The optimum adding amount of them based on noodle total score by orthogonal design: defatted soy flour is 8%(w/w);konjak powder is 0.5%(w/w).

• 通过正交实验得出以面条综合评分为指标的最佳添加量为脱脂大豆粉8%25、魔芋粉0.；5%25。