目的 旨在进一步改善预制面条的品质，为探索适合的包装方式提供一定参考。方法 采用0.03%沙蒿胶与不同添加量的葵花果胶复配胶体制作预制面条，结合气调和真空包装方式进行冷藏，探究复配胶体和包装方式对预制面条冷藏后复煮品质的影响。结果 通过响应面实验，以冷藏复煮后的最大拉伸力作为响应值，基于小麦粉质量确定预制面条的最佳制作工艺如下:葵花果胶添加量为0.35%，加水量为40%，和面时间为15 min，其最大拉伸力为1.157 N;经工艺优化的预制面条在气调包装下冷藏至第7天复煮时，最佳工艺组感官评分为73.9，其微观结构更加致密，断条率仅为20.0%，硬度为1 888 g，咀嚼度为1 241，显著高于对照组(P<0.05);气调包装可以有效抑制预制面条中微生物的生长，降低微生物过度繁殖对其拉伸、质构特性的不利影响，在第7天时菌落总数未超过4.0 lg CFU/g，显著低于对照组(P<0.05)。结论 气调包装可作为预制面条冷藏的最佳包装方式，复配胶体有效改善了预制面条的面筋网络结构，提高了面条品质。

The work aims to improve the quality of preprocessed noodles and provide certain reference for exploring the suitable packaging method. The preprocessed noodles were prepared by adding 0.03% Artemisia sphaerocephala Krasch gum and sunflower pectin in varying concentrations of compound colloid and then refrigerated in combination with modified atmosphere and vacuum packaging methods. The effects of the compound colloid and packaging methods on the recooking quality of the preprocessed noodles after refrigeration were investigated. According to the response surface test, the maximum tensile strength after recooking was taken as the response value, and the best preparation technology was determined based on the quality of wheat flour. The maximum tensile strength of sunflower pectin was 1.157 N when the amount of pectin was 0.35%, the amount of water was 40% and the mixing time was 15 min. After refrigeration for 7 days under modified atmosphere packaging, the sensory score of the recooked preprocessed noodles in the optimal group was 73.9, the microstructure was denser, the strip-breaking rate was only 20.0%, with a hardness of 1 888 g and chewiness of 1 241. These values were significantly higher than those of the control group (P<0.05), indicating that the modified atmosphere packaging effectively inhibited the microbial growth, reducing the adverse effects of microbial overgrowth on the tensile and textural properties of noodles. The total colony count was below 4.0 lg CFU/g after 7 days, significantly lower than in the control group (P<0.05). The modified atmosphere packaging is the most effective method for refrigerating preprocessed noodles and the addition of the compound colloid improves the network structure of the preprocessed noodles.