottom of the fermenter (1) is connected to a buffer tank (2) by a pipeline. The pipeline is connected to a solenoid valve (10) and a filter (12) from top to bottom. b. The fermentation tank (1) is fitted inside the water tank (8). A steam pipe (9) is installed in the gap between the fermentation tank (1) and the water tank (8). The outer end of the steam pipe (9) is connected to the steam distribution manifold (13). The other end of the steam distribution manifold (13) is connected to the air inlet pipe (14) equipped with a valve (18). The top of the water tank (8) is equipped with a water inlet (6) and an overflow outlet (5), and the bottom is equipped with a drain outlet (11). c. A three-way pipe is installed at the bottom of the buffer tank (2), with a valve at one end as the discharge port (15) and the other end connected to the circulation pump (16). The other end of the circulation pump (16) is connected to the feed port (3) of the fermentation tank through the circulation pipe (21). d. A dual-purpose vacuum pump (17) for both positive and negative pressure is installed outside the equipment. The vacuum pipe (20) connected to the vacuum pump (17) leads to the inside of the fermenter (1) and the buffer tank (2) respectively. Valves (18) are installed on the branches of the vacuum pipe (20).

2. The whey wine fermentation equipment according to claim 1, characterized in that... A rotatable high-pressure nozzle (7) is installed inside the fermenter (1). The water inlet pipe of the high-pressure nozzle (7) penetrates the water tank (8), and the water inlet is located outside the equipment.

3. The whey wine fermentation equipment according to claim 1, characterized in that... The steam pipe (9) consists of at least two ring-shaped pipes.

4. A method of using the whey wine fermentation equipment as described in any one of claims 1-3, characterized in that... The method includes the following steps: S1: Select fresh whey with pH 4-6 and lactose 3-5% as raw material. Add the whey to the fermentation tank (1) through the feed inlet (3). Fill the water tank (8) with water through the water inlet (6). Open the valve of the steam distribution manifold (13). High-temperature steam enters the water tank (8) through the steam pipe (9) to heat the water to 100°C. S2: Turn on the stirrer (4) to make the whey flow in the fermentation tank (1) and be heated evenly. Open the valve connecting the fermentation tank (1) and the vacuum pump (17), set the vacuum pump (17) to negative pressure, close the valve connecting the vacuum pump (17) and the buffer tank (2), and turn on the vacuum pump (17) until the whey is concentrated to 2-3 times its original volume. S3: After concentration, set the vacuum pump (17) to boost pressure, close the outlet (15), open the solenoid valve (10), and the whey enters the buffer tank (2) through the filter (12); S4: Close the solenoid valve (10) and vacuum pump (17), turn on the circulation pump (16) to transfer all the filtrate back to the fermentation tank (1), set the water tank temperature to 100 ℃, turn on the stirrer (4) to raise the whey temperature to 90-95 ℃, and sterilize after 15 min. S5: After sterilization, drain the boiling water from the water tank (8), wait for the whey to cool to room temperature, then refill the water tank (8) with cold water and turn on the steam to maintain the water temperature at 30°C. Add 5% Kluyveromyces lactis to the fermentation tank (1), turn on the stirrer (4) to 200 r / min, and ferment for 2 days. During this period, test every 2 hours. When the lactose content is ≤1%, stop fermentation. S6: Repeat operation S3. After filtration, turn on the circulation pump (21) and transfer the filtrate to the fermentation tank (1). Add 5% brewing yeast and 25-30% white sugar. Keep the temperature of the water tank (8) at 30℃. Set the speed of the stirrer (4) to 200 r / min. Ferment for 24 hours. When the yeast count is ≥100 million / mL, let it stand at 30℃ for anaerobic fermentation. Adjust the stirrer (4) to stir once every 24 hours. After 3 days, take the supernatant every 2 hours to check the total sugar. Stop fermentation when the total sugar is 40-70g / L. Let it stand for 2-3 hours and repeat operation S3. S7: After cooling and maturing, the supernatant is cooled to 1-4℃ and stored for 1-3 days. The fermentation product is discharged from the outlet (15). After bottling, it is sterilized at 60℃ for 30 minutes to obtain the finished whey wine.

5. The method of use according to claim 4, characterized in that... After step S7, water is injected into the inlet pipe of the high-pressure nozzle (7), and the high-pressure nozzle (7) is rotated to clean the inside of the fermentation tank (1). The sewage is discharged through the drain pipe (19). The operation is repeated until the discharged sewage is clear.

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