Abstract: ObjectiveIn order to provide reference for further application of potato rice noodle processing, influences of six different additives on quality of potato rice noodle were studied. Method0,0.02%,0.04%,0.06% and 0.08% of sodium pyrophosphate,sodium hydrogen phosphate,guar gum and konjac gum,and 0,2%,4%,6% and 8% of mung bean starch and gluten flour were added into potato rice noodles containing 30% potato powder. After single factor test,the changes of texture,cooking loss rate and color difference of potato rice noodles were determined. ResultThe results showed that potato rice noodles had higher hardness value when adding 0.02% sodium pyrophosphate and 0.08% sodium dihydrogenphosphate(P<0.05,the same below),potatoricenoodleshadhighertensilepropertieswhenadding0.04%sodi-um pyrophosphate and 0.06% sodium dihydrogen phosphate. Cooking loss rate was lower than 10% when adding 0.02%sodium dihydrogen phosphate(P<0.05,the same below). Potato rice noodles had higher hardness value,tensile properties and lower loss rate when adding 0.02% of konjac gum and guar gum. Adding 2% of mung beand starch resulted in better textural properties and the loss rate of potato rice noodles was lower than 4%. When the mung beand starch amount was 4%,the tensile properties was also improved. Meanwhile,the textural properties,tensile properties,and cooking properties of potato rice noodles were improved when adding 2%of gluten flour. However, within the test range,rice color had no obvious improvement when adding the six food additives. ConclusionTextural properties and cooking characteristics of potato rice noodles containing 30% potato powder can be improved significantly when adding 0.04% sodium pyrophosphate, 0.06%sodium dihydrogen phosphate,0.02%konjac gum,0.02%guar gum,4%mung beand starch and 2%gluten flour. The formula can be applied in actual production.