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.