Abstract:The experiment used white kidney bean powder，maltitol，sweet rice flour，vegeTableoil，and ripe Pu‐erh tea as raw materials.Single‐factor experiments and response surface method were employed to optimize the process formula. The texture characteristics and stability of the optimal formula for tea cakes were determined through texture detection and stability tests. The results indicated that the best process conditions were based on white kidney bean powder，with a maltitol addition of 15%，sweet rice flour of 17%，vegeTableoil of 20%，and ripe Pu‐erh tea extract of 175%.Under these conditions，the ripe Pu‐erh tea cakes had a full and complete shape，with the color and aroma of ripe Pu‐erh tea，a good internal texture，a smooth and delicate taste，and a novel and unique flavor. The texture detection and stability tests showed that the hardness of the tea cakes de‐creased，and their cohesiveness increased，making them easy to process. The sensory，physical and chemical，and microbial indicators of the tea cakes all met the quality standards required for the product.