Abstract:Sweet koji was used to ferment a compound substrate made of quinoa，truffle and glutinous rice.Taking sensory scores，alcohol content and total acid content as indicators，a single-factor experiment was conducted to explore the effects of the weight ratio of quinoa and glutinous rice and the amounts of koji and water added on the fermentation of a quinoa-truffle-glutinous rice compound alcoholic beverage.Response surface methodology was used to optimize the fermentation process.Finally，nutritional indicators were determined.The results showed that the total weight of quinoa and glutinous rice was 100.0 g，the amount of truffle added was 2.0 g，the mass ratio of quinoa and glutinous rice was 1 ∶3，the amount of sweet koji added was 1.0 g，the amount of water added was 73.0 g，the fermentation temperature was 28℃，and the fermentation time was 48 h.The sensory score of the finished product was 84.06，alcohol content 1.02% vol，total acid content 1.30 g/L，pH value3.72±0.16，soluble solid content（24.20±0.07）%，total sugar（11.93±0.25）g/100g，fat（2.34±0.22）g/100 g，protein（6.85±0.51）g/100 g，total number of colonies（24±5）CFU/mL，and Escherichia coli were not detected.This product was rich in nutrition and taste，sweet and sour palatable，and had an easy-to-control production process.