The processing technology of fortified calcium noodle with collagen peptide chelating calcium was studied. Collagen peptide chelating calcium was prepared with pigskin gelatin, and the structure was characterized. Collagen peptide chelating calcium, pigskin gelatin, compound phosphate and salt were studied for improving the quality of noodles. The processing technology of fortified calcium noodle was optimized by sensory evaluation. The research showed that the optimum formula of the product was collagen peptide chelating calcium 2%, pigskin gelatin 1.5%, compound phosphate 0.8%, salt 1.5% and the flour 94%. The bending broken ratio was 0, cooking broken ratio 0, loss rate of dry material 6.9%, water absorption rate 167.5%, and the turbidity of noodle soup 0.104. The score by sensory evaluation was 88.7. The calcium content of the noodles was 143.6 mg/100 g. The fortified calcium noodle showed high sensory quality and nutritional value.