Abstract:In response to the continuous growth of China's tea market and the demand for tea convenience，this study developed a green tea gel gummy with good taste and potential antioxidant activity using green tea，gelatin，modified starch，and citric acid as raw materials. The effects of tea concentration，modified starch addition，gelatin addition，and citric acid addition on product quality were investigated using sensory score，texture properties，and color difference as evaluation indicators. Single-factor experiments showed that sensory scores were higher when the tea concentration was 3%，modified starch addition was 4%，gelatin addition was 12%，and citric acid addition was 0.3%. Response surface methodology using Design Expert 13.0 software was then employed for further optimization. The optimal formula was determined as follows：tea concentration of 2.8%，modified starch addition of 3.8%，gelatin addition of 12.4%，and citric acid addition of 0.3%. Under these conditions，the green tea gel gummy achieved a sensory score of 87.6，with DPPH radical scavenging rate of56.9% and hydroxyl radical scavenging rate of 38.5%，indicating certain antioxidant activity. The final product exhibited a rich tea aroma，good taste，desirable elasticity and chewiness，and its microbiological and physicochemical indicators met the national standards.