Abstract:Using "Wuhua" herbal tea as the main raw material, with carrageenan, konjac gum and locust bean gum mixed as gel agent, adding sucralose and citric acid to make health jelly. The single factor experiment and orthogonal optimization experiment were used to determine the best technology, and then the texture properties of Wuhua herbal tea jelly were evaluated by texture analyzer. The results showed that the best formula for producing the health jelly of Wuhua herbal tea was the gel ratio of carrageenan: Konjac gum: locust bean gum =5∶2∶3, and the sol temperature was 70℃. The content of Wuhua herbal tea juice was 80% of mass, the content of compound gum was 1.0 %, the content of sucralose was 0.09%, the content of citric acid was 0.05%, the water retention was 93.54±0.14 %, and the sensory score was 90.70±0.18 points. The elasticity was 4.10±0.37 N, the adhesion was 0.3544±0.0249 mj, the cohesion was 0.33±0.08 Radio, the elasticity was 7.27± 0.3 mm, the adhesiveness was 2.34± 0.23 N and the chewability was 32.40±4.02 mj. This study provides theoretical support and new ideas for the development and utilization of herbal tea products in Guangdong.