Abstract: Taking the total number of colonies,moisture content,water activity,pasting profiles,and sensory quality as evaluation indicators,the effects of different acid volume fraction and leaching time on the preservation and quality of instant rice noodles were studied.The results showed that after the acid leaching treatment,the total number of colonies of instant rice noodles was significantly reduced,indicating that the acid leaching treatment could effectively prolong the shelf life of instant rice noodles.Compared with the non-acid leaching,the moisture content of instant rice noodles was significantly increased,and the attenuation value and rejuvenation were improved indicating that the acid leaching treatment could improve the thermal stability of the starch in the instant rice noodles and slow down the aging of the instant rice noodles.Additionally,the acid leaching treatment had no significant effect on the sensory quality indicators of the instant rice noodles.Correlation analysis showed that the water activity and sensory score of rice noodles were positively correlated with the gelatinization parameters after acid leaching treatment.The sensory scores of rice noodles treated with different acid volume fraction were significantly positively correlated with peak viscosity,minimum viscosity and final viscosity.Considering the preservation effect and quality, the optimized treatment conditions were as follows:the acid volume fraction was 1%and the acid leaching time was 3 minutes.Under these conditions, the regenerative value was significantly reduced, the rice noodles were not easy to age, and the preservation period could be more than three months.At the same time, the sensory score of rice noodles treated with 1%lactic acid for 3 minutes was higher, and there was no significant difference with the non-acid leached rice noodles.