Abstract: The low-fat stabilized compound sesame paste was prepared with pure sesame paste and chia seed extract as the main raw materials, and with monoglyceride and sucrose ester as emulsifier. Taking centrifugal oil yield and hardness as evaluation indicators, single factor experiments were conducted to study the effects of emulsifier addition, compound ratio of monoglyceride and sucrose ester , stirring time, and stirring temperature on the stability of compound sesame paste. On this basis, the response surface optimization and the research on the rheological properties of the product were conducted. Results showed that, adding 5% chia seed extract could effectively reduce the crude fat content of pure sesame paste by 10.82%. The oil yield of the compound sesame paste could be reduced to 2.61%, much lower than that of pure sesame paste, and the overall sensory experience could be upgraded, on the condition that the added amount of emulsifier was 1.6%, the compound ratio of monoglyceride to sucrose ester was 2.6:1, the stirring temperature was 71 ℃, and the stirring time was 9.5 min. The chia compound sesame paste was a non-Newtonian pseudoplastic fluid, and the temperature had a low effect on its viscosity. The stability of the compound sesame paste was better than that of the current sesame paste on the market.