为提高紫薯全粉在面条中的添加比例，增加面条营养价值，以高含量紫薯-小麦混合粉（50%小麦粉替代率）制作挂面，研究了3种不同类型面条改良剂（谷朊粉、魔芋胶、SSL）对高含量紫薯挂面的蒸煮品质和感官品质的影响。并复合使用这3种改良剂对高含量紫薯挂面品质进行改良，以感官评价为指标，采用响应面分析法对改良配方进行优化。结果表明，当复配添加谷朊粉3.8%、魔芋胶0.7%，SSL0.06%时，高含量紫薯挂面的品质得到显著改善，并且按此配方制作的面条在蒸煮品质，质构特性以及感官品质上与普通挂面接近。

To increase the proportion of purple sweet potato flour(PSPF)added in the noodles and improve its nutritional quality，Blending wheat flour with high content of PSPF (HPSPF )(50% wheat flour replacement rate) were used to make noodles. The paper investigated the effects of three different types of improvers, for gluten, Konjac glucomannan(KGM), Sodium stearoyl lactylate(SSL), on the cooking and sensory quality of HPSPF dried noodles. The results obtained with the use of response surface experiment showed that the addition of blending improvers of gluten (3.8%), KGM (0.7%), and SSL(0.06% )could significantly improve the cooking quality，texture profile and sensory quality of HPSP dried noodles, and the mentioned-above qualities of the products were similar to the normal dried noodles.