Optimization of the preparation process of rice quinoa gel by response surface methodology

Rice noodles is a common food, but it faced with the characteristics of hard texture and poor nutrition after aging. Quinoa rich in dietary fiber nutritious can enrich color taste rice noodles. In this paper, red quinoa used as an additive, gelatinization time, added amount, water are selected influencing factors on single factor basis, hardness gel response value to carry out experiments optimize gelling Glue production process. The results show that best process is: time 30min, addition amount 30%, material ratio 1:2 (g/mL). test product formula has uniform color, gel, strong aroma, good fine mouthfeel.