Abstract:To develop a low-sugar pastry meeting modern health demands， a low-sugar flower pastry was developed using Baojing Huangjin tea as the main raw material. The formula and process were systematically optimized via single-factor experiments and response surface methodology （RSM）， and the product quality was comprehensively evaluated using texture analysis， electronic nose， and sensory evaluation. The results showed that the optimal formula for the Huangjin tea flower pastry was water-oil dough （based on 100 g medium-gluten flour， with 13 g erythritol， 15 g corn oil， 15 g lard， and 40 g water） and oil pastry （68.4 g low-gluten flour，6.6 g Huangjin tea powder， and 35 g lard）. The optimal processing parameters were a baking temperature of 170 ℃ and a baking time of 33 min. Compared with those of the control flower pastry， the protein and ash contents of the optimized product significantly increased， while fat and total sugar contents significantly decreased（P<0.05）. Texture properties analysis indicated that the hardness， gumminess， and chewiness of the Huangjin tea flower pastry significantly decreased， resulting in a crispier and looser texture. An electronic nose combined with principal component analysis revealed significant differences in the flavor profile between the Huangjin tea flower pastry and the control， with stronger responses for flavor substances.