Abstract:In this study，the grape seeds were processed and added to traditional food Taigu cakes，and functional grape seed Taigu cakes were developed. The sensory evaluation results were used as evaluation indicators to analyze the impact of different grape seed addition methods on the quality of Taigu cake and orthogonal test was used to optimize production process.The results showed that the best way to add grape seed was ordinary crushed grape seed powder，passed through a 60 mesh sieve；the best formula process was：the grape seed powder addition amount was 50 g，the sucrose addition amount was 100 g，the flax oil addition amount was 150 g，and the baking condition was 220 ℃/15 min.Under this condition the Taigu cake was rich in grape seed，mouthfeel was soft，aroma was thick and has a roasted aroma of grape seed.