Through the research on the stability of infant nutritional rice noodles,it provides reference for the prediction and determination of the shelf life of infant nutritional rice noodles,product storage,and the improvement of product formula and processing technology.According to the chemodynamic principle,the samples were stored at the temperature (37±2) ℃ and humidity (75±5) % for 6 months to accelerate the rate of nutrient decay and deterioration,and the nutrient indicators were tested to investigate the stability of nutrients in nutritional rice noodles for infants.The results showed that the stability of VA,VC,VB1 and pantothenic acid in vitamins was poor,with an average attenuation rate of 47.60%,42.59%,26.70% and 28.30%,VD,VE,VB2,VB6,VB7,VB9,VB12 and niacin were stable.The stability of sodium in mineral nutrition was poor,with a maximum attenuation of 40.00%,while calcium,iron,zinc,potassium and phosphorus remain stable without significant changes.Although some nutrients showed a decay trend in the accelerated test,they were all within the qualified range.Some indicators can be adjusted in the later formulation design.