Abstract: Ramen making is a complex process,which has high requirments on the tensile properties of dough.The application of enzyme in ramen preparation is explored in the present study by using transgluaminase (TG) and xylanase instead of "Penghui" as ramen improver.The results showed that the tensile properties of ramen dough was significantly improved with the addition of a certain amount of transgluaminase and xylanase,moreover,the particle size of gluten protein was significantly increased,and its network structure was also enhanced obviously.The results of texture and sensory evaluation demonstrated that when the addition amount of transgluaminase and xylanase were 0.1% and 0.2%,respectively,the comprehensive score of the ramen was significantly better than those of the other noodles.