The quality of Hongqu Rice noodles is closely related to the properties of the following raw materials:
 1. The quality of Hongqu Rice noodles is closely related to the properties of raw materials. 
The quality of red yeast rice. Red koji Rice noodles are fermented and ground from red koji rice. Therefore, the quality of the chemical supply of red yeast rice directly affects the quality of red yeast powder. High-quality red yeast rice requires a good growth environment, suitable climate, and soil conditions during its growth process. In addition, the selection and storage of red yeast rice are also crucial for the quality of red yeast powder. High-quality red yeast rice contains abundant active ingredients, such as red yeast extract and other bioactive substances, which play an important role in the quality of red yeast powder.
2. Fermentation is one of the key steps in the preparation of red yeast Rice noodles. 
The control of the fermentation process is very important to the quality of the chemical supply of red yeast Rice noodles. Appropriate fermentation conditions, including temperature, humidity, oxygen supply, and other factors, can promote the growth and metabolism of Monascus, thereby producing abundant active ingredients. Good fermentation control can ensure the content and stability of effective ingredients in red yeast Rice noodles and directly affect the quality of red yeast Rice noodles.
3. Grinding technology is the process of processing fermented chemical supply red yeast rice into red yeast powder. The control of the grinding process has a significant impact on the quality of red yeast powder. An appropriate grinding process can obtain uniform and fine red yeast powder particles, retain the effective ingredients in red yeast rice, and improve the solubility and stability of red yeast powder. The temperature, time, and powder-making method during the powder-making process need to be reasonably controlled to ensure the quality of red yeast rice powder.
4. The storage condition of the chemical supply of Hongqu Rice noodles is very important to its quality. Red yeast powder should be stored in a dry, cool, and sealed environment, avoiding direct sunlight and high temperatures. Proper storage conditions can maintain the effective ingredients and nutritional value of Hongqu Rice noodles, prevent the impact of oxidation and moisture, and ensure the quality and stability of Hongqu Rice noodles.
In conclusion, the quality of the chemical supply of Hongqu Rice noodles is closely related to the quality of Rice noodles, fermentation process control, grinding technology, storage conditions, and other raw material properties. By reasonably controlling the properties of these raw materials, the quality, content, and stability of active ingredients of Hongqu Rice noodles can be improved, thus ensuring its pharmacological activity and health care efficacy.