本研究旨在研制一款高营养（E/T≥0.40）、低升糖指数（GI≤55）的藜麦八宝粥。以藜麦为主要原料，复配其他升糖指数较低的谷物、豆类。采用氨基酸E/T营养模式、体外消化试验、感官评价优化原料配比。在此基础上通过人体试验测定产品GI值。优化试验得出最佳原料配比为：谷物与豆类比例为35:65，谷物中藜麦、大麦仁、燕麦比例为22:6.5:6.5，豆类中鹰嘴豆、花生、绿豆、白芸豆、红小豆比例为15:15:12.5:12.5:10。在此条件下，藜麦八宝粥人体试验GI值为48，为低升糖食品，具有稳定血糖的作用；氨基酸E/T为0.41，达到FAO/WHO（1973）推荐氨基酸E/T模式≥0.40水平，具有较高的营养价值；感官评分82.0，八宝粥滋味丰富、色泽鲜艳、口感较好。本研究所提供的研究内容旨在为低升糖八宝粥产品研制提供试验基础。

The purpose of this research was to develop a kind of quinoa eight-treasure porridge with high nutrition (E/T≥0.40) and low glycemic index (GI≤55). Quinoa was used as the main raw material, which was mixed with other cereals and beans. Amino acid E/T nutrition mode, in vitro digestion test and sensory evaluation were used to guide the optimization of the raw material ratio. On this basis, GI value of the product was determined through a human trial. The optimal ratio of raw materials was obtained through the optimization experiments: the ratio of grains to beans was 35:65, with the ratio of quinoa, barley kernel and oat as 22:6.5:6.5 in grains, and the ratio of chickpea, peanut, mung bean, white kidney bean and adzuki bean as 15:15:12.5:12.5:10 in beans. Under these conditions, the GI value of the quinoa eight-treasure porridge was 48, which was a low-glycemic food and could stabilize blood sugar; The amino acid E/T was 0.41, which reached the level of E/T amino acid recommended by FAO/WHO (1973) (≥0.40, indicating high nutritional value); The eight-treasure porridge gained a sensory score of 82.0, and had rich flavor, bright color and good mouthfeel. The purpose of this research was to provide an experimental basis for the development of low-glycemic eight-treasure porridge products.

国家重点研发计划项目（2017YFD0401201）；山西省科技厅重点研发计划项目（201803D221008-10）；山西省农业科学院科技创新项目（YCX2018D2T06）