Abstract:The research aimed to study the production technology of semi-dried potato hot dry noodles with potato whole flour and wheat flour as the primary raw materials.The effect of the addition of potato whole flour，drying temperature，and drying humidity on the cooking characteristics and sensory evaluation of the semi-dried potato hot dry noodles were investigated through single-factor experiments.Using sensory evaluations as the main index，the optimal processing technology of semi-dried potato hot dry noodles was determined through an orthogonal experiment involving three factors and three levels as follows:the addition amount of potato powder was 20%，the drying temperature was 30 ℃，the drying humidity was 70%，and the sensory score was 90.00.The rapidly digestible starch content，slowly digestible starch，and resistant starch of semi-dried potato hot dry noodles prepared under the optimal experimental conditions were 2.02%，10.79%，and 87.19%，respectively，and the protein digestibility in vitro was 66.75%.Additionally，it was determined that this food has high protein absorption，low energy conversion，and good nutritional value.Moreover，its moderate consumption can make people feel full and have certain functions in reducing blood lipids and blood glucose.