Quinoa flour with high gamma-aminobutyric acid content and application of quinoa flour in pizza preparation

The invention discloses quinoa flour with high gamma-aminobutyric acid content and application of the quinoa flour in pizza preparation, and belongs to the technical field of nutrition fortified food.The quinoa germination method comprises the following steps: flatly laying quinoa on gauze, and then putting the gauze into a constant-temperature and constant-humidity environment with a magnetic field to germinate; wherein the germination time ranges from 36 h to 60 h; and the intensity of the magnetic field is 2-5 mT. The quinoa sprouts in a magnetic field environment, so that the starch content of the quinoa is reduced to 45.23% from the original 60.20%, and the content of gamma-aminobutyric acid is enriched to 140.83 mg/100g from 19.28 mg/100g. 本发明公开了一种高γ-氨基丁酸的藜麦粉及其在披萨制备中的应用，属于营养强化食品技术领域。本发明所述藜麦发芽的方法是将藜麦平铺于纱布上，之后放入带磁场的恒温恒湿环境中进行发芽；其中，所述发芽的时间为36-60h；磁场的强度为2-5mT。本发明通过将藜麦在磁场环境中发芽，使其淀粉含量从最初的60.20％降低到45.23％且将γ-氨基丁酸含量从19.28mg/100g富集到140.83mg/100g。