Objective:　The　rapid　digestion　and　absorption　of　starch　and　glucose　after　dinner　causes　increasing　glycemia.　The　purpose　of　this　study　is　to　developing　an　energy　sustained-release　function　food,　which　can　effectively　control　the　postprandial　blood　glucose　level.　Methods:　We　took　biodegradable　hydrophilic　colloids　as　digestive　barrier,　made　the　energy　material　after　selecting　buried　in　the　three-dimensional　net　structure,　therefore　energy　would　slowly　release　from　the　three-dimensional　net　structure.　In-Vitro　model,　scanning　electron　microscope　(SEM),　In-Vivo　model　were　applied　to　evaluate　the　sustained　release　effect.　Results:　By　the　in-vitro　method,　the　results　indicated　that　xanthan　gum　and　konjac　gum　had　the　best　energy　sustained-release　properties,　and　the　optimum　mass　ratio　of　xanthan　gum　to　konjac　gum　5:5.　The　in-vitro　test　also　showed　that　the　slow　digestion　property　of　maize　starch　was　better　than　other　two　starches.　Compound　rubber　solution　concentration　2.5%,　cooled　to　form　gel,　sprinkled　combine　flour　which　were　containing　20%　buckwheat　flour,　32%　maize　starch　and　48%　plain　flour　on　the　gel　(the　mass　ratio　of　compound　rubber　solution　to　combine　flour　50:100),　then　formed　soft　dough　by　rolling,　and　made　into　fresh　wet　noodle　according　to　wet　noodle　technology.　Compared　with　the　normal　noodle,　the　sustained-release　rate　of　buckwheat　noodle　made　in　that　way　could　reach　to　19.6%.　Conclusion:　The　buckwheat　health　noodle　with　energy　sustained-release　function　could　effectively　control　the　postprandial　blood　glucose　level,and　made　the　energy　released　in　a　slow,　regular　and　sustain　way.