Abstract: It was aimed to investigate the effect of maize flour in raw materials of instant rice noodles on rheological properties of mixed systems, study was made with the addition of 21%, 23%, 25%, 27%, 29% of maize flour respectively in raw materials of instant rice noodles, mixed with four different kinds of rice.The results showed that the mixed systems with flour of rice and maize were typical pseudoplastic fluids, the extent of pseudoplasticity and shear-thinning enhanced with the increase of addition of maize flour.When the content of maize flour was above 23%, consistency of the mixed systems decreased, fluidity increased and a new stable structure began to come into being.The content were 23% and 50%, the value of G' of the system was much greater than those of other contents, the values of G" of systems with maize flour were less frequency-dependent than the system without maize flour, while frequency-dependence of G' had nothing to do with the additive amount.The conclusion suggested the variation regularity of rheological parameters in production and provided a preliminary theoretical basis on the rational selection of raw materials of rice noodles.