Method for improving texture characteristics of gluten-free chenopodium quinoa willd steamed sponge cake through microwaves

Abstract

The invention discloses a method for improving texture characteristics of gluten-free quinoa steamed sponge cakes through microwaves, and belongs to the technical field of food processing. The method comprises the steps of quinoa dough preparation, fermentation, microwave treatment curing and cooling. Based on a microwave response mechanism of raw materials, the quality of the gluten-free chenopodium quinoa steamed sponge cake is improved by accurately controlling microwave conditions and the moisture state of a final product. The method has the advantages that the steamed sponge cake is cured and heated by adopting clean energy microwave, the loss of water-soluble components in the water boiling and heating process is reduced, the curing time is shortened, amino acid is used as a modifier to improve the quality, the production cost can be further reduced, sewage treatment can be directly avoided, and the production cost is reduced. The production time is shortened, and the use of additives is reduced, so that the production efficiency and the product quality are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and discloses a method for improving the texture characteristics of gluten-free quinoa steamed cake by using microwaves. Background Art

[0002] Quinoa is a nutritious, green and uniquely tasting food with an ancient history of cultivation around the world. Traditional quinoa products such as quinoa rice, quinoa porridge, quinoa salad, etc. are popular among those who pursue a healthy diet due to their high protein, high fiber, and low glycemic index. In recent years, with the development of agricultural technology and the growing demand for healthy food, the quinoa industry has developed rapidly, and many new types of quinoa foods have emerged, such as quinoa biscuits, quinoa bread, quinoa energy bars and other quinoa products. The output is also increasing year by year, and has broad market prospects.

[0003] Gluten-free quinoa steamed cake is a unique type of quinoa product, also known as quinoa nutritional steamed cake. It is made from high-quality quinoa flour, which is mixed with appropriate amount of water and other auxiliary materials into a paste, fermented, and then steamed. It is named for its fluffy texture and shape similar to traditional steamed cake. Gluten-free quinoa steamed cake with good quality has an attractive color and unique aroma, and a soft and elastic texture, which is favored by consumers who pursue a healthy diet. Now gluten-free quinoa steamed cake has become a high-quality choice for various scenarios such as breakfast, snacks, and afternoon tea.

[0004] Steaming is an essential process step in the production of gluten-free quinoa steamed cakes. The purpose is to make the steamed cakes have a fluffy texture and attractive color through a suitable temperature (90-100℃). Most of the commonly used steaming processes currently belong to steam steaming equipment, that is, when the temperature reaches the appropriate range, the fermented quinoa batter is placed in the steamer and steamed until the steamed cakes are cooked and ready to be taken out of the pot. Studies have shown that steaming is a process in which heat transfer migrates from the outside of the food to the inside of the food, and water vapor penetrates evenly during the steaming process. That is, after the batter is placed in the steamer, the surface of the food first contacts the steam to heat up, and then the heat gradually transfers to the inside, causing the starch in the batter to gelatinize and the protein to denature, and the carbon dioxide gas produced by the yeast to expand the steamed cake to form a fluffy texture. During the steaming process, the penetration of water vapor keeps the inside of the steamed cake moist, and also promotes the better integration of the nutrients of quinoa. A series of physical and chemical changes occur inside the food, which jointly promote the maturation process of the steamed cake, gradually completing the steaming from the outside to the inside, and making delicious gluten-free quinoa steamed cakes.

[0005] There are many methods for improving the quality of steamed foods, but most of them are to improve the taste and appearance by adjusting the raw material ratio or adding special ingredients. For example, Chinese patent CN118476594A discloses a method for improving the quality of steamed noodles by adding different proportions of yeast, improvers and nutritional enhancers, and in the embodiment, the quality change of millet steamed cake is studied in the steaming process. Chinese patent CN117866829A discloses a method for improving the taste of cakes by adding specific thickeners, emulsifiers and flavoring agents to cakes.

[0006] However, the above patented method has some shortcomings when applied to quinoa steamed cake. The quinoa steamed cake produced is mostly made by traditional steaming, and the heating time and temperature are difficult to accurately control, which easily leads to unstable taste and texture of the steamed cake. Moreover, during the steaming process, due to the special composition and structure of quinoa steamed cake, problems such as surface cracking and uneven internal organization are prone to occur. In addition, the current steaming process often cannot retain the nutrients in quinoa well, and some nutrients may be lost due to high temperature during the steaming process. At the same time, traditional steaming equipment and processes may lead to large energy consumption, low production efficiency, and are not conducive to large-scale production.

[0007] In addition to the above methods, there are relatively few reports on improving the quality of steamed cakes by changing the production and processing technology of traditional steamed cakes. Although the Chinese patent document with publication number CN202322749682.3 discloses a method for improving the steaming efficiency by controlling steam loss through improving the structure of the steamed cake steaming cabinet, the method disclosed in the patent has the following disadvantages: ① Although the structure of the steaming cabinet is improved, the steam steaming processing method is still adopted, which is not suitable for large-scale industrial production and has a high production cost; ② It is impossible to accurately realize layered temperature control, and each layer of steamed cake is heated unevenly.

[0008] In summary, the existing methods of improving the taste and appearance of steamed foods by adjusting the raw material ratio or adding special ingredients, or improving the quality of steamed cakes by changing the production and processing technology of traditional steamed cakes, all have certain defects and need further research. Summary of the invention

[0009] The existing methods or technologies for improving the quality of steamed cakes have certain defects. In order to solve the above problems, the purpose of the present invention is to provide a method for improving the texture characteristics of gluten-free quinoa steamed cakes by microwave.

[0010] In recent years, microwave heating has been widely used to quickly heat / reheat various foods and improve food quality to a certain extent, for example, by adding specific ingredients to assist microwaves to enhance the taste and color of baked foods. However, the present invention is different from the previous technology. At the level of reasonable ingredient ratios, based on the nutritional characteristics of quinoa steamed cakes, microwave heating is adopted, and quality improvers are added in combination with factors such as the amount of improvers added, microwave power, microwave heating time, steamed cake moisture content, and various ingredients in the steamed cake formula to control the loss of water and nutrients caused by direct contact between steamed cakes and air during heating, and solve the problem of unstable steamed cake quality in traditional heating methods. At the same time, the uniformity and efficiency of microwave heating can better stimulate the aroma of quinoa, make the cake have a more attractive color and taste, and provide a new and efficient heating method for the production of quinoa cakes.

[0011] The quality improvers selected in this application are basic amino acids, namely lysine (Lys) and arginine (Arg). Basic amino acids are regarded as essential or semi-essential amino acids for the human body and are widely used in industrial production. In particular, it is found that Arg and Lys have a more significant effect on protein molecule aggregation than histidine (His).

[0012] To achieve the purpose of the present invention, the following technical scheme is now adopted:

[0013] One of the technical solutions of the present invention provides a method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave, comprising the following steps:

[0014] S1. Mix quinoa flour, quality improver, water, white sugar, yeast, baking powder and vegetable oil into quinoa batter, and stir to obtain quinoa dough;

[0015] S2. fermenting the quinoa dough to form a smooth and delicate state; oscillating to expel bubbles during the fermentation process, and standing at room temperature for 10 to 20 minutes after the fermentation is completed;

[0016] S3. The quinoa dough is subjected to microwave treatment at a power of 400 to 800 W and a microwave time of 72 s to 40 min. After the treatment, the dough is cooled to room temperature to obtain a gluten-free quinoa steamed cake.

[0017] Furthermore, the quinoa powder described in step S1 is obtained by grinding quinoa rice into powder, and needs to be sieved before mixing to make the quinoa powder uniform and free of lumps, and the sieve used is an 80-mesh sieve.

[0018] Furthermore, in step S1, the following components are included in parts by weight:

[0019] 90-110 parts of quinoa flour, 0.2-0.8 parts of quality improver, 65-75 parts of water, 0.5-1 parts of vegetable oil, 11-13 parts of white sugar, 1.1-1.3 parts of yeast and 0.4-0.6 parts of baking powder;

[0020] Furthermore, the quality improver is a basic amino acid; preferably at least one of L-Lys and L-Arg.

[0021] Furthermore, the quality improver is in the form of an amino acid solution preparation, the solvent of the amino acid solution is pure water, and the concentration is 0-1%, and not 0.

[0022] In some specific embodiments, in step S1, the following ingredients are included, by weight: 99.2 parts of quinoa flour, 0.8 parts of quality improver, 70 parts of water, 12 parts of white sugar, 1.2 parts of yeast and 0.5 parts of baking powder.

[0023] Furthermore, the stirring in step S1 is as follows: firstly adding dry materials (quinoa flour, white sugar, yeast, baking powder), then adding wet materials (quality improver, water and vegetable oil), and stirring the quinoa batter for 10 to 15 minutes to obtain quinoa dough;

[0024] In some specific implementations, the dough is first stirred at a low speed of 70 rpm for 6 minutes, and then stirred at a medium speed of 90 rpm for 5 minutes to ensure that the dough forms a gluten structure.

[0025] Furthermore, in step S2, the fermentation temperature is 30-40° C., the relative humidity is 75.85%-80%, and the fermentation time is 40-80 min;

[0026] Furthermore, the role of standing at room temperature after fermentation in step S2 is as follows: first, the yeast needs enough time to work after activation to ferment and produce gas, so that the dough can fully expand and increase in volume and become soft in texture; the gas produced by the yeast is needed to affect the flavor of the dough, and over time, the dough will develop a more complex and rich taste; during the waiting period, the protein in the dough (mainly gluten) will further develop and strengthen to form a gluten network, which is crucial to the structure and texture of the bread.

[0027] In some specific embodiments, the fermentation in step S2 is carried out in a fermentation tank.

[0028] In some specific embodiments, when the quinoa dough in step S3 is subjected to microwave treatment, it first needs to be placed in a mold, and the molds used are all made of food-grade, non-toxic, microwave-heatable materials and do not contain any ingredients that affect product quality.

[0029] In some specific embodiments, each mass is 80 to 120 g. In actual processing, the shape and size of the mold can be changed as needed, so there is no limit on the weight of the quinoa dough.

[0030] Furthermore, the microwave treatment in step S3 is a aging process.

[0031] Furthermore, the microwave treatment in step S3 is performed in a microwave extractor, and the parameters of the microwave treatment simulate the temperature curve changes of water bath heating.

[0032] The second technical solution of the present invention provides a gluten-free quinoa steamed cake prepared by the above-mentioned method of improving the texture characteristics of gluten-free quinoa steamed cake by microwave.

[0033] Furthermore, the final moisture content of the gluten-free quinoa steamed cake product is 45% to 55%.

[0034] Compared with the prior art, this application has at least the following advantages:

[0035] (1) The present invention provides a method for making steamed cakes efficiently to improve the nutritional value and quality of steamed cakes from the perspectives of heating methods, selection of raw materials, quality improvers, etc., avoiding the uneven heating caused by traditional steaming heat conduction, long time consumption, and inability to accurately control the temperature, thereby improving the quality and efficiency of the production process. Taking steamed cakes as an example, traditional steamed cakes are made of wheat starch or millet starch as the main ingredients, and are made by traditional steaming and gelatinization after fermentation. The present invention uses quinoa, a healthy gluten-free protein raw material, adds L-Lys / L-Arg as a quality improver, and finally uses microwave heating to mature the gluten-free quinoa steamed cakes. Gluten-free steamed cakes are more in line with people's current demand for healthy diets. Compared with traditional steaming and heating, it avoids the loss of soluble components (sugar, amino acids, proteins, etc.) caused by direct contact between the mixed slurry and water, thereby improving the quality of steamed cakes after gelatinization. The use of microwave technology does not go through the boiling process, shortening the internal maturation time of the steaming process; there is no burden of sewage treatment, and no additional heat output is required to remove the water absorbed by boiling, thereby improving thermal efficiency and saving energy. At the same time, precise setting of microwave power and heating time makes the cooking process easier to control and improves production efficiency.

[0036] (2) The gluten-free quinoa steamed cake with basic amino acids (L-Lys / L-Arg) added in the present invention has good specific volume, elasticity, toughness, and resilience, and the internal texture structure of the steamed cake is uniform and smooth, and the protein digestibility is high. At the same time, the quinoa steamed cake is prepared by microwave processing, which improves the processing efficiency and is suitable for household and industrial applications.

[0037] (3) Microwaves and basic amino acids, especially lysine, have a synergistic effect, and the mixed system is more likely to undergo cross-linking and aggregation under microwaves than in the traditional conduction heating mode. In addition, this patent is the first to organically combine the two methods and provide a basis. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The height of gluten-free quinoa steamed cake under different processing methods;

[0039] Figure 2 The specific volume (A) and moisture content (B) of gluten-free quinoa steamed cake under different treatments;

[0040] Figure 3 To simulate the water bath heating curve during microwave heating for this application;

[0041] Figure 4 Changes in quinoa protein gel strength and water holding capacity in quinoa powder after adding different concentrations of Lys / Arg under WB heating (A / a) and MW heating (B / b) conditions. DETAILED DESCRIPTION

[0042] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention is described in detail below in conjunction with specific embodiments. It should be noted that the following embodiments will help those skilled in the art to further understand the present invention, but do not limit the present invention in any form. It should be noted that for those of ordinary skill in the art, several variations and improvements can also be made without departing from the concept of the present invention. These all belong to the protection scope of the present invention.

[0043] All raw materials of the present invention are not particularly limited in their sources and can be purchased from the market or prepared according to conventional methods known to those skilled in the art.

[0044] Example 1 Microwave treatment of steamed cake with L-Lys added

[0045] The gluten-free quinoa steamed cake recipe used in this embodiment is as follows: 99.2g quinoa flour, 0.8g L-Lys, 70g water, 12g white sugar, 1.2g yeast and 0.5g baking powder.

[0046] The steps for making the gluten-free quinoa steamed cake used in this embodiment are as follows:

[0047] S1. Grinding and sieving: First, grind the quinoa into powder and pass it through an 80-mesh sieve for later use;

[0048] S2. Beat the dough: weigh 99.2 g quinoa flour, gradually add 0.8 g L-Lys, 70 g water, 12 g white sugar, 1.2 g yeast and 0.5 g baking powder, beat at low speed for 6 min at room temperature in a dough mixer, and then beat at medium speed for 5 min after the gluten film is formed on the surface;

[0049] S3. Fermentation: Weigh 100 g of the beaten quinoa dough into a pre-prepared mold and ferment in a fermentation box at 80% humidity and 37°C for 40 min, with continuous shaking to expel gas;

[0050] S4. Ripening: The fermented dough is placed in the extractor and ripened at the same temperature curve as that of a water bath (e.g., Figure 3 shown);

[0051] S5. Cooling: Spread out the cooked steamed cake and cool it to room temperature at 20°C, thereby obtaining the gluten-free quinoa steamed cake.

[0052] Example 2 Microwave treatment of steamed cake with L-Arg added

[0053] The steps of this embodiment are basically the same as those of embodiment 1, except that "L-Lys" in step S2 of embodiment 1 is replaced by "L-Arg".

[0054] Example 3 Water bath heating treatment of steamed cake with L-Lys added

[0055] The steps of this embodiment are basically the same as those of embodiment 1, except that the "microwave treatment" in step S4 of embodiment 1 is replaced by "water bath heating treatment". The water bath heating treatment is heating at 90° C. for 30 min in a steamer.

[0056] Example 4 Water bath heating treatment of steamed cake with L-Arg added

[0057] The steps of this embodiment are basically the same as those of embodiment 3, except that "L-Lys" in step S2 of embodiment 3 is replaced by "L-Arg".

[0058] Comparative Example 1 Microwave Treatment of Steamed Cake without Adding Quality Improver

[0059] The steps of this embodiment are basically the same as those of Embodiment 1, except that "L-Lys" in step S2 of Embodiment 1 is replaced by "quinoa powder".

[0060] Comparative Example 2 Water bath heating treatment of steamed cake without adding quality improver

[0061] The steps of this embodiment are basically the same as those of Example 1, except that "L-Lys" in step S2 of Example 1 is replaced by "quinoa powder"; and "using a microwave extractor to mature the steamed cake at a set heating time and temperature" in step S4 of Example 1 is replaced by "heating at 90°C in a steamer for 30 minutes."

[0062] Experimental Example 1

[0063] The quality of the gluten-free quinoa steamed cakes prepared in Examples 1 to 4 and Comparative Examples 1 to 2 was measured, and the specific volume, moisture content, and texture characteristics were used as indicators to measure the quality of the gluten-free quinoa steamed cakes. The definition of the quality index of the gluten-free quinoa steamed cake and the analysis method thereof are as follows:

[0064] (1) Specific volume: The mass of the steamed cake was measured after the treated steamed cake was cooled to room temperature; the volume of the steamed cake was determined by the millet displacement method. The specific volume of the steamed cake was calculated according to the following formula:

[0065]

[0066] (2) Moisture content: The moisture content of steamed cake samples was calculated according to

[0067] The moisture content of the steamed cake was determined by the oven drying method in AACC 44-15A. The steamed cake was dried in an oven at 105°C to constant weight, and the moisture content of the steamed cake was calculated according to the following formula:

[0068]

[0069] Where wi(g) is the weight of the steamed cake before drying, and wj(g) is the weight of the steamed cake after drying.

[0070] (3) Texture characteristics: Cut the steamed cake into cubes (1.5×1.5×1.5cm 3 ), and the sample was fully textured tested using probe P / 36R. The test parameters were set as follows: speed before the test was 2.0 mm / s, speed during the test was 1.0 mm / s, speed at the end of the test was 2.0 mm / s, deformation was 60.0%, and contact force was 5.0 g.

[0071] The experimental results are shown in Figures 1-2 and Table 1:

[0072] Figure 1The height of the gluten-free quinoa steamed cake under different treatment methods in Examples 1 to 4 and Comparative Examples 1 to 2 of the present application; WB in the figure represents water bath heating (water bath), and MW represents microwave heating (microwave); it can be seen that the height of the steamed cake in the MW treatment group is greater than that in the WB steaming group, and the height of the steamed cake after adding alkaline amino acids, especially Lys, is the highest, and the appearance of the steamed cake is upright and full at this time. It shows that MW combined with Lys treatment improves the fluffiness of the gluten-free quinoa steamed cake.

[0073] Figure 2 The specific volume (A) and moisture content (B) of gluten-free quinoa steamed cakes were prepared for Examples 1 to 4 of the present application and Comparative Examples 1 to 2; it can be seen that the specific volume of the steamed cakes in the traditional WB steaming group was only 1.19 cm3 / g. After MW treatment, the specific volume of the steamed cakes increased to 1.30 cm3 / g. MW treatment will cause the water molecules in the dough to move rapidly and collide, and the steamed cakes will quickly mature and expand in shape, which will increase the specific volume of the steamed cakes. After adding alkaline amino acids, especially Lys, the specific volume of the steamed cakes increased significantly. Different from the WB steaming processing mode of heating from the outside to the inside, MW uses an electromagnetic field to evaporate water from the inside to the outside. The moisture content of the steamed cakes in the MW treatment group is lower than that in the WB steaming group. The addition of alkaline amino acids reduces the water loss of the sample during the MW heating process.

[0074] Table 1 shows the texture characteristics of quinoa steamed cakes under different treatment methods in Examples 1 to 4 and Comparative Examples 1 to 2 of the present application, and the texture characteristics include hardness, crispness, stickiness, chewiness, adhesion, elasticity, cohesion and recovery; it can be seen that: overall, compared with the steamed cakes cooked by WB, the hardness, chewiness, elasticity and recovery of the steamed cakes in the MW treatment group are significantly increased. The texture characteristics of steamed cakes treated with MW combined with alkaline amino acids, especially Lys, are the best, whether in hardness, chewiness, recovery, or elasticity, they are higher than those treated with MW alone, proving the positive strengthening effect of Lys combined with MW cooking on the texture of steamed cakes.

[0075] Table 1 Texture characteristics of quinoa steamed cake under different treatment methods

[0076]

[0077]

[0078] Note: Different letters in the same row indicate significant differences (p<0.05)

[0079] Example 5 Effect of adding different concentrations of basic amino acids on the properties of steamed cake

[0080] The purpose of this example is to explore the effect of the addition amount of basic amino acids on the changes in the gel strength and water holding capacity of quinoa protein (QP) in quinoa flour. The amino acid addition amount selected in this example is 0-1.0%.

[0081] The methods for determining gel strength and water holding capacity are as follows:

[0082] Gel strength: QP was dispersed in 0.01 M phosphate buffer (pH = 7.0) at a concentration of 22% (w / v), and Lys / Arg (0%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, w / w) was added to the QP dispersion. The sample solution was heated at 90 ° C for 30 min in WB and MW. Subsequently, the sample was equilibrated at room temperature and stored at 4 ° C for 24 h. The QP gel strength was tested using a TA.TOUCH texture analyzer. The test speed was 1 mm / s, the deformation was 50%, the contact force was 5g, and a P / 0.5 diameter probe was used.

[0083] WHC: Cut the gel into small pieces of 2-3 g (M1). Wrap the small pieces with double-layer filter paper and place them in a 50 mL centrifuge tube. Then centrifuge at 10,000 rpm for 20 min at 4°C. Remove the gel from the filter paper and weigh it (M2). Each experiment was repeated six times in parallel. The calculation method of WHC is as follows (%):

[0084] WHC (%) = (M1-M2) / M1×100%

[0085] The experimental results are as follows Figure 4 As shown, it was found that within the range of 0-1.0% amino acid addition, the gel strength and water holding capacity increased first and then decreased. Under WB heating (A / a) conditions, when the amino acid addition was 0.8%, the gel strength and water holding capacity were both the highest; under MW heating (B / b) conditions, when the amino acid addition was 0.6%, the gel strength and water holding capacity were both the highest. In addition, it can be found that the addition effect of Lys amino acid is higher than that of Arg amino acid at all concentrations.

[0086] In summary, microwave heating, as a new type of heating method, adopts an overall heating method, and has the characteristics of rapid heating, high thermal efficiency, and good processing quality. Since microwave heating avoids direct contact between the product and water, the loss of soluble substances is reduced. In addition, the alkaline amino acids in the microwave field have a certain improvement effect on the gluten structure of the dough, thereby improving the quality characteristics of the steamed cake. The main raw material of steamed cake is quinoa flour, which is a gluten-free protein with high nutritional value and meets the needs of today's healthy diet. In short, the present invention saves energy while achieving better product quality.

[0087] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave, characterized in that: The following steps are involved: S1. Mix quinoa flour, quality improver, water, white sugar, yeast, baking powder and vegetable oil into quinoa batter, and stir to obtain quinoa dough; S2. fermenting the quinoa dough to form a smooth and delicate state; oscillating to expel bubbles during the fermentation process, and standing at room temperature for 10 to 20 minutes after the fermentation is completed; S3. The quinoa dough is subjected to microwave treatment at a power of 400 to 800 W and a microwave time of 72 s to 40 min. After the treatment, the dough is cooled to room temperature to obtain a gluten-free quinoa steamed cake.

2. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1, characterized in that: The quinoa powder described in step S1 is obtained by grinding quinoa rice into powder, and needs to be sieved before mixing, and the sieve used is an 80-mesh sieve.

3. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1, characterized in that: In step S1, the following ingredients are included in parts by weight: 90 to 110 parts of quinoa flour, 0.2 to 0.8 parts of quality improver, 65 to 75 parts of water, 0.5 to 1 part of vegetable oil, 11 to 13 parts of white sugar, 1.1 to 1.3 parts of yeast and 0.4 to 0.6 parts of baking powder.

4. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 3, characterized in that: In step S1, the following ingredients are included in parts by weight: 99.2 parts of quinoa flour, 0.8 parts of quality improver, 70 parts of water, 12 parts of white sugar, 1.2 parts of yeast and 0.5 parts of baking powder.

5. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1 or 3, characterized in that: The quality improver is an alkaline amino acid; the quality improver is in the form of an amino acid solution preparation, the solvent of the amino acid solution is pure water, and the concentration is 0-1%, and not 0.

6. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1 or 3, characterized in that: The quality improver is at least one of L-Lys and L-Arg.

7. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1, characterized in that: In step S1, the stirring is: first adding dry materials, and then adding wet materials; the dry materials are quinoa powder, white sugar, yeast, and baking powder; the wet materials are quality improver, water and vegetable oil.

8. The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to claim 1, characterized in that: The fermentation temperature in step S2 is 30-40° C., the relative humidity is 75.85%-80%, and the fermentation time is 40-80 min.

9. A gluten-free quinoa steamed cake, characterized in that: The method for improving the texture characteristics of gluten-free quinoa steamed cake by microwave according to any one of claims 1 to 8 is prepared.

10. The gluten-free quinoa steamed cake according to claim 9, characterized in that: The final moisture content of the gluten-free quinoa steamed cake product is 45% to 55%.

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