Abstract: In order to study the effects of amylose in different long rice on the processing characteristics and quality of rice noodles,long rice varieties with amylose content between 10.26% and 24.91% from different areas were as raw materials,the physical and chemical indicators,cooking quality,crystal structure,texture characteristics,digestion characteristics and sensory evaluation were measured and analyzed. The result showed that,with the increase of amylose content,the crystallinity of long rice decreased,the thermodynamic characteristics of To,Tp,Tc,ΔH in long rice increased,the reheating time of the rice noodle product increased,the cooking loss rate and the broken bar rate decreased,the chewiness and hardness of rice noodles significantly increased,and the crystallinity of rice noodles was larger than long rice. And when the amylose content was 22.52%,the sensory evaluation of the rice noodle was the best(75.9 score). In vitro digestion experiments showed that the cooked rice noodle had the highest hydrolysis rate and the final hydrolysis rate of the original powder was the lowest. And the amylose content was significantly negatively correlated with the in vitro digestibility(P<0.05).Rice noodles processed using long rice with an amylose content of about 22.52% had better processing quality and lower digestive characteristics. This study provides a theoretical basis for the development of rice noodles with low digestion characteristics and high quality.