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.
出处
《食品研究与开发》
CAS
北大核心
2015年第16期93-96,共4页
Food Research and Development
关键词
葡萄籽
多酚
蛋糕
grape seed
polyphenols
cake
