目的 针对反复冻融对淀粉质食品组织具有破坏作用，融化后产品水分会损失且质地易软化，造成品质下降、消费属性降低等现象，总结和研究该现象的机制和相关影响因素。方法 对淀粉在冻融过程中的老化回生、硬度上升、析水率提高等品质劣变问题，以及影响冻融稳定性的重要因素进行探讨。结果 淀粉来源，直链与支链淀粉含量，盐、糖的加入等均会对淀粉冻融稳定性造成影响，但具体效果受环境因素影响程度较大，有待进一步探究。结论 阐述了影响淀粉基食品冻融稳定性的重要因素，探究其可能的作用过程和机理，为含淀粉质食品的品质改良途径提供理论依据。

Starchy food during repeated freeze-thaw process has destructive effect on food tissues, and it leads to water loss and texture softening of products during melting, which leads to the decline of food quality and consumption attributes. In such case, the work aims to summarize and study the mechanism of this phenomenon and related influencing factors. The causes of quality fission of starch during freeze-thaw process, such as aging and retrogradation, hardness increase and water evolution rate increase, and the important influencing factors on freeze-thaw stability of starch were discussed. The freeze-thaw stability of starch was affected by the starch source, amylase and amylopectin content, salt and sugar addition, but the specific effect was greatly influenced by environmental factors and needed further exploration. The important factors affecting the freeze-thaw stability of starch-based foods are expounded, and the possible action process and mechanism are explored to provide theoretical basis for the quality improvement of starch-based foods.