Abstract:The fresh soybean skin were pre-cooled at different temperatures（0，-15，-22，-40 ℃），and then frozen at-18 ℃ .The hardness，digestibility，ice melting enthalpy，water holding capacity and sensory evaluation of the frozen soybean skins were measured at regular intervals to evaluate the effect of pre-cooling on the quality of frozen soybean skin during frozen storage.The results showed that the crystallinity of glutinous rice starch gel decreased continuously during the frozen process.The starch gel of soybean skin appeared retrogeadation，which characterized by the hardness increased and the sensory score decreased of soybean skin.Meanwhile the slow digestible starch content of glutinous rice in soybean skin increased，both the effluent rate and the freezable water content increased.Our results indicated that the difference between the quality of soybean skin after pre-cooling treatment under 0℃ and-40℃ was significant（P<0.05）.Besides，the precooling treatment of-40℃presented the highest quality overall due to the lower levels of retrogeadation than other temperatures，and the quality of frozen soybean skin after pre-cooling treatment under-15℃ and-22℃as somewhere in between.In conclusion，pre-cooling treatment can preserved quality attributes of frozen soybean skin，and the pre-cooling treatment of-40℃gave the best result.