Slow-release noodle stretching agent and preparation method thereof

The invention provides a slow-release noodle stretching agent and a preparation method thereof. The slow-release noodle stretching agent contains grease with a melting point of 24-33 DEG C, an emulsifier, a reducing agent, a surfactant and a porous adsorbent, wherein based on the total mass of the grease, the emulsifier, the reducing agent and the surfactant, the content of the grease is 50-80%, the content of the emulsifier is 5-16%, the content of the surfactant is 10-25%, and the content of the reducing agent is 0.20-2.5%; and the content of the porous adsorbent is 20-50% based on the total mass of all other components except the porous adsorbent in the slow-release noodle stretching agent. The invention further provides dough, stretched noodle blanks and fresh wet noodles containing the slow-release stretched noodle agent and a preparation method of the dough, the stretched noodle blanks and the fresh wet noodles. The stretched noodle blank prepared by adopting the stretched noodle agent disclosed by the