The invention discloses a quality improver for quick-frozen rice noodle food. The quality improver consists of the following raw materials by mass: 20-34 parts of vegetable oil, 20-34 parts of glycerol, 4-10 parts of glycerol monostearate, 4-8 parts of soybean phospholipids, 1-3 parts of whey protein, 0.4-1 part of Arabic gum, 0.1-0.4 part of xanthan gum, 0.4-1 part of propylene glycol alginate, 4-10 parts of pre-gelatinized starch, 12-20 parts of guar gum, 2-4 parts of sodium pyrophosphate, 0.2-0.8 part of vitamin C, 0.2-0.8 part of diacetyl tartaric acid ester of glyceride, 1-3 parts of sodium tripolyphosphate, 2-4 parts of sodium dihydrogen phosphate, 1-5 parts of sodium hexametaphosphate and 30-50 parts of deionized water. The quality improver effectively solves the key technical problems of obvious industrialization characteristics of quick-frozen food, i.e., the type-preserving freeze-thaw resistance in the production process and under freezing conditions, prevents ice crystal formation and starch retrogradation during freezing, meets the requirements of the quick-frozen food on no freezing cracking, surface gloss, soft but not hard taste, and cooking resistance, and surpasses domestic products and achieves the same or better effects as foreign similar products.