CN106259735A - A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof - Google Patents
A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof Download PDFInfo
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- CN106259735A CN106259735A CN201510303405.7A CN201510303405A CN106259735A CN 106259735 A CN106259735 A CN 106259735A CN 201510303405 A CN201510303405 A CN 201510303405A CN 106259735 A CN106259735 A CN 106259735A
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- vitis viniferae
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Abstract
The invention provides a kind of Pericarpium Vitis viniferae seed slag cake, containing Pericarpium Vitis viniferae seed slag in this Pericarpium Vitis viniferae seed slag cake raw material, described Pericarpium Vitis viniferae seed slag is broken to sieve, and described Pericarpium Vitis viniferae seed slag content accounts for the 1～8% of raw material total amount.This Pericarpium Vitis viniferae seed slag is pure and fresh tasty and refreshing and contains the various active compositions such as anthocyanidin, tannin and resveratrol, has health care, and the shelf-life is obviously prolonged, have obvious inhibitory action to pathogenic bacterium.The Pericarpium Vitis viniferae seed slag cake preparation method of the present invention is simple, also can comprehensively utilize Pericarpium Vitis viniferae seed slag refuse, reduces environmental pollution.Meet the requirement that food is developed by people towards novelty, nutrition, health care, green direction.
Description
Technical field
The present invention relates to bakery field, more particularly to a kind of Pericarpium Vitis viniferae seed slag cake preparation side
Method, and the Pericarpium Vitis viniferae seed slag cake of preparation.
Background technology
After the complete wine of Fructus Vitis viniferae system, remaining residue generally directly discards with the form of garbage, but
It is that the metabolite of the Semen Vitis viniferae in treaster, Pericarpium Vitis viniferae etc. and yeast during the fermentation also contains
There is abundant nutritional labeling, such as mineral element, aminoacid etc., and biological health effect, such as antioxygen
Change, defying age, the most especially oxidation resistance the most prominent, give the credit to it more and contain substantial amounts of
Polyphenol components.
Semen Vitis viniferae removes the oil about containing 14～17%, its contained rich amino acids, contains
Having 16 kinds of aminoacid, wherein essential amino acids has 7 kinds, and total amino acids content is higher, is 7.76%.
Constituent content in Semen Vitis viniferae is the abundantest, and K in macroelement, Ca, P element content are higher,
And Na constituent content is low；In trace element, the nutritive element content such as Fe, Mn, Cu, Zn is the most relatively
Height, especially Fe constituent content is almost suitable with macroelement.
Additionally, possibly together with abundant procyanidin in Semen Vitis viniferae, procyanidin is with variant composition
The oligomer of unit composition and polymeric polyhydroxy flavan-3-alcohol, these component units are catechins
With epicatechin.Procyanidin has many functions, and research shows, except in drinks brewing process
Outside playing an important role, they produce many useful effects to human body.Procyanidin is strong
The Natural antioxidant, can scavenging capacity oxygen-derived free radicals, protection body escape injury.
The anthocyanidin contained in Pericarpium Vitis viniferae, have strong anti-oxidation, mutation, alleviate hepatosis,
The functions such as protection cardiovascular, Pericarpium Vitis viniferae also has antitumaous effect simultaneously；Another kind of weight in Pericarpium Vitis viniferae
Want material tannin, there is antiallergic, slow down aging, enhancing immunity and prevention cardiovascular and cerebrovascular vessel disease
Sick effect.In addition also rich in a kind of polyhydroxy compounds resveratrol, tool in Pericarpium Vitis viniferae
There are blood fat reducing, antithrombotic, prevention of arterial hardening, strengthen the effects such as immunocompetence.
Cake is that a kind of quality is soft, and aromatic flavor is nutritious, the convenient food of absorption easy to digest
Product, but owing to cake is containing fat, sugary higher, life-time service is easily caused the cardiovascular disease of middle-aged and elderly people
The diseases such as disease and children caries.Prior art need one Pericarpium Vitis viniferae seed slag can carry out profit again
With, the cake application to healthy adverse effect can be reduced again simultaneously.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides a kind of Pericarpium Vitis viniferae seed slag cake, at egg
Cake adds a certain amount of Pericarpium Vitis viniferae seed powder in producing, and both can increase the designs and varieties of cake, with pure and fresh
Tasty and refreshing Fructus Vitis viniferae vinosity slows down the sweet soapy feeling of cake；Cake can be made again to have certain health care,
Reduce the generation of above disease, simultaneously as Pericarpium Vitis viniferae seed slag is the by-product of wine production,
Belong to productivity garbage, make Pericarpium Vitis viniferae seed slag cake, Pericarpium Vitis viniferae seed slag twice laid can be got up,
Reduce environmental pollution.
A first aspect of the present invention is to provide a kind of Pericarpium Vitis viniferae seed slag cake, described Pericarpium Vitis viniferae seed slag
Containing accounting for 1～8% Pericarpium Vitis viniferae seed slag of raw material total amount in cake raw material, described Pericarpium Vitis viniferae seed slag crushes
Sieve.
As one embodiment of the present invention, described Pericarpium Vitis viniferae seed slag cake raw material includes: egg
250g, berry sugar 100g, Self-raising flour 75g, edible oil 50g, milk 25g, cake oil 7g,
Salt 2g and account for 1～8% Pericarpium Vitis viniferae seed slag of raw material total amount, the fineness that described Pericarpium Vitis viniferae seed slag is selected
For 40-100 mesh.
The Pericarpium Vitis viniferae seed slag cake of the present invention has warm air and bulk dual by utilizing egg
Effect, utilize mix send out egg, add berry sugar, flour and Pericarpium Vitis viniferae seed slag through the corresponding time,
Temperature baking is made.
A second aspect of the present invention is to provide a kind of side preparing described Pericarpium Vitis viniferae seed slag cake
Method, wherein, described method includes: the preparation process of (1) described Pericarpium Vitis viniferae seed slag, by Pericarpium Vitis viniferae
Seed slag is dried, and crushes and sieves；And (2) use the described broken Pericarpium Vitis viniferae seed slag sieved as former
The step of cake prepared by material, and wherein, described Pericarpium Vitis viniferae seed slag content accounts for the 1～8% of raw material total amount.
As one embodiment of the present invention, prepared by the described Pericarpium Vitis viniferae seed slag cake of the present invention
In method, the granule mesh number sieved at the beginning of Pericarpium Vitis viniferae seed slag in described step (1) is 40 mesh, then by
40 mesh are screened to 60-100 mesh.
As one embodiment of the present invention, prepared by the described Pericarpium Vitis viniferae seed slag cake of the present invention
In method, in described step (2), baking temperature used by Pericarpium Vitis viniferae seed slag cake is 170-190 DEG C,
Time is 20-40min.
As one embodiment of the present invention, prepared by the described Pericarpium Vitis viniferae seed slag cake of the present invention
In method, described raw material and consumption be: egg 250g, berry sugar 100g, Self-raising flour 75g,
Edible oil 50g, milk 25g, cake oil 7g, salt 2g and account for the 1 of raw material total amount～the Portugal of 8%
Grape skin seed slag.
As one embodiment of the present invention, prepared by the described Pericarpium Vitis viniferae seed slag cake of the present invention
Method includes: the preparation of (1) described Pericarpium Vitis viniferae seed slag: Pericarpium Vitis viniferae and seed are done through 60 DEG C of constant temperature
Pulverize after dry, then after 60 DEG C of freeze-day with constant temperature to constant weight, be screened to 40 mesh, 60 mesh, 80 mesh；
(2) egg, berry sugar, salt are added in a mixing bowl together, with egg-whisk with 125r/min's
Speed is mixed and is beaten 2min to sugar dissolving；(3) with 70r/min after Self-raising flour, Pericarpium Vitis viniferae seed slag sieve
Speed add in egg-whisk and mix thoroughly, mix by the speed of 200r/min again after mixing thoroughly and beat 5min；(4)
Add cake oil, stir 1min with the speed of 125r/min, then by the speed of 200r/min face
Sticking with paste and beat to thick, the batter triggered is soft point, and color is milky, then uses 125r/min's instead
Speed stirring 1min；(5) add milk with the speed of 70r/min, mix thoroughly；(6) food is added
With oil, mix thoroughly；(7) being stirred by batter with egg-whisk, pour mould into, batter is wanted all
Even smooth；And the mould of the batter installed put in baking box by (8), regulation temperature is
170-190 DEG C, the time be that 20-40min carries out baking, test cake central authorities solid and also elastic i.e.
Can come out of the stove.
The Pericarpium Vitis viniferae seed slag cake preparation method of the present invention meets people to food towards novel, battalion
Support, requirement that health care, green direction are developed, and prepare simple；Production in preparation invention
Main technique and parameter thereof, decrease the change of antioxidant content during making, and be Fructus Vitis viniferae
The deep processing of skin seed provides a new thinking, and effectively reduces environmental pollution.
The invention have the benefit that
(1) the Pericarpium Vitis viniferae seed slag cake quality of the present invention is soft, aromatic flavor, and adds Fructus Vitis viniferae
After skin seed slag, distinctive pure and fresh tasty and refreshing Fructus Vitis viniferae vinosity slow down the sweet soapy feeling of cake, and color and luster is in secretly
Purple.
(2) the Pericarpium Vitis viniferae seed slag cake of the present invention is nutritious, it is easy to the instant food digested and assimilated.
In cake, contained Pericarpium Vitis viniferae seed slag contains multiple polyphenols and antioxidant, have blood fat reducing,
The hardening of antithrombotic, prevention of arterial, enhancing immunocompetence, slow down aging and prevention cardiovascular disease
Effect, makes cake have certain health care.
(3) preparation method of the present invention is simple, pollution-free, can make twice laid, for Pericarpium Vitis viniferae seed
Deep processing provide a new thinking.
Detailed description of the invention
The present invention, advantages of the present invention and feature is further described below in conjunction with specific embodiment
Will be with describing apparent.But these embodiments are only exemplary, not to the present invention
Scope constitute any restriction.It will be understood by those skilled in the art that without departing from this
The details of technical solution of the present invention and form can be modified under bright spirit and scope or
Replace, but these amendments and replacement each fall within protection scope of the present invention.
The preparation of embodiment 1 Pericarpium Vitis viniferae seed slag cake
1. the preparation of Pericarpium Vitis viniferae seed slag: raw material screening → pretreatment of raw material → crush and sieve
Pericarpium Vitis viniferae and the seed discarded after brewageing are pulverized after 60 DEG C of freeze-day with constant temperature, then through 60 DEG C
Freeze-day with constant temperature is screened to 40 mesh, 60 mesh, 80 mesh to constant weight, collects Pericarpium Vitis viniferae seed ground-slag, puts
Preserve in 4 DEG C of low temperature seals.
2. formula (being shown in Table 1)
Table 1 raw material and addition thereof
| Raw material | Addition |
| Egg | 250g |
| Berry sugar | 100g |
| Self-raising flour | 75g |
| Edible oil | 50g |
| Milk | 25g |
| Cake oil | 7g |
| Salt | 2g |
| Pericarpium Vitis viniferae seed ground-slag | Account for raw material total amount 7% |
*Calculate with 1Kg product
Note: each material performance index meets related quality criterion requirement.
3. preparation technology
Raw material is carried out mix and blend by following respective sequence:
Beat eggs and egg, berry sugar, salt added in a mixing bowl together, with steel wire egg-whisk with
The speed of 125r/min is mixed dozen 2min and is mixed to sugar dissolving.
After adjusting powder Self-raising flour, Semen Vitis viniferae powder to sieve, the speed with 70r/min adds in egg-whisk
Mix thoroughly, mix by the speed of 200r/min again after mixing thoroughly and beat 5min.
Add cake oil and add cake oil, stir 1min with the speed of 125r/min, then use
The speed of 200r/min beats batter to thick, and the batter triggered is soft point, and color is milky,
Use the speed stirring 1min of 125r/min again instead.
Add milk and add milk with the speed of 70r/min, mix thoroughly.
Add edible oil and add edible oil, mix thoroughly.
Batter is stirred by injection molding egg-whisk, pours mould into, and uniform ground wanted by batter.
The batter storage period mixed up can not be long, and otherwise batter meeting froth breaking, affects the volume of cake finished product.
Before injection molding, grilled mold should be coated with in advance and wipe one layer of edible oil, with conveniently stripped.
The mould of the batter installed is put in baking box by baking, adjusts the temperature to 180 DEG C and bakes
20min processed, test cake central authorities are solid and flexible can come out of the stove.
The method that natural cooling is taked in cooling, after cooling, quicker de-mold is finished product, cools down 30min
Can evaluate and test.
The Product checking of embodiment 2 Pericarpium Vitis viniferae seed slag cake
The product that embodiment 1 is prepared by the present embodiment detects, and specifically includes: finished product detection,
Pericarpium Vitis viniferae seed slag sponge cake prod carries out organoleptic indicator, physical and chemical index, fungi count detect.
Organoleptic indicator's method of inspection, according to GB 24303-2009, takes appropriate sample, under natural light
Observe outward appearance and structural state, hear its abnormal smells from the patient, gargle by warm water, taste flavour.
Physical and chemical index test rating and method are as follows: the mensuration of polyphenol content uses forint-Xiao Ka reagent
Colorimetric method for determining.
Fungi count test basis GB/T4789.15-2010.
Oxidation resistance Indexs measure uses DPPH radical scavenging activity assay method.
The present embodiment uses and is not added with the cake of Pericarpium Vitis viniferae seed slag as comparison, in its raw material except
Not containing outside Pericarpium Vitis viniferae seed slag, remaining raw material prepares Pericarpium Vitis viniferae seed with preparation method in embodiment 1
The raw material of slag cake is identical with method.
1. organoleptic indicator
The Pericarpium Vitis viniferae seed slag cake of the embodiment of the present invention 1 gained is carried out sensory evaluation.Baking is good
And the fresh Pericarpium Vitis viniferae seed slag cake after cooling down, use the mode of blank marking, invite 10 senses
Official appraise person forms criticism group, fragrant to the mode of appearance of product, organizational structure, color and luster, taste
Gas and 4 indexs such as grade are evaluated score, and mark is the highest, represents the best features getting over product,
Analyses Methods for Sensory Evaluation Results is shown in Table 2.From result, the Pericarpium Vitis viniferae seed slag of the embodiment of the present invention 1
Cake stable texture state, has the acceptable excellent flavor of consumer and mouthfeel.
Table 2 Fructus Vitis viniferae cake slag cake Analyses Methods for Sensory Evaluation Results
Note: full marks 100 points, each 25 points
Each index can reach, and is 21～25 points；Medium 15～20 points；Poor is less than 15 points.
2. physical and chemical index detection
Pericarpium Vitis viniferae seed slag cake is carried out physical and chemical index detection, and assay is as shown in table 3, to egg
Adding Pericarpium Vitis viniferae seed slag in cake can make functional factor total phenol content improve.
Table 3 Pericarpium Vitis viniferae seed slag cake physical and chemical index testing result
| Project | Pericarpium Vitis viniferae seed slag cake | Comparison cake (being not added with Pericarpium Vitis viniferae seed slag ingredient) |
| Total phenol content (mg/g) | 0.164 | 0.076 |
3. microbiological indicator
Mold colony sum≤10cfu/g in Pericarpium Vitis viniferae seed slag cake of the present invention, meets national regulation
The standard-required of GB7099-2003.
In the comparison cake being not added with Pericarpium Vitis viniferae seed slag that employing same recipe is produced, mold colony is total
Number ＜ 10cfu/g, meets the standard-required of national regulation GB7099-2003.
4. oxidation resistance Indexs measure
DPPH radical scavenging activity measurement result is as shown in table 4, from result, adds Portugal
The cake oxidation resistance of grape skin seed slag is greatly improved.
Table 4 Pericarpium Vitis viniferae seed slag cake oxidation resistance Indexs measure result
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention,
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made,
Should be included within the scope of the present invention.
Claims (7)
1. a Pericarpium Vitis viniferae seed slag cake, it is characterised in that in described Pericarpium Vitis viniferae seed slag cake raw material
Containing accounting for the 1 of raw material total amount～the Pericarpium Vitis viniferae seed slag of 8%, described Pericarpium Vitis viniferae seed slag is broken to sieve.
Pericarpium Vitis viniferae seed slag cake the most according to claim 1, described Pericarpium Vitis viniferae seed slag cake is former
Material includes: egg 250g, berry sugar 100g, Self-raising flour 75g, edible oil 50g, milk 25g,
Cake oil 7g, salt 2g and account for the 1 of raw material total amount～the Pericarpium Vitis viniferae seed slag of 8%, described Pericarpium Vitis viniferae seed
The fineness that slag is selected is 40-100 mesh.
3. the method preparing Pericarpium Vitis viniferae seed slag cake described in any one of claim 1～2,
Wherein, described method includes:
(1) preparation process of described Pericarpium Vitis viniferae seed slag, is dried Pericarpium Vitis viniferae seed slag, crushes and sieves；
(2) the described broken Pericarpium Vitis viniferae seed slag sieved is used to prepare the step of cake as raw material, its
In, described Pericarpium Vitis viniferae seed slag content accounts for the 1～8% of raw material total amount.
Pericarpium Vitis viniferae seed slag cake preparation method the most according to claim 3, wherein, described step
Suddenly the granule mesh number sieved at the beginning of Pericarpium Vitis viniferae seed slag in (1) is 40 mesh, then is screened to 60-100 by 40 mesh
Mesh.
Pericarpium Vitis viniferae seed slag cake preparation method the most according to claim 3, wherein, described step
Suddenly in (2), baking temperature used by Pericarpium Vitis viniferae seed slag cake is 170-190 DEG C, and the time is 20-40min.
Pericarpium Vitis viniferae seed slag cake preparation method the most according to claim 3, wherein, described former
Expect and consumption is: egg 250g, berry sugar 100g, Self-raising flour 75g, edible oil 50g, cattle
Milk 25g, cake oil 7g, salt 2g and account for 1～8% Pericarpium Vitis viniferae seed slag of raw material total amount.
Pericarpium Vitis viniferae seed slag cake preparation method the most according to claim 6, described method includes:
(1) preparation of described Pericarpium Vitis viniferae seed slag: by laggard through 60 DEG C of freeze-day with constant temperature to Pericarpium Vitis viniferae and seed
Row is pulverized, then is screened to 40 mesh, 60 mesh, 80 mesh after 60 DEG C of freeze-day with constant temperature to constant weight；
(2) egg, berry sugar, salt are added in a mixing bowl together, with egg-whisk with 125r/min
Speed mix beat 2min to sugar dissolve；
(3) after Self-raising flour, Pericarpium Vitis viniferae seed slag sieve, the speed with 75r/min adds in egg-whisk
Mix thoroughly, mix by the speed of 200r/min again after mixing thoroughly and beat 5min；
(4) add cake oil, stir 1min with the speed of 125r/min, then with 200r/min's
Speed beats batter to thick, and the batter triggered is soft point, and color is milky, then uses instead
The speed stirring 1min of 125r/min；
(5) add milk with the speed of 75r/min, mix thoroughly；
(6) add edible oil, mix thoroughly；
(7) being stirred by batter with egg-whisk, pour mould into, uniform ground wanted by batter；
And
(8) mould of the batter installed is put in baking box, regulation temperature is 170-190 DEG C, time
Between carry out baking for 20-40min, test cake central authorities are solid and elastic can come out of the stove.
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| CN201510303405.7A CN106259735A (en) | 2015-06-05 | 2015-06-05 | A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof |
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| CN201510303405.7A CN106259735A (en) | 2015-06-05 | 2015-06-05 | A kind of Pericarpium Vitis viniferae seed slag cake and preparation method thereof |
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| CN103404558A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape seed health care cake manufacturing method |
| CN103404573A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape seed health care cake manufacturing method |
| CN103719219A (en) * | 2013-12-27 | 2014-04-16 | 上海元祖梦果子股份有限公司 | Cake with grape polyphenols and anti-oxidation function |
| CN104430763A (en) * | 2014-12-11 | 2015-03-25 | 青岛德润电池材料有限公司 | Nutritional cake and processing method thereof |
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2015
- 2015-06-05 CN CN201510303405.7A patent/CN106259735A/en active Pending
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| CN103283802A (en) * | 2013-06-15 | 2013-09-11 | 山东省农业科学院农产品研究所 | Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof |
| CN103404558A (en) * | 2013-08-27 | 2013-11-27 | 西北农林科技大学 | Grape seed health care cake manufacturing method |
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| CN103719219A (en) * | 2013-12-27 | 2014-04-16 | 上海元祖梦果子股份有限公司 | Cake with grape polyphenols and anti-oxidation function |
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