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.