The grout vomiting value is one of the key indicators for judging the quality of Jiangxi straight rice noodles. The main factors that affect the results of the grout vomiting value are as follows: cooking time, cooking temperature, stirring, methods of pipetting et al. However, most of the above factors were not limited in DB/T222—1998 the measurement standard of grout vomiting value of Jiangxi straight rice noodles except the cooking time. It is easy to have errors in the actual measurement. Therefore, effect of four factors including cooking time, cooking temperature, stirring, and methods of pipetting on the grout vomiting were studied in this research. Result indicated that obtained data from the graphite hot plate heating method was stable and had a small error. It would be better if the grout vomiting value were expressed in the average of the three measured after every three shakes. The data will be more accurate if the pipetting area is in the middle of the volumetric flask. The stirs number during the cooking process need declare. Overcooking would increase the grout vomiting value. Partial revision of DB/T222—1998 was recommended according to this research. This study will provide a more accurate method for the detection of the grout vomiting value of Jiangxi straight rice noodles and promote the standardization of Jiangxi straight rice noodles.