Abstract: Different storage conditions of tremella were studied. The results showed that. The tremella quality was kept well under low temperature and the different temperatures aftected differently the colour,moisture carrying capacity and mouthfeel of tremella, The optimum refreshing formulation of staled dry tremella was sucrose ester 0. 03g, citrate 0. 002~0.02g, glucopyrone 0. 005g, β-cyclodextrin 0. 015g and amylase 0. 019 per kilogram tremella.