Abstract:The purpose of this paper was to analyze the correlation between konjac black tea tofu quality and the different processing conditions.With the konjac purified powder and tea from Shaanxi province as raw material，the preparation conditions of konjac black tea tofu was studied.With the hardness，elasticity，colloidality and chewiness as index，texture profile analysis，chromatism analysis and sensory evaluation were applied，the results showed that the powder water ratio and the coagulation time of konjac black tea tofu had significant impact to hardness，colloidality and chewiness（p＜0.05）.Inappropriate alkaline additive amount made the hardness，elasticity and colloidality of toufu declined.Black tea powder additive amount and the swelling time had little influence on the quality characteristics of tofu（p＞0.05）.Frozen had a significant effect on the quality characteristics of tofu.When konjac purified powder∶water=1 ∶40（g/mL），tea powder additive amount was 4%，coagulation time was 0.5 h and soda content was 10%，konjac black tea tofu with good sensory quality and parameters of texture profile can be obtained comparing to traditional tofu sold in market.