Abstract:To fully utilize jasmine tea resources and develop a low-sugar functional solid beverage, this study prepared a low-sugar jasmine tea effervescent tablet using direct compression method with jasmine tea powder as the main raw material. The formulation was optimized through single-factor experiments and orthogonal experiments using sensory score and disintegration time as evaluation indicators, and the antioxidant activity was subsequently evaluated. The results showed that the optimal formulation was as follows: jasmine tea powder 12.5%, compound sweetener (sucralose : steviol glycosides = 4 : 1) 0.2%, effervescent agent (citric acid : sodium bicarbonate = 1.24 : 1) 50%, xylitol 22.5%, magnesium stearate 1.5%, and lactose 13.3%. The effervescent tablets exhibited a yellowish-green appearance with a smooth surface, a sugar content of only 1.1%, a moderate sweet-and-sour taste with aroma and flavor of jasmine tea. In terms of quality indicators, the disintegration time was 1 min 22 s, and the tea polyphenol content was 23.6 mg/g. The antioxidant assay revealed that the DPPH. free radical scavenging activity of the effervescent tablets achieved an IC?? value of 0.35 mg/mL, indicating favorable antioxidant capacity. In conclusion, the low-sugar jasmine tea effervescent tablet prepared in this study combines low sugar content, portability, and antioxidant functionality, showing promising potential for development in the functional food sector.