The quick-frozen black sesame Tang-yuan used as the experimental materials. The effect law on the quality of quick-frozen black sesame Tang-yuan under different frozen storage temperatures （-5， -15， -25 ℃） and different frozen storage time （30， 60， 90， 120 d） were studied， key factor of influence quality changes were identified and establishment of quality loss rate prediction model. Beside the acid value， peroxide value， rate of water loss， brightness， texture properties， simultaneous sensory evaluation and verification model of quick-frozen black sesame tang-yuan were measured and analysed. The results showed that the acid values， peroxide value， rate of water loss， hardness and chewiness value under frozen conditions was increased， but brightness， springiness and sensory scores decreased. Correlation analysis showed that the Pearson correlation coefficient between the sensory and physical and chemical indicators of the Tang-yuan was greater than 0.9. There was a significant negative correlation between the acid value and sensory score under different storage conditions（P<0.01）. The average correlation coefficient of other indicators was lower than the physical and chemical indicators. The key factor of the acid value in prediction model of quality loss rate of quick-frozen black sesame Tang-yuan. Kinetic model analyses were proposed that first-order reaction kinetics to describe quality determined change. Arrhenius equation was used to predict the quality loss rate model of Tang-yuan. The activation energy （EA） and rate constant（k0） of acid value was 41 606.58 kJ/mol and 693 842.31. At the temperature of -5， -15， -25 ℃ to verify the predictive modeling， the relative error between the predicted by the model and the actual value was within ± 10%. Therefore， this model can be used to predict the quality loss rate of black sesame Tang-yuan at different storage conditions.