Abstract: In this paper, skinning、protecting coloring、grinding starch、formulating、shaping methods has been usedto research the production technology of the diosrea opposita flour noodles. The factors of tint、aromatic、special flavor、viscosity、pliability character also have been discussed. Through orthogonal experiment method of the dose of amorphophallusrivieri flour、citric acid、potassium alum、carrageenan and single factor experiment method, we found the best formula andthe technological processes. The results showed that the best formula is adding 2% amorphophallus rivieri flour, 0.1% citric acid,0.5%potassium alum, 0.2% carrageenan. The high quality product with unique flavor was obtained using the above technicalconditions.

Key words: diosrea opposita, flour noodles, process