Formula and preparation method of high-protein low-glycemic functional instant noodles

The invention discloses a formula and a preparation method of high-protein low-glycemic functional instant noodles, and belongs to the technical field of nutritional food formulae, and the technical key points are as follows: step one, dough kneading: mixing chickpea powder, high gluten wheat flour, vital gluten, egg white protein, high amylose corn starch, soybean protein isolate and konjaku flour in proportion in a dry powder state, adding 1% of salt and 30% of distilled water; step 2, fermenting the dough, namely fermenting the dough obtained in the step 1 in a fermenting box; step 3, pressing dough and cutting into strips: pressing the dough fermented in the step 2 into dough sheets through a pressing roller to obtain uniform dough strips, and cutting the dough strips into strips and stacking the strips; step 4, steaming the noodles, namely uniformly putting the product obtained in the step 3 into a steaming plate, and putting the steaming plate into a noodle steaming machine for steaming; and step five,