《食品工业》2023年第44卷第4期96工艺技术过热蒸汽制备藜麦的工艺钟鑫荣1,2，朱新婷1,2，周子文1,2，张维瑞1,3，方婷2，魏奇1,2,3*1.宁德师范学院生命科学学院（宁德352100）；2.福建农林大学食品科学学院（福州350000）；3.福建省科技厅产学研合作示范基地（宁德352100）摘要为探究过热蒸汽处理技术对藜麦品质的影响,以藜麦的感官评分为指标,在单因素试验的基础上,通过正交试验设计方法对过热蒸汽处理藜麦的条件进行优化。结果表明,过热蒸汽处理藜麦的最优条件为过热蒸汽处理温度140℃、处理时间25min、藜麦铺设厚度4~6mm,在此条件下制备的藜麦品质较好,并且能够有效去除藜麦的苦味。试验结果能为过热蒸汽处理技术在藜麦加工中的应用奠定理论基础。关键词藜麦;过热蒸汽;工艺优化;品质ThePreparationofQuinoabySuperheatedSteamZHONGXinrong1,2,ZHUXinting1,2,ZHOUZiwen1,2,ZHANGWeirui1,3,FANGTing2,WEIQi1,2,3*1.CollegeofLifeScience,NingdeNormalUniversity(Ningde352100);2.CollegeofFoodScience,FujianAgricultureandForestryUniversity(Fuzhou350000);3.IndustryandUniversityResearchCooperationDemonstrationBaseinFujianProvince(Ningde352100)AbstractTheeffectofsuperheatedsteamtechnologyonthequalityofquinoawasinvestigatedinthisstudy.Keepingthesensoryevaluationofquinoaastheresponsevariable,thesinglefactortestandorthogonalexperimentaldesignwereconductedtooptimizethepreparationconditionofquinoatreatedwithsuperheatedsteam.Theresultsshowedthattheoptimaltreatmentofquinoawasthesuperheatedsteamtemperatureof140℃,thesuperheatedsteamtreatmentdurationof25min,andtheheightofquinoaof4-6mm.Afterthetreatmentofsuperheatedsteam,thequinoahadagoodqualityandwithoutundesirablebitterness.Afterward,thisresearchcouldprovideatheoreticalfoundationforapplyingsuperheatedsteamtechnologyinquinoaprocessing.Keywordsquinoa;superheatedsteam;processoptimization;quality*通信作者；基金项目：宁德师范学院校级项目（2020T01；2022T01）藜麦（ChenopodiumquinoaWilld）是藜科藜属植物，原产于南美洲安第斯山脉的哥伦比亚、厄瓜多尔、秘鲁等中高海拔山区[1]，广泛种植于我国的甘肃、青海、内蒙古、宁夏等地区，是一种全营养和高膳食纤维的碱性食物[2-4]。藜麦中富含蛋白质、维生素、多酚、不饱和脂肪酸和植物...
