The effects of mono-hydrophilic colloid (xanthan gum, guar gum, sodium alginate, hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes, and three kinds of hydrophilic colloid with better anti-aging effect were screened out.Based on this, the optimal anti-aging agent of tartary buckwheat parfait was determined by response surface analysis method. The results showed that the optimal anti-aging agent formula was 0.13% of xanthan gum, 0.17% of sodium alginate and 0.24% of carrageenan(calculated bytotal slurryweight). The storage time of tartary buckwheat parfait with compound hydrophilic colloids was prolonged by 2 times (14 days) of that without hydrocolloid the at -4 ℃.