葡萄皮渣对馒头感官品质和抗氧化能力的影响.pdfVIP

2016 年第 29 卷第 7 期 粮食与油脂 19 葡萄皮渣对馒头感官品质和抗氧化能力的影响 邹　磊 ( 中国环境管理干部学院，　河北秦皇岛　066102) 摘　要：研究了葡萄皮渣对馒头感官品质和抗氧化能力的影响。将葡萄皮渣添加到馒头中，测定 了不同葡萄皮渣含量馒头的比容、感官评价分值、DPPH 自由基清除率，Fe3+ 还原能力。结果显示： 葡萄皮渣添加量为8% 时，馒头的比容显著减小。通过感官评价可知，添加2%~6% 葡萄皮渣的 馒头评分无显著差异，均低于未添加葡萄皮渣的馒头。随着葡萄皮渣添加量的增高，馒头的DPPH 自由基清除率和Fe3+ 还原能力提高，添加葡萄皮渣可以提高馒头的抗氧化能力。 关键词：葡萄皮渣；馒头；抗氧化能力；感官品质 Effect of grape pomace on the sensory quality and antioxidant capacity of steamed bread ZOU Lei （Environment Management College of China ，Qinhuangdao 066102 ，Hebei ，China ） Abstract ：The effects of grap pomace （GP ） on sensory quality and antioxidant capacity of steamed bread were studied. GP was added into steamed bread. Specific volume ，sensory quality ，DPPH radical scavenging rate ，and Fe3+ reducing power of steamed bread with different grap pomace content were measured. The results indicated that specific volume of steamed bread with 8% GP decreased significantly compared with that without GP. Sensory values showed no significant differences for steamed breads containing 2%~6% GP ，which were lower than the sample without GP. DPPH scavenging rate and Fe3+ reducing power of samples increased significantly with GP addition increased. GP addition could improve the antioxidant capacity of steamed bread. Key words ：grape pomace ；steamed bread ；antioxidant capacity ；sensory quality 1008―9578（2016）07―0019―04 中图分类号：TS213.29 文献标识码：A 文章编号： 葡萄酒酿造过程中产生的副产品主要是葡萄皮 论信息。 渣，主要构成是葡萄皮（约 60%）和葡萄籽（约 40%）。 1　材料与方法 国内企业对葡萄皮渣的处理多数是直接抛弃，这种处 1.1　材料与设备 理方法不仅造成环境污染，而且对该生