The Lipid-lowering Effect of Sanhua Tea and Its Application in Milk Tea

FU Jing; ZHAO Xinrui; LIU Jia; YANG Chenxi

doi:10.13982/j.mfst.1673-9078.2025.11.1092

Abstract：To investigate the lipid-lowering effects of Sanhua Tea,a ready-to-drink Sanhua Tea made from rose,jasmine,citrus aurantium,lotus leaves,and Chuanxiong was prepared as the experimental material.The lipid-lowering efficacy of Three-Flower Tea was studied through in vitro experiments,and its application in black tea milk tea was explored to determine the optimal formula for low-sugar,low-fat milk tea.Cholesterol esterase inhibition rate,pancreatic lipase inhibition rate,and sodium cholate absorption efficiency were selected as indicators to evaluate the lipid-reducing activity of Sanhua tea in vitro.By adding Sanhua tea to low-sugar milk,the optimal formula of low-sugar and low-fat milk tea was obtained by combining fuzzy mathematical sensory evaluation,single factor testing,and response surface testing.The results showed that Sanhua tea significantly strongly inhibited cholesterol esterase(87.11%)than pancreatic lipase(53.91%)and sodium cholate absorption efficiency(3.97%).The optimal formula for low-sugar and low-fat milk tea composed of 0.35%instant black tea,6.00%Sanhua tea,35.00%milk,4.45%honey and xylitol(1.5:1),and 0.10%sucrose ester and monoglyceride(1:1).The main physicochemical properties of the low-sugar,low-fat milk tea were analyzed.The total sugar,crude fat,crude protein content,and stability coefficient were 0.152 mg/g,0.010 mg/g,0.455 mg/g,and 1.048,respectively.This study confirmed that instant Sanhua tea effectively inhibits cholesterol absorption in vitro and has potential lipid-reducing effects.These findings provide theoretical basis and data support for the development of new low-sugar,low-fat milk tea products with desirable sensory qualities and health benefits.