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Research & application on key technologies of new types of Huyou snack food
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Research & application on key technologies of new types of Huyou snack food
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Project Type: Funded by Zhejiang government
Start Date: January 01, 2009
End Date: December 31, 2010 |
| Project Team: |
·Xia, Qile
·Liao, Xiaojun
·Lu, Shengmin
·Chen, Jianbing
·Xing, Jianrong
·Cheng, Shaonan
·Yang, Ying
·Zheng Meiyu |
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Objective:
To develop low-sugar preserved Huyou peel by using functional sweetener such as xylitol in stead of sugar. Adding citrus flavonoids to preserved Huyou peel so as to get a new product with high content of citrus flavonoids. Using peeled Huyou fruit to develop delicious fruitcake.
Approach:
Estimate the effects of the ratio of different sweetener, the techniques of infiltrating technologies, and other factors on the quality of the final product. Estimate the change of naringin, hesperidin and total flavonoids content through the procedure by HPLC and other tradional methods. |
Research & application on key technologies of new types of Huyou snack food
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