Abstract:Jasmine tea milk tea rich in soluble dietary fiber from tea stalks was developed using jasmine tea，whole milk powder，erythritol，and soluble dietary fiber from tea stalks as raw materials. Based on single factor experiment，an orthogonal experiment was conducted to study the formulation technology of jasmine tea extract and jasmine milk tea. The optimum processing conditions of jasmine tea extract were as follows：an extraction temperature of 80 ℃，an extraction time of 10 min，and a solid-liquid （tea-water） ratio of 1∶20 （g/mL）. Under these conditions，the sensory score of the jasmine tea extract was 88.25±1.27. The optimal mixing conditions of jasmine milk tea were as follows：a milk powder addition amount of 8 g/100 mL，an erythritol addition amount of 5 g/100 mL，and the addition amount of soluble dietary fiber from tea stalks of 2.0 g/100 mL. Under these conditions，the sensory score of jasmine milk tea was 94.65±0.81. Under the optimal process conditions，the results of the physicochemical properties of jasmine milk tea complied with the standard of GB/T 21733—2008 Tea Beverages. Besides，the volatile components representing the characteristic aroma of jasmine were retained ideally. In addition，the appropriate addition of soluble dietary fiber from tea stalks could effectively improve the antioxidant capacity of the jasmine milk tea. When the addition amount reached 2.0 g/100 mL，the DPPH，hydroxy，and ABTS+ free radical scavenging rates of jasmine tea milk tea were 77.14%，60.99%，and 57.80%，respectively.