The color protection in the processing of color nutritional noodle was studied in this paper. After a processing of physics color protection, the fruits and vegetables added into noodles were dealt with a second color protection. The results showed that the optimum color protection formula were the amount of D-Sodium isoascorbiate 0.12%, salt 2.5%, potassium sorbate 0.06%, and citric acid 0.30%. The final products obtained by the above formula were delicious，nutritious and the original color of fruits and vegetables was maintained well.
