Abstract: The selenium-enriched konjac tea jelly was made by using konjac powder as the main material combined with carrageenan, selenium-enriched green tea, white granulated sugar and erythritol. Taking sensory evaluation as the index, the effects of the ratio of konjac powder and carrageenan, the amount of compound jelly powder, compound sweetener, citric acid and green tea soup on the quality of selenium-enriched konjac tea jelly were studied by single factor design, and the production process of selenium-enriched konjac tea jelly was optimized by orthogonal test. The results showed that the best formula of selenium-enriched konjac tea jelly was the ratio of konjac powder and carrageenan of 1.0∶1.0, the amount of the compound jelly powders of 0.8 g, compound sweeteners of 16 g, citric acids of 0.16 g, green tea soups of 45 g, and the appropriate amount of deionized water. Under this condition, the products had the best quality, unique taste, good transparency, uniform texture, yellow-green color, rich tea fragrance, sweet and sour taste, delicate mouthfeel, good elasticity and toughness.

Key words: konjac powder, selenium-enriched green tea, jelly, technology