葡萄籽提取物原花青素在蛋糕及面包中的应用研究  

Study on the Application of Grape Seed Extract Procyanidins in Cake and Bread

作　　者：王丽莎 唐雪燕 焦婷婷 Wang Lisha;Tang Xueyan;Jiao Tingting(Luohe Food Vocational College,Luohe 462300,China)

机构地区：[1]漯河食品职业学院,河南漯河462300

出　　处：《现代食品》2020年第13期72-74,78,共4页Modern Food

摘　　要：葡萄籽提取物原花青素(简称OPC或PCO)是目前国际上公认的有效清除人体内自由基的天然抗氧化剂,具有抗氧化、抗炎、抗肿瘤、抗菌、降低血脂、改善睡眠等作用。本文对OPC在蛋糕及面包中的不同添加量进行感官品质对比,通过质构测定判定添加OPC的蛋糕的品质。Grape seed extract proanthocyanidins are currently internationally recognized as effective natural antioxidants for scavenging free radicals in human body, which have the functions of anti-oxidation, anti-inflammatory, anti-tumor, anti-bacterial, reducing blood lipid, improving sleep, etc. In this paper, the sensory quality of the different amount of OPC added in cake and bread was compared, and the quality of the cake added OPC was determined by texture measurement.

关 键 词：原花青素 蛋糕 面包 

分 类 号：TS202.3[轻工技术与工程—食品科学]