以藜麦为主要原料制作八宝粥，采用FAO/WHO推荐的赖氨酸AAS模式对八宝粥进行营养评价，优化原料配比；采用正交试验、响应面法优化工艺参数。赖氨酸AAS营养评价显示最佳配比为：谷物与豆类比例为60:40，谷物中藜麦、大麦仁、燕麦比例为35:10:15，豆类中红芸豆、白扁豆、花生、绿豆、红小豆比例为15:10:5:5:5，此时八宝粥赖氨酸蛋白质中赖氨酸含量为4.61%、赖氨酸AAS为83.82%、感官评价值为80.4，均达到较高水平。正交试验显示：增稠剂CMC添加量0.02%、魔芋粉添加量0.08%、黄原胶添加量0.18%时，八宝粥粘度最高。响应面法试验表明：优化后的工艺条件为高压灭菌时间42 min，料液比为32%，蔗糖酯添加量0.16%，三聚磷酸钠添加量0.11%，预测值与实际值之间有较好的拟合度（R2=0.9248），感官评价值为85.5。在上述条件下制备的八宝粥滋味丰富、饱满，色泽呈鲜艳的棕红色；谷物籽粒完整、有嚼劲；豆类口感绵软，少量籽粒有轻微裂口；八宝粥有粘稠度，静置后有轻微分层。本研究所提供的藜麦八宝粥加工工艺在藜麦产品多元化开发中有实际用途。

Quinoa was used as the main raw material to produce eight-ingrediet porridge. The nutritional evaluation of eight-ingrediet porridge was carried out by lysine AAS model recommended by FAO / WHO. The raw material ratio was optimized and the process parameters were optimized by orthogonal test and response surface methodology. The results showed that the best ratio of grains to beans, the ratio of quinoa, barley kernel and oat, the proportion of red kidney beans, white lentils, peanuts, mung beans and adzuki beans in beans were 60:40, 30:10:15 in grains, 15:10:5:5:5, respectively. Under these conditions, the lysine content of eight-ingrediet porridge, the lysine AAS, the sensory evaluation value were 4.61%, 83.82%, 80.4, respectively. The results of orthogonal test showed that the viscosity of eight-ingrediet porridge was the highest under the condition as follows: CMC of 0.02%, konjac powder of 0.08%, xanthan gum of 0.18%. The results of response surface methodology showed that the optimized process conditions were as follows: autoclaving time of 42 min, solid-liquid ratio of 32%, sucrose ester addition of 0.16%, sodium tripolyphosphate of 0.11%. There was a good correlationship between the predicted value and the actual value (R2 = 0.9248), and the sensory evaluation value was 85.5. Under the above conditions, the eight-ingrediet porridge was rich and full in taste and bright brown red in color, the grains were complete and chewy, the taste of beans was soft and a few grains have slight cracks, the eight-ingrediet porridge was viscous and has slight stratification after standing. The processing technology of quinoa eight-ingrediet porridge provided by this work could have a practical application in the diversified development of quinoa 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）