武夷科学

以复水率、复水时间和感官品质为指标，通过单因素试验优选方便藜麦粥的最佳浸泡温度、料水比和蒸煮时间；利用Box-Behnken响应面法优化其制备工艺，并采用加权法计算综合得分。结果表明，最佳制备工艺为浸泡温度41℃,料水比1∶9,蒸煮时间23 min。经验证试验，其综合得分为96.08,与理论预测值(96.43)的相对偏差为0.35%(<5.0%)。优化的方便藜麦粥制备工艺为其开发应用提供重要支撑。

The best soaking temperature, material water ratio, and cooking time of convenient quinoa porridge were optimized through a single factor test, considering rehydration rate, rehydration time, and sensory quality as indicators. Its preparation process was optimized using the Box-Behnken response surface methodology, and the comprehensive score was calculated using the weighted method. The results indicate that the optimal preparation process comprises a soaking temperature of 41 ℃, material water ratio of 1∶9, and cooking time of 23 min. After verification experiments, its comprehensive score is 96.08, and the relative deviation from the theoretical predicted value(96.43) is 0.35%(<5.0%). The optimized preparation process of convenient quinoa porridge offers crucial support for its advancement and application.