A dish bean flower whey wine and a preparation method thereof

Abstract

This invention belongs to the field of brewing technology, specifically relating to a butterfly pea flower whey wine and its preparation method. The invention provides a method for preparing butterfly pea flower whey wine, which increases the initial sugar concentration of whey to 15-25°BX before fermentation, employs a single-stage combined fermentation process. First, lactic acid bacteria are used for the primary fermentation of the whey. The primary fermentation product is then combined with butterfly pea flower juice and fermented using brewer's yeast. This method avoids competition and inhibition between different bacterial strains, improves fermentation efficiency and product flavor, and effectively solves the problems of insufficient carbon source and low ethanol yield in traditional whey fermentation. The resulting butterfly pea flower whey wine has an increased ethanol content (alcohol content) of over 10% vol, a good flavor and taste, and combines milky and fermented aromas with floral and herbal aromas. It is rich in amino acids and inorganic substances, and has high nutritional value and biological activity.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology, specifically relating to a butterfly pea flower whey wine and its preparation method. Background Technology

[0002] During dairy processing, whey is an important byproduct. From a nutritional perspective, whey essentially retains all the nutrients of skim milk except for casein, and its nutritional value accounts for about 55% of the total nutritional value of raw milk. Whey is mostly water, but also contains some protein called whey protein, as well as lactose, vitamins, minerals, and a small amount of fat.

[0003] Whey exhibits unique advantages in beverage development, with its processing being simpler, lower in input costs, and higher in production capacity compared to other whey products. Transforming whey into functional beverages not only achieves efficient resource utilization but also preserves the rich bioactive substances within it, providing a new approach to the development of dairy byproducts. Currently, whey beverage processing technologies are mainly divided into three categories: the first is compound beverages, made by blending liquid whey concentrate (16-20%) with various fruit juices (30-90%); the second is clarified beverages, which use heat denaturation (93-97℃) combined with acid treatment (pH 3.0-4.5) to remove proteins, followed by the addition of flavoring ingredients to create a transparent beverage; the third is bio-fermented beverages, which use whey to replace some raw materials. A typical formula includes 50% fresh milk, 10% sucrose, 0.8% stabilizer, and an appropriate amount of starter culture, fermented with lactic acid bacteria to create a whey-fermented beverage with a unique flavor. In addition to the three products mentioned above, there is another way to utilize whey: preparing whey fermented beverages through alcoholic fermentation. However, due to improper selection of fermentation raw materials and methods, the resulting whey fermented beverages have low alcohol content, poor flavor, and poor taste. Summary of the Invention

[0004] The purpose of this invention is to provide a butterfly pea flower whey wine and its preparation method, which has a high alcohol content, good flavor and taste, is rich in amino acids and inorganic substances, and has high nutritional value and biological activity.

[0005] This invention provides a method for preparing butterfly pea flower whey wine, comprising the following steps: The whey was sterilized after adjusting the initial sugar concentration to 15-25°BX to obtain pretreated whey. The pretreated whey was subjected to a first fermentation using lactic acid bacteria to obtain a first fermentation product. The first fermentation product and butterfly pea flower juice were mixed and then inoculated with brewer's yeast to carry out a second fermentation, thereby obtaining the second fermentation product. The second fermentation product was subjected to solid-liquid separation, and the liquid portion was collected to obtain butterfly pea flower whey wine.

[0006] Preferably, the temperature of the first fermentation is 28~30℃ and the time is 2~3 days.

[0007] Preferably, the viable count of the lactic acid bacteria is 1×10⁻⁶. 8 ~2×10 8 cfu / mL, inoculation amount is 1%~3%.

[0008] Preferably, the temperature of the second fermentation is 28~30℃ and the time is 3~5 days.

[0009] Preferably, the viable count of the brewing yeast is 1×10⁻⁶. 7 ~5×10 7 CFU / mL, inoculum size 0.5%~1%.

[0010] Preferably, the first fermentation product and butterfly pea flower juice are mixed and cooled to 28-30°C before being inoculated with brewer's yeast.

[0011] Preferably, the volume ratio of the first fermentation product to butterfly pea flower juice is (7~9):(1~3).

[0012] Preferably, the method for preparing the butterfly pea flower juice includes: mixing butterfly pea flowers and water at a mass-volume ratio of 1g:20mL, extracting in an 80℃ water bath for 30min, separating the solid and liquid components to collect the liquid portion, adjusting the sugar content to 15~25°BX, sterilizing, and obtaining the butterfly pea flower juice.

[0013] Preferably, the preparation method further includes: blending and aging the butterfly pea flower whey wine.

[0014] The present invention also provides a butterfly pea flower whey wine prepared by the preparation method described in the above technical solution.

[0015] Beneficial effects: This invention provides a method for preparing butterfly pea flower whey wine. The method involves increasing the initial sugar concentration of the whey to 15-25°BX before fermentation, employing a single-stage combined fermentation process. First, lactic acid bacteria are used for the primary fermentation of the whey. The primary fermentation product is then combined with butterfly pea flower juice and fermented using brewer's yeast. This method avoids competition and inhibition between different bacterial strains, improves fermentation efficiency and product flavor, and effectively solves the problems of insufficient carbon source and low ethanol yield in traditional whey fermentation. The resulting butterfly pea flower whey wine has an increased ethanol content (alcohol content) exceeding 10% vol, exhibiting a good flavor and taste, with floral and herbal aromas layered on top of milky and fermented aromas. It is rich in amino acids and inorganic substances, possessing high nutritional value and biological activity. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the accompanying drawings used in the embodiments will be briefly described below.

[0017] Figure 1 This is a graph showing the results of various indicators detected during the fermentation process when the initial sugar concentration was 25°BX in Example 1. Figure 2 This is a graph showing the results of various indicators detected during the fermentation process when the initial sugar concentration was 20°BX in Example 2. Figure 3 This is a graph showing the results of various indicators detected during the fermentation process when the initial sugar concentration was 15°BX in Example 3. Figure 4 This is a graph showing the results of various indicators detected during the fermentation process when the initial sugar concentration was 10°BX in Comparative Example 1. Figure 5 This is a graph showing the results of various indicators detected during the fermentation process when the initial sugar concentration was 5°BX in Comparative Example 2. Figure 6 The image shows the actual lactic acid bacteria purchased from Beijing Chuanxiu Technology Co., Ltd. in Example 1. Detailed Implementation

[0018] This invention provides a method for preparing butterfly pea flower whey wine, comprising the following steps: The whey was sterilized after adjusting the initial sugar concentration to 15-25°BX to obtain pretreated whey. The pretreated whey was subjected to a first fermentation using lactic acid bacteria to obtain a first fermentation product. The first fermentation product and butterfly pea flower juice were mixed and then inoculated with brewer's yeast to carry out a second fermentation, thereby obtaining the second fermentation product. The second fermentation product was subjected to solid-liquid separation, and the liquid portion was collected to obtain butterfly pea flower whey wine.

[0019] The present invention adjusts the initial sugar concentration of whey to 15~25°BX and then sterilizes it to obtain pretreated whey.

[0020] In one embodiment, the initial sugar concentration of whey is adjusted to 18-20°BX. In another embodiment, granulated sugar is added to the whey to adjust the initial sugar concentration. In yet another embodiment, the whey used in this invention is a byproduct produced during the cheese-making process from fresh milk. This invention addresses the problem of an imbalanced carbon-nitrogen ratio in whey raw materials by increasing the initial sugar concentration of the raw material before fermentation to 15-25°BX, thus solving the problems of insufficient carbon source and low ethanol yield in traditional whey fermentation. In this invention, when the initial sugar concentration of whey is higher than 25°BX, it increases production costs, leads to increased osmotic pressure, inhibits the activity of microorganisms during fermentation, resulting in slow or stopped fermentation; it also leads to excessively high final alcohol content, affecting the product's taste and flavor balance; and it makes the fermentation process difficult to control, producing excessive byproducts (such as higher alcohols and organic acids).

[0021] After obtaining the pretreated whey, the present invention uses lactic acid bacteria to carry out a first fermentation of the pretreated whey to obtain a first fermentation product.

[0022] As one embodiment, the viable count of the lactic acid bacteria described in this invention is 1×10⁻⁶. 8 ~2×10 8 cfu / mL; as another embodiment, the viable count of the lactic acid bacteria described in this invention is 1.5 × 10⁻⁶. 8 cfu / mL. In one embodiment, the inoculum amount of lactic acid bacteria in this invention is 1%~3%; in another embodiment, the inoculum amount of lactic acid bacteria in this invention is 2%. This invention does not have strict requirements on the source of the lactic acid bacteria; commonly used lactic acid bacteria for yogurt fermentation in the art can be used. This invention utilizes lactic acid bacteria for the primary fermentation of pretreated whey, which has the effects of lowering the system pH, inhibiting contaminating bacteria, and avoiding competition and inhibition with brewer's yeast. The primary fermentation using lactic acid bacteria can metabolize and generate flavor precursors such as lactic acid and diacetyl, degrade whey protein into small molecule peptides and amino acids, lay the foundation for the milky aroma and basic fermentation flavor, optimize the fermentation substrate environment, facilitate subsequent yeast alcoholic fermentation, and improve alcohol content, taste, and nutritional quality.

[0023] In one embodiment, the temperature of the first fermentation in this invention is 28-30°C. In another embodiment, the fermentation time of the first fermentation in this invention is 2-3 days. This invention provides precise control over fermentation temperature, sugar content, and inoculum size, ensuring the stability of the fermentation process and the consistency of product quality.

[0024] After obtaining the first fermentation product, the present invention mixes the first fermentation product with butterfly pea flower juice and inoculates it with brewer's yeast to carry out a second fermentation to obtain a second fermentation product.

[0025] In one embodiment, the volume ratio of the first fermentation product to butterfly pea flower juice in this invention is (7~9):(1~3); in another embodiment, the volume ratio of the first fermentation product to butterfly pea flower juice in this invention is 8:2. In one embodiment, the preparation method of the butterfly pea flower juice of this invention includes: mixing butterfly pea flowers and water at a mass-to-volume ratio of 1g:20mL, extracting in an 80℃ water bath for 30min, separating the solid and liquid components to collect the liquid portion, adjusting the sugar content to 15~25°BX, sterilizing, and obtaining the butterfly pea flower juice. This invention uses butterfly pea flower juice as raw material, and mixes whey lactic acid bacteria fermentation product and butterfly pea flower juice for fermentation, increasing the color and complex flavor of the product.

[0026] In one embodiment, the present invention involves mixing the first fermentation product and butterfly pea flower juice, cooling the mixture to 28-30°C, and then inoculating it with brewer's yeast. In another embodiment, the brewer's yeast of the present invention has a viable count of 1×10⁻⁶. 7 ~5×10 7 cfu / mL; as another embodiment, the viable count of the brewing yeast of the present invention is 2 × 10⁻⁶. 7 ~4×10 7 cfu / mL; as another embodiment, the viable count of the brewing yeast of the present invention is 3 × 10⁻⁶. 7 cfu / mL. In one embodiment, the inoculation amount of the brewing yeast in this invention is 0.5%~1%; in another embodiment, the inoculation amount of the brewing yeast in this invention is 0.8%. This invention does not have strict requirements on the source of the brewing yeast; commonly used brewing yeast in the art can be used, such as Angel Yeast. This invention utilizes brewing yeast to carry out a second fermentation of the first fermentation product. The brewing yeast utilizes the fermentable sugars in the system for alcoholic fermentation, metabolizing them to produce esters, higher alcohols, glycerol, and other flavor substances, enriching the fruit and alcohol aromas, blending with frankincense and butterfly pea flower aromas, and increasing the alcohol content of the wine to above 10% vol.

[0027] In one embodiment, the temperature of the second fermentation in this invention is 28-30°C. In one embodiment, the fermentation time of the second fermentation in this invention is 3-5 days; in another embodiment, the fermentation time of the second fermentation in this invention is 4 days. This invention employs a single-stage combined fermentation, where lactic acid bacteria fermentation is followed by brewer's yeast fermentation, avoiding competitive inhibition between different strains, improving fermentation efficiency and product flavor, and increasing ethanol content (alcohol content).

[0028] After obtaining the second fermentation product, the present invention performs solid-liquid separation on the second fermentation product, collects the liquid portion, and obtains butterfly pea flower whey wine.

[0029] In one embodiment, the solid-liquid separation method of the present invention includes filtration. In another embodiment, the filtration method of the present invention utilizes the synergistic effect of filter paper and filter cotton for circulating filtration to obtain a clear and transparent butterfly pea flower whey wine product.

[0030] In one implementation method, the present invention blends and ages the finished butterfly pea flower whey wine. The present invention does not impose strict requirements on the blending and aging methods; conventional methods in the art can be used. For example, honey can be used for blending, and the blended butterfly pea flower whey can be bottled and pasteurized.

[0031] This invention also provides a butterfly pea flower whey wine prepared by the preparation method described in the above technical solution. The butterfly pea flower whey wine provided by this invention has an alcohol content of over 10% vol, a good flavor and taste, and combines floral and herbal aromas on top of milky and fermented aromas. It is rich in amino acids and inorganic substances, and has high nutritional value and biological activity.

[0032] To further illustrate the present invention, the following detailed description, in conjunction with the accompanying drawings and embodiments, provides a butterfly pea flower whey wine and its preparation method, but these descriptions should not be construed as limiting the scope of protection of the present invention.

[0033] Example 1 1. Test materials Fresh milk, butterfly pea flower, white sugar, lactic acid bacteria (60 strains, purchased from Beijing Chuanxiu Technology Co., Ltd., see actual product photo). Figure 6 As shown), brewing yeast (purchased from Angel Yeast Co., Ltd.) and distilled water.

[0034] 2. Instruments and Equipment Fermentation tank, digital pH meter, filter, constant temperature incubator, titration device, handheld saccharimeter, distillation device, thermometer, alcohol meter, test tubes, graduated cylinder, 721 visible spectrophotometer, Alliance E2695 high performance liquid chromatograph (Waters Corporation, USA), GC 2010 Plus gas chromatograph (Shimadzu Corporation, Japan).

[0035] 3. Preparation of Butterfly Pea Flower Whey Wine 3.1. Cheese Preparation (1) After cleaning the equipment, pour in fresh milk and add calcium chloride while stirring. Heat to 63~67℃ and keep warm for 15 minutes. (2) Cool to 35℃, add cheese starter directly and stir for 2 minutes. Ferment at 35℃ for 45 minutes. (3) Add pre-activated rennet (dissolve rennet in a small amount of sterile water and keep warm at 35℃ for 45~60 minutes) and coagulate for 1 hour. (4) After the fresh milk has coagulated, heat the solution to 40~42℃, cut into pieces and drain the whey. Collect the whey for later use.

[0036] 3.2. Large-scale culture of lactic acid bacteria (1) Inoculate sterilized (115℃, 15~20min) skim milk with 1~2% lactic acid bacteria for test tube culture, and transfer it for 4~5 generations after curdling; (2) Prepare the mother culture in 100~200ml Erlenmeyer flasks in sequence, and finally complete the preparation of the lactic acid bacteria starter for production in 2000~3000ml Erlenmeyer flasks, and maintain the optimal culture temperature throughout the process.

[0037] 3.3. Large-scale culture of brewer's yeast The initial stage involved cultivation on 12-24°BX malt extract agar slants, followed by expansion in 10ml liquid test tubes, 100-200ml Erlenmeyer flasks, and 2000-3000ml Erlenmeyer flasks. The liquid culture medium was prepared by adding 8% sucrose to whey, allowing for the gradual adaptation and expansion of the strain from solid to liquid, thus completing the preparation of the brewing yeast starter for production.

[0038] 3.4. Preparation of Butterfly Pea Flower Juice (1) Extraction: Add dried butterfly pea flowers to distilled water and extract in an 80℃ water bath for 30 minutes, stirring gently during the process; the mass-to-volume ratio of butterfly pea flowers to distilled water is 1g:20mL. (2) Filter with filter paper or gauze and collect the filtrate to obtain butterfly pea flower juice. (3) Adjust sugar content: Add white sugar to the butterfly pea flower juice to adjust the sugar content to 15~25°BX. (4) Sterilization: Sterilize the butterfly pea flower juice after adjusting the sugar content (85℃, 15min). (5) Cooling and storing: Cool to room temperature and store for later use.

[0039] 3.5. Segmented separate and combined fermentation (1) Take the whey obtained in step 3.1 for component analysis, add white sugar to make the initial sugar concentration reach 25°BX, sterilize, and obtain pretreated whey. (2) Inoculate the pretreated whey with lactic acid bacteria after the expansion culture in step 3.2 and carry out fermentation culture to obtain the first fermentation product; wherein, the viable number of lactic acid bacteria is 1.5×10 8 (2) The inoculation ratio was 2%, the fermentation time was 2 days, and the temperature was 28℃; (3) The first fermentation product and the butterfly pea flower juice obtained in step 3.4 were mixed, cooled to 28~30℃, and then inoculated with the brewer's yeast after the expansion culture in step 3.3 for fermentation culture to obtain the second fermentation product; wherein, the ratio of the first fermentation product to the butterfly pea flower juice was 8:2; the viable count of brewer's yeast was 2.5×10 7 The concentration of cfu / mL was 0.8%, the inoculation ratio was 0.8%, the fermentation time was 5 days, and the temperature was 28℃.

[0040] 3.6. Filtering Laboratory-scale samples were processed using a composite filtration system. The secondary fermentation products were circulated and filtered through the synergistic effect of filter paper and filter cotton until a clear and transparent butterfly pea flower whey wine was obtained.

[0041] 3.7. Blending and Aging Honey can be used for post-blending and aging. After bottling and pasteurization, it needs to be aged at a constant temperature of 0~3℃ for no less than 30 days in a low-temperature aging room to promote the coordination and stability of the wine's flavor and obtain the finished wine.

[0042] Example 2 Same as Example 1, except that in the segmented individual co-fermentation, white sugar is added to make the initial sugar concentration reach 20°BX.

[0043] Example 3 Same as Example 1, except that in the segmented individual co-fermentation, white sugar is added to make the initial sugar concentration reach 15°BX.

[0044] Comparative Example 1 Same as Example 1, except that in the segmented individual co-fermentation, white sugar is added to make the initial sugar concentration reach 10°BX.

[0045] Comparative Example 2 Same as Example 1, except that in the segmented individual co-fermentation, white sugar is added to make the initial sugar concentration reach 5°BX.

[0046] Test Example 1 Effect of sugar concentration on fermentation Fermentation products from Examples 1-3 and Comparative Examples 1-2 were collected and their sugar content, alcohol content, and acidity were measured. The measurement methods are as follows, and the results are as follows. Figures 1-5 As shown in Table 1.

[0047] Sugar content determination: The specific gravity method is used, and the specific operating steps are as shown in the instruction manual.

[0048] Alcohol content determination: The specific gravity method is used, and the specific operating steps are as shown in the instruction manual.

[0049] Acidity was measured using a digital pH meter, and the specific operating steps are as shown in the instruction manual.

[0050] Table 1. Results of various parameters of fermentation products under different sugar supplementation concentrations.

[0051] According to Table 1 and Figures 1-5It can be seen that as fermentation time increases, the sugar concentration in all groups decreases significantly from the second day of fermentation and continues to decline. Alcohol is gradually produced in all groups starting from the third day of fermentation, and the final alcohol content is significantly positively correlated with the initial whey sugar concentration. The group with an initial sugar concentration of 15-25°BX exhibits vigorous fermentation metabolism, with the pH decreasing significantly in the early stages and then stabilizing. In contrast, the low-sugar groups with initial sugar concentrations of 10°BX and 5°BX maintain a pH of approximately 4.0 throughout fermentation without significant change, indicating weaker microbial metabolism and alcohol production. Considering the sugar consumption, pH changes, and final alcohol content, controlling the initial sugar concentration of whey fermentation within the range of 15-25°BX effectively improves sugar utilization and alcohol production, resulting in better fermentation stability and product alcohol quality. This represents the suitable initial sugar concentration control range for the butterfly pea flower whey wine of this invention.

[0052] Comparative Example 3 Same as Example 1, except that the lactic acid bacteria are replaced with a compound bacteria (a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in a 3:1 ratio of live bacteria).

[0053] Comparative Example 4 Same as Example 1, except that the viable count of lactic acid bacteria is 1.5 × 10⁻⁶. 8 The inoculation ratio was 5% (cfu / mL); the viable count of Saccharomyces cerevisiae was 2.5 × 10⁷ cfu / mL, and the inoculation ratio was 0.3%.

[0054] Test Example 2 1. Samples to be tested: Butterfly pea flower whey wine products obtained from Examples 1-3 and Comparative Examples 1-4.

[0055] 2. The alcohol content, acidity, residual lactose, and organic acid content of the finished butterfly pea flower whey wine were tested, and the results are shown in Table 2.

[0056] Alcohol content: determined by gravity method, with specific operating steps as shown in the instruction manual; Acidity was measured using a digital pH meter. The specific operating steps are as shown in the instruction manual. Determination of residual lactose: High performance liquid chromatography (HPLC) should be used, referring to standard GB 5009.8-2016 "Determination of fructose, glucose, sucrose, maltose and lactose in food"; Determination of organic acid content: High performance liquid chromatography (HPLC) was used, referring to the standard GB 5009.157-2016 "National Food Safety Standard - Determination of Organic Acids in Food".

[0057] Table 2. Test results of relevant indicators of butterfly pea flower whey wine finished product

[0058] As shown in Table 2, controlling the initial sugar concentration of whey fermentation at 15~25°BX, and limiting the type and amount of fermentation strains, can effectively improve sugar utilization and alcohol production, resulting in better fermentation stability and product alcohol quality. This represents the suitable initial sugar concentration control range for the butterfly pea flower whey wine of this invention.

[0059] 3. Whey protein percentage and composition analysis Following existing technology (Analysis of whey protein components, Food Science, 2019), high-performance liquid chromatography (HPLC) was used to detect the finished product of butterfly pea flower whey wine in Example 1. Chromatographic column: C18 reversed-phase column; detector: ultraviolet (UV) detector or fluorescence detector. The results are shown in Table 3.

[0060] Table 3. Quantitative proportions and functions of six whey proteins in butterfly pea flower whey wine.

[0061] As can be seen from Table 3, the present invention adopts a segmented fermentation method, which, compared with the traditional high-temperature treatment method for whey beverages, has a milder temperature, less whey protein denaturation, and retains more active whey protein.

[0062] Comparative Example 5 Same as Example 1, except that butterfly pea flower juice is not added during the segmented individual combined fermentation, and the final product is whey wine.

[0063] Test Example 4 1. Samples to be tested: whey obtained in Example 1, the finished product of butterfly pea flower whey wine in Example 1, and the finished product of whey wine in Comparative Example 5.

[0064] 2. The composition of the whey obtained in Comparative Example 1 and the whey wine product of Comparative Example 5 is shown in Table 4.

[0065] Table 4 Comparison of whey components before and after fermentation

[0066] As can be seen from Table 4, the fermentation process significantly changes the composition of whey, fully utilizing lactose, increasing B vitamins, and making the flavor more complex, thus improving the nutritional value and flavor quality of the product.

[0067] 3. The component contents of Butterfly Pea Flower Whey Wine in Example 1 and Whey Wine in Comparative Example 5 were determined respectively, and the results are shown in Tables 5-7.

[0068] Table 5. Component data of Butterfly Pea Flower Whey Wine in Example 1

[0069] Table 6. Component data of whey wine in Comparative Example 3

[0070] Table 7 Comparison of Butterfly Pea Flower Whey Wine in Example 1 and Whey Wine in Comparative Example 5

[0071] As shown in Table 5, Butterfly Pea Flower Whey Wine is rich in components, including water, ethanol (11.1% vol), protein, carbohydrates, organic acids, polyphenols, minerals, B vitamins, higher alcohols, esters, glycerol, lactic acid, diacetyl, anthocyanins, iridoids, polysaccharides, etc., and has high nutritional value and complex flavor. As shown in Table 6, the whey without butterfly pea flower has similar components to that with butterfly pea flower, but lacks characteristic butterfly pea flower components (anthocyanins, iridoids), has lower antioxidant activity, and lower flavor complexity. As shown in Table 7: (1) Color: Butterfly pea flower whey is light yellow and transparent or blue to purplish-red (due to the change of butterfly pea flower anthocyanins with pH), while whey is yellow; (2) Antioxidant activity: Butterfly pea flower whey has higher antioxidant activity (ORAC value 3000 μmol TE / 100mL), while whey has lower antioxidant activity; (3) Flavor complexity: Butterfly pea flower whey has a complex flavor (milky aroma, fermented aroma, and superimposed floral and herbal aromas), while whey has a simpler flavor (milky aroma and fermented aroma). Adding butterfly pea flower can significantly improve the color, antioxidant activity, and flavor complexity of whey, and this invention has significant advantages.

[0072] 4. According to the scoring criteria in Table 8, a panel of 65 people was selected to evaluate the butterfly pea flower whey wine and whey wine. The results are shown in Table 9.

[0073] Table 8 Sensory Scoring Criteria

[0074] Table 9 Sensory rating results

[0075] As shown in Table 9, the butterfly pea flower whey wine scored significantly higher than ordinary whey wine without added butterfly pea flowers in terms of appearance, aroma richness, typical body style, and taste harmony. The butterfly pea flower whey wine possesses a combination of milky aroma, fermentation aroma, and the unique floral and herbal aroma of butterfly pea flowers. It has an elegant color, clear body, a pleasant sweet and sour taste, and a typical style; while ordinary whey wine has a single aroma, insufficient flavor complexity, and weak typical body. The results indicate that this invention, through staged fermentation with added butterfly pea flowers, can significantly optimize the color, aroma composition, and taste style of the wine, significantly improving the overall sensory quality and market acceptance of the product, thus verifying the rationality and superiority of the formula and preparation process of this invention.

[0076] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing butterfly pea flower whey wine, characterized in that, Includes the following steps: The whey was sterilized after adjusting the initial sugar concentration to 15-25°BX to obtain pretreated whey. The pretreated whey was subjected to a first fermentation using lactic acid bacteria to obtain a first fermentation product. The first fermentation product and butterfly pea flower juice were mixed and then inoculated with brewer's yeast to carry out a second fermentation, thereby obtaining the second fermentation product. The second fermentation product was subjected to solid-liquid separation, and the liquid portion was collected to obtain butterfly pea flower whey wine.

2. The preparation method according to claim 1, characterized in that, The temperature of the first fermentation is 28~30℃, and the time is 2~3 days.

3. The preparation method according to claim 1, characterized in that, The viable count of the lactic acid bacteria is 1×10⁻⁶. 8 ~2×10 8 cfu / mL, inoculation amount is 1%~3%.

4. The preparation method according to claim 1, characterized in that, The second fermentation is carried out at a temperature of 28-30℃ for 3-5 days.

5. The preparation method according to claim 1, characterized in that, The viable count of the brewing yeast is 1×10⁻⁶. 7 ~5×10 7 The concentration of cfu / mL and the inoculum size are 0.5% to 1%.

6. The preparation method according to claim 1, characterized in that, The first fermentation product and butterfly pea flower juice were mixed and cooled to 28-30°C before being inoculated with brewer's yeast.

7. The preparation method according to claim 1, characterized in that, The volume ratio of the first fermentation product to butterfly pea flower juice is (7~9):(1~3).

8. The preparation method according to claim 7, characterized in that, The preparation method of the butterfly pea flower juice includes: mixing butterfly pea flowers and water at a mass-volume ratio of 1g:20mL, extracting in an 80℃ water bath for 30min, separating the solid and liquid components and collecting the liquid portion, adjusting the sugar content to 15~25°BX, sterilizing, and obtaining the butterfly pea flower juice.

9. The preparation method according to any one of claims 1 to 8, characterized in that, The preparation method further includes: blending and aging the butterfly pea flower whey wine.

10. The butterfly pea flower whey wine prepared by the preparation method according to any one of claims 1 to 9.

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