A preparation system of sea red fruit whey wine

Abstract

The utility model discloses a preparation system of sea red fruit whey wine, including sea red fruit processing unit, whey pretreatment unit, mixed fermentation unit and postprocessing unit, the outlet of the raw juice storage tank of sea red fruit processing unit and the mixed jar of whey pretreatment unit all are connected with the import of the mixing tank of mixed fermentation unit through pipeline, and the outlet of the fermentation tank of mixed fermentation unit is communicated with the import of the third plate heat exchanger of postprocessing unit through pipeline. Advantages lie in: through the synergistic effect of sea red fruit processing unit and whey pretreatment unit, avoid the organic acid in the fruit to cause the acid precipitation of whey protein in the fermentation and sterilization process. The enzyme hydrolysis jar can promote the dissolution of the nutrient component in sea red fruit, and the nutrient component in whey produces synergistic effect. Mixed fermentation unit can make the fruit aroma of sea red fruit and the milk fragrance of whey can be harmonious and unified.

Description

Technical Field

[0001] This utility model relates to the field of whey wine preparation, specifically to a preparation system for 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. Utility Model Content

[0006] To address the aforementioned problems, the purpose of this invention is to provide a preparation system for sea buckthorn whey wine. This utility model is implemented by the following technical solution: A system for preparing sea buckthorn whey wine includes a sea buckthorn processing unit, a whey pretreatment unit, a mixed fermentation unit, and a post-processing unit. The outlets of the original juice storage tank of the sea buckthorn processing unit and the mixing tank of the whey pretreatment unit are both connected to the inlet of the mixing tank of the mixed fermentation unit through pipelines. The outlet of the fermentation tank of the mixed fermentation unit is connected to the inlet of the third plate heat exchanger of the post-processing unit through a pipeline.

[0007] Furthermore, the sea buckthorn processing unit includes a tunnel-type quick-freezing machine, a constant temperature thawing box, a crusher, an enzymatic hydrolysis tank, a pneumatic press, a first plate heat exchanger, a water storage tank, a dilution tank, and a juice storage tank. The discharge end of the tunnel-type quick-freezing machine is connected to the inlet end of the constant-temperature thawing chamber via a chute. The discharge end of the constant-temperature thawing chamber is connected to the inlet of the crusher via a discharge pipe. The discharge outlet of the crusher is connected to the inlet of the enzymatic hydrolysis tank via a discharge pipe. The discharge outlet of the enzymatic hydrolysis tank is connected to the inlet of the airbag press. The juice outlet of the airbag press is connected to the inlet of the first plate heat exchanger via a pipe. The outlet of the first plate heat exchanger and the outlet of the water storage tank are both connected to the inlet of the dilution tank via pipes. The outlet of the dilution tank is connected to the inlet of the original juice storage tank via a pipe.

[0008] Furthermore, an enzyme addition port is provided on the enzymatic hydrolysis vessel, a temperature sensor and a stirrer are provided inside the enzymatic hydrolysis vessel, and a heating jacket is provided on the wall of the enzymatic hydrolysis vessel.

[0009] Furthermore, a filter screen is provided at the outlet of the juice storage tank.

[0010] Furthermore, the whey pretreatment unit includes a whey storage tank and a mixing tank; the discharge end of the whey storage tank and the discharge end of the sodium citrate storage tank are both connected to the inlet end of the mixing tank.

[0011] Furthermore, a stirring assembly is provided inside the mixing tank.

[0012] Furthermore, the mixed fermentation unit includes a mixing tank, a white sugar storage tank, a second plate heat exchanger, and a fermentation tank; the outlet of the white sugar storage tank is connected to the inlet of the mixing tank, the outlet of the mixing tank is connected to the inlet of the second plate heat exchanger through a pipe, and the outlet of the second plate heat exchanger is connected to the inlet of the fermentation tank through a pipe.

[0013] Furthermore, a yeast inoculation port is provided inside the fermentation tank.

[0014] Furthermore, the post-processing unit includes a third plate heat exchanger, a membrane filtration device, a concentrated juice storage tank, a blending tank, and an aging tank; the outlet of the third plate heat exchanger is connected to the feed end of the membrane filtration device via a pipe, the clarified liquid outlet of the membrane filtration device and the outlet of the concentrated juice storage tank are both connected to the inlet of the blending tank via pipes, the outlet of the blending tank is connected to the inlet of the fourth plate heat exchanger via a pipe, the outlet of the fourth plate heat exchanger is connected to the inlet of the aging tank via a pipe, and the outlet of the aging tank is connected to the inlet of the whey wine temporary storage tank via a pipe.

[0015] Furthermore, the organic polymer membrane of the membrane filtration device has a pore size of 0.22-0.45 μm.

[0016] Advantages of this utility model: The synergistic effect of the sea buckthorn processing unit and the whey pretreatment unit prevents the organic acids in the fruit from causing acidic precipitation of whey protein during fermentation and sterilization. The enzymatic hydrolysis tank promotes the dissolution of nutrients from the sea buckthorn, creating a synergistic effect with the nutrients in the whey. The mixed fermentation unit harmonizes the fruity aroma of the sea buckthorn with the milky aroma of the whey. The membrane filtration equipment in the post-treatment unit further separates and retains nutrients, resulting in a final product rich in minerals such as calcium, iron, and potassium, as well as polyphenols and whey protein, offering high nutritional value. The various units of the entire preparation system work together to fully utilize the nutrients in both the sea buckthorn and whey. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the system connection in this embodiment.

[0018] The diagram shows: 1. Sea buckthorn processing unit; 11. Tunnel-type quick-freezing machine; 12. Constant temperature thawing chamber; 13. Crusher; 14. Enzymatic hydrolysis tank; 15. Airbag press; 16. First plate heat exchanger; 17. Water storage tank; 18. Dilution tank; 19. Original juice storage tank; 2. Whey pretreatment unit; 21. Whey storage tank; 22. Mixing tank; 23. Sodium citrate storage tank; 3. Mixed fermentation unit; 31. Mixing tank; 32. White sugar storage tank; 33. Second plate heat exchanger; 34. Fermentation tank; 45. Post-treatment unit; 41. Third plate heat exchanger; 42. Membrane filtration equipment; 43. Concentrated juice storage tank; 44. Blending tank; 45. Aging tank; 46. Fourth plate heat exchanger; 47. Whey wine temporary storage tank. Detailed Implementation

[0019] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0020] Example 1 like Figure 1The system for preparing whey wine from sea buckthorn fruit shown includes a sea buckthorn fruit processing unit 1, a whey pretreatment unit 2, a mixed fermentation unit 3, and a post-processing unit 4. The sea buckthorn fruit processing unit 1 includes a tunnel-type quick-freezing machine 11, a constant-temperature thawing chamber 12, a crusher 13, an enzymatic hydrolysis tank 14, a pneumatic press 15, a first plate heat exchanger 16, a water storage tank 17, a dilution tank 18, and a raw juice storage tank 19. The whey pretreatment unit 2 includes a whey storage tank 21 and a mixing tank 22. The mixed fermentation unit 3 includes a mixing tank 31, a white sugar storage tank 32, a second plate heat exchanger 33, and a fermentation tank 34. The post-processing unit 4 includes a third plate heat exchanger 41, a membrane filtration device 42, a concentrated juice storage tank 43, a blending tank 44, and an aging tank 45.

[0021] The discharge end of the tunnel-type quick-freezing machine 11 is connected to the inlet end of the constant-temperature thawing chamber 12 via a chute. The discharge end of the constant-temperature thawing chamber 12 is connected to the inlet of the crusher 13 via a discharge pipe. The discharge outlet of the crusher 13 is connected to the inlet of the enzymatic hydrolysis tank 14 via a discharge pipe. The discharge outlet of the enzymatic hydrolysis tank 14 is connected to the inlet of the pneumatic press 15. The juice outlet of the pneumatic press 15 is connected to the inlet of the first plate heat exchanger 16 via a pipe. The outlet of the first plate heat exchanger 16 and the outlet of the water storage tank 17 are both connected to the inlet of the dilution tank 18 via pipes. The outlet of the dilution tank 18 is connected to the inlet of the original juice storage tank 19 via a pipe. The discharge ends of the whey storage tank 21 and the sodium citrate storage tank 23 are both connected to the inlet of the mixing tank 22.

[0022] The outlets of the original juice storage tank 19 and the mixing tank 22 are both connected to the inlet of the mixing tank 31 via pipes. The outlet of the white sugar storage tank 32 is connected to the inlet of the mixing tank 31. The outlet of the mixing tank 31 is connected to the inlet of the second plate heat exchanger 33 via a pipe. The outlet of the second plate heat exchanger 33 is connected to the inlet of the fermentation tank 34 via a pipe. The outlet of the fermentation tank 34 is connected to the inlet of the third plate heat exchanger 41 via a pipe. The outlet of the third plate heat exchanger 41 is connected to the feed end of the membrane filtration device 42 via a pipe. The clarified liquid outlet of the membrane filtration device 42 and the outlet of the concentrated juice storage tank 43 are both connected to the inlet of the blending tank 44 via pipes. The outlet of the blending tank 44 is connected to the inlet of the fourth plate heat exchanger 46 via a pipe. The outlet of the fourth plate heat exchanger 46 is connected to the inlet of the aging tank 45 via a pipe. The outlet of the aging tank 45 is connected to the inlet of the whey wine temporary storage tank via a pipe.

[0023] In this embodiment, an enzyme addition port is provided on the enzymatic hydrolysis tank 14, and a temperature sensor and a stirrer are installed inside the enzymatic hydrolysis tank 14. A heating jacket is provided on the tank wall of the enzymatic hydrolysis tank 14. A filter screen is provided at the outlet of the original juice storage tank 19. A stirring assembly is provided inside the mixing tank 22. A yeast inoculation port is provided inside the fermentation tank 34. The organic polymer membrane of the membrane filtration device 42 has a pore size of 0.22-0.45 μm.

[0024] Job Description: The method for preparing sea buckthorn whey wine using the system of this embodiment includes the following steps: S1. Preparation of sea buckthorn juice, the specific method is as follows: S11. Selection of sea buckthorn fruit: Take 10 kg of sea buckthorn fruit with a maturity of more than 85%, freeze it in tunnel quick-freezing machine 11 at -20℃ for 36 hours to obtain frozen sea buckthorn fruit; S12. Thawing: Place the frozen sea buckthorn fruit into a constant temperature thawing chamber 12 and thaw at 4℃ for 24 hours to obtain thawed sea buckthorn fruit. S13, Compound Enzymatic Hydrolysis: Thawed sea buckthorn fruits are fed into crusher 13 for crushing. After crushing, 2.0g of pectinase and 1.0g of cellulase are added. The mixture is then enzymatically hydrolyzed in enzymatic hydrolysis tank 14 at 50℃ for 2 hours to obtain enzymatically hydrolyzed fruit pulp. S14. Low-temperature air pressure juicing and sterilization: The enzymatically hydrolyzed fruit pulp is transferred into an air-bladder press 15. 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 sent into the first plate heat exchanger 16 and sterilized at 85°C for 30 seconds. Then, the sea buckthorn juice is cooled to 4°C by replacing the heat exchange medium in the first plate heat exchanger 16. S15. Juice processing: The sterilized and cooled sea buckthorn juice is put into dilution tank 18 and diluted with water by 2 times. It is then left to stand at 25°C for 11 hours and filtered to obtain sea buckthorn juice with a light transmittance of 92%.

[0025] S2. Whey pretreatment: Take 10 kg of whey from whey storage tank 21 and add it to mixing tank 22. Then, add 20 g of sodium citrate from sodium citrate storage tank 23 to mixing tank 22, stir to dissolve, and obtain whey solution.

[0026] S3. Mixed solution fermentation, the specific method is as follows: S31. Mixing: Mix 11 kg of sea buckthorn juice and 11 kg of whey solution in mixing tank 31, add 6.6 kg of white sugar to obtain a mixed solution; S32. Sterilization and inoculation: The mixed solution is sterilized at 78°C for 18 minutes by passing it through the second plate heat exchanger 33. Then, the mixed solution is cooled to 25°C by replacing the heat exchange medium in the second plate heat exchanger 33. After that, it is transferred to the fermenter 34 and 5.7g of SafAle WB yeast is inoculated 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.

[0027] S4. Post-processing, the specific method is as follows: S41. Filtration: After fermentation, when the temperature is reduced to 30°C by the third plate heat exchanger 41, the sterilized wine liquid is filtered by a membrane filtration device 42 with a pore size of 0.45μm to obtain the filtered wine liquid. S42, Flavor blending: 1% of the volume of 20°Bx cranberry concentrate is added to the filtered wine through the concentrate storage tank 43 to enhance the fruit aroma and obtain a flavored wine. S43. Low-temperature aging: The flavored liquor is cooled to 3°C through the fourth plate heat exchanger 46 and then placed in the aging tank 45 for aging and storage for 18 days. During this period, it is stirred at a speed of 50r / min for 30 minutes every 5 days. After that, it is temporarily stored in the whey wine storage tank 47 and then packaged.

[0028] 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.

[0029] 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.

[0030] Experimental Example To verify the performance of the sea buckthorn whey wine prepared by this 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.

[0031] Table 1 Comparison of Product Performance

[0032] 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.

[0033] 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 this novel process in overcoming stability bottlenecks. It solves the problem of protein precipitation common in ordinary whey wines, 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, contributing to maintaining human health.

[0034] 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.

[0035] Table 2 Comparison of Product Component Content

[0036] 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 freezing, enzymatic hydrolysis, and whey pretreatment process of sea buckthorn fruit 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.

[0037] 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.

[0038] 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.

[0039] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A system for preparing sea buckthorn whey wine, characterized in that, It includes a sea buckthorn processing unit, a whey pretreatment unit, a mixed fermentation unit, and a post-processing unit; The outlets of the original juice storage tank of the sea buckthorn processing unit and the mixing tank of the whey pretreatment unit are both connected to the inlet of the mixing tank of the mixed fermentation unit through pipelines. The outlet of the fermentation tank of the mixed fermentation unit is connected to the inlet of the third plate heat exchanger of the post-processing unit through a pipeline.

2. The preparation system for sea buckthorn whey wine according to claim 1, characterized in that, The sea buckthorn processing unit includes a tunnel-type quick-freezing machine, a constant temperature thawing box, a crusher, an enzymatic hydrolysis tank, a pneumatic press, a first plate heat exchanger, a water storage tank, a dilution tank, and a juice storage tank. The discharge end of the tunnel-type quick-freezing machine is connected to the inlet end of the constant-temperature thawing chamber via a chute. The discharge end of the constant-temperature thawing chamber is connected to the inlet of the crusher via a discharge pipe. The discharge outlet of the crusher is connected to the inlet of the enzymatic hydrolysis tank via a discharge pipe. The discharge outlet of the enzymatic hydrolysis tank is connected to the inlet of the airbag press. The juice outlet of the airbag press is connected to the inlet of the first plate heat exchanger via a pipe. The outlet of the first plate heat exchanger and the outlet of the water storage tank are both connected to the inlet of the dilution tank via pipes. The outlet of the dilution tank is connected to the inlet of the original juice storage tank via a pipe.

3. The preparation system for sea buckthorn whey wine according to claim 2, characterized in that, An enzyme addition port is provided on the enzymatic hydrolysis vessel, a temperature sensor and a stirrer are provided inside the enzymatic hydrolysis vessel, and a heating jacket is provided on the wall of the enzymatic hydrolysis vessel.

4. The preparation system for sea buckthorn whey wine according to claim 2, characterized in that, A filter screen is provided at the outlet of the juice storage tank.

5. The preparation system for sea buckthorn whey wine according to claim 1, characterized in that, The whey pretreatment unit includes a whey storage tank and a mixing tank; the discharge end of the whey storage tank and the discharge end of the sodium citrate storage tank are both connected to the inlet end of the mixing tank.

6. The preparation system for sea buckthorn whey wine according to claim 5, characterized in that, A stirring assembly is provided inside the mixing tank.

7. The preparation system for sea buckthorn whey wine according to claim 1, characterized in that, The mixed fermentation unit includes a mixing tank, a white sugar storage tank, a second plate heat exchanger, and a fermentation tank; the outlet of the white sugar storage tank is connected to the inlet of the mixing tank, the outlet of the mixing tank is connected to the inlet of the second plate heat exchanger through a pipe, and the outlet of the second plate heat exchanger is connected to the inlet of the fermentation tank through a pipe.

8. The preparation system for sea buckthorn whey wine according to claim 7, characterized in that, The fermenter is equipped with a yeast inoculation port.

9. The preparation system for sea buckthorn whey wine according to claim 1, characterized in that, The post-processing unit includes a third plate heat exchanger, a membrane filtration device, a concentrated juice storage tank, a blending tank, and an aging tank. The outlet of the third plate heat exchanger is connected to the feed end of the membrane filtration device via a pipe. The clarified liquid outlet of the membrane filtration device and the outlet of the concentrated juice storage tank are both connected to the inlet of the blending tank via pipes. The outlet of the blending tank is connected to the inlet of a fourth plate heat exchanger via a pipe. The outlet of the fourth plate heat exchanger is connected to the inlet of the aging tank via a pipe. The outlet of the aging tank is connected to the inlet of the whey wine temporary storage tank via a pipe.

10. The preparation system for sea buckthorn whey wine according to claim 9, characterized in that, The organic polymer membrane of the membrane filtration device has a pore size of 0.22-0.45 μm.

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