Abstract:In this study，in order to improve the nutritional value of noodles and enriching the varieties of noodles，added with different proportions of yam and taro powder （premixed flour），wheat gluten and drinking water in wheat flour to make yam and taro nutritious noodles on the basis of traditional noodle making.The cooking loss，sensory evaluation and texture characteristics of noodles were taken as the evaluation indexes.The effects of various factors on the cooking quality，sensory quality and texture characteristics of noodles were analyzed by single factor experiment and response surface experiment to optimize the processing technology of yamand taro nutritious noodles.The results showed that the cooking loss rate of the noodles was 3.71%when wheat flour contains 20%premix（yams 13%+taro 7%），that was to say 80%wheat flour and 20%premix，1%gluten powder and 34%water were added to the wheat flour respectively.The hardness of noodles was moderate and a low viscosity.The sensory evaluation was 88.16.The technology showed that the yam and taro noodles had a light yam flavor and taro flavor，and they had better cooking quality，sensory quality and good texture characteristics compared with traditional noodles.