The inhibitory effect of compound modifiers on aging property of glutinous rice starch was researched by single factor experiment with the hardness of glutinous rice starch gel after being stored at low temperature as evaluation index. The amount of compound modifiers was optimized by response surface methodology. The results showed that the optimal formula of compound modifiers was as follows: xanthan gum 0.53 %, monoglyceride 0.43%, β-amylase 0.18 %. The order of the effect of modifiers to delay the aging properties of glutinous rice starch products was as follows: β- amylase＞xanthan gum＞monoglyceride. TPA, DSC, FT-IR were carried out for the study of anti-aging of glutinous starch gel. The results revealed that the hardness index, infrared absorbance ratio and enthalpy of compound modifiers were notablely lower than the control group, which indicated that the compound modifiers could control moisture migration, and inhibit the formation of the double helix structure of amylase and molecular cross-linking polymerization, shorten the length of amylose and the length of the straight branches of amylopectin, reduce the crystal seed concentration of amylopectin to hinder amylopectin recrystallization. The compound modifiers could inhibit the aging of glutinous rice starch.