The formulation technology of a nutritional health tea biscuits combined with Oolong tea and honey peach flavor was studied.Taking the sensory evaluation as the index,univariate and response surface methods combined with fuzzy mathematical evaluation method were used to explore the effects of the addition of low gluten flour,instant Oolong tea powder,peach powder and eggs on the sensory quality and physical properties of peach-flavored Oolong tea biscuits,and then to explore the optimal formula and the antioxidant activity of the corresponding samples.The results show that when the low gluten flour was 22 g,the instant tea powder was 0.25 g,the peach powder was 8 g,sugar powder was 5 g,and egg was 5 g,the biscuit quality was the best,and the product was crisp and refreshing,moderately soft and hard,uniform color,with both tea flavor and peach flavor.The free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)in biscuits reached(36.43±2.37)%and the total antioxidant capacity was(0.022±0.003)mmol/g.The de-velopment of the products enriched the varieties of tea and biscuit products in the market,and provided a new channel and theoretical reference for the development and utilization of Oolong tea resources.
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