Abstract: Wheat flour was used as the main raw material,supplemented by microcapsule tomato powder,ta-er-mi powder and jujube polysaccharides to make fresh noodles prepared by combination with grain,fruit and vegetable. The effect of microencapsulation of tomato powder on the quality of fresh noodles was investigated by using texture and color difference as indexes. Effects of the volume of addition of ta-er-mi powder,microencapsulated tomato powder and jujube polysaccharide on the compound fresh noodles were investigated with the texture and cooking loss rate as the indexes. Taking the weighted comprehensive score of cooking loss rate,sensory scores and the DPPH free radical scavenging capacity(IC₅₀value)of the fresh noodles polysaccharides as the indicators of investigation,based on a single factor test,L₉(3⁴)orthogonal experiment was used to determine the optimal fresh noodles formula. Acarbose was used as a control to analyze the inhibitory effect of fresh noodles on α-glucosidase activity. The results showed that the texture characteristics of the noodles with added microencapsulated tomato powder were better than that of the noodles with non-microencapsulated tomato powder,its color difference was less than that of fresh noodles with non-microencapsulated tomato powder,which had better stability. The optimal formula of compound fresh noodles were:Microencapsulated tomato powder 2%,ta-er-mi powder 10%,jujube polysaccharide 6%. Under these conditions,the cooking loss rate value,sensory scores and DPPH free radical scavenging ability(IC₅₀value)of fresh noodles were(3.27%±0.03%),(91.00±1.85)scores and(4.89±0.00) mg/mL,and the inhibitory activity(IC₅₀value)of fresh noodles against alpha-glucosidase was(28.94±0.48) mg/mL,which was better than the control group(111.20±16.19) mg/mL.The fresh noodles prepared by combination with grain,fruit and vegetable had certain antioxidant activity and hypoglycemic effect in vitro.