In this paper, the physical and chemical indexes of the compressed biscuits with anthocyanin were determined, and the shelf life of them was predicated by the accelerated testing method. The effects of storage time on the DPPH radical scavenging rate, acid value, peroxide value and color were investigated under the conditions of thermally accelerated test. Based on the Arrhenius model, the relationship between the reaction rate constant and the storage temperature was fitted to determine the optimal model, and then the shelf life was predicted. The results showed that the content of lipids and carbohydrate in the compressed biscuit were relatively high, and the energy density reached 5.74 kcal/g, Under the certain temperature conditions, DPPH scavenging rate declined (p>0.05), L* declined significantly (p<0.05), and acid value increased significantly (p<0.05) with the extension of storage time, while peroxide value had no significant change rule. . Acid value and L* followed zero-order reactions kinetic model during the storage, and the L* was used to predict the shelf life of compressed biscuit based on the comparison of prediction of acid value and L*.. The active energy of compressed biscuit was 61.99 kJ/mol and the estimated shelf life of the anthocyanin enriched compressed biscuit was about 517.89 d at 25℃.