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Application of grape seed protein, grape seed protein cake and making method of grape seed protein cake

A technology of grape seed protein and its production method, which is applied in the application of grape seed protein, grape seed protein cake and its production, can solve the problems of restricting health care effect and difficulty in guaranteeing the taste of the product, so as to achieve excellent nutrition, improve health care effect, The effect of taking into account food safety

Inactive Publication Date: 2016-07-27
LANGFANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the health benefits of grape seeds, the development of grape seeds in health food is increasing. Chinese patent ZL201310376502.X discloses a kind of grape seed health cake. Grape seed powder is added to the cake. The limitation of the content and the existence of the grape seed shell restrict the health care effect, and the taste of the product is difficult to guarantee

Method used

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  • Application of grape seed protein, grape seed protein cake and making method of grape seed protein cake
  • Application of grape seed protein, grape seed protein cake and making method of grape seed protein cake
  • Application of grape seed protein, grape seed protein cake and making method of grape seed protein cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment relates to grape seed protein cake and its preparation method.

[0034] Because the grape seed protein extract is a brown substance, in order to prevent the influence of the grape seed protein powder on the color of the cake, in this embodiment, the grape seed protein is added to the date paste cake.

[0035] The formula of grape seed protein cake is: 120g of low-gluten flour, 180g of eggs, 15g of grape seed protein powder, 90g of sucrose, 80g of jujube paste, 2g of salt;

[0036] The production process is as follows:

[0037] a. Obtain grape seed protein powder:

[0038] a1, crushing and degreasing the grape seeds, or crushing the grape seed cake to obtain grape seed powder;

[0039] a2. Add the grape seed powder into the sodium hydroxide solution with a pH of 10.0 according to the mass ratio of 1:18, let it stand and extract for 90 minutes at a temperature of 50° C., and then adjust the pH to 4.0 with citric acid or glacial acetic acid. After protei...

Embodiment 2

[0043] This example relates to the influence of different grape seed protein contents on cake quality.

[0044] Analysis of grape seed protein: it has been determined that grape seed protein is composed of albumin, globulin, gluten and gliadin, such as figure 1 As shown, albumin has the largest amount, so its soluble protein is extracted. The amino acid composition and content analysis of grape seed protein is shown in the following table (unit: mg / 100g):

[0045]

[0046] It can be seen from the above table that the four proteins contain 17 kinds of common amino acids, including 8 kinds of amino acids necessary for the human body, and all of them contain arginine necessary for children's growth, which is a high-quality protein.

[0047] Determination of the isoelectric point of grape seed protein, such as figure 2 As shown, the pH value of 4.0 is the isoelectric point of grape seed protein. After protein extraction, citric acid or glacial acetic acid is used to adjust the...

Embodiment 21

[0049] Using the same preparation method and substantially the same formula as in Example 1, the amount of grape seed protein powder added was changed, and the obtained cake was analyzed for quality as shown in the table below:

[0050]

[0051] It can be seen from the above table that when other production methods and parameters are kept the same, the internal structure, porosity and flavor of the cake are significantly improved with the increase of grape seed protein content, but the addition of grape seed protein after a certain amount will affect the sensory quality of the cake. Quality can have adverse effects. In addition, with the addition of grape seed protein, the water content and specific volume of the cake both increase first and then decrease. The water content is the highest when the content is 1%, and the water holding capacity is the best. The specific volume reaches the maximum when the content is 3%. .

[0052] Cakes (numbers A to E) made with different a...

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Abstract

The invention provides application of grape seed protein. The grape seed protein is used as a raising agent and used for making a cake. Meanwhile, the invention provides a grape seed protein cake. The grape seed protein cake is mainly made from, by weight, 120-200 parts of low-gluten flour, 160-200 parts of eggs, 3-40 parts of grape seed protein powder, 90-160 parts of saccharose and 2-4 parts of salt. According to the grape seed protein cake, the healthcare function of the cake is improved through the grape seed protein, meanwhile, the grape seed protein is adopted as the raising agent to make the structure of the cake swell, use of baking powder, a swelling agent and other food additives is omitted, the eggy smells of the eggs can be neutralized, and the cake is good in taste, flavor and nutrition. In addition, a making method of the grape seed protein cake is easy to operate, and the more nutritional, healthier and safer grape seed protein cake can be obtained without special treatment.

Description

technical field [0001] The invention relates to the use of grape seed protein, and also relates to a grape seed protein cake and a method for making the grape seed protein cake. Background technique [0002] With the rapid development of my country's economy, people's living standards have been significantly improved, and the daily diet has changed from satisfying food and clothing to pursuing nutrition and healthy daily diet. Cake is a kind of traditional dessert, with eggs, white sugar, wheat flour as the main raw materials, water, shortening, baking powder, etc. Nutrients such as vitamins and trace elements are convenient to eat. With the continuous improvement of people's requirements, the existing cakes can no longer meet people's needs due to their single taste and nutritional functions, and with the research and understanding of the negative effects of food additives, people prefer not to add food when making cakes Additives and other auxiliary materials to obtain a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26A21D13/08A21D2/36A23J1/14
CPCA21D2/266A21D2/36A23J1/14
Inventor 解春艳郭红珍杜娟路彦霞廖春媚李月高雅馨
Owner LANGFANG NORMAL UNIV