| In this paper, the influence of the proportion of carbohydrates on digestion and absorption and the anti-oxidation effect of antioxidant in compressed biscuits were studied. A shelf life model of compressed biscuits was established.The influence of the proportion of carbohydrates on digestion and absorption was studied through rat experiment. The result showed that the complex admixture syrup of oligomaltose and malt dextrin (1:1) could keep blood sugar value at a high level (above 5 mmol/L) for a long time (longer than 4 hours). The compressed biscuits made with complex admixture syrup could provide energy for a longer time than the normal compressed biscuits. Function inspections through blood sugar test, liver glycogen test and swimming trial indicated that anti-fatigue function of the compressed biscuits made with optimized syrup was improved to a certain extent as compared with normal compressed biscuits.The anti-oxidation effect of BHA, BHT, TBHQ, isomer V_C sodium, tea-polyphenols and rosemary was studied with peroxide value as the main index and an experiment on optimization of antioxidant was carried out. The result showed that antioxidant mixed by TBHQ, BHT and BHA (4:1:1) had the best anti-oxidation effect in compressed biscuits.Based on the principle of chemical kinetics, Weibull Hazrd Analysis was applied in the accelerated shelf life testing to predict the shelf life of compressed biscuits. The shelf life model of compressed biscuits made with optimized antioxidant without packaging was lnθ = 5025(1/T)-13.011 and the biscuits could be kept for 61.8 weeks under the condition of constant temperature of 20℃. The shelf life model of vacuum packed compressed biscuits with aluminum foil composite film as packaging material (vacuum level was 0.08Mpa) was lnθ = 6685(1/T)-17.312 , and the biscuits could be kept for 243.5 weeks (approximately 4.7 years) under the condition of constant temperature of 20℃.
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