Abstract: In order to prolong the shelf life of zanba waffle biscuits,accelerated shelf life testing method was performed at 50 and 70 ℃ respectively. Sensory evaluation,texture and peroxide value of the waffles were determinated to compare the shelf life of the waffles under accelerated experimental conditions. On this basis,tertiary butylhydroquinone(TBHQ)was further added to compare its effect on preventing oxidation and rancidity of zanba waffle biscuits. The results showed that the quality of zanba waffle biscuits decreased rapidly under the conditions of accelerated testing method. After 12 d storage at 50 ℃,the hardness of zanba waffle biscuits decreased by 49.53%,the brittleness decreased by 58.02%,the peroxide value increased by 0.84 times.There was more serious quality decline when the testing were performed at 70 ℃.Based on the comprehensive peroxide value and sensory evaluation,when the peroxide value reaches 0.086 g/100 g,the waffle begins to express a clear stale taste.Using this value as the storage end point to predict the shelflife,the shelf life of zanba waffles was only 30 days at room tempterature(20 ℃). When TBHQ was added to the raw materials,the growth rate of waffle peroxide value slows down. This showed that TBHQ had a certain preventive effect on the oxidation reaction of zanba biscuits. It was predicted that the shelf life of zanba waffle biscuits can reach 66 days(room tempterature 20 ℃)after adding 0.2 g/kg TBHQ.