Abstract: The effects of three aging methods, low temperature and high humidity, high humidity at room temperature, and air drying at room temperature, on the breaking rate and cooking loss rate of rice noodle were studied, and the effects of amylose content, moisture content of powder, aging temperature and aging time on the aging effect of rice noodle were studied by single factor test and three-factor quadratic orthogonal rotation combination test, the results showed that the breaking rate and cooking loss rate of low temperature and high humidity aging were lower than those of high humidity and air drying at room temperature aging. The influence of each factor on the aging of rice noodle was water content, aging time and aging temperature. The aging process of rice noodle was optimized by quadratic regression orthogonal analysis, and the fitting degree of the mathematical model was high. The optimum technological parameters of rice noodle aging were as follows: 48% water content, 4.5 h aging time and 4℃ aging temperature. Under these conditions, the sensory score of rice noodle was the highest.