Abstract: In order to study the relationship between the characteristics of different varieties of glutinous rice flour and the quality of quick-frozen glutinous soup balls, 11 representative kinds of glutinous rice flours in practical production were selected. By measuring the basic ingredients, the gelatinization characteristics of glutinous rice flour and the quality characteristics of the quick-frozen glutinous goup balls, correlation analysis and principal components methods were used to analyze the quality of 11 kinds of glutinous rice flour and quick-frozen glutinous goup balls. Correlation analysis results showed that There was a significant positive correlation between starch content and sensory evaluation (p<0.05), and a very significant positive correlation between starch content and clarification rate (p<0.01). There was a significant positive correlation between whiteness, fat content and regeneration value (p<0.01). When the starch content of glutinous rice flour was greater than 68.5%, and the fat content was greater than 0.94%, the quick-frozen glutinous soup balls had a better appearance and color and higher sensory score.There was a significant positive correlation between peak viscosity, final viscosity and clarification rate (p<0.05);gelatinization temperature was significantly positively (p<0.01) correlated with hardness, gel elasticity and chewiness.The quick-frozen glutinous soup balls made from glutinous rice flour with a regenerative value of below 270 cp, the peak time between 3.5 and 4.5 min, peak viscosity greater than 1615 cp, the final viscosity greater than 923.67 cp, had a better quality.The principal component analysis results showed that the four factors could reflect the 82.256% information of the original variable were extracted according to the variance contribution rate.The largest contribution rates to these four factors were disintegration value, gelatinization temperature, ash content and cohesion, these traits played important roles in the evaluation of glutinous rice flour.The conclusion could provide some theoretical references for the screening of glutinous rice flour in actual production.