This study takes tartary buckwheat, highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder. The premixed powder is blended as the following proportion: 40% plain flour, 30% tartary buckwheat, 10% highland barley and 20% oat. This proportion gives us 6.94% dietary fiber, 1.9% beta glucan, 0.8% total flavonoids in the premixed powder. Through single factor experiment, combined with the response surface analysis test and taking finished product breakout rate and cooking loss rate and sensory evaluation as a comprehensive index, this study discusses the effects of gluten, salt, sodium carbonate and konjac purified powder on the quality of premixed powder. Results show that the optimal proportion of the compound improver is: 5.4% gluten, 1.3% salt, 0.2% sodium carbonate, and 1.1% konjac refined powder, which makes the processing process of high fiber noodles premixed powder easier and the quality of finished products higher.