Abstract: The optimal preparation process for quick-frozen noodles was explored by one-factor-at-a-time method in combination with quadratic regression orthogonal rotation composite design. The results indicated that the optimal noodles formula was dough with a stabilization time of 5－7 min, 40% water, 1%－1.5% starch, 0.35% guar gum, 0.40% glycerin monostearate (GMS), 0.15% compound phosphate and 6% modified starch, and the optimal freezing air-flow speed was in the range of 3－4 m/s. Under the optimized process conditions, the processed quick-frozen noodles achieved an excellent comprehensive evaluation.

Key words: quick-frozen noodles, additive, preparation process