In order to establish starch gelling model system with different physical forms， visual imaging， inclined plate residual analysis， SPSS variance analysis and PCA analysis were used to objectively define the gelling system with five physical forms of liquid， semi-solid， soft solid， solid and hard solid， that obtained after gelatinization and aging of six kinds of starch. Thus， a gelling system with five physical forms of six starches was established. The establishment of the system provides a basis for the study of tribological behavior and taste influencing mechanism of starch matrix foods with different physical forms during oral processing.