In order to optimize the raw material formula and processing technology of Guiling fortified rice noodle, L9(34) orthogonal test was used to study the effects of the four factors on product quality and processing efficiency including water content of flour, the amount of corn starch, the amount of concentrate extracted from food materials and the amount of spice powder, when the comprehensive score of cooking quality, sensory quality, rehydration rate and processing effect was take as the evaluation index. The results showed that the effect was as follows: water content of flour>amount of corn starch>amount of food material extract concentrate>amount of spice powder. The optimum formula was as follows: when the rice flour was 100 kg, the moisture content of the flour was 40%, the amount of edible corn starch was 10 kg, the amount of food material extract concentrate was 1.5 kg, and the amount of spice powder was 0.4 kg. Under these conditions, good processing effect and good product quality could be obtained.