Abstract: In this study, three modifiers, gluten meal, branched chain starch and xanthan gum, were used to optimize the formulations of prefabricated quick-frozen microwave raw conditioning noodles more accurately by using sensory evaluation as an indicator, and by designing experiments through the response surface methodology (RSM). And the effects of the three modifiers on the cooking loss, physicochemical properties, physical properties, freezable water content and microstructure of the pre-made quick-frozen microwave-ready raw seasoned pasta were investigated. The results showed that the modifiers could significantly (P<0.05) reduce the freezable water content of the noodles compared with the control group without modifiers. However, the modifiers were easy to combine with water, which competed with the dough for water and increased the turbidity of the noodle broth. When 2.28% wheat gluten, 2.90% branched-chain starch and 0.04% xanthan gum were added, it could effectively reduce the strip-breaking rate, enhance the elasticity and tensile strength, and improve the microstructure of the prefabricated quick-frozen raw conditioning noodles, thus improving the product quality. This study provides theoretical basis and technical guidance for the quality improvement and industrial processing of prefabricated quick-frozen microwave raw conditioning noodles.