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果蔬营养湿面是一种新的功能食品,其制备工艺和参数以及在贮藏期间品质的稳定性是生产技术的关键。试验以感官评定、质构品质和蒸煮品质为评价指标,研究了加水量、加盐量和南瓜粉添加量对南瓜营养湿面食用品质的影响,同时分析了南瓜营养湿面在贮藏期间品质的变化。结果表明：加水量为33%、加盐量为2.5%和南瓜粉添加量为4%时,可制作出品质、感官俱佳的南瓜营养湿面。应用微波杀菌技术对真空包装的南瓜营养湿面处理后,南瓜营养湿面在室温3d和低温56d的贮藏过程中食用品质变化较小,能够保持良好的食用品质。“,”Wet noodle with fruit and vegetable is a newly developed functional noodle, the processing technology and the stability during storage of which are the critical factors. This paper investigated？the effects of the addition of water, salt and pumpkin on the sensory evaluation, textural and cooking quality of wet noodles, and analyzed the quality variety during low temperature and room temperature storages. Results indicated that the noodle with pumpkin was obtained when the additions of water, salt and pumpkin were 33%, 2.5% and 4%, respectively. It was found that the quality varieties of wet noodles with pumpkin were ignorable during 3 days in room-temperature storage and 65 days in low temperature storages.