Frozen food generally needs to undergo pre-cooling, freezing, refrigeration, and thawing before eating. During this period, the crystals of water and other ingredients have the most destructive effect on the structure of the noodle product, and the added emulsifier can control the size and crystal form of the crystals, and survive safely The glass body transformation process makes the flour products not easy to age and the quality is guaranteed. Experimental results show that fatty acid mono- and diglycerides (GMS) and diacetyl tartaric acid mono- and diglycerides (DATEM) have a greater impact on the texture of frozen noodle products, and the stretching force and stretching distance of frozen noodle products have been significantly improved. .