Abstract: With spinach powder and flour as the main raw materials, the optimum process conditions of spinach color preservation technology and spinach nutritious noodles were determined by orthogonal experiment, and sensory identification was conducted through difference test (selection test method) to verify the difference between spinach nutritious noodles and traditional noodles sold in the market. The results showed that the best production technology of spinach nutritious noodle was 6% spinach powder, 1.5% salt and 0.15% sodium carbonate. Through the difference test (selection test method), the sensory identification of spinach nutritious noodles produced in the experiment was carried out. Through the statistical analysis, it was concluded that there was significant difference between spinach nutritious noodles and traditional noodles sold in the market (α=5%).