Abstract: The effect of wheat starch, glyceryl monostearate (GMS) and guar gum on hardness, weight decrease and sensory quality of crystal moon cake crust were researched. The results showed that:hardness increased while the proportion of wheat starch increasing. Less than 0.3% GMS added could slow aging degree, but more than 0.3% would lead to aging degree increase. Less than 1% guar gum added could slow aging degree and improve transparency. But more than 1% would lead to aging degree increase, samples had granular and sensation. Through orthogonal experiment came out the optimal formulation:wheat starch 38.19%, acetylated starch 19.1%, cassava starch 41.81%, GMS 0.1%, guar gum 1%.