Abstract: To enrich species of cold fresh noodles and improve its nutritional quality,the effects of west celery pulp,egg liquid,edible alkali and aging time on the sensory quality of noodles were studied with celery pulp and wheat flour as the main ingredients.On the basis of the single factor experiment,the L₉( 3~4) orthogonal test was performed for optimizing the manufacture processing of noodles and correlation between sensory evaluation and textural properties of noodles was further investigated. The results showed the optimum conditions for cold fresh noodles with celery were as follows: wheat flour 100 g and salt 2% as a reference,celery pulp 32%,egg liquid 6%,edible alkali 0.26%,and aging time 10 min.The linear regression model between textural properties and sensory evaluation score was: y( sensory evaluation score) =- 18.083- 0.012X₁( hardness) + 28.320X₂( springiness) + 0.028X₃( chewiness) + 0.283X₄( gumminess) + 0.155X₅( tensile resistance).Noodles produced under optimum conditions had good taste with unique flavor of west celery. At the same time,there was a closely correlative relationship between sensory evaluation and textural properties,which indicated that texture determination could be used to evaluate quality of cold fresh noodles with west celery.