Optimization of Quinoa Dumpling Skin Processing Technology by Response Surface Method
This article takes Qinghai white quinoa as the research object,and based on single factor experiments,uses response surface methodology to optimize the process parameters of quinoa dumpling skin,exploring the effects of quinoa addition amount,water addition amount,salt addition amount,and waking time on the sensory quality of quinoa dumpling skin.The results showed that the order of the four factors affecting the sensory quality of quinoa dumpling skins was water addition＞quinoa addition＞waking time＞salt addition.The optimal process formula for quinoa dumpling skin is to add 24.0%quinoa powder,56.0%water,1.0%salt,and a wake-up time of 20.0 minutes.The quinoa dumpling skin made under these conditions has an attractive color,soft taste,and quinoa aroma,with a sensory score of 88.5 points.This study provides reference for the industrial production and product development of quinoa products.
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