In this paper, the effect of cadmium removal in the soaking process was determined by measuring the change in cadmium content in the traditional process of rice noodles.On this basis, the response surface optimization of three factors and three levels was used to determine the best soaking and cadmium removal conditions, when the soaking temperature was 39 ℃, soaking time was 36 h, the solid-liquid ratio was 1:3.8 (g:mL), cadmium removal rate could reach (39.51±3.07)%.Then, scanning electron microscopy and spectroscopy were used to compare the changes of each component in rice before and after soaking and cadmium removal.It was proved that soaking could make rice loose, reduce the contents of protein, starch, and fat, change the structure of rice protein and increase the content of amylose.At the same time, texture analysis showed that this method could give it a unique taste and had a specific application value.
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