Abstract:Using the tea infusion prepared from a traditional Xinjiang dried fruit tea base formula as the raw material, chia seed dietary fiber was added to develop an optimal formula for Xinjiang-flavored dried fruit jelly. Using sensory evaluation as the standard, single-factor tests and orthogonal array design were employed to optimize the formula, while texture analysis and water-holding capacity tests were conducted to determine the best formulation. Results indicated that the optimal process parameters for Xinjiang-flavored dried fruit tea jelly are as follows: Tea infusion, 40%; Erythritol, 8%; Agar, 1.4%; Chia seed dietary fiber, 0.75%; and Citric acid, 0.05%.The optimized jelly possesses superior sensory qualities, characterized by low caloric content, low fat, and high dietary fiber, thereby rendering it suitable for the dietary needs of diverse consumer groups.