Abstract: The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight methods were adopted to explore the effect of soybean protein isolate, transglutaminase and guar gum on potato noodle. The results showed that the cooking characteristics and sensory quality of 38% potato noodle were improved by the three modifiers. The order of the factors affecting the sensory quality of potato noodle from big to small was soybean protein isolate, guar gum, glutamine transaminase, respectively. The best formulation was obtained by combining range analysis and entropy weight method, which was 6% soy protein isolate, 0.9% guar gum and 1.5% transglutaminase. According to the above formula, the potato noodle had a comprehensive score of 0.2028, a sensory score of 84.83. The entropy weight method comprehensively was used to evaluate the general quality of dried noodles including sensory score, cooking loss rate, water absorption rate, hardness, elasticity and chewiness quality. It was found that the optimum drying temperature was 70 ℃, the sensory score was 84.67±0.40, cooking loss rate was 8.79%±0.03%, water absorption was 140.33%±1.52%, hardness was (4.29±0.11) N and the cooked breaking rate was 0%. Single factor, orthogonal design experiment combined with entropy weight method could comprehensively evaluate the quality of potato noodle, and the comprehensive quality of potato noodle was higher under this technological condition.