This paper aims to investigate the effects of several novel preserving methods on the quality of wet konjac noodles during storage. Wet konjac noodles were prepared by konjac flour, soy protein isolate and sweet potato starch. Fresh-keeping treatments by single acid (pH = 3) soaking (CA group), acid soaking followed by pasteurization and vacuum packing (CF group), and alkaline immersion followed by pasteurization and vacuum packing (CI group) were set. As a result, CF and CI groups could well inhibit the growth of microorganisms during storage at room temperature (28 ± 1 °C) for 8 weeks. The treated wet konjac noodles also had stable sensory quality, better odor and taste, and higher chewiness and elasticity compared with the control (CK) group. Compared to CI treatment, CF treatment exhibited more desirable performance in whiteness, sensory characteristics, textural properties and internal microstructure of the product. In summary, the use of acid soaking followed by pasteurization and vacuum packing technology is an efficacious way to ensure the expected shelf life of wet konjac noodles. This technology could also provide some theoretical and technical support for enterprises to process and produce wet konjac noodles and other high moisture foods
