The invention discloses a making technology of potato noodles. The making technology comprises the following steps of taking potato whole
powder and
wheat flour in a proportion of the potato whole
powder to the
wheat flour being (0.5-2) to 1, and performing uniform stirring to obtain mixed
powder; adding vital
wheat gluten of which the percentage by weight is 1-3%,
alginic acid of which the percentage by weight is 0.2-0.4% and table salt of which the percentage by weight is 3-5% to the mixed powder, performing uniform stirring, adding water, and performing dough mixing; leavening the mixed dough for 15-60min; and putting the leavened dough in a
machine, and performing
extrusion and shaping. The vital
wheat gluten is added during dough mixing, so that the moldability of dough sheets can beimproved, the
chewiness is improved, the
loss rate of the noodles is reduced, and the expansivity of the noodles is increased; the table salt is added during dough mixing, so that the
flavor, the color and the texture characteristics of the noodles can be improved; through addition of an appropriate amount of the table salt, the plump mouth feel of the noodles can be improved, the peculiar smell is concealed, the balanced
flavor is increased, and the flexibility of the noodles can be improved. According to the leavening time, the condition that
starch and
protein can sufficiently absorb
moisture is facilitated, so that a uniform
network structure is formed, and the quality of the made noodles is good.