Research on Nutritional Characteristics, Cooking Properties, and Development Trends of Quinoa

doi:10.11924/j.issn.1000-6850.casb2025-0541

Abstract

Abstract:

To systematically elucidate the core nutritional value and industrial development status of quinoa, and to promote the comprehensive quality upgrading of the quinoa industry, this study presented a systematic review of quinoa’s nutritional characteristics in terms of proteins, carbohydrates, unsaturated fatty acids, gluten, and functional bioactive components. It further analyzed the physical and sensory characteristics, cooking and processing properties, as well as the application prospects in traditional and modern food systems of red, white, and black quinoa. Furthermore, leveraging data on trademark registration volume and registered classification categories up to April 2025, the study traced the development dynamics of the quinoa industry, elaborated on core constraints in current industrial development and product R&D, including constrained germplasm resources, insufficient innovation capacity, underdeveloped high-yield and adaptive cultivation technologies, a relatively weak scientific research foundation, and backward production, circulation, and processing capabilities. And the targeted development strategies were put forward. The study aims to facilitate the establishment of a health-centered and sustainable quinoa food industry ecosystem, and position quinoa as a significant commercial opportunity and growth engine in the future food market.

Key words: quinoa, nutritional characteristics, cooking properties, food product development, development trends

CLC Number:

S519其他

LI Juan, LI Jian, MA Pengfei, YANG Qingli. Research on Nutritional Characteristics, Cooking Properties, and Development Trends of Quinoa[J]. Chinese Agricultural Science Bulletin, 2026, 42(10): 211-218.

Figures/Tables 4

References 64

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特性	白藜麦	红藜麦	黑藜麦
最佳烹饪时间	12~15 min	15~18 min	18~20 min或高压烹饪
吸水率（藜麦:水）	1:2	1:2.5	1:3
膨胀率	3.5倍	3.0倍	2.8倍
煮熟后状态	软糯、易散	颗粒分明、有嚼劲	硬实、略带弹性
感官评价	90%受试者偏好其柔软口感，接受度最高	70%认为适合沙拉，但20%反馈微苦	仅50%接受其硬度和苦味，但营养评分最高
适合料理	粥、米糊、甜品、婴幼儿辅食	冷食、沙拉、拌饭	炖菜、能量棒

特性	白藜麦	红藜麦	黑藜麦
最佳烹饪时间	12~15 min	15~18 min	18~20 min或高压烹饪
吸水率（藜麦:水）	1:2	1:2.5	1:3
膨胀率	3.5倍	3.0倍	2.8倍
煮熟后状态	软糯、易散	颗粒分明、有嚼劲	硬实、略带弹性
感官评价	90%受试者偏好其柔软口感，接受度最高	70%认为适合沙拉，但20%反馈微苦	仅50%接受其硬度和苦味，但营养评分最高
适合料理	粥、米糊、甜品、婴幼儿辅食	冷食、沙拉、拌饭	炖菜、能量棒

食物	能量/kcal	蛋白质/g	碳水化合物/g	脂质/g	不饱和脂肪酸/g	膳食纤维/g	升糖指数(GI)
藜麦	120	4.40	21.30	1.92	1.61	2.80	35~53
大米（白米，中等粒）	130	2.38	28.59	0.21	0.12	0.30	75~89
小麦（软质，白）	113	3.60	25.12	0.66	0.35	4.23	48
玉米（甜，黄色）	96	3.41	20.98	1.50	0.98	2.40	60

食物	能量/kcal	蛋白质/g	碳水化合物/g	脂质/g	不饱和脂肪酸/g	膳食纤维/g	升糖指数(GI)
藜麦	120	4.40	21.30	1.92	1.61	2.80	35~53
大米（白米，中等粒）	130	2.38	28.59	0.21	0.12	0.30	75~89
小麦（软质，白）	113	3.60	25.12	0.66	0.35	4.23	48
玉米（甜，黄色）	96	3.41	20.98	1.50	0.98	2.40	60

产品类别	代表产品	核心技术	营养优化目标
主食替代类	藜麦面条、方便藜麦粥、藜麦馒头	1.挤压膨化：水分18%、温度190℃、螺杆转速260 r/min^[49]； 2.面条工艺：响应面法优化加水量38%、盐0.8%、碱0.2%^[50]； 3.方便粥工艺：浸泡41℃、料水比1:9、蒸煮23 min^[51]； 4.配粉改良：藜麦粉占比30%~40%与小麦粉复合^[52]	1.膳食纤维≥6.2%、蛋白质≥12%^[14]； 2.白藜麦面条GI值≤51，红藜麦面条GI≤58^[53]； 3.方便粥复水率≥92%，感官评分≥96分^[51]
焙烤食品	藜麦曲奇饼干、藜麦面包、藜麦蛋糕	1.酶解处理：添加0.3% α-淀粉酶降低硬度^[54]； 2.复合发酵：酵母菌与乳酸菌混合发酵4 h^[55]； 3.配方优化：藜麦粉占比35%、黄油20%、糖15%^[54]； 4.分层熟化：外层60℃烘焙、内层180℃膨化^[56]	1.多酚保留率≥85%、黄酮含量≥1.2 mg/g^[54]； 2.面包比容≥4.2 mL/g，硬度≤1800 g^[55]； 3.蛋糕GI值≤45^[56]
方便饮品	藜麦发酵酸奶、藜麦植物奶、黑木耳-藜麦饮料	1.乳酸菌发酵：保加利亚乳杆菌与嗜热链球菌1:1配比，发酵6 h^[57]； 2.均质乳化：压力25 MPa、温度65℃^[58]； 3.混合发酵：乳酸菌与酵母菌协同发酵，pH控制4.2~4.5^[59]； 4.微胶囊包埋：麦芽糊精壁材包埋活性成分^[60]	1.酸奶蛋白质含量≥3.8%，酸度≥85°T^[57]； 2.植物奶离心沉淀率≤3.91%^[49]； 3.饮料总酚含量达120 mg GAE/L^[59]
休闲食品	藜麦脆片、藜麦爆米花	1.真空油炸：温度105℃、时间8 min，脂肪含量≤15%^[61]； 2.热风干燥：温度65℃、风速2 m/s，脆度≥850 g^[62]； 3.挤压膨化：模头温度170℃，膨化度≥4.5^[58]	1.脆片硬度≤2500 g，多酚保留率≥78%^[61]； 2.爆米花膨胀率≥35倍，含油量≤8%^[62]
功能性食品	藜麦绿茶代餐粉、婴幼儿藜麦泥、小米-藜麦饮品	1.超微粉碎：粒径≤50 μm，比表面积≥3.2 m²/g^[49]； 2.液化糖化：α-淀粉酶添加量0.15%，淀粉转化率达90%^[63]； 3.营养复配：藜麦粉51%+绿茶粉10%+脱脂奶粉24%^[49]； 4.喷雾干燥：进风温度180℃，出风温度80℃^[62]	1.代餐粉蛋白质≥20%、膳食纤维≥18%，结块率≤3.72%^[49]； 2.婴幼儿藜麦泥铁含量6 mg/100 g^[64]； 3.饮品膳食纤维≥5%，GI≤53^[63]