CN109007547A - A kind of dragon fruit pericarp natural pigment preparation method - Google Patents
A kind of dragon fruit pericarp natural pigment preparation method Download PDFInfo
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- CN109007547A CN109007547A CN201810792609.5A CN201810792609A CN109007547A CN 109007547 A CN109007547 A CN 109007547A CN 201810792609 A CN201810792609 A CN 201810792609A CN 109007547 A CN109007547 A CN 109007547A
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- dragon fruit
- pericarp
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- natural pigment
- enzymolysis liquid
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 74
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 74
- 239000000049 pigment Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 11
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 9
- 235000015277 pork Nutrition 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 102000008186 Collagen Human genes 0.000 claims description 4
- 108010035532 Collagen Proteins 0.000 claims description 4
- 229920001436 collagen Polymers 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 241001677302 Hylocereus Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000219357 Cactaceae Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of dragon fruit pericarp natural pigment preparation methods, the natural pigment additive mainly uses dragon fruit pericarp is spray-dried to be made, belong to natural pigment food additives production technical field, this method is after cleaning fresh dragon fruit pericarp, dragon fruit pulp and scale are removed, is beaten after stripping and slicing, with pectinase enzymatic hydrolysis, then water soluble starch, porous-starch and maltodextrin is added, is spray-dried and is made after homogeneous；The features such as preparation method of the invention has high yield, and environmental protection is safe, efficient, the natural pigment of preparation is bright-colored, is widely applied in food processing field as natural pigment, is widely used.
Description
Technical field
It is specifically a kind of to be developed based on dragon fruit pericarp the present invention relates to a kind of dragon fruit pericarp natural pigment preparation method
The method that the dragon fruit pericarp utilized prepares natural pigment belongs to tropical fruit (tree) comprehensive processing technology field.
Background technique
Dragon fruit (Hylocereus undulatus Britt) is Cactaceae (Cactaceae) hylocereus category
(Hylocereus undulatus) and perennial the climbing up by holding on to property succulent of seleniereus meja-lantous (Seleniereus).Dragon fruit is heat
Band, subtropical fruit, source area are the states such as Costa Rica, the Cuba in Central America, are passed by countries in Southeast Asia such as Vietnam, Thailand
Enter China, dragon fruit Main Cultivation is in the tropical and subtropical zones such as China Hainan, Guangdong, Guangxi, Yunnan area at present.Flue fruits
Unique outlook, full of nutrition, the anthocyanidin in fruit has effects that prevent blood vessel aging.In addition, dragon fruit is also rich in generally
More rare vegetable albumin in fruits and vegetables can be excreted in conjunction with the intracorporal heavy metal of people by excretory system, thus
Play the role of removing toxic substances.
Dragon fruit fruit colour is bright-coloured, and dragon fruit pericarp fruit weight occupation rate is higher, is often used as offal treatment,
But it is rich in the substances such as pigment, and the content of certain nutritional ingredients is higher than dragon fruit pulp.Therefore, exploitation benefit is carried out to it
With can not only make a silk purse out of a sow's ear, also be greatly improved the comprehensive utilization value of dragon fruit.
Summary of the invention
The object of the present invention is to provide a kind of dragon fruit pericarp natural pigment preparation method, this method, which passes through, utilizes certain ratio
After the pectase of example carries out enzymolysis processing to dragon fruit pericarp, then by pericarp pulp and the processing of drying aid, compound, by spraying
Mist drying is prepared, and prepared dragon fruit pericarp pigment has preferable water-soluble, and has lovely luster, nutrition at
Divide the features such as abundant.
Technical scheme is as follows: a kind of preparation method of cold water solubles dragon fruit fruit powder includes the following steps:
(1) dragon fruit is selected: the high fresh plain boiled pork dragon fruit of the ripening degree of selection, rejects the dragon fruit for going rotten, going bad；
(2) it cleans: with the surface dirt of flowing running water cleaning dragon fruit, and removing dragon fruit pulp, obtain plain boiled pork flue
Fruit pericarp；
(3) processing of dragon fruit pericarp: after the removal of plain boiled pork dragon fruit pericarp scale, stripping and slicing is carried out, the size of block is
1cm3Then size is beaten with beater；
(4) it digests: after the distilled water of 3-5 times of its volume is added in the pulp that step (3) obtain, being proportionally added into pectase
Carry out at room temperature enzymatic hydrolysis 2 hours obtain enzymolysis liquid；
(5) mixing: by one or more of collagen, water soluble starch, porous-starch, maltodextrin mix after
Drying aid is obtained after sufficiently dissolving and cool down in hot water to be added in the enzymolysis liquid that step (4) obtain；
(6) it filters: the enzymolysis liquid that step (5) obtain is obtained into the enzymatic hydrolysis to homogenize after 80-100 mesh net filtration
Liquid；
(7) dry: the homogeneous enzymolysis liquid that step (6) obtain being dried using spray drying process, dragon fruit pericarp is made
Natural pigment；
The process conditions of the spray drying are as follows: 150 ± 5 DEG C of inlet air temperature, 90 ± 5 DEG C of leaving air temp, feed rate 20
±2mL/min。
The additive amount of pectase in step (4) are as follows: the mass ratio of pectase and pulp are as follows: 1-1.5:100, the use of pectase
Amount should be adjusted with enzymolysis time according to pectin content situation in dragon fruit pericarp pulp.
The additive amount of drying aid in step (6) are as follows: the mixing mass ratio of drying aid and enzymolysis liquid are as follows: 1-10:10-50 is helped
Dry agent additive amount should be adjusted according to dragon fruit pericarp pulp soluble solid content.
The drying aid is water soluble starch, porous-starch, maltodextrin 7-9:1-2:1-3 in mass ratio mixing.
The method of the invention is conventional method unless otherwise instructed.The raw material can be from public commercial source
?.
The present invention having the beneficial effect that compared with the existing technology:
(1) after the present invention is by using pectinase treatment dragon fruit pericarp pulp, in conjunction with the spray drying process system of use
Standby pure natural dragon fruit pericarp natural pigment out, through comparing, such dragon fruit pericarp natural pigment is not only bright-colored, and
Oxidation resistance with higher (FRAP value and DPPH value be respectively 1.69,4.91 μm of ol/100g), through Characteristics Detection, flue
The mobility of fruit pericarp natural pigment is about 40 °, dispersibility less than 2.5 minutes, illustrate dragon fruit pericarp natural pigment have compared with
Good mobility, and there is good dissolubility, therefore not only to remain dragon fruit bright-coloured for dragon fruit pericarp natural pigment
Color, powder is fine and smooth, and brew is good, can add the features such as seasonings such as sugar, honey are drunk according to personal taste, be suitble to mass consumption
Person, there has been no the pericarp natural pigment developed based on dragon fruit pericarp or similar product, the technology of the present invention on the market at present
Scheme has very good market prospects.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
The present invention is realized using following steps:
(1) dragon fruit is selected: the high fresh plain boiled pork dragon fruit of the ripening degree of selection, rejects the dragon fruit for going rotten, going bad；
(2) clean, remove scale: flowing running water cleans the surface dirt of dragon fruit, obtains clean pericarp, then removes
The green portions such as pericarp scale；
(3) dragon fruit pericarp stripping and slicing: is cut into 1cm3Square, be then beaten with beater；
(4) it digests: after the distilled water of 3-5 times of its volume is added in the pulp that step (3) obtain, being proportionally added into pectase
Carry out at room temperature enzymatic hydrolysis 2 hours obtain enzymolysis liquid；
(5) mixing: in heat after one or more of water soluble starch, porous-starch, maltodextrin are mixed by 9:1:2
Drying aid is obtained after sufficiently dissolving and cool down in water to be added in the enzymolysis liquid that step (4) obtain；
(6) it filters: the enzymolysis liquid that step (5) obtain is obtained into the enzymatic hydrolysis to homogenize after 80-100 mesh net filtration
Liquid；
(7) dry: the homogeneous enzymolysis liquid that step (6) obtain being dried using spray drying process, dragon fruit pericarp is made
Natural pigment；Concrete technology condition are as follows: 145~155 DEG C of inlet air temperature, 80~95 DEG C of leaving air temp, 18~22mL/ of feed rate
min；
(8) it packs.
Through detecting, cold water solubles dragon fruit pericarp natural pigment obtained, general flavone 68.58mg/100g pigment, Vc contains
Measure 0.46mg/g pigment, anti-oxidant total reducing power 1.69umol/100g fruit powder (FRAP method).
Embodiment 2
The present invention is realized using following steps:
(1) dragon fruit is selected: the high fresh plain boiled pork dragon fruit of the ripening degree of selection, rejects the dragon fruit for going rotten, going bad；
(2) clean, remove scale: flowing running water cleans the surface dirt of dragon fruit, obtains clean pericarp, then removes
The green portions such as pericarp scale；
(3) dragon fruit pericarp stripping and slicing: is cut into 1cm3Square, be then beaten with beater；
(4) it digests: after the distilled water of 3-5 times of its volume is added in the pulp that step (3) obtain, being proportionally added into pectase
Carry out at room temperature enzymatic hydrolysis 2 hours obtain enzymolysis liquid；
(5) it mixing: is obtained after sufficiently dissolving and cool down in the hot water after collagen peptide being mixed with maltodextrin by 8:2
Drying aid is added in the enzymolysis liquid that step (4) obtain；
(6) it filters: the enzymolysis liquid that step (5) obtain is obtained into the enzymatic hydrolysis to homogenize after 80-100 mesh net filtration
Liquid；
(7) dry: the homogeneous enzymolysis liquid that step (6) obtain being dried using spray drying process, dragon fruit pericarp is made
Natural pigment；Concrete technology condition are as follows: 145~155 DEG C of inlet air temperature, 80~95 DEG C of leaving air temp, 18~22mL/ of feed rate
min；
(8) it packs.
Embodiment 3
The present invention is realized using following steps:
(1) dragon fruit is selected: the high fresh plain boiled pork dragon fruit of the ripening degree of selection, rejects the dragon fruit for going rotten, going bad；
(2) clean, remove scale: flowing running water cleans the surface dirt of dragon fruit, obtains clean pericarp, then removes
The green portions such as pericarp scale；
(3) dragon fruit pericarp stripping and slicing: is cut into 1cm3Square, be then beaten with beater；
(4) it digests: after the distilled water of 3-5 times of its volume is added in the pulp that step (3) obtain, being proportionally added into pectase
Carry out at room temperature enzymatic hydrolysis 2 hours obtain enzymolysis liquid；
(5) mixing: by water soluble starch, collagen and maltodextrin are sufficiently molten in the hot water after mixing according to 9:1:2
It solves and obtains drying aid after cooling down and be added in the enzymolysis liquid that step (4) obtain；
(6) it filters: the enzymolysis liquid that step (5) obtain is obtained into the enzymatic hydrolysis to homogenize after 80-100 mesh net filtration
Liquid；
(7) dry: the homogeneous enzymolysis liquid that step (6) obtain being dried using spray drying process, dragon fruit pericarp is made
Natural pigment；Concrete technology condition are as follows: 145~155 DEG C of inlet air temperature, 80~95 DEG C of leaving air temp, 18~22mL/ of feed rate
min；
(8) it packs.
The comparative test of the dragon fruit pericarp fruit powder of different disposal:
Three parts is equally divided into after mashing to dragon fruit pericarp, a copy of it is without enzymatic hydrolysis (CK), and a at room temperature (20
DEG C) pectase carries out enzymatic treatment 1h (Enzyme-treated, ET), third part pulp is heated to 50 DEG C while carrying out at pectase
It manages 1h (Heated with Enzyme-treated, HE).Then pulp is final by filtering, concentration, homogeneous and spray drying
Obtain different type dragon fruit pericarp fruit powder.To different type dragon fruit pericarp fruit powder at powder characteristic, nutritional ingredient and antioxygen
Change ability measurement result such as Tables 1 and 2:
Influence of 1 different disposal of table to dragon fruit pericarp fruit powder nutritional ingredient and antioxidant effect
2 different disposal of table is to dragon fruit pericarp fruit powder at the influence of powder characteristic
Claims (6)
1. a kind of dragon fruit pericarp natural pigment preparation method, characterized by the following steps:
(1) dragon fruit is selected: the high fresh plain boiled pork dragon fruit of the ripening degree of selection, rejects the dragon fruit for going rotten, going bad；
(2) it cleans: with the surface dirt of flowing running water cleaning dragon fruit, and removing dragon fruit pulp, obtain plain boiled pork dragon fruit fruit
Skin；
(3) processing of dragon fruit pericarp: after the removal of plain boiled pork dragon fruit pericarp scale, stripping and slicing is carried out, the size of block is 1cm3Greatly
It is small, then it is beaten with beater；
(4) it digests: after the distilled water of 3-5 times of its volume is added in the pericarp slurry that step (3) are obtained, being proportionally added into pectase room
Carried out under temperature enzymatic hydrolysis 2 hours obtain enzymolysis liquid；
(5) mixing: in hot water after one or more of collagen, water soluble starch, porous-starch, maltodextrin are mixed
In sufficiently dissolve and cool down after obtain drying aid be added step (4) obtain enzymolysis liquid in；
(6) it filters: the enzymolysis liquid that step (5) obtain is obtained into the enzymolysis liquid to homogenize after 80-100 mesh net filtration；
(7) dry: the enzymolysis liquid that homogenizes that step (6) obtain being dried using spray drying process, dragon fruit pericarp is made
Natural pigment.
2. preparation method according to claim 1, it is characterised in that: raw material are dragon fruit pericarp, using whole red
Pericarp, pericarp scale are dispelled, and influence of the green pericarp scale to pericarp pigment color is avoided.
3. preparation method according to claim 1, it is characterised in that: the drying process with atomizing condition are as follows: inlet air temperature
145~155 DEG C, 85~95 DEG C of leaving air temp, 18~22mL/min of feed rate.
4. preparation method according to claim 1, it is characterised in that: the mass ratio of pectase and pulp in step (4) are as follows:
1-1.5:100。
5. preparation method according to claim 1, it is characterised in that: the mass ratio of drying aid and enzymolysis liquid in step (5)
Are as follows: 1-10:10-50.
6. preparation method according to claim 1 or 4, it is characterised in that: the drying aid is water soluble starch, porous
Starch, maltodextrin 7-9:1-2:1-3 in mass ratio mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810792609.5A CN109007547A (en) | 2018-07-18 | 2018-07-18 | A kind of dragon fruit pericarp natural pigment preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810792609.5A CN109007547A (en) | 2018-07-18 | 2018-07-18 | A kind of dragon fruit pericarp natural pigment preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007547A true CN109007547A (en) | 2018-12-18 |
Family
ID=64643409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810792609.5A Pending CN109007547A (en) | 2018-07-18 | 2018-07-18 | A kind of dragon fruit pericarp natural pigment preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113100381A (en) * | 2021-05-14 | 2021-07-13 | 江南大学 | Pitaya peel powder for milk-containing beverage and preparation method and application thereof |
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| CN113100381A (en) * | 2021-05-14 | 2021-07-13 | 江南大学 | Pitaya peel powder for milk-containing beverage and preparation method and application thereof |
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Application publication date: 20181218 |