Abstract:To improve the comprehensive utilization value of potato granules，wheat flour and potato were used as main raw materials.The single factor and Box-Behnken experimental design，response surface analysis（RSA）and principal component analysis （PCA）were used to optimize the formula of potato noodle in this paper.The results showed that the best comprehensive score for the process parameters was potato of 15%，salt 3.6 %，the time of face 15 min.The actual measured value was 0.774 5，which was consistent with the model predicted value 0.781 7.The regression coefficient of the two polynomial regression model established by principal component analysis was significant，and had better fit degree （p＜0.001，R2=0.951 2）.In conclusion，the application of principal component analysis combined with response surface method was effective in the optimization of potato noodles.