Abstract: In this paper,preservation effects of fresh wet noodles by different fresh-keeping agents were investigated. The colony forming unit(CFU),pH,whiteness,texture and sensory quality of fresh wet noodles during storing were determined,and according to a variety of complementary synergy of antistaling agent and auxiliary agent,a complex fresh-keeping agents of fresh wet noodles which could be suitable for a longer time storing was obtained. The results showed that the complex fresh-keeping agent added in the fresh wet noodles(0.2% sodium alginate+0.04% single octylic acid glyceride+0.15% propylene glycol)at the time of preservation 7 d,the sensory score,pH,whiteness and total number of colonies were according with national standard. Adding the complex fresh-keeping agent(0.6% sorbitol+0.4% sodium carbonate+0.1% single octylic acid glyceride+0.15% propylene glycol+3% alcohol),in the preservation of 8 d,noodles' sensory score,pH value,whiteness were in line with national standards,in the preservation of 12 d,the total number of colonies still met the national standards. The above two kinds of compound fresh-keeping agent could keep fresh wet noodles at room temperature(25℃)under the condition of preservation for 7 d,and the complex fresh-keeping agent(0.6% sorbitol+0.4% sodium carbonate+0.1% single octylic acid glyceride+0.15% propylene glycol+3% alcohol)could delay the deterioration of fresh wet noodles better,the preservation time was above 8 d,and had simple operation,low economic cost,which was more conducive to the industrial production of fresh wet noodles.