Abstract:In this paper，different proportions of potato mud of rice noodles were used as the research object，nutrition，color and edble quality were compared between potato mud rice noodles and common rice noodles by using the method of sensory and instrument test. The results showed that the contents of protein，dietary fiber，potassium and a variety of amino acids in potato mud rice noodles were higher than common rice noodles but lower fat and sodium. The ratios of essential amino acid to total amino acid and essential amino acid to nonessential amino acid of potato mud rice noodles were higher than common rice noodles. In terms of color，the brightness value L decreased adding potato mud while chromaticity value a and b increased. Furthermore，the rehydration time of potato mud rice noodles was shorter than common rice noodles but higher plasma value.The results of quality and structure determination showed that viscous of potato mud rice noodles were higher than common rice noodles but lower in hardness，elasticity，chewiness and tensile properties and 30%of potato mud rice noodles got highest sensory score.The quality of potato rice noodles was still need further improvement.