为开发藜麦即冲即食新产品，对炒制、蒸制、喷雾干燥不同制粉方式下藜麦的冲调性开展了研究。通过对藜麦粉的水溶性、吸水性、溶解性、润湿下沉性以及稳定性指数进行比较，选择冲调性好的藜麦粉与南瓜粉、木糖醇、奶粉、木薯变性淀粉、麦芽糊精进行复配。在单因素试验的基础上，采用响应面设计，以感官评分为响应值，对其配方进行了优选，并测定了成品的营养成分及流动性。结果表明，喷雾干燥制得的藜麦粉水溶性、吸水性、溶解性、润湿下沉性、稳定性指数分别为50.31%±0.56%、3.75%±0.19%、62.20%±2.71%、120.00±7.16 s、40.98%±4.41%，较炒制、蒸制冲调性好；藜麦南瓜复合粉的最佳配方为藜麦粉46.0%、南瓜粉22.0%、木糖醇22.0%、奶粉3.0%、木薯变性淀粉2.5%、麦芽糊精4.5%；成品中能量、脂肪、蛋白质、碳水化合物和钠分别为1595 kJ/100 g、3.8 g/100 g、9.14 g/100 g、75.6 g/100 g、111 mg/100 g，休止角为24°，流动性好。研究成果丰富了藜麦产品种类，为工业化生产提供了依据。

In order to develop ready-to-eat new products of quinoa, the research on the preparation of quinoa powder under different milling methods of frying, steaming and spray drying was carried out. By comparing the water solubility, water absorption, solubility, wetting subsidence and stability index of quinoa flour, the quinoa flour with good solubility was selected to be compounded with pumpkin flour, xylitol, milk powder, modified cassava starch and maltodextrin. On the basis of the single factor experiment, the response surface design was used, and the sensory score was used as the response value, and the nutrients and fluidity of the finished product were determined. The results showed that the water-soluble, water-absorbing, soluble, wet-sinking and stable indexes of the quinoa flour made by spray drying were 50.31%±0.56%, 3.75%±0.19%, 62.20%±2.71%, 120.00±7.16 s, and 40.98%±4.41%, respectively, which was better than the frying and steaming. The best formula for quinoa pumpkin compound powder is quinoa flour 46.0%, pumpkin powder 22.0%, xylitol 22.0%, milk powder 3.0%, modified cassava starch 2.5%, maltodextrin 4.5%.The energy, fat, protein, carbohydrate and sodium in the finished product were 1595 kJ/100 g, 3.8 g/100 g, 9.14 g/100 g, 75.6 g/100 g, 111 mg/100 g, respectively, the angle of repose was 24°, and the fluidity was good. The research results enrich the variety of quinoa products and provide a basis for industrial production.

甘肃省重点研发项目（18YFINA076）；兰州市科技重大专项计划项目（2017-2-5）