Abstract:The optimized formulation of instant starch noodles seasoning with beef with brown sauce by response surface methodology were investigated in this study.On the basis of single factor experiments，salt，flavor enhancer，spice for seasoning powder and sauce，tallow，spice，salt for seasoning mixture sauce respectively were selected for Box-Behnken experimental design.The response surface methodology was applied to optimize the formulation.The results showed that the optimal formula of seasoning powder was as follows：salt 48.0%，flavor enhancer 4.5%，spice 20.0%.The optimal formula of seasoning mixture sauce was as follows：sauce 32.5%，tallow 14.0%，spice 1.2%and salt 6.5%.