Abstract:In order to optimize the production process of rose chilli sauce and establish a shelf life prediction model，with rose and bean paste as main raw materials，through single factor and response surface tests，sensory scores were used as evaluation indicators to optimize the production process of rose chilli sauce. The changes of acid value and peroxide value with time at different storage temperatures（37，47，57 ℃）were analyzed，and Arrhenius equation was used to predict the shelf life.The results showed that the optimal technological formula of rose sauce was as follows：for 100 g of bean paste，70 g of rose petals were added，64.72 g of sesame oil was added，4.91 g of rose brew was added，and 1.93 g of prickly ash was added.The acid value and peroxide value of rose sauce increased with the increase of storage time and storage temperature，and the higher the storage temperature，the faster the change rate. The shelf life prediction equation obtained from the change of acid value was A = A0e7.702 × 107e- 56 996∕RTt，and the predicted shelf life was 254 d.The shelf life prediction equation obtained from the change of peroxide value was A = A0e3.108 × 108e- 60 585∕RTt，and the predicted shelf life was 249 d. In summary，the shelf life of rose chilli sauce is 249 d at room temperature（25 ℃），which provides a theoretical basis for the shelf life prediction of rose sauce.