Abstract:In order to explore the lipid-lowering effect of Sanhua tea milk tea, Instant Sanhua tea extraction prepared from rose, jasmine, tortoise, lotus leaf and ligusticum Chuanxiong was selected as the experimental material to explore the lipid-lowering effect of Sanhua tea through in vitro experiment, and to optimize the best formula of low-sugar and lipid-lowering milk tea containing black tea via fuzzy mathematical comprehensive method. Cholesterol esterase inhibition rate, pancreatic lipase inhibition rate and sodium cholate absorption efficiency were selected as indicators to evaluate the lipid-lowering activity of Sanhua tea in vitro. By adding Sanhua tea to low-sugar milk, the optimal formula of low-sugar and fat-reducing milk tea was optimized by using fuzzy mathematical sensory evaluation and single factor test and response surface test. The results showed that the inhibition rate of cholesterol esterase (87.11%) of Sanhua tea was significantly higher than that of pancreatic lipase (53.91%) and sodium cholate absorption efficiency (3.97%). The best recipe is composed of 0.35% instant black tea, 6.00% Sambucus tea, 35.00% pure milk, honey and xylitol (1.5:1) 4.45%, sucrose ester and monoglyceride (1:1) 0.10%. The main physicochemical properties of low sugar and fat reducing milk tea were analysed. The total sugar, crude fat, crude protein content and the stability coefficientwere 0.152 mg/g, 0.010 mg/g, 0.455 mg/g, and 1.048, respectively. This study confirmed that instant Sanhua tea can effectively inhibit the body's absorption of cholesterol in vitro and has potential lipid-lowering effects, which can provide theoretical basis and data support for the development of new products of low-sugar and low-fat milk tea with good sensory quality and health benefits.
