酿酒葡萄皮渣蛋糕加工工艺研究  

Study on the Processing Technology of Wine Grape Pomace Cake

作　　者：孟军[1] 王志斌 邵琪 邵佳琪 王苡达 林超 李文东 MENG Jun;WANG Zhibin;SHAO Qi;SHAO Jiaqi;WANG Yida;LIN Chao;LI Wendong(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,Hebei 066000,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066000

出　　处：《农产品加工》2018年第9期29-31,34,共4页Farm Products Processing

摘　　要：葡萄皮渣作为葡萄酒行业的副产物,不仅营养丰富,而且具有很高的营养价值和保健功能。葡萄籽中含有丰富的纤维素、脂肪、蛋白质、维生素、矿物质等营养成分,此外还含有抗癌物质白藜芦醇、强抗氧化剂原花青素。将葡萄籽和皮进行合理开发利用,将会增加葡萄酒行业的附加值,提高其经济效益。以酿酒后的葡萄皮渣为添加物,研究葡萄皮渣蛋糕的加工工艺。以感官评分为标准,经过单因素试验和正交试验研究葡萄皮渣蛋糕的最佳配方和加工工艺。结果表明,以120 g面粉为基础,加入7%葡萄籽皮渣,籽皮比例1∶1,颗粒度80目时,即可得到品质优良、口感最佳并且经济的葡萄皮蛋糕。The grape pomace is the by-product of the wine industry, which is not only rich in nutrition, but also has very high health care function. The grape seed is rich of cellulose, fat, protein, vitamins, minerals and other nutrients. In addition,it also contains resveratrol and procyanidins. The grape pomace rational development and utilization,will increase the added value of the wine industry,and improve its economic efficiency. In this paper,the grape pomace after wine making was adding to the cake. The optimum formula and processing technology of grape promace cake were studied by single factor test and orthogonal test. The results showed that the 120 g flour-based,added 7% pomace and seeds,skin and seed ratio of1∶1,the particle size of 80 mesh,could get good quality with best taste grape pomace cake.

关 键 词：葡萄皮渣 蛋糕 加工工艺 质构特性 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]