Buns needed to cool after cooking before packaged and stored. The purpose of the study was to find the most suitable cooling method. The products used four different ways for cooling including natural cooling、blast cooling、vacuum cooling and hybrid cooling. These methods were compared for qualitative changes of the buns during storage time in the same temperature. The results showed that: different cooling methods had different effects on the shelf life( P < 0. 05). It was feasible to use hybrid cooling to replace the conventional cooling and vacuum cooling.The qualitative loss of hybrid cooling was significantly lower than vacuum cooling and cooling rate was significantly faster than conventional cooling; Hybrid cooling could improve color to become more brighter than vacuum cooling; Hybrid cooling and conventional cooling methods had significant differences in hardness and electronic nose analysis results( P < 0. 05). Hybrid cooling had no significant differences with conventional cooling in cohesiveness、viscosity and chewing aspects( P > 0. 05),its acceptability of sensorial score was significantly better than vacuum cooling. In terms of chemical indexes : hybrid cooling and vacuum cooling had no obvious influence on pH( P > 0. 05) and could reduce the aging of bun's skin; Hybrid cooling and vacuum cooling could significantly retard microbial contamination and fatty oxidation and extend the shelf life of the buns.