Abstract: Abstract: Constant refrigeration temperature has a great influence on the quality of quick-frozen sweet dumplings. For the purpose of investigating the effects of different temperatures on the quality of quick-frozen sweet dumplings, quick-frozen sweet dumplings were exposed under the constant temperature of -5, -15, and -25 ℃, and then the quality indices including moisture content, acid value, peroxide value, texture were termly measured. The nuclear magnetic resonance imaging, rapid viscosity analyzer and scanning electron microscopy were used to determine the moisture migration, gelatinization characteristics and microstructure of quick-frozen sweet dumplings respectively, and to reveal the influence of frozen temperature on the quality of quick-frozen sweet dumplings. The results showed that the frozen temperature had a significant effect on all these aspects below: the moisture content, peroxide value, acid value and texture (P<0.05). With the extension of frozen storage time, the moisture content of quick-frozen glutinous sweet dumplings decreased fast at first and then decreased gradually. In addition, the effect of the prolongation of the freezing time on the filling of the quick-frozen sweet dumplings was as follows: The oxidation of the filling oil appeared to rise quickly and then slowly, and the hardness and chewiness of the texture properties of the stuffing of the quick-frozen sweet dumplings gradually increased. The higher the frozen storage temperature of the quick-frozen sweet dumplings was, the more the moisture content in the dumplings dropped. At the same time, the higher the degree of the oxidation of fillings in the dumplings was, the more the hardness and chewiness of fillings increased. The longer the frozen storage time and the higher the frozen temperature, the more the moisture content decreasing of quick-frozen sweet dumplings, and the more the peroxide value, acid value, hardness, and chewiness increasing. On the 40th day, the moisture content of quick-frozen sweet dumplings at -5 ℃ fell to a plateau, faster than that under -15 and -25 ℃ refrigeration condition. The 14% and 20% growth rates of peroxide value and acid value of quick-frozen sweet dumplings under -5 ℃ were much higher than that of the other 2 groups. On the 90th day, the moisture content of the quick-frozen sweet dumplings under -5 ℃ decreased by 11.32%, the peroxide value increased by 23%, and the acid value increased by 30%. Determination of the quick-frozen sweet dumplings' texture properties showed that the hardness increased from 392.11 to 511.78 g, and the chewiness increased from 66.24 to 90.11 g, and significant difference was observed at the -25 ℃ refrigeration condition (P<0.05). The results of nuclear magnetic resonance, gelatinization characteristics, and scanning electron microscopy showed that the higher the refrigeration temperature was, the more the hydrone's freedom degree of quick-frozen sweet dumplings increased, which facilitated the growth of ice crystals and the formation of large ice crystals. Due to the effect of vapor pressure and temperature, the sublimation of ice crystals and the oxidation of the oil were accelerated, however the moisture content was rapidly decreased. At the same time, the growth of ice crystals and the formation of large ice crystals also had influence on glutinous sweet dumplings starch to a certain degree and did damage the glutinous sweet dumplings starch granules mechanically. And the broken glutinous sweet dumplings starch filled the glutinous sweet dumplings flour mass network, and the dense network space inhibited the entry of moisture and the transfer of heat during cooking process, making quick-frozen sweet dumplings' hardness and chewiness raised sharply. Damaged glutinous sweet dumplings starches were prone to water swelling and occupied more space, resulting in lower peak viscosity, lower breakdown value and lower final viscosity of quick-frozen glutinous sweet dumplings starch group, which would affect the quality characteristics of quick-frozen sweet dumplings. Studying the effect of refrigeration condition on the quality of quick-frozen sweet dumplings is of great significance to the quality control of quick-frozen sweet dumplings. This study can provide a theoretical reference for the quality maintenance of quick-frozen sweet dumplings during frozen storage.