Abstract:To improve the nutritional value of instant noodles and broaden the application of goji berry fruit puree from Ningxia in convenience foods， this study investigated the effects of goji berry fruit puree on the textural properties of non-fried instant noodles and determined the optimal addition level by measuring noodle breakage rate， sensory scores， and texture profile analysis parameters. Formula optimization was conducted using single-factor experiments combined with Plackett-Burman design and Box-Behnken response surface methodology. The results showed that the optimal addition level of goji berry fruit puree was 30%. The remaining auxiliary ingredients were as follows： sodium chloride 1.8%， wheat gluten 3.7%， compound phosphates 0.4%， tapioca starch 4.0%， and sodium alginate-agarose 2.0% （based on 100 g of flour）. Under this formulation， the sensory score of non-fried goji berry instant noodles was 96.08±0.52， the crude polysaccharide content was （9.71±0.63）×106 μg/100 g， and the total flavonoid content was （2.43±0.33）×103 μg/100 g. The moisture content of the dried product was （6.39±0.84） g/100 g. The total plate count was 17 CFU/100 mL， and Escherichia coli was not detected. All indicators met the requirements of GB 4789.3—2016 National Food Safety Standard Instant Noodles and GB 4789.3—2025 National Food Safety Standard Food Microbiology Test Coliform Count.