Abstract: In order to explore suitable anti-browning process conditions,effectively inhibit the browning of fresh wet noodles and improve the commercial value of fresh wet noodles,high-gluten flour was used as the main raw materials to make fresh wet noodles,based on the single factor experiment,the blanching time,glucose oxidase amount,ascorbic acid amount as influencing factors,color difference as the response value,the anti-browning technology of fresh wet noodles was optimized by Box-Behnken response surface experimental design. The results showed that the simulation model of the quadratic regression equation of the anti-browning technology of fresh wet noodles was significant,and the fitting degree was good. The order of influence on color difference of fresh wet noodles was the blanching time > glucose oxidase amount > ascorbic acid amount. The optimum anti-browning process conditions of fresh wet noodles were the blanching time 77 s,glucose oxidase amount 0.03%,and ascorbic acid amount 0.013%. At this time,color difference of fresh wet noodles was 2.23,which was close to the predicted value,indicating the anti-browning technology was reasonably feasible,and the color protection effect on fresh wet noodles was better,which provided reference for solving the browning problem of fresh wet noodles.