Abstract:By using medicinal and edible Chinese herbal medicines such as hawthorn， lotus leaf， and cassia seed as the main raw materials， the effects of traditional Chinese medicine components on the texture properties of jelly were investigated， and the reasons were preliminarily analyzed. Hawthorn-lotus leaf powder was prepared by spray drying， and its physicochemical properties and index component contents were determined.The jelly prepared with hawthorn-lotus leaf powder was used as the experimental group， and the jelly prepared with maltodextrin was used as the blank group. The differences in texture properties and microstructure between the two groups were compared to further analyze the effects of medicinal and edible components on the formability and texture properties of jelly. The results showed that the substances derived from hawthorn-lotus leaf powder significantly improved the texture properties such as hardness， adhesiveness， and chewiness of the jelly （hardness increased by 64.16%； adhesiveness increased by 88.39%， and chewiness increased by 101.20%）， and the water separation rate of the jelly decreased by 46.875%. It was speculated that the small molecular substances such as flavonoids and alkaloids contained in the hawthorn-lotus leaf powder provided more hydrogen bonding sites， which was more conducive to the formation of a viscoelastic system through physical crosslinking inside the gel and provided more ionic components to assist the gelation reaction.