Abstract:This study utilized germinated quinoa as the raw material for lactic fermentation.The optimal preparation process for preparing germinated quinoa beverages was obtained through single-factor experiments and response surface methodology.During the biological fermentation process under these conditions for 3 d,the samples were collected every 0.5 d to determine the content of proteins,fats,total sugar,reducing sugar,total phenols,flavonoids,saponins,γ-aminobutyric acid,total acid,vitamin C,and pH,thereby exploring the dynamic changes in these substances.The results showed that the optimal process conditions were as follows：white sugar addition of 19%,inoculum size of 0.14%,fermentation temperature at 30 ℃,and fermentation duration of 3 days.During the fermentation period,the content of fats,total sugar,and saponins continuously decreased,while total acid content progressively increased.All other components fluctuated to varying degrees.