葡萄籽多酚蛋糕的研制  

Development of Grape Seed Polyphenols Cake

作　　者：吴志明[1] 程洋[1] 陈亮[1] 刘玮[1] 

机构地区：[1]北京电子科技职业学院生物工程学院,北京100029

出　　处：《食品研究与开发》2015年第16期93-96,共4页Food Research and Development

摘　　要：在蛋糕基本原料不变的情况下,添加葡萄籽粉,进行单因素和正交试验,确定出葡萄籽多酚蛋糕的最佳配方,并利用Folin-酚法和感官指标对葡萄籽多酚蛋糕多酚含量和口感进行评价。结果表明:当添加7%葡萄籽粉,细度为60目,烘烤温度为180℃,烘烤时间为25 min时蛋糕品质达到最佳。In the paper, with the cake＆#39;s basic material, the grape seed powder was added to cake. The addition of grape seed powder was studied with single factor and orthogonal test , and the optimal formula of grape seed polyphenols cake was determined by polyphenols content and sensory evaluation. The results indicated that the condition of making grape seed polyphenols cake, adding grape seed powder of 7 %, fineness of 60 mesh, baking temperature of 180℃, baking time of 25 min, could achieve the best quality.

关 键 词：葡萄籽 多酚 蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]