本研究以葡萄籽为原料生产速溶葡萄籽粉，为葡萄酒企业生产残渣的综合利用提供新途径。通过单因素试验研究烘烤温度、时间、抗氧化剂、增稠剂对速溶葡萄籽粉的影响，以正交试验优化最佳工艺配方。即葡萄籽的最佳烘烤温度为120 ℃，最佳的烘烤时间为40 min；最佳的增稠剂为β-环状糊精，加入量为8%，葡萄糖加入量为2.2%，柠檬酸加入量为0.8%，蔗糖脂肪酸酯的加入量为0.14%。在此最佳工艺条件下所制备的葡萄籽粉香味浓郁，具有葡萄籽粉所特有的感官品质。

Using grape seed as raw material,an instant powder was produced to fund a new way of utilization of the byproducts from grape wine enterprises. According to single factors test of thickener, baking temperature, the number of perfume effect on instant grape seed powders，the results of orthogonal experiment showed that the best thickener was β-dextrin and its dosage was of 80 mg?g-1.The best baking temperature, baking time, glucose dosage, citric acid dosage and sucrose fatty acid ester were 120 ℃, 40 min, 2.2%, 0.8%, and 0.14%, respectively. Under these conditions, the best product was abundant in aroma with pleasing flavor of the raw material.

吉林省教育厅资助项目（吉教科合字2010第215号）