Tea-making technology by using quinoa raw materials

Abstract

Quinoa is a kind of pseudocereal with rich nutrient, unique flavor and antioxidant ingredients. In recent years, it has received widespread attention all over the world, however, the problem of single quinoa product is increasingly prominent. Tea is one of the most popular functional beverages globally, so the development of quinoa tea has a broad market prospect. In the present review, the preparation methods of quinoa seed tea, quinoa malt tea, quinoa leaf tea, quinoa whole plant tea, quinoa fermented tea and quinoa compound tea were summarized, and the current situation and existing problems were analyzed. Based on the above investigations, some suggestions for improving the product performance were put forward.

Keywords:
quinoa; tea-making technology; research progress

1 Introduction

Tea is one of the most popular functional beverages globally (Wang et al., 2022a). As one of the three major non-alcoholic beverages in the world, tea not only has the effect of quenching thirst and relieving heat, but also contains rich chemical components and various trace elements, which has high nutritional value. With the improvement of living standards, people have a higher pursuit of life quality, which promotes the production and consumption of tea in China and other countries. In 2020, the domestic sales of tea in China reached 2.20 million tons, up 8.69% over the previous year (Weng, 2021). In 2021, the total domestic sales of tea in China reached 2.30 million tons, which increased 4.56% compared with the previous year (Mei & Liang, 2022). It is expected that the world tea market will gradually expand in the next few years, and the sales of tea will reach 70 billion dollars by 2024 (Wen, 2020). In addition to the traditional tea, the cereal tea is also popular with consumers and has gradually occupied a position in the market (Li et al., 2008; Niu et al., 2022; Shi et al., 2022).

Quinoa as a kind of Chenopodiaceae plant native to South America, has the characteristics of rich nutrition and fragrant taste, so it is a high-quality material for making new type health tea. At present, the planting area of quinoa in China has exceeded 20,000 hectares (Zhou et al., 2021; Chen, 2021), so the quinoa materials are in plentiful supply. Under such circumstance, the development of quinoa tea can not only extend the original industrial chain of quinoa and enhance its market competitiveness, but also improve the added value of quinoa products and increase the economic benefits. In order to better understand and evaluate the development prospect of quinoa tea, the current research status and existing problems of quinoa tea were summarized. Some suggestions on improving the processing technology of quinoa tea were also put forward.

2 Product types and preparation technology of quinoa tea

Compared with quinoa grain, the quinoa tea has the advantage of convenient consumption and strong market competitiveness. Up to now, people have tried to study several kinds of quinoa teas, such as quinoa seed tea, quinoa malt tea, quinoa leaf tea, quinoa whole plant tea, Monascus fermented quinoa tea and quinoa compound tea. However, since quinoa has not been planted in China for a long time, there are still some deficiencies in the preparation technology of quinoa tea, therefore, it needs to be improved further.

2.1 Quinoa seed tea and its preparation technology

The protein in quinoa seed is not only rich in content, but also has good solubility, so it is easy to be absorbed and utilized by human body (Yan et al., 2018; Feng et al., 2022). Quinoa seeds also contains sterols, polyphenols, flavonoids, lunasine and other bioactive substances (Jin et al., 2018), the existence of these functional active substances makes the quinoa seeds have a certain capacity of antioxidation, inhibiting the increase of blood sugar and lowering cholesterol level. After baked or stir-frying, the Maillard reaction occurs between amino acids and reducing sugars at high temperature, which makes the quinoa seeds have a special fragrance. The temperature for making quinoa tea by baking method is generally controlled between 150 °C and 180 °C. Li (2017) investigated the effects of heating temperature and heating time on the nutrition of quinoa tea. The result showed that when quinoa seeds were baked at 160-190 °C for 29-36 min, the nutritional ingredients of protein, fat and minerals in quinoa seeds were preserved to a greater extent, but the content of dietary fiber and vitamin B₁ decreased, in which the percent loss of dietary fiber and vitamin B₁ was about 15% and 20%, respectively. Wei (2019) reported that quinoa tea had the highest sensory evaluation score when quinoa was baked at 180 °C for 1 min.

In order to eliminate the effect of saponins on the taste of quinoa tea, Yang et al. (2014) used the following processing method. The quinoa seeds with shell were soaked in water for 8-10 h, and then were treated by stir-fry and shelling processing. The results indicated that the content of saponins and bitterness of quinoa tea reduced significantly. In the study of Dong et al. (2015), the quinoa seeds were soaked in 20-40% ethanol aqueous solution. After drained of solution, the quinoa seeds were dried and stir-fried. The quinoa tea prepared by the above method can be brewed with water at 60-80 °C, which has a mellow taste and ginseng flavor.

Although the shelling of quinoa helps to eliminate the bitterness of quinoa tea, it will bring about the loss of anthocyanins and cellulose. Xing (2019) put forward a modified method for preparing the quinoa tea with shell. Firstly, the diluted dandelion enzyme was evenly sprayed on the quinoa raw seeds, then quinoa seeds were soaked in warm water at 40 °C for 4-8 h. The mass ratio of water to quinoa was 0.75-1:5 so as to soak the shell through. Secondly, the soaked quinoa seeds were drained of water and then stir-fried in a traditional iron pot over low heat for 15 to 18 min. During the stir-frying process, the quinoa shell should not be burnt. When the inside of the quinoa was completely done, the stir-fry was stopped. After cooling and sterilization, quinoa tea with shell can be sealed and filled. The quinoa tea processed by the above method not only contained the nutrients well, but also the bitterness reduced greatly. Moreover, the wheat aroma produced in the process of stir-frying can mask the bitter flavor of the saponins from the quinoa shell, therefore, customers are willing to accept this kind of quinoa tea.

Stir-frying is a traditional method of making tea. For quinoa tea, because the quinoa grains were directly contacted with the high-temperature frying pan, the temperature required should be lower than that of the baking temperature, otherwise, the quinoa tea is easy to become scorched. The preparation of quinoa tea by direct baking or stir-frying is simple and easy to achieve large-scale production. Li et al. (2021a) studied the method of stir-frying quinoa tea in a pan which was traditionally used to prepare the Longjing tea. It was found that the quality of quinoa tea prepared by stir-frying at 180 °C for 25 min was the best, and the flavor of quinoa tea was strong after brewing. Aroma analysis by electronic nose showed that sulfur compounds, aromatic compounds and alkanes may be the main components affecting the aroma of quinoa tea at different stir-frying temperatures. Currently, the design, processing and manufacture of processing equipment for quinoa tea have been greatly improved (Lv et al., 2019).

2.2 Quinoa malt tea and its processing technology

The method of making quinoa tea using the quinoa malt has been applied for patents (Sun, 2018a; Liu et al., 2019). Mäkinen et al. (2013) found that the germination of quinoa had no significant effect on the baking characteristics. Nutritional analysis showed that the nutritional composition of quinoa malt was different from that of quinoa grain (Fu et al., 2020). The internal metabolism of quinoa is active during the first three days of germination, and the contents of protein, reducing sugar, flavonoids and saponins in quinoa sprouts increases, while the fat content decreases. It was reported that the germination of quinoa increased the content of phenolic compounds, flavonoids, ascorbic acid and reducing sugar, improving the ability of antioxidation (Aguilar et al., 2019; Bhinder et al., 2021). Recent research showed that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods (Uğur et al., 2022). According to result of He et al. (2022a), the contents of free amino acids, vitamins, phenols, carotenoids and folic acid increased after quinoa germination, and the folic acid content reached the highest value at the sixth day (15.02-17.47 μg/g dry weight). It was recommended that quinoa sprouts in 6-day-old could be used as a functional food with nutritional value and health benefits in dietary supplements. Therefore, quinoa tea prepared by germinated quinoa can reduce the calorific value of food and improve the value of health care.

In order to prevent the loss of nutrients in the production of quinoa malt tea, a rapid germination method was used by Sun (2018a). The quinoa seeds were soaked in warm water for 1 h, then the temperature was gradually heated to 50-65 °C to activate the germination for 1-2 h. The germinated quinoa was cooked by atmospheric steam and dried by hot air at 130-180 °C to obtain the quinoa malt tea. Liu et al. (2019) indicated that the buds of quinoa became more visible after 25 hours of germination, so this kind of quinoa tea is more acceptable to consumers. On this basis, Liu et al. (2019) proposed the production process of quinoa malt tea as follows. Firstly, the germinated quinoa (the germination time was 25 h) was dried by cylinder type water-removing machine until the water content reached 55-65%, then they was bake at 125 °C for 5 min in order to promote the aroma of the product. Finally, the quinoa was dried at 100 °C until the water content is less than 5%.

2.3 Quinoa leaf tea and its processing technology

In the traditional tea-making process, the tender leaves of tea trees are used as the raw materials, and the leaf-like tea products are obtained after stir-frying. If quinoa leaves can be used to make tea, not only the material cost will be reduced, but also the appearance of quinoa leaf tea is closer to the traditional tea, so the acceptance of consumers will be further improved. In the process of quinoa plant growth, quinoa stems and leaves occupy a large part, therefore, the biomass of quinoa stems and leaves is far higher than that of quinoa grains. Since the quinoa leaves are high in protein, flavonoids, polyphenols, carotene, vitamin C and vitamin E (Cui et al., 2019; Stoleru et al., 2022), the leafy quinoa materials are suitable for making tea. In addition, the content of saponins in quinoa leaves is lower than that in grains, and the taste may be better.

A kind of manufacturing process of quinoa green tea was proposed by Zhou (2018). The green leaves of quinoa were left in the sun for 5-7 h, then they were desiccated at 180 °C for 1 min. The dried quinoa leaves were transferred into cylinder and dried at 100 °C until the water content was up to the standard. Zhou (2018) indicated that there was little difference in the composition between quinoa green tea and traditional green tea. Luo (2018) investigated the manufacturing technique of green tea and red tea by using quinoa leaves. The quinoa green tea was obtained by a series of processing of traditional airing, high temperature fixing and drying; the quinoa red tea was obtained by a series of processing of withering, kneading, fermentation and drying. The contents of polyphenols, flavonoids, free amino acids and volatile compounds in both products were measured by chemical analysis. The results showed that the content of free amino acids in quinoa red tea was higher than that of quinoa green tea, while the activity of free radical scavenging of quinoa green tea was stronger than that of quinoa red tea.

Quinoa leaf tea can be processed by the traditional tea-making equipment, which has the advantages of low cost and mature technology. Moreover, the raw material of quinoa leaves is sufficient, so it has the advantage of market competition.

2.4 Quinoa whole plant tea and its processing technology

The plant height of quinoa is mostly between 1-3 m, and the exuberance degree of stems and leaves varies with varieties. In general, the proportion of culms of the forage quinoa is larger. Quinoa straw is rich in protein, which is not less than corn and oats (Luo, 2018). If the whole quinoa is made into tea, the roots, stems and leaves of quinoa can be used effectively (Gao et al., 2019). Because the content of saponins in tender branches of quinoa is the lowest during the branching stage and filling stage (Schmöckel, 2021), the stems and leaves of quinoa for making tea should be harvested in this period. From the perspective of quality and biomass, it is more economical to harvest the whole quinoa when the plant height is about 100 cm.

In order to make the quinoa tea more nutritionally balanced, the mixed processing of quinoa stems, leaves and grains can also be used. For example, firstly, quinoa grain was soaked in warm water for 8-12 h, then germinated after draining until the bud was 1-2 mm long. Secondly, the germinated quinoa was mixed with quinoa stems and leaves in a certain proportion, then these mixed materials were baked in a gradient heating equipment to remove green. Thirdly, quinoa materials were dried by microwave until the water content reached 6-10%. Fourthly, the quinoa materials were treated with ultrafine grinding machine to obtain the powder with fineness of 100-200 microns, which can be packed in a tea bag (Wang, 2017).

2.5 Monascus fermented quinoa tea

Fermentation may change the composition of food, thereby imparting new biological activity or increasing digestion and absorption. In order to improve the edible value of quinoa, He et al. (2020) studied the fermentation property of quinoa substrate by Monascus. The result showed that the species and content of flavor substances and sensory score of solid-fermented quinoa by Monacus were better than those of unfermented quinoa. However, as far as the color, aroma and taste of tea were concerned, the fermented quinoa is not ideal, especially the taste is not good. Therefore, He et al. (2022b) suggested that the fermented quinoa should be mixed with the baked quinoa to make a better quinoa tea. For example, the solid-fermented quinoa powder was mixed with the baked quinoa at the ratio of 1:25, the brewing result of tea was greatly improved. Moreover, the antioxidant activity of this kind of quinoa tea was obviously higher than that of the ordinary baked quinoa tea.

2.6 Quinoa compound tea and its processing technology

The compound tea can improve the nutrition of traditional tea and give new functions, so it has been paid attention by the market. For example, Sriharti et al. (2022) prepared the herbal tea drinks by aloe vera rind, mint leaves and cinnamon. Kayisoglu & Coskun (2021) prepare the kombucha tea by sage, linden and mint teas, which are highly valuable for health. In order to improve the taste of quinoa tea and make the nutrition of quinoa tea more balanced and comprehensive, some researchers explored the quinoa compound tea. The tartary buckwheat-quinoa tea was prepared by the juice of tartary buckwheat, quinoa powder and skim milk, which contains three flavors and nutrients. Chen et al. (2019) registered a patent and described the preparation method of Cynomorium songaricum-quinoa tea. The quinoa powder was mixed with the extract of Cynomorium songaricum and skim milk, then these materials were dried and granulated to obtain the quinoa compound tea. In order to let the quinoa tea has the taste of traditional tea, Zhang et al. (2019a) soaked the quinoa grain in black tea soup at 45 °C for 90 min. After baking and stir-frying, the quinoa compound tea was rich in phenols and flavonoids. Up to now, quinoa seeds has been mixed with rose, jasmine, chrysanthemum, green tea, baked red dates to prepare a series of quinoa compound tea.

3 The contribution of quinoa tea for the food industry

As a kind of pseudocereal with high nutritional value, quinoa has been concerned by countries all over the world. In order to improve the added value of quinoa products and enhance the competitiveness of quinoa in the market, a series of downstream products have been developed. So far, the downstream products of quinoa mainly include: instant quinoa grain (Zhou et al., 2023), instant quinoa powder (Le et al., 2020), quinoa pasta (Lorusso et al., 2017; Xing et al., 2023), quinoa noodles (Huang et al., 2022; Mu et al., 2022), quinoa bread (Cao et al., 2022a; Suárez-Estrella et al., 2020), quinoa biscuits (Sun, 2018b; Zhang et al., 2021a),quinoa cookies (Valenzuela-González et al., 2022), quinoa snacks (Kahlon et al., 2016; Acosta et al., 2022), quinoa muffins (Leland et al., 2020), quinoa yoghurt (Obaroakpo et al., 2020a, b), protein functional beverage (Meng et al., 2022; Dong et al., 2021; Zhang, 2021), quinoa beer (Ji, 2021; Kordialik-Bogacka et al., 2019), quinoa Chinese rice wine (Han, 2018; Zhang et al., 2019b), quinoa sesame crisp (Cao et al., 2022b) and quinoa vinegar (Liu, 2020), etc.

Despite the wide range of quinoa products, the quinoa tea seems to have attracted little attention. Quinoa tea as a kind of grain tea has the advantages of high nutritional value and unique flavor, which has great potential for the market. The development of quinoa tea not only can enrich the varieties of quinoa downstream products, but also promote the extension of quinoa industry chain and enhance the competitiveness of quinoa enterprises in the market.

4 Discussion

Although people have done a lot of research on the preparation of quinoa tea, its related products are still not common in the market. Besides the fact that it takes a certain amount time for the market to accept the quinoa tea, the processing technology and product standards of quinoa tea also need to be improved. Currently, there are several problems need to be solved in the processing of quinoa tea.

4.1 Reducing the loss of active substances

Quinoa is rich in nutrition, but most of the nutrients and functional substances are unstable and easy to be destroyed in the process of processing, resulting in a loss of activity. Therefore, a reasonable processing method should be selected, and the processing parameters such as processing temperature and processing time should be further optimized to improve the quality of quinoa tea. Sharma et al. (2022) compared the effects of moist heating, boiling-autoclaving, and dry heating-roasting and microwave processing on total polyphenols, flavonoids, phytates and antioxidant activity of quinoa. The results showed that all treatments reduced the levels of phytates. Except that the moist heating process reduced the content of polyphenols, the other processes enhanced the content of polyphenols, flavonoids as well as the antioxidant activity. It is worth noting that the moist heating reduced saponin contents by 14-64% whereas dry heating increased them by 9-25%.

4.2 Enhancing the quality of quinoa tea

For a long time, the quinoa supply on the market has been white quinoa. Escribano et al. (2017) found that different colors of quinoa have different nutritional values. For example, they found that the red-violet varieties of quinoa contained betacyanin, and the yellow-orange varieties of quinoa contained up to four different betaxanthin. Both betacyanin and betaxanthin belong to betalaines, and their contents are highly related to antioxidation activity and free radical scavenging activity. Therefore, it is also important to choose different colors of quinoa for making quinoa tea. Gamma aminobutyric acid (GABA) is an important active substance in the functional foods, which can reduce the blood lipids and promote the cholesterol metabolism. Yang et al. (2020) investigated the method for enhancing the content of γ-aminobutyric acid in quinoa malt. They found that if the budding quinoa is placed in a magnetic field, the content of γ-aminobutyric acid of quinoa malt increased by 28-48%. As reported by Zhang et al. (2020), the content of γ-aminobutyric acid in germinated quinoa increased 2.26 times under the co-treatment of sodium glutamate and ascorbic acid.

Besides germination method, the fermentation treatment also can improve the quality of quinoa seeds. According to the result of Starzyńska-Janiszewska et al. (2016), the scavenging activity of quinoa seeds on hydroxyl radical increased 7 times (white quinoa) or 2 times (red and black quinoa) after 40 h solid-state fermentation of quinoa seeds with Rhizopus oligosporus. Moreover, the soluble phenols such as vanillic acid, protocatechuic acid and rutin levels in 40 h fermented quinoa were significantly higher than in cooked quinoa.

4.3 Increasing the leaching rate of nutrients

Quinoa tea as a new type of cereal tea drink, people mainly drink the tea soup whereas the insoluble fraction will eventually be discarded. However, quinoa seeds are naturally hard and not easy to soak, so there is a problem of insufficient utilization of nutrients. In order to solve this problem, it can be started by improving the processing technology. Li (2021) and Li et al. (2021b) reported that the bursting rate of quinoa seeds reached 90.42% and the apparent density of quinoa seeds decreased from 0.73 g/cm³ to 0.20 g/cm³ after an air puffing treatment (Figure 1). For the air puffed quinoa, the aroma components such as pyrazines, aldehydes and hydrocarbons increased, and the nut aroma was prominent (Zhang et al., 2022). Different from the extruded quinoa, the air puffed quinoa seeds can retain the particle shape, which improves the external beauty of tea products. As the shell has been cracked, the leaching degree of internal nutrients has been greatly enhanced.

Figure 1
Quinoa seeds before and after air puffing.

4.4 Improving the taste and flavor

Quinoa tea has a bitter taste, and its bitterness is directly related to the content of saponins (Suárez-Estrella et al., 2018). Washing and mechanical shelling are the two most common ways to remove saponins. Quispe-Fuentes et al. (2013) investigated the leaching kinetics of saponins from quinoa seeds during water washing. The result showed that the dissolution flux of saponins could be described by Fick's second law, and the leaching rate increased with the increase of temperature. Han et al. (2019) found that the degree of saponins removal was related to the degree of milling. When the degree of milling increased from 0% to 27.23%, the content of saponins decreased by 41.8%, while the contents of polyphenols and flavonoids decreased by 31.5% and 41.4% respectively. Therefore, the degree of milling of quinoa seeds needs to be controlled. Besides washing and milling, the germination is also a way to reduce the content of saponins. Suárez-Estrella et al. (2021) used electronic tongue to evaluate the sensory changes of quinoa during germination. The results showed that germination treatment could reduce the bitterness and astringency of quinoa, and the main changes were observed within 48 hours of germination treatment. The authors also found that the content of phenolic compound also seems to play a role in the taste of germinated quinoa. It has been shown that the saponin content of quinoa decreased rapidly at the initial stage of germination, and then remained stable during the period of 6-42 h. Nevertheless, the saponin content of germinated quinoa increased sharply after 48 h (Chen et al., 2020; Huang et al., 2017). In addition to the germination treatment, fungal fermentation also has the effect of removing bitterness. Villacrés et al. (2020) confirmed that the heat treatment combined with Rhizopus oligosporus fermentation can effectively remove phytic acid, tannin, trypsin inhibitor and other anti-nutritional factors in South American lupin. This kind of research should arouse the attention of quinoa researchers.

4.5 The necessity of quality evaluation of quinoa tea

Sensory evaluation is a kind of method for tea quality indexes such as taste, smell, color and texture which can be perceived by specially trained personnel. According to the above method, the tea can be graded or quantitatively evaluated. The sensory evaluation can be divided into two aspects (Fu, 2005): (1) the appearance evaluation and (2) the endoplasmic evaluation. The appearance evaluation mainly refers to the observation of shape, color and gloss of tea, while the endogenic evaluation mainly refers to the type of aroma, color and brightness of tea soup, the freshness and intensity of tea taste, as well as the color and tenderness of tea base. At present, the sensory evaluation method of Chinese tea is mainly carried out according to national standard GB/T 23776-2018 (Methodology of sensory evaluation of tea). However, this standard is mainly used for the evaluation of traditional tea, but for the quinoa tea, there is a problem that it is not fully applicable. Therefore, the sensory evaluation of quinoa tea requires to solve the following technical issues.

Improving the evaluation index system

In general, the evaluation index system of tea mainly includes the classification of species, quality characteristics, evaluation factors and weighting coefficient, evaluation terms and the quantitative description, etc. The corresponding evaluation system of quinoa tea should be established according to the above principles. Specifically, the flavor wheel and sensory quantitative description of quinoa tea should be established. The concept of the flavor wheel was firstly developed by the American Coffee Association in 1995 (Spencer et al., 2016), and then was gradually used in the field of tea, wine, spice and other products (Zhang et al., 2021b). The flavor wheel is a kind of visual practical tool to describe different flavor characteristics of tea (Dai et al., 2021). Through the collection, classification, summarization and arrangement of specific sensory terminology, the flavor characteristics of tea are formed (Zhang et al., 2019c; Koch et al., 2012). Therefore, the construction of flavor wheel for quinoa tea enables the consumers to obtain the intuitive information of product flavor. The sensory quantitative description analysis (SQDA) is a comprehensive sensory analysis method which combines the qualitative and quantitative methods (Zhang et al., 2021b). It requires the appraiser to evaluate the intensity of the sensory indicators as completely as possible by using the principal component analysis and other multivariate statistical methods so as to get more objective results. In addition, in order to make the evaluation results more accurate and scientific, the fuzzy mathematics method can be used to analyze the multiple factors or even multiple levels of sensory quality (Ye et al., 2021).

Exploring the correlation between quinoa tea quality and biochemical components

Comparing with the sensory evaluation, it is more objective and accurate to explore the correlation between tea quality and biochemical components. The biochemical components in tea can be analyzed by UV-visible spectrophotometer (Johnson et al., 2022), high performance liquid chromatography (HPLC) (Beer et al., 2021), liquid chromatography-mass spectrometry (LC-MS) (Alnaimat et al., 2019), gas chromatography-mass spectrometry (GC-MS) (Wang et al., 2022b), nuclear magnetic resonance spectroscopy (NMR) (Zhang et al., 2019d) and other instruments. In recent years, some emerging technologies such as computer vision system (Rahman et al., 2021), near infrared spectroscopy (Liu et al., 2022a), hyperspectral imaging (An et al., 2022), electronic nose (Lu et al., 2019; Ou et al., 2019) and electronic tongue (Zhou et al., 2022) have been used in tea quality analysis. The quality assessment of quinoa tea can be performed by using a combination of traditional and emerging technologies (Liu et al., 2022b; Figure 2).

Figure 2
Schematic diagram of research on the quality evaluation of quinoa tea.

5 Conclusion

Quinoa tea has been studied in China for nearly 10 years, and there are many varieties of products, such as seed tea, malt tea, leaf tea, whole plant tea, fermented tea and compound tea. Quinoa tea has a promising market, but its preparation technology needs further improvement. Based on the past experience, the preparation cost of quinoa seed tea, quinoa malt tea and quinoa fermented tea is high, therefore, the combination technology is very important. Quinoa compound tea balances the nutrients and efficacy, and it is easily to develop into a variety of products. In comparison, the quinoa leaf tea and whole-plant tea have the advantages of low cost, good taste and full efficacy, and have broad development prospects.

Acknowledgements

The research is funded by “the project for Local Science and Technology Development Guided by the Central Government in Shanxi Province, China” (YDZJSX2022A055), the Fundamental Research Program of Shanxi Province (20210302123328), the Scientific and Technological Innovation Programs of Higher Education Institutions in Shanxi (2020L0236) and Shanxi Excellent Doctoral Scientific Research Project (02010012).

• Practical Application: This review provides the tea-making technology by using quinoa raw materials, discussing the current situation and problems, with the aim to improve the applications of quinoa tea in food industry.

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Publication Dates

• Publication in this collection
  16 Jan 2023
• Date of issue
  2023

History

• Received
  28 Oct 2022
• Accepted
  07 Dec 2022