Abstract: The effects of three kinds of hydrophilic colloids, sodium alginate, xanthan gum and carrageenan, on the moisture distribution and migration of fresh corn noodles and the texture characteristics of the product were studied. The results showed that when hydrophilic colloids were added, the hardness and adhesion properties of fresh and wet surface of maize increased and the adhesion decreased compared with the group without hydrophilic colloid (P<0.05). The bound water content in fresh wet surface increased, while the free water content decreased. The free water relaxation time T₂₃ deviates towards the direction of small degrees of freedom. The properties of sodium alginate were good when the content of sodium alginate was 6 g/kg, the content of xanthan gum was 8 g/kg and the content of carrageenan was 8 g/kg. Analysis showed that hydrophilic colloid could effectively improve the texture characteristics of fresh and wet surface, enhance water holding capacity, and reduce water migration rate. This experiment showed that the effect was best when the sodium alginate was added at 6 g/kg.