CN105961815A - Whey sugar and preparation method thereof - Google Patents

Abstract

The present invention provides a whey sugar, which is made of components such as whey, white sugar and white oil, and does not add any food additives, thereby solving the problems of low food safety and poor health care performance caused by adding additives such as preservatives in whey products in the prior art. The whey sugar of the present invention has the advantages of natural ingredients, green, rich nutrition and good formability. At the same time, the present invention also provides a preparation method of the whey sugar, which adopts a pure natural fermentation and physical separation and mixing method to prepare the whey sugar, and has the advantages of green and convenient operation method, high whey sugar yield, good taste and the like.

Description

A kind of whey sugar and preparation method thereof

technical field

The invention relates to the field of dairy products, in particular to whey sugar and a preparation method thereof.

Background technique

Whey is a by-product produced in the process of preparing cheese products from milk. It is a translucent liquid that is separated after milk coagulates into curds. In traditional cheese production, whey as a by-product is generally not recycled, but directly discharged or discarded as wastewater.

With the gradual research and exploration of dairy products and various by-products in the preparation process, it has been found that whey actually contains a large amount of active substances such as whey protein and lactose. Whey protein contains all 8 kinds of essential amino acids needed by the human body, and the ratio of each amino acid is appropriate, which is almost exactly the same as the composition ratio of amino acids in skeletal muscle. It is easily absorbed and utilized by the human body, and is the best source of protein. , It can also meet the health and nutrition needs of different groups and people of different ages. The functional components of bovine whey protein mainly include β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulin, lactoferrin, lactoperoxidase, growth factors and many active factors, all of which have certain biological Active, has very good health care effect. At the same time, the lactose contained in whey can also provide energy for the body, and has certain nutritional and health functions.

With the discovery of the nutritional components in whey, people have gradually developed a variety of foods with whey as the main raw material, such as whey protein powder, etc., and as a high-grade protein supplement. However, most of these existing whey protein products contain food additives such as preservatives, flavoring agents and pigments, and long-term consumption is not beneficial to the human body, which also greatly reduces the health care effect of whey. Therefore, developing a kind of pure natural food with whey as the main raw material has become a hot spot of people's research day by day.

In view of this, the present invention is proposed.

Contents of the invention

The first object of the present invention is to provide a whey sugar, which is made from whey, white granulated sugar, white oil and other components without adding any food additives, so as to solve the problem of whey sugar in the prior art. Clean products due to the addition of additives such as preservatives have problems such as low food safety and poor health care performance. The whey sugar of the present invention has the advantages of natural ingredients, green, rich nutrition, good formability and the like.

The second object of the present invention is to provide a method for preparing whey sugar, which uses pure natural fermentation and physical separation and mixing to prepare whey sugar, and has the advantages of green and convenient operation method and high whey sugar yield , good taste and other advantages.

In order to realize the above-mentioned purpose of the present invention, special adopt following technical scheme:

The whey sugar is mainly made of the following components in parts by weight: 15-50 parts of whey whey, 3-30 parts of white granulated sugar and 3-30 parts of white oil.

In the present invention, by using whey rich in vitamins, amino acids and various elements, natural substances such as white granulated sugar that can increase the sweetness and binding degree of whey sugar and white oil that can improve the binding degree and flavor of whey sugar As a raw material, no additives are used to prepare whey sugar, so that the prepared whey sugar has the advantages of natural ingredients, rich and high nutritional content, and good taste; at the same time, in the present invention, by adjusting the ratio of raw materials used The further selection and adjustment of the present invention can make the whey sugar of the present invention have better moldability and good local flavor.

Optionally, in the present invention, the white oil is a high-melting-point oil made by mixing low-melting-point tallow with other animal oils or vegetable oils.

Optionally, in the present invention, the whey sugar is made of the following components in parts by weight: 15-50 parts of whey, 3-30 parts of white granulated sugar, and 3-30 parts of white oil.

In the present invention, the mouthfeel and nutritional composition of the whey sugar prepared in the present invention are further optimized by further adjusting and optimizing the dosage of each component raw material.

Optionally, in the present invention, the whey sugar is made of the following components in parts by weight: 40-50 parts of whey, 3-20 parts of white granulated sugar, and 3-8 parts of white oil.

Further preferably, in the present invention, the whey sugar is made of the following components: 45-50 parts of whey, 5-18 parts of white granulated sugar, and 3-5 parts of white oil.

At the same time, the present invention also provides a preparation method of the whey sugar, the method includes the following steps: after boiling the whey, add white granulated sugar and white oil, then continue to boil and stir evenly, and then boil the whey After the mixture is cooled, the whey sugar is obtained.

In the present invention, the whey sugar is prepared by purely physical heating and mixing methods, which has the advantages of simple and convenient preparation method, no need to add preservatives and other additives, and the prepared whey sugar is green and healthy, with good taste and the like.

Optionally, in the method of the present invention, the cooling is normal temperature cooling.

Optionally, the method of the present invention further includes the step of pouring the boiled and stirred mixture into a mold for cooling.

Optionally, in the method of the present invention, the step of packaging the obtained whey sugar after cooling is further included.

Optionally, the method of the present invention further includes the step of preparing whey from milk. Specifically, fresh milk is fermented at room temperature and filtered to obtain filtrate and curd, and the obtained filtrate is collected to obtain whey.

In the present invention, the whey is prepared by fermenting and filtering milk at normal temperature, which has the advantages of simple operation method, environmental protection, and the prepared whey naturally does not have any additives.

Optionally, in the present invention, the fresh milk fermentation is natural fermentation of fresh milk without adding any starter.

Optionally, in the present invention, the filtering is performed with a sieve.

Optionally, in the present invention, the fermentation time is 36-48 hours; preferably, in the present invention, the fermentation time is 38-42 hours.

In the present invention, through further adjustment and optimization of the fermentation time, while full fermentation of milk can be achieved, spoilage caused by excessive fermentation will not occur.

Optionally, in the method of the present invention, it further includes the step of allowing the clot to stand for stratification, and recovering the supernatant and the lower thick matter separately. Further, the supernatant is whey.

In the present invention, the whey can be further separated and obtained by stratifying the curd after filtration, thereby improving the yield of the whey.

Optionally, the present invention further includes the step of preparing whey sugar after mixing the supernatant whey obtained by stratification and the whey obtained by filtering.

Optionally, in the method of the present invention, the step of preparing milk products from the lower layer thick matter is further included.

Optionally, in the present invention, the milk products are dairy products such as milk tofu, cheese, and cheese.

Optionally, in the method of the present invention, the time for boiling the whey is 0.5-4.5 h; preferably, in the present invention, the time for boiling the whey is 1-3 h.

In the present invention, by further selecting and adjusting the time of boiling the whey, the whey can be fully boiled without problems such as decomposition of active ingredients such as protein and low reaction efficiency caused by too long boiling time .

Optionally, in the method of the present invention, the time for continuing boiling is 15-75 minutes; preferably, in the present invention, the time for continuing boiling is 20-60 minutes.

In the present invention, further rotation and adjustment of the boiling time are continued after the mixture. Therefore, while the raw materials can be fully boiled and mixed, problems such as destruction of nutrients caused by too long boiling time will not be avoided.

Optionally, in the method of the present invention, the cooling time is 15-50 minutes; preferably, in the present invention, the cooling time is 25-40 minutes.

In the present invention, by further selecting and adjusting the cooling time, while the lactose can be fully cooled, the problem of low production efficiency due to too long cooling time will not be brought about.

Compared with prior art, the beneficial effect of the present invention is:

(1) By using natural substances such as whey, white sugar and white oil as raw materials, and without using additives such as preservatives to prepare whey sugar, the prepared whey sugar has natural ingredients, rich nutrients and high content , and good taste and other advantages.

(2) In the present invention, by further selecting and adjusting the ratio of raw materials such as whey used, the whey sugar of the present invention can have better moldability and good flavor.

(3) In the present invention, whey is prepared by natural fermentation, and then whey sugar is prepared by physically mixing and heating the prepared whey and other raw material components, which has natural raw materials and green and environmentally friendly preparation process, The prepared whey has the advantages of natural sugar components and the like.

(4) In the present invention, by selecting and optimizing conditions such as heating time during the preparation process, the quality of the prepared whey sugar is ensured, and the preparation efficiency is also improved.

detailed description

Embodiments of the present invention will be described in detail below in conjunction with examples, but those skilled in the art will understand that the following examples are only for illustrating the present invention, and should not be considered as limiting the scope of the present invention. Those who do not indicate the specific conditions in the examples are carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used were not indicated by the manufacturer, and they were all conventional products that could be purchased from the market.

Example 1

(1) Take an appropriate amount of fresh milk, and ferment naturally for 42 hours at room temperature, then filter the fermented milk with a sieve, obtain filtrate and curd after filtration, and collect the obtained filtrate, which is whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate. Further, after recovering the layered lower layer thick material, put it into a mold and press it to obtain milk tofu.

(2) According to parts by weight of 45 parts of whey, 18 parts of white granulated sugar and 3 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture was poured into a mold, and after cooling at room temperature for 40 minutes, the whey sugar obtained was completely solidified, which was the whey sugar of Example 1, and then packaged.

The whey sugar prepared in Example 1 was tested for components, and the test results showed that every 100 g of the whey sugar in Example 1 contained: 1.8 g of protein, 20.9 g of fat, 11.3 g of lactose, 212 mg of sodium, vitamin D ₃ 7.31μg, Vitamin E 1.12mg, Vitamin B ₁ 0.08mg, Vitamin B ₂ 0.79mg, Vitamin C 26.3mg, Phosphorus 285mg, Potassium 551mg, Magnesium 375mg, Calcium 361mg, Iron 0.48mg, Zinc 0.54mg, Water 3.93g, Ash 2.7g, aspartic acid 0.13g, threonine 0.07g, serine 0.07g, glutamic acid 0.22g, proline 0.11g, glycine 0.04g, alanine 0.07g, valine 0.08g, methionine 0.03g, isoleucine 0.05g, leucine 0.13g, tyrosine 0.02g, phenylalanine 0.04g, lysine 0.06g, histidine 0.04g, arginine 0.02g.

Example 2

(1) Take an appropriate amount of fresh milk, and ferment naturally for 36 hours at room temperature, then filter the fermented milk with a sieve, obtain filtrate and curd after filtration, and collect the obtained filtrate, which is whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate. Further, after recovering the layered lower layer thick material, put it into a mold and press it to obtain milk tofu.

(2) According to parts by weight of 50 parts of whey, 5 parts of white granulated sugar and 5 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture is poured into a mould, cooled at room temperature for 40 minutes, and the obtained whey sugar is completely solidified, which is the whey sugar of Example 2, and then packaged.

The whey sugar prepared in Example 2 was tested for components, and the test results showed that every 100 g of the whey sugar in Example 2 contained: 1.5 g of protein, 18.5 g of fat, 9.86 g of lactose, 193 mg of sodium, vitamin D ₃ 7.10μg, Vitamin E 0.82mg, Vitamin B ₁ 0.04mg, Vitamin B ₂ 0.69mg, Vitamin C 24.2mg, Phosphorus 273mg, Potassium 531mg, Magnesium 35.2mg, Calcium 334mg, Iron 0.37mg, Zinc 0.42mg, Water 4.02g , ash 2.9g, aspartic acid 0.09g, threonine 0.04g, serine 0.03g, glutamic acid 0.18g, proline 0.06g, glycine 0.02g, alanine 0.05g, valine 0.06g, Methionine 0.02g, Isoleucine 0.04g, Leucine 0.09g, Tyrosine 0.02g, Phenylalanine 0.02g, Lysine 0.05g, Histidine 0.02g, Arginine 0.02g.

Example 3

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate. Further, after recovering the layered lower layer thick material, put it into a mold and press it to obtain milk tofu.

(2) According to parts by weight of 50 parts of whey, 5 parts of white granulated sugar and 3 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture is poured into a mould, cooled at room temperature for 40 minutes, and the whey sugar obtained is completely solidified, which is the whey sugar of Example 3, and then packed.

The whey sugar prepared in Example 3 was tested for components, and the test results showed that every 100 g of the whey sugar in Example 3 contained: 1.7 g of protein, 20.7 g of fat, 11.0 g of lactose, 206 mg of sodium, vitamin D ₃ 7.24μg, Vitamin E 1.06mg, Vitamin B ₁ 0.06mg, Vitamin B ₂ 0.73mg, Vitamin C 25.9mg, Phosphorus 282mg, Potassium 546mg, Magnesium 37.1mg, Calcium 348mg, Iron 0.45mg, Zinc 0.51mg, Water 3.83g , ash 2.6g, aspartic acid 0.10g, threonine 0.06g, serine 0.06g, glutamic acid 0.21g, proline 0.09g, glycine 0.03g, alanine 0.06g, valine 0.07g, Methionine 0.02g, Isoleucine 0.06g, Leucine 0.11g, Tyrosine 0.02g, Phenylalanine 0.03g, Lysine 0.07g, Histidine 0.03g, Arginine 0.03g.

Example 4

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate. Further, after recovering the layered lower layer thick material, put it into a mold and press it to obtain milk tofu.

(2) According to parts by weight of 50 parts of whey, 10 parts of white granulated sugar and 5 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture is poured into the mould, cooled at room temperature for 40 minutes, and the obtained whey sugar is completely solidified, which is the whey sugar of Example 4, and then packed.

The whey sugar prepared in Example 4 was tested for components, and the test results showed that every 100 g of the whey sugar in Example 4 contained: 1.6 g of protein, 18.5 g of fat, 10.6 g of lactose, 196 mg of sodium, vitamin D ₃ 7.13μg, Vitamin E 1.02mg, Vitamin B ₁ 0.05mg, Vitamin B ₂ 0.72mg, Vitamin C 25.7mg, Phosphorus 279mg, Potassium 543mg, Magnesium 36.9mg, Calcium 342mg, Iron 0.43mg, Zinc 0.48mg, Water 3.85g , ash 2.7g, aspartic acid 0.09g, threonine 0.05g, serine 0.07g, glutamic acid 0.22g, proline 0.08g, glycine 0.04g, alanine 0.07g, valine 0.08g, Methionine 0.02g, Isoleucine 0.06g, Leucine 0.10g, Tyrosine 0.02g, Phenylalanine 0.04g, Lysine 0.06g, Histidine 0.03g, Arginine 0.02g.

Example 5

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate. Further, after the stratified lower layer thick material is recovered, it is put into a mold and pressed to obtain milk tofu.

(2) According to parts by weight of 45 parts of whey, 15 parts of white granulated sugar and 5 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture is poured into the mould, cooled at room temperature for 40 minutes, and the obtained whey sugar is completely solidified, which is the whey sugar of Example 5, and then packed.

The whey sugar prepared in Example 5 was tested for components, and the test results showed that every 100 g of the whey sugar in Example 5 contained: 1.5 g of protein, 19.6 g of fat, 10.8 g of lactose, 199 mg of sodium, vitamin D ₃ 7.12μg, Vitamin E 0.94mg, Vitamin B ₁ 0.05mg, Vitamin B ₂ 0.70mg, Vitamin C 24.3mg, Phosphorus 277mg, Potassium 533mg, Magnesium 35.2mg, Calcium 3331mg, Iron 0.38mg, Zinc 0.45mg, Water 3.92g , ash 2.7g, aspartic acid 0.11g, threonine 0.05g, serine 0.08g, glutamic acid 0.19g, proline 0.08g, glycine 0.02g, alanine 0.05g, valine 0.06g, Methionine 0.01g, Isoleucine 0.05g, Leucine 0.09g, Tyrosine 0.02g, Phenylalanine 0.02g, Lysine 0.05g, Histidine 0.03g, Arginine 0.03g.

Experimental example 1

20 volunteers were selected from adults with normal sense of taste, including 10 males and 10 females. Let 20 volunteers eat the whey sugar prepared in Examples 1-5 respectively, and the interval between each group of whey sugar consumption is 1h, and then record each volunteer's evaluation of the flavor of each group of whey sugar, And statistics, the statistical results are as follows:

Volunteers evaluate the flavor of whey sugar in each group of Examples 1-5

Comparative example 1

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the clot was left standing, and after the layers were separated, the supernatant was collected and combined with the collected filtrate.

(2) According to the parts by weight of 50 parts of whey and 8 parts of white granulated sugar, weigh an appropriate amount of white granulated sugar and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white sugar, and continue to boil for 40 minutes while stirring. Then, the mixture was poured into the mold, and after cooling for 40 minutes, it was found that the whey sugar obtained had not solidified as a whole and could not be further packaged; then, after continuing to cool the whey sugar for 8 hours, it was found that the whey sugar produced The whole whey sugar is still viscous and cannot be packaged.

Comparative example 2

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the clot was left standing, and after the layers were separated, the supernatant was collected and combined with the collected filtrate.

(2) According to parts by weight of 50 parts of whey and 5 parts of white oil, weigh an appropriate amount of white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white oil, and continue to boil for 40 minutes with stirring. Then, the mixture was poured into the mold, and after cooling for 40 minutes, it was found that the whole whey sugar obtained was sticky and could not be further packaged; then, after continuing to cool the whey sugar for 8 hours, it was found that the The whole whey sugar that makes is still viscous shape, also can't pack.

Comparative example 3

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate.

(2) According to parts by weight of 50 parts of whey, 8 parts of white granulated sugar and 2 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 5 hours, add white sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture was poured into the mold, and cooled at room temperature for 40 minutes. It was found that the obtained whey sugar was still viscous as a whole and could not be packaged. After continuing to cool at room temperature for 6 hours, it was found that the surface of the whey sugar was sticky and it was difficult to pack. After continuing to cool for 2 hours, it was found that the surface of the whey sugar was still relatively sticky, and it could be packaged reluctantly. After packaging, it was found that the outer packaging was more difficult to completely remove from the surface of the whey sugar.

Comparative example 4

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the curd is left to stand, and after the layers are separated, the supernatant, which is also whey, is collected and combined with the collected filtrate.

(2) According to parts by weight of 50 parts of whey, 2 parts of white granulated sugar and 5 parts of white oil, weigh appropriate amount of white granulated sugar, white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white sugar and white oil, and continue to boil for 85 minutes while stirring. Then, the mixture was poured into the mold and cooled at room temperature for 40 minutes. It was found that the obtained whey sugar was still viscous as a whole and could not be packaged. After continuing to cool at room temperature for 4 hours, it was found that the surface of the whey sugar was still sticky, but it could be packed barely. After packaging, it is found that the outer packaging is more difficult to completely remove from the whey sugar surface.

Comparative example 5

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the clot was left standing, and after the layers were separated, the supernatant was collected and combined with the collected filtrate.

(2) According to parts by weight of 60 parts of whey, 3 parts of white granulated sugar, and 3 parts of white oil, weigh an appropriate amount of white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture was poured into the mold, and after cooling for 40 minutes, it was found that the whole whey sugar obtained was sticky and could not be further packaged; then, after continuing to cool the whey sugar for 8 hours, it was found that the The whole whey sugar that makes is still viscous shape, also can't pack.

Comparative example 6

(1) Take an appropriate amount of fresh milk and ferment it naturally for 48 hours at room temperature. Then, filter the fermented milk with a sieve to obtain filtrate and curd after filtration, and collect the obtained filtrate to obtain whey. Then, the clot was left standing, and after the layers were separated, the supernatant was collected and combined with the collected filtrate.

(2) According to parts by weight of 15 parts of whey, 35 parts of white granulated sugar, and 35 parts of white oil, weigh an appropriate amount of white oil and the whey prepared in step (1) respectively. Then, after boiling the whey for 2 hours, add white granulated sugar and white oil, and continue to boil for 40 minutes while stirring. Then, the mixture was poured into the mold, and after cooling for 40 minutes, it was found that the whole whey sugar obtained was sticky and could not be further packaged; then, after continuing to cool the whey sugar for 8 hours, it was found that the The whole whey sugar that makes is still viscous shape, also can't pack.

The whey sugar of the present invention does not add any additives, and has the advantages of natural ingredients, rich nutrient content, good formability and the like. At the same time, in the preparation method of the whey sugar of the present invention, physical methods such as natural fermentation and heating and mixing are also used, which further makes the whey sugar of the present invention safer and healthier, and the taste is more natural.

While particular embodiments of the invention have been illustrated and described, it should be appreciated that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

Claims (10)

1. A whey sugar, characterized in that, in parts by weight, the whey sugar is mainly made of the following components: 15-50 parts of whey, 3-30 parts of white granulated sugar, 3-30 parts of white oil share. 2. The whey sugar according to claim 1, characterized in that, according to parts by weight, the whey sugar is mainly made of the following components: 40-50 parts of whey, 3-20 parts of white granulated sugar, 3-8 parts of white oil. 3. The preparation method of whey sugar described in claim 1 or 2, is characterized in that, described method comprises the following steps: after whey is boiled, add white granulated sugar and white oil, continue to boil and stir then, then boil After the stirred mixture is cooled, the whey sugar is obtained. 4. The method according to claim 3, characterized in that, the method further comprises the step of preparing whey from milk, specifically, fresh milk is fermented at room temperature and then filtered to obtain filtrate and curd, and the obtained The filtrate is collected as whey. 5. The method according to claim 4, characterized in that, the fermentation time is 36-48 hours. 6. The method according to claim 4, characterized in that, the method further comprises the step of standing and stratifying the clot, and recovering the supernatant and the lower layer of viscous material respectively. 7. The method according to claim 6, characterized in that, the method further comprises the step of preparing milk products from the lower layer thick matter. 8. The method according to claim 3, characterized in that the time for boiling the whey is 0.5-4.5 hours. 9. The method according to claim 8, characterized in that, the time for continuing to boil is 15-75 minutes. 10. The method according to claim 9, characterized in that the cooling time is 15-50 minutes.