Abstract:In order to reduce the content of acrylamide in Xinjiang national food，and to improve the sensory quality of Nang，ultra-fine green tea powder tea Nang was developed.The response surface method was used to analyze the optimum addition amount of ultra-fine green tea powder，and the optimal process of tea Nang was determined.The results showed that with the increase of ultra-fine green tea powder（1.0%-9.0%），the content of acrylamide decreased，but its sensory quality increased first and then decreased.The optimal process for the determination of acrylamide as the index was baking temperature 180.0℃，proofing time 2.5 h and tea surface ratio 7.0%.The process of tea acrylamide content was 53.53 μg/kg，significantly lower than the none.There was a significant difference in the sputum without added tea powder （P＜0.01）.The optimal process for predicting the sensory score as the index was baking temperature 208.5℃，proofing time 2.4 h and tea surface ratio 3.6%，and the sensory sensation score was 97.25 points.The accuracy of the predicted results by the optimal process and the response surface method were 98.82%and 98.71%，and the results are accurate and reliable.Therefore，the addition of appropriate amount of ultra-fine green tea powder can significantly reduce the con－tent of acrylamide in sorghum.The high-quality samovar process was：baking temperature（180.0℃-208.5℃），proofing time（2.4 h-2.5 h），tea surface ratio（3.6%-7.0%），and it was given a rich and fragrant tea.