Abstract:Using cooking characteristics score value of bean noodles as the research indicators，this technical parameters were optimized by single factor and orthogonal design experiments. The differences of cooking characteristics，fundamental component analysis and starch digestibility of bean noodles prepared by the optimal formula and the four kinds of bean noodles sold in the market were studied. Results showed that the optimum conditions were as follows：glycerol stearate 0.2%，the mass ratio of early indica rice to japonica rice was 8∶3，the weight of rice was 400 g，the weight of flour was 240 g，the weight of soybean was 48 g. Under these conditions，the comprehensive quality score value was the highest. Compared to the four commercially available bean noodles，the cooking characteristics score value of self-made soybean noodles was the highest.The content of fat，protein and starch in the five kinds of bean noodles were between 0.43%-0.78%，8.27%-9.08% and 71.39%-80.19%，respectively. Among the five bean noodles，the hydrolysis rate of starch of the self-made soybean noodles was the lowest.