Taking the viscosity and the emulsion stability of beef paste as indexes, the cooperative synergistic effects of rice bran polysaccharides and traditional emulsification stabilizers, such as xanthan gum and glycerin monostearate, in the beef paste based on response surface anal. (RSA) were studied.The results showed that the beef paste had a larger viscosity when 3.89% rice bran polysaccharides, 3.00% xanthan gum and 0.23% glycerin monostearate were added into the beef paste, and the maximal viscosity was 6561.8 mPa·s-1.The beef paste had the optimal emulsion stability when 5.00% rice bran polysaccharides, 0.75% xanthan gum and 0.20% glycerin monostearate were added into the beef paste.And the surface precipitate was only 0.95 g, which was smaller than 2% the gross weight (50 g).