Abstract: [Objective] Using tiger nuts, quinoa and milk as the main raw materials, the best formulation parameters of oleaginous bean quinoa granular milk were optimized through one-way test and response surface optimization test with centrifugal sedimentation rate and organoleptic evaluation as the dual indexes, respectively. [Method] The oleosa bean quinoa granular milk made according to the optimized parameters was compared with wheat-flavored milk, walnut milk and pure milk in terms of nutrient composition, and its odor characteristics were analyzed by using an electronic nose. [Result] The results showed that when the ratio of oil-sesame bean milk to quinoa was 3:2 mL/g, the amount of sweetener added was 3 g, the amount of stabilizer added was 0.40 g, the amount of starch added was 1.6 g, and the amount of milk added was 80 mL, the resultant oil-sesame bean and quinoa granular milk had a unique cereal flavor and was rich in nutrients. [Conclusion] The electronic nose analysis showed that although there was some similarity in the types of flavor substances in different dairy products, there were significant differences in the specific content of flavor substances.

Key words: quinoa, cyperue esculentus, formula, process, electronic nose