CN112772804A - Aronia melanocarpa milk beverage rich in flavone and preparation method thereof - Google Patents
Aronia melanocarpa milk beverage rich in flavone and preparation method thereof Download PDFInfo
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- CN112772804A CN112772804A CN202110171176.3A CN202110171176A CN112772804A CN 112772804 A CN112772804 A CN 112772804A CN 202110171176 A CN202110171176 A CN 202110171176A CN 112772804 A CN112772804 A CN 112772804A
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- aronia melanocarpa
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 4
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 4
- 235000005487 catechin Nutrition 0.000 description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
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- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
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- JLDSOYXADOWAKB-UHFFFAOYSA-N aluminium nitrate Inorganic materials [Al+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O JLDSOYXADOWAKB-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 238000004737 colorimetric analysis Methods 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 229960001285 quercetin Drugs 0.000 description 1
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- 235000021283 resveratrol Nutrition 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to an acidic aronia melanocarpa milk beverage rich in flavone and a preparation method thereof. By reasonable formula and production process, the product has good taste and high stability in shelf life, and simultaneously, flavonoid substances in the raw materials are retained to the maximum extent, so that the product has high nutritional value. The beverage comprises the following raw materials in parts by weight: 20-30 parts of aronia melanocarpa raw stock, 5-10 parts of whole milk powder, 3-5 parts of xylitol, 0.06 part of xanthan gum, 0.06 part of sodium carboxymethylcellulose and 54.88-71.88 parts of purified water, and is prepared by adopting a preparation method of preparing slurry, dissolving auxiliary materials, dissolving and blending milk powder, homogenizing under high pressure, degassing in vacuum, sterilizing and filling.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an acidic aronia melanocarpa milk beverage rich in flavone and a preparation method thereof.
Background
Aronia melanocarpa, also called wild cherry berry and aronia melanocarpa, was first introduced to China in 1989 by the afforestation research institute in arid region of Liaoning province, and becomes a new food raw material after being examined by the national health committee in 2018, 9 months and 12 days.
The aronia melanocarpa is rich in natural antioxidants such as polyphenol, anthocyanin, resveratrol and the like, and researches show that the content of polyphenol is about 80 times of that of grapes, 20 times of raspberries and 13 times of cranberries, and the content of anthocyanin is about 5 times of that of blueberries and 4 times of brazil berries. The ORAC oxidation resistance index of the aronia melanocarpa is as high as 16062 mu mol TE/gram, and the aronia melanocarpa is the first in all fruits. In addition, the content of nutrient substances such as quercetin, carotenoid, B vitamins and the like in the aronia melanocarpa is also very rich. Therefore, the aronia melanocarpa plays a beneficial role in improving human immunity, improving cardiovascular diseases, slowing down aging, controlling weight and the like. Aronia melanocarpa is attracting more and more extensive attention as an emerging "super food".
The dairy product industry is one of the food industries with the highest growth speed in China, and milk beverage is taken as an important branch of the liquid dairy product industry and gradually becomes an important component of the daily dietary structure of consumers. The milk beverage is rich in various nutrient substances in milk, and in addition, compared with milk, the milk beverage has the advantages of lower price, more convenience in eating and richer taste and flavor, so that the milk beverage has a wider market. Functional development is one of the important directions for the development of the food industry. The combination of the fruit and vegetable juice and the milk can balance and improve the nutritive value of the product and improve the flavor of the product, and is an important research direction of milk beverage.
Disclosure of Invention
In view of the above, the invention provides the aronia melanocarpa milk beverage rich in flavone and the preparation method thereof, and through a reasonable formula and a production process, the good taste and the high stability of the product in the shelf life are realized, and meanwhile, flavonoid substances in the raw materials are retained to the greatest extent, so that the product has high nutritional value.
In order to solve the problems in the prior art, the technical scheme of the invention is as follows: a flavone-rich aronia melanocarpa milk beverage is characterized in that: the beverage comprises the following raw materials in parts by weight: 20-30 parts of aronia melanocarpa raw pulp, 5-10 parts of whole milk powder, 3-5 parts of xylitol, 0.06 part of xanthan gum, 0.06 part of sodium carboxymethylcellulose and 54.88-71.88 parts of purified water.
The preparation method of the aronia melanocarpa milk beverage rich in flavone comprises the following steps:
s1, preparing slurry: selecting mature and disease-free aronia melanocarpa, cleaning with clear water, crushing and pulping, refrigerating the fruit pulp at 4 ℃ for 30min, and filtering to remove fruit residue precipitate to obtain aronia melanocarpa raw pulp;
s2, dissolving auxiliary materials: weighing xylitol, xanthan gum and sodium carboxymethylcellulose according to a formula proportion, uniformly mixing to obtain a dry powder mixture, slowly adding the dry powder mixture into purified water with the temperature of 50-70 ℃, and stirring for 10-20min to obtain a mixed solution 1;
s3, dissolving milk powder: weighing whole milk powder according to formula ratio, slowly adding into purified water of 30-40 deg.C, stirring for 5-10min to obtain reconstituted milk;
s4, blending: weighing the original blueberry pulp according to the formula proportion, adding the mixed solution 1 obtained in the step S2 and the reconstituted milk obtained in the step S3 into the original blueberry pulp, stirring for 10-20min, and cooling to below 20 ℃ to obtain a mixed solution 2;
s5, high-pressure homogenization: homogenizing the mixed solution 2 obtained in the step S4 at the temperature of below 20 ℃ to obtain a mixed solution 3;
s6, vacuum degassing: performing vacuum degassing treatment on the mixed solution 3 obtained in the step S5 to obtain a mixed solution 4;
s7, sterilization: pasteurizing the mixed solution 4 obtained in the step S6 at 80-90 ℃ for 15min to obtain a mixed solution 5;
s8, filling: and (5) filling the mixed solution 5 obtained in the step (S7) into a packaging can to obtain the aronia melanocarpa milk beverage rich in flavone.
Further, the homogenization method in step S5 is: homogenizing under 10-15MPa for 10min, increasing pressure to 15-18MPa, homogenizing for 10min, increasing pressure to 18-20MPa again, homogenizing for 5min,
further, the degassing treatment in step S6 is performed under a vacuum degree of 80-90MPa for 15 min.
Compared with the prior art, the invention has the following advantages:
1. according to the invention, through reasonable formula and process conditions, the product shows excellent stability and higher consumer acceptance in all types of related products of aronia melanocarpa, and the phenomena of fat floating, protein precipitation, layering and the like are avoided, so that the market blank of the products in China at present is filled;
2. the invention simplifies the process flow as much as possible, furthest reserves the flavonoid substances in the aronia melanocarpa puree, has the content of 340.702 mu g/mL (calculated by catechin), is about 5-10 times of the products related to the content of 20-30% of the aronia melanocarpa puree in the market, and has higher nutritional value.
Description of the drawings:
FIG. 1 flavone content of an example and comparative example of an aronia melanocarpa milk beverage;
FIG. 2 suspension stability of an example aronia melanocarpa milk beverage and a comparative example;
FIG. 3 is a radar chart of sensory evaluation scores for an example aronia melanocarpa milk beverage and a comparative example;
figure 4 sensory evaluation total scores for the aronia melanocarpa milk beverage examples and comparative examples.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
s1, preparing slurry: selecting mature and disease-free aronia melanocarpa, cleaning with clear water, crushing and pulping, refrigerating the fruit pulp at 4 ℃ for 30min, and filtering to remove fruit residue precipitate to obtain aronia melanocarpa raw pulp;
s2, dissolving auxiliary materials: weighing 3 parts of xylitol, 0.06 part of xanthan gum and 0.06 part of sodium carboxymethylcellulose by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, uniformly mixing to obtain a dry powder mixture, weighing 40.13 parts of purified water, heating to 50-70 ℃, slowly adding the dry powder mixture into purified water, and stirring for 10-20min to obtain a mixed solution 1;
s3, dissolving milk powder: weighing 5 parts of whole milk powder, 26.75 parts of purified water, heating to 30-40 ℃, slowly adding the whole milk powder into the purified water, and stirring for 5-10min to obtain reconstituted milk, wherein the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance is 100 parts;
s4, blending: weighing 25 parts of the aronia melanocarpa primary pulp by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, adding the mixed solution 1 obtained in the step S2 and the reconstituted milk obtained in the step S3 into the aronia melanocarpa primary pulp, stirring for 10-20min, and cooling to below 20 ℃ to obtain a mixed solution 2;
s5, high-pressure homogenization: homogenizing the mixed solution 2 obtained in the step S4 at a temperature below 20 ℃ under a pressure of 10-15MPa for 10min, increasing the pressure to 15-18MPa for 10min, and increasing the pressure again to 18-20MPa for 5min to obtain a mixed solution 3;
s6, degassing: degassing the mixed solution 3 obtained in the step S5 for 15min under the condition of 80-90MPa to obtain a mixed solution 4;
s7, sterilization: pasteurizing the mixed solution 4 obtained in the step S6 at 80-90 ℃ for 15min to obtain a mixed solution 5;
s8, filling: and (5) filling the mixed solution 5 obtained in the step (S7) into a packaging can to obtain the aronia melanocarpa milk beverage rich in flavone.
Example 2:
s1, preparing slurry: selecting mature and disease-free aronia melanocarpa, cleaning with clear water, crushing and pulping, refrigerating the fruit pulp at 4 ℃ for 30min, and filtering to remove fruit residue precipitate to obtain aronia melanocarpa raw pulp;
s2, dissolving auxiliary materials: weighing 4 parts of xylitol, 0.06 part of xanthan gum and 0.06 part of sodium carboxymethylcellulose by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, uniformly mixing to obtain a dry powder mixture, weighing 40.73 parts of purified water, heating to 50-70 ℃, slowly adding the dry powder mixture into purified water, and stirring for 10-20min to obtain a mixed solution 1;
s3, dissolving milk powder: weighing 8 parts of whole milk powder, 27.15 parts of purified water, heating to 30-40 ℃, slowly adding the whole milk powder into the purified water, and stirring for 5-10min to obtain reconstituted milk, wherein the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance is 100 parts;
s4, blending: weighing 20 parts of the aronia melanocarpa primary pulp by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, adding the mixed solution 1 obtained in the step S2 and the reconstituted milk obtained in the step S3 into the aronia melanocarpa primary pulp, stirring for 10-20min, and cooling to below 20 ℃ to obtain a mixed solution 2;
s5, high-pressure homogenization: homogenizing the mixed solution 2 obtained in the step S4 at a temperature below 20 ℃ under a pressure of 10-15MPa for 10min, increasing the pressure to 15-18MPa for 10min, and increasing the pressure again to 18-20MPa for 5min to obtain a mixed solution 3;
s6, degassing: degassing the mixed solution 3 obtained in the step S5 for 15min under the condition of 80-90MPa to obtain a mixed solution 4;
s7, sterilization: pasteurizing the mixed solution 4 obtained in the step S6 at 80-90 ℃ for 15min to obtain a mixed solution 5;
s8, filling: and (5) filling the mixed solution 5 obtained in the step (S7) into a packaging can to obtain the aronia melanocarpa milk beverage rich in flavone.
Example 3:
s1, preparing slurry: selecting mature and disease-free aronia melanocarpa, cleaning with clear water, crushing and pulping, refrigerating the fruit pulp at 4 ℃ for 30min, and filtering to remove fruit residue precipitate to obtain aronia melanocarpa raw pulp;
s2, dissolving auxiliary materials: weighing 5 parts of xylitol, 0.06 part of xanthan gum and 0.06 part of sodium carboxymethylcellulose by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, uniformly mixing to obtain a dry powder mixture, weighing 32.93 parts of purified water, heating to 50-70 ℃, slowly adding the dry powder mixture into purified water, and stirring for 10-20min to obtain a mixed solution 1;
s3, dissolving milk powder: weighing 10 parts of whole milk powder, 21.95 parts of purified water, heating to 30-40 ℃, slowly adding the whole milk powder into the purified water, and stirring for 5-10min to obtain reconstituted milk, wherein the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance is 100 parts;
s4, blending: weighing 30 parts of the aronia melanocarpa primary pulp by taking the total weight of the aronia melanocarpa juice beverage with low astringency, low calorie and high oxidation resistance as 100 parts, adding the mixed solution 1 obtained in the step S2 and the reconstituted milk obtained in the step S3 into the aronia melanocarpa primary pulp, stirring for 10-20min, and cooling to below 20 ℃ to obtain a mixed solution 2;
s5, high-pressure homogenization: homogenizing the mixed solution 2 obtained in the step S4 at a temperature below 20 ℃ under a pressure of 10-15MPa for 10min, increasing the pressure to 15-18MPa for 10min, and increasing the pressure again to 18-20MPa for 5min to obtain a mixed solution 3;
s6, degassing: degassing the mixed solution 3 obtained in the step S5 for 15min under the condition of 80-90MPa to obtain a mixed solution 4;
s7, sterilization: pasteurizing the mixed solution 4 obtained in the step S6 at 80-90 ℃ for 15min to obtain a mixed solution 5;
s8, filling: and (5) filling the mixed solution 5 obtained in the step (S7) into a packaging can to obtain the aronia melanocarpa milk beverage rich in flavone.
Comparative example 1
The commercial aronia melanocarpa juice beverage A has the aronia melanocarpa primary pulp content of 20%.
Comparative example 2
The content of the aronia melanocarpa primary pulp is 30 percent in the commercial aronia melanocarpa juice beverage B.
Comparative example 3
The commercial 100% aronia melanocarpa juice C has 100% of aronia melanocarpa puree content.
Comparative example 4
The content of the aronia melanocarpa primary pulp is 100 percent.
Comparative experiment
A comparison experiment is designed according to example 1 to prove that compared with a product with similar content of the original pulp of the aronia melanocarpa, the product has higher flavone content and more excellent nutritional value; compared with various everlasting strawberry products in the market, the stability and the consumer acceptance of the product are greatly improved through a reasonable formula and a reasonable production process.
1. Flavone content determination experiment
Experimental samples: example 1, comparative example 2.
The experimental method comprises the following steps: NaNO2-Al(NO3)3A colorimetric method. Centrifuging the Aronia melanocarpa juice beverage for 10min under the condition of 8000r/min, and taking supernatant to dilute to a certain multiple to be tested; 5mL of the diluted supernatant was placed in a test tube, and 0.3mL of 5% NaNO was added2Mixing the solution, standing in dark for 6min, adding 0.3mL 10% Al (NO)3)3Mixing the solution, standing in dark for 6min, adding 2mL of 1.0mol/L NaOH solution, diluting with 30% ethanol to 10mL, standing in dark for 15min, and measuring absorbance at 510 nm. Preparing standard catechin solutions with concentrations of 5mg/L, 10mg/L, 20mg/L, 30mg/L, 40mg/L, 50mg/L and 60mg/L respectively, and establishing a standard curve according to the experimental method. The flavone content was calculated as follows, and the results are expressed as the catechin content:
the content of flavone (mg/L calculated by catechin) ═ A510-0.0163)/0.0162×Df
Wherein A is510The absorbance value of the sample at 510nm is shown, and Df is the dilution factor.
The results of the experiment are shown in FIG. 1. The content of the aronia melanocarpa puree is 25%, compared with products with similar content of aronia melanocarpa puree in the market, the content of flavone in the aronia melanocarpa puree is higher and is about 5-10 times of that of products in the market, and therefore the aronia melanocarpa puree has higher nutritional value.
2. Stability test
Experimental samples: example 1, comparative example 2, comparative example 3, comparative example 4.
The experimental method comprises the following steps: centrifuging 10mL of sample at the rotating speed of 5000r/min for 10min, and taking supernatant to be tested. Respectively taking 3mL of sample and supernatant, taking deionized water as blank, measuring the light absorption value at 660nm, and recording as A0And A1. The suspension stability R is calculated as follows:
R＝(A1/A0)×100％
the results of the experiment are shown in FIG. 2. In all types of aronia melanocarpa related products, the suspension stability of the product is optimal, and the product can keep better stability in shelf life.
3. Sensory evaluation test
Experimental samples: example 1, comparative example 2, comparative example 3, comparative example 4.
The experimental method comprises the following steps: the 14 human subjects were selected and the samples were scored according to the scoring criteria shown in table 1.
TABLE 1 sensory evaluation chart
The experimental results are shown in fig. 3 and 4. In all types of aronia melanocarpa related products, three indexes of the product tissue morphology, the flavor and the acid sweetness are most consistent with the expectations of consumers, and the total score of sensory evaluation is highest, so that the product is proved to have good consumer acceptance.
Claims (4)
1. A flavone-rich aronia melanocarpa milk beverage is characterized in that: the beverage comprises the following raw materials in parts by weight: 20-30 parts of aronia melanocarpa raw pulp, 5-10 parts of whole milk powder, 3-5 parts of xylitol, 0.06 part of xanthan gum, 0.06 part of sodium carboxymethylcellulose and 54.88-71.88 parts of purified water.
2. The method of preparing a flavone-enriched aronia melanocarpa milk beverage as claimed in claim 1, wherein: the method comprises the following steps:
s1, preparing slurry: selecting mature and disease-free aronia melanocarpa, cleaning with clear water, crushing and pulping, refrigerating the fruit pulp at 4 ℃ for 30min, and filtering to remove fruit residue precipitate to obtain aronia melanocarpa raw pulp;
s2, dissolving auxiliary materials: weighing xylitol, xanthan gum and sodium carboxymethylcellulose according to a formula proportion, uniformly mixing to obtain a dry powder mixture, slowly adding the dry powder mixture into purified water with the temperature of 50-70 ℃, and stirring for 10-20min to obtain a mixed solution 1;
s3, dissolving milk powder: weighing whole milk powder according to formula ratio, slowly adding into purified water of 30-40 deg.C, stirring for 5-10min to obtain reconstituted milk;
s4, blending: weighing the original blueberry pulp according to the formula proportion, adding the mixed solution 1 obtained in the step S2 and the reconstituted milk obtained in the step S3 into the original blueberry pulp, stirring for 10-20min, and cooling to below 20 ℃ to obtain a mixed solution 2;
s5, high-pressure homogenization: homogenizing the mixed solution 2 obtained in the step S4 at the temperature of below 20 ℃ to obtain a mixed solution 3;
s6, vacuum degassing: performing vacuum degassing treatment on the mixed solution 3 obtained in the step S5 to obtain a mixed solution 4;
s7, sterilization: pasteurizing the mixed solution 4 obtained in the step S6 at 80-90 ℃ for 15min to obtain a mixed solution 5;
s8, filling: and (5) filling the mixed solution 5 obtained in the step (S7) into a packaging can to obtain the aronia melanocarpa milk beverage rich in flavone.
3. The method of preparing a flavone-enriched aronia melanocarpa milk beverage as claimed in claim 2, wherein: the homogenizing method in the step S5 includes: homogenizing under 10-15MPa for 10min, increasing pressure to 15-18MPa, homogenizing for 10min, and increasing pressure to 18-20MPa again, and homogenizing for 5 min.
4. A method of preparing a flavone-rich aronia melanocarpa milk beverage as claimed in claim 2 or 3, wherein: the degassing condition in the step S6 is vacuum degree of 80-90MPa, and time is 15 min.
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