Tea substitute for reducing fat and losing weight and preparation method thereof

Abstract

The invention relates to the technical direction of fat-reducing and weight-losing products, in particular to a tea substitute for reducing fat and losing weight and a preparation method thereof. The semen cassiae, the lotus leaves, the raw haws, the roses, the immature bitter oranges, the raw bighead atractylodes rhizomes, the radix salviae miltiorrhizae and the stevia rebaudiana jointly achieve the effects of reducing fat, losing weight, tonifying the spleen, promoting diuresis, reducing phlegm and descending turbidity; the prepared tea drink is wide in applicable crowd, excellent in taste and flavor, and capable of reducing fat and losing weight while being daily used as tea substitute; the components are safe, medicinal and edible, natural, effective and low in price; daily taking is convenient, and the product is easy to store.

Description

Technical Field

[0001] This invention relates to the technical field of lipid-lowering and weight-loss products, and specifically to a tea substitute for lipid-lowering and weight-loss and its preparation method. Background Technology

[0002] With the acceleration of global industrialization and changes in lifestyle, obesity and hyperlipidemia have become major public health problems threatening human health. Obesity not only leads to abnormal body shape, but is also closely related to a variety of diseases such as diabetes, cardiovascular disease, fatty liver, and sleep apnea syndrome, significantly increasing the risk of cardiovascular and cerebrovascular events and all-cause mortality. Hyperlipidemia, as a common symptom accompanying obesity, can cause serious complications such as atherosclerosis and coronary heart disease, imposing a heavy health burden on individuals and society.

[0003] Currently, the mainstream methods for lowering lipids and losing weight include: 1. Lifestyle interventions: such as low-calorie diets and regular exercise. Although these are basic treatments, long-term adherence is poor, and their effectiveness is limited for patients with moderate to severe obesity or metabolic disorders. 2. Drug therapy: Commonly used drugs include statins (lipid-lowering drugs) and orlistat (inhibiting fat absorption). Although they can improve indicators in the short term, they have side effects such as liver and kidney damage and gastrointestinal reactions, and are prone to rebound after discontinuation, making them unsuitable for long-term use. 3. Surgical treatments: such as gastric bypass surgery and liposuction. These are only suitable for severely obese patients and have problems such as high surgical risks, high costs, and postoperative complications (such as malnutrition), limiting their applicability.

[0004] Traditional Chinese medicine (TCM) categorizes obesity under the terms "phlegm-dampness" and "fat," believing its core pathogenesis to be "deficiency of the root and excess of the branch": the root deficiency is primarily spleen and kidney deficiency, while the branch excess is mainly phlegm-dampness, blood stasis, and qi stagnation. The *Huangdi Neijing* records that "obese people often have phlegm-dampness," indicating that spleen and stomach weakness leads to impaired digestion and absorption, resulting in internal retention of dampness and the formation of phlegm; insufficient kidney qi leads to impaired qi transformation and disordered fat metabolism; and qi stagnation and blood stasis obstruct the meridians, exacerbating fat accumulation. Modern TCM research further suggests that obesity and hyperlipidemia often involve concurrent patterns of phlegm-dampness obstruction, spleen and stomach damp-heat, and qi stagnation and blood stasis, requiring comprehensive treatment through methods such as dispelling dampness and resolving phlegm, strengthening the spleen and stomach, and promoting blood circulation and lowering lipids.

[0005] Research on traditional Chinese medicine (TCM) treatment for simple obesity employs diverse methods, with a shift in focus from observational to experimental studies. Acupuncture, cupping, massage, and herbal medicine are the primary treatment approaches. Zhou Zhongyu, however, emphasizes "syndrome differentiation" in his treatment plans and, combining modern body mass indexes, has proposed the "Zhou's Five-in-One" weight loss method—a multi-dimensional, systematic approach integrating TCM and Western medicine. This method includes acupuncture for soothing the liver and strengthening the spleen, moxibustion for regulating Yin and Yang, exercise prescriptions, dietary prescriptions, and emotional regulation. To a certain extent, it has led the research trend and forefront in the field of weight loss treatment. However, the beneficiaries are limited to TCM practitioners under Zhou's tutelage, and the weight loss plans are highly customized, resulting in limited widespread adoption.

[0006] Long-term use of diet pills can disrupt the body's gastrointestinal function, causing indigestion in mild cases and a series of gastrointestinal diseases in severe cases. Some diet pills are even harmful to the body; for example, the diuretic components in diet pills, if taken long-term, can lead to kidney dysfunction and various diseases. In women, diet pills can also cause infertility, excessive excitement, sleep disorders, mood swings, delusions, hallucinations, or symptoms such as anxiety, depression, fatigue, drowsiness, and binge eating.

[0007] Traditional Chinese medicine emphasizes "treating the root cause of disease," and weight loss requires a holistic approach, with precise formulation tailored to different syndrome types. Currently, the market lacks highly effective and safe herbal teas based on TCM diagnostic theory and integrated with modern technology, especially products specifically targeting core syndromes such as phlegm-dampness stagnation and spleen deficiency. This invention, based on TCM theories of "resolving dampness and phlegm, strengthening the spleen and promoting blood circulation," selects various medicinal and edible ingredients and utilizes their properties, flavors, and meridian tropism in a balanced formula, along with modern extraction techniques, to address the problems of inaccurate syndrome differentiation, low component utilization, and poor safety in existing products. It provides a scientific, safe, and convenient functional beverage for obese individuals and those with hyperlipidemia, possessing significant market value and social significance. Summary of the Invention

[0008] To address the aforementioned technical problems, this invention proposes a tea substitute for lowering lipids and aiding weight loss, and its preparation method, relating to the field of lipid-lowering and weight loss technology.

[0009] The ingredients of the tea substitute for lowering lipids and losing weight in this invention are: cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia.

[0010] Cassia seed primarily clears heat and improves eyesight, and moistens the intestines to relieve constipation. Its main targets are obesity, constipation, and red, swollen, and painful eyes, as well as elevated blood lipids and blood pressure. Modern pharmacological studies have found that cassia seed and its active ingredients have effects such as lowering blood pressure and blood lipids, protecting the retina, relieving constipation, and protecting the liver.

[0011] The lotus leaf contains a large amount of alkaloids, which are the main bioactive substances for lowering lipids and losing weight. They can inhibit the body's synthesis and absorption of fat, promote decomposition, and balance fat metabolism and energy consumption, thereby achieving the effects of weight loss and improving physical condition.

[0012] Raw hawthorn aids digestion, strengthens the stomach, and promotes blood circulation. It helps digest meat and alleviates symptoms of internal heat and abdominal distension caused by rich and fatty foods. Raw hawthorn also soothes the liver, promotes the smooth flow of Qi throughout the body, and regulates the ascending and descending functions of the spleen and stomach, as well as the distribution of blood and body fluids, thereby improving conditions such as blood stasis, blood deficiency, and fluid depletion. Roses are rich in dietary fiber, which promotes gastrointestinal motility, effectively preventing constipation and reducing the incidence of colon cancer.

[0013] Roses contain a large amount of water-soluble vitamin C, which has strong antioxidant activity and can effectively eliminate free radicals. Roses also contain abundant vitamins A, B, E, and K, as well as tannins, which have significant effects on promoting blood circulation, regulating female physiological functions, preventing frostbite, preventing wrinkles, improving endocrine disorders, and beautifying the skin.

[0014] Fructus Aurantii Immaturus has the effects of breaking up qi stagnation, eliminating stagnation, resolving phlegm and dispersing masses. It is often used to treat symptoms such as internal stagnation, fullness and pain in the abdomen, and organ prolapse. It can effectively improve functional dyspepsia with symptoms such as burning sensation in the upper abdomen, early satiety, and postprandial fullness and discomfort, and promote gastric motility.

[0015] Raw Atractylodes macrocephala has a bidirectional regulatory effect on gastrointestinal function, both stopping diarrhea and promoting bowel movements. It can enhance the contraction of gastrointestinal smooth muscle, stimulate intestinal peristalsis, and improve gastrointestinal motility. At the same time, it can participate in regulating water metabolism, improving intestinal flora, and adjusting abnormal intestinal structure, thereby playing a role in promoting bowel movements.

[0016] Salvia miltiorrhiza is rich in water-soluble phenolic acids, fat-soluble tanshinone and other chemical components. It has the effects of promoting blood circulation and removing blood stasis, regulating menstruation and relieving pain, clearing the heart and relieving irritability, cooling blood and eliminating carbuncles. It is a product that cools blood and promotes blood circulation, removes blood stasis and promotes new blood production. It is mainly used to treat blood stasis, blood heat and heat disturbing the mind. It can also be used for carbuncles and boils caused by heat toxins. It is a commonly used medicine in clinical practice.

[0017] Stevia contains steviol glycosides, which can effectively improve the body's immunity and disease resistance. It can also lower blood pressure and control blood sugar, making it beneficial for diabetes and hypertension. Regular consumption of stevia can relieve fatigue, nourish yin and promote body fluid production, eliminating dry mouth and thirst caused by insufficient stomach yin. Furthermore, stevia can promote spleen and stomach function and aid digestion.

[0018] This invention relates to a tea substitute for lowering lipids and aiding weight loss, comprising the following ingredients by weight: 4-6 parts cassia seed, 0.5-1.5 parts lotus leaf, 2.5-3.5 parts raw hawthorn, 0.5-1.5 parts rose, 2.5-3.5 parts immature bitter orange, 1.5-2.5 parts raw atractylodes macrocephala, 1.5-2.5 parts salvia miltiorrhiza, and 0.25-0.75 parts stevia.

[0019] This invention relates to a tea substitute for lowering lipids and aiding weight loss. The ingredients, by weight, are: 5 parts cassia seed, 1 part lotus leaf, 3 parts raw hawthorn, 1 part rose, 3 parts immature bitter orange, 2 parts raw atractylodes macrocephala, 2 parts salvia miltiorrhiza, and 0.5 parts stevia.

[0020] The above formula's efficacy analysis: It targets obesity caused by "spleen deficiency, qi stagnation, and blood stasis" (common symptoms include: bloated body, sticky stools, chest and rib distension, and a purplish-dark tongue). The principle is to "strengthen the spleen and eliminate dampness to treat the root cause, and regulate qi and invigorate blood to treat the symptoms." The formula's composition is as follows: Chief herbs: Cassia seed and lotus leaf: clear damp-heat, lower blood lipids, and promote the flow of water through the triple burner; Assistant herbs: hawthorn and salvia miltiorrhiza: invigorate blood and dispel blood stasis, resolving fat deposits; immature bitter orange and raw atractylodes macrocephala: strengthen the spleen and regulate qi, restoring the spleen and stomach's digestive function; Adjuvant herb: rose: soothes the liver and relieves depression, harmonizing qi and blood; Guide herb: stevia: improves taste and ensures patient compliance. The combined effects of these ingredients and dosages achieve the functions of lowering lipids and promoting weight loss, strengthening the spleen and eliminating dampness, and resolving phlegm and turbidity.

[0021] The preparation method of the above-mentioned tea substitute for lowering lipids and losing weight can be as follows: cassia seeds, hawthorn, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza, and stevia are crushed separately, and impurities are removed from lotus leaves and rose petals; the raw materials are weighed according to the formula ratio, mixed in a mixer, and packaged in a non-woven filter bag to obtain the tea substitute.

[0022] The preparation method of the above-mentioned herbal tea for lowering lipids and losing weight can be as follows: 1. Raw material pretreatment: Crush cassia seeds, raw hawthorn, immature bitter orange, raw atractylodes macrocephala, and salvia miltiorrhiza into coarse powder of 40-60 mesh to ensure that the effective ingredients are easily dissolved; remove impurities from lotus leaves and rose petals, and keep the leaves intact to enhance the sensory experience; crush stevia separately into fine powder with an average particle size of 80 mesh for later use. 2. Mixing process: Weigh all raw materials according to the formula ratio (5g cassia seeds, 1g lotus leaves, 3g raw hawthorn, 1g rose petals, 3g immature bitter orange, 2g raw atractylodes macrocephala, 2g salvia miltiorrhiza, 0.5g stevia), and mix them evenly in a three-dimensional mixer for 15 minutes to ensure that the ingredients are evenly distributed; use non-woven filter bags (pore size 0.2mm) for packaging, with a total weight of 17.5g per bag (which can be adjusted to 10-20g / bag according to needs).

[0023] The above tea is prepared as follows: Use one tea bag (17.5g dose) daily, steep in 300-500mL of boiling water, let stand for 5-8 minutes before drinking. It can be steeped 2-3 times (total water volume not exceeding 1000ml). Optimal drinking time: 30 minutes after breakfast and before dinner. For best results, combine with 30 minutes of daily aerobic exercise. Suitable for, but not limited to, individuals with obesity due to spleen deficiency and qi stagnation, blood stasis and phlegm dampness (TCM diagnosis: pale red tongue, white and greasy coating, wiry and slippery pulse), especially those who are sedentary and prone to stress-related obesity.

[0024] In order to improve the lipid-lowering and weight-loss effects of the tea substitute, the present invention also improves the tea preparation process, which includes: (1) weighing cassia seed, lotus leaf, hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia according to the above dosage, crushing them into powder, adding water and stirring to mix, sterilizing to obtain a mixture; (2) adding neutral protease, compound fermentation bacteria and sucrose to the mixture, mixing, heating and fermenting, sterilizing after fermentation is terminated, filtering to obtain tea residue and clear liquid; (3) mixing tea residue with ethanol aqueous solution, heating and extracting, filtering to obtain filtrate; (4) combining clear liquid and filtrate, concentrating, drying, sterilizing to obtain tea substitute.

[0025] In the above technical solution, the weight ratio of powder to water in step (1) is 1:5-40.

[0026] In the above technical solution, the amount of neutral protease added to the mixture is 10-50 u / g.

[0027] In the above technical solution, the compound fermentation bacteria consist of *Monascus purpureus* GDMCC NO.3.445 and *Bacillus licheniformis* CICC10097 at a bacterial count ratio of 1.5-3:1. The total amount of compound fermentation bacteria in the mixture is 5.5 × 10⁻⁶. 10 -2.0×10 11 In the above technical solution, the amount of sucrose added to the mixture is 0.5-3 wt%.

[0028] In the above technical solution, the fermentation temperature is 30-40℃ and the time is 40-70 hours.

[0029] In the above technical solution, the weight ratio of tea residue to ethanol aqueous solution is 1:5-40.

[0030] In the above technical solution, the concentration of the ethanol aqueous solution is 25-40 wt%.

[0031] In the above technical solution, the heating and extraction temperature is 40-60℃, and the time is 2-5 hours.

[0032] In the above technical solution, the water content is dried to less than 5 wt%.

[0033] The present invention also provides an application of a tea substitute for lowering lipids and losing weight, the application of which includes using the tea substitute to brew with hot water as a beverage for lowering lipids and losing weight.

[0034] The present invention also provides the application of fermentation with Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 in enhancing the lipid-lowering and weight-loss effects of the composition. The raw materials of the composition include cassia seed, lotus leaf, hawthorn, rose, immature bitter orange, raw Atractylodes macrocephala, Salvia miltiorrhiza and stevia.

[0035] The beneficial effects of this invention are: This invention utilizes cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza, and stevia to achieve the effects of lowering lipids and promoting weight loss, strengthening the spleen and removing dampness, and resolving phlegm and turbidity. The resulting tea is suitable for a wide range of people, has an excellent taste and flavor, and can be used daily as a tea substitute while lowering lipids and promoting weight loss. The ingredients are safe, are of the same origin as food and medicine, are natural and effective, and are inexpensive. It is convenient to take daily and the product is easy to store.

[0036] The tea prepared by this invention can effectively inhibit the rapid weight gain of high-fat model rats and has a good weight loss effect. The serum TC, TG and LDL-C levels of rats in the tea group of this invention are significantly lower than those in the model group, indicating that the tea of ​​this invention can effectively lower blood lipids.

[0037] In preparing a tea using cassia seed, lotus leaf, raw hawthorn, rose petals, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza, and stevia, the use of neutral protease during fermentation effectively enhances the product's lipid-lowering and weight-loss effects. Furthermore, the fermentation extraction method employed in this invention significantly improves the lipid-lowering and weight-loss effects of the tea.

[0038] This invention uses Monascus purpureus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 for co-fermentation, which produces a synergistic effect and significantly increases the weight loss and lipid-lowering effect of the tea. The effect is even better when Monascus purpureus GDMCC NO.3.445 and Bacillus licheniformis CICC10097 are fermented at a ratio of 1.5-3:1.

[0039] The present invention uses a 25-40 wt% ethanol solution for extraction, which is more advantageous and can further enhance the lipid-lowering and weight-loss effects.

[0040] The tea beverage of this invention is healthy and has significant effects, and has good application prospects. Detailed Implementation

[0041] The technical content of the present invention will be further described below with reference to specific embodiments, so that the technical content of the present invention can be fully and clearly described and implemented.

[0042] I. Preparation of Tea Drinks Tea Drink 1 Crush cassia seeds, raw hawthorn, immature bitter orange, raw atractylodes macrocephala, and salvia miltiorrhiza into coarse powder of 40-60 mesh and set aside; remove impurities from lotus leaves and rose petals and set aside; crush stevia leaves to an average particle size of 80 mesh and set aside.

[0043] Weigh the raw materials according to the formula ratio (by weight: 5 parts cassia seed, 1 part lotus leaf, 3 parts raw hawthorn, 1 part rose, 3 parts immature bitter orange, 2 parts raw atractylodes macrocephala, 2 parts salvia miltiorrhiza, 0.5 parts stevia), and mix them at a uniform speed in a three-dimensional mixer for 15 minutes to ensure that the ingredients are evenly distributed; use non-woven filter bags (pore size 0.2mm) for packaging, with each bag weighing a total of 17.5g.

[0044] Tea Drink 2 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the total amount of fermentation bacteria added was 8.0 × 10⁻⁶. 10 The concentration of sucrose was 2.41 wt%, and the compound fermentation bacteria consisted of Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 in a bacterial count ratio of 3:1. (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0045] Tea Drink 3 (1) Weigh out 4.5 parts of cassia seed, 1.5 parts of lotus leaf, 2.5 parts of raw hawthorn, 1.5 parts of rose, 3.5 parts of immature bitter orange, 1.5 parts of raw atractylodes macrocephala, 1.8 parts of salvia miltiorrhiza and 0.75 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:20 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, and ferment at 32℃ (air flow rate 0.67VVM, stirring rate 60rpm) for 47 hours. Terminate fermentation, sterilize after fermentation, filter with 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 18 u / g, and the total amount of fermentation bacteria added was 8.9 × 10⁻⁶.10 The concentration of sucrose was 2.57 wt%, and the compound fermentation bacteria consisted of Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 in a bacterial count ratio of 1.5:1. (3) Mix tea residue with 25wt% ethanol aqueous solution at a weight ratio of 1:25, heat at 45℃ and stir at 100rpm for 4 hours, filter with a 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and the filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 13.8% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.07 wt% water content, sterilize it, and obtain the tea substitute.

[0046] Tea Drink 4 Step (2) is as follows: Add compound fermentation bacteria and sucrose to the mixture, mix, ferment at 35℃ (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours, terminate fermentation, sterilize after fermentation, filter with 1μm pore size filter membrane to obtain tea residue and clear liquid; The total amount of fermentation bacteria added to the mixture was 8.0 × 10⁻⁶. 10 The concentration of sucrose is 2.41 wt%, and the compound fermentation bacteria consist of *Monascus purpureus* GDMCC NO.3.445 and *Bacillus licheniformis* CICC 10097 in a bacterial count ratio of 3:1. All other aspects are the same as for Tea Drink 2.

[0047] Tea Drink 5 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Heat the mixture to 50°C, stir at 120 rpm for 10 hours, and filter through a 1 μm pore size filter membrane to obtain tea residue and clear liquid; (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0048] Tea Drink 6 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the amount of the fermentation bacterium *Monascus purpureus* GDMCC NO.3.445 added was 8.0 × 10⁻⁶. 10 The sugar content is 2.41 wt% per gram. (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0049] Tea Drink 7 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the amount of Bacillus licheniformis CICC 10097 fermentation bacteria added was 8.0 × 10⁻⁶. 10 The sugar content is 2.41 wt% per gram. (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0050] Tea Drinks 8 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the total amount of fermentation bacteria added was 8.0 × 10⁻⁶. 10 The concentration of sucrose was 2.41 wt%, and the compound fermentation bacteria consisted of Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 at a bacterial count ratio of 0.2:1. (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0051] Tea Drink 9 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the total amount of fermentation bacteria added was 8.0 × 10⁻⁶. 10 The concentration of sucrose was 2.41 wt%, and the compound fermentation bacteria consisted of Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 in a bacterial count ratio of 7:1. (3) Mix tea residue with 40wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0052] Of the above raw materials, neutral protease, S10013, was purchased from Yuanye Biotechnology. *Monascus purpureus* GDMCC NO.3.445 was purchased from Guangdong Provincial Microbial Culture Collection Center. *Bacillus licheniformis* CICC 10097 was purchased from China Industrial Microbial Culture Collection Center.

[0053] Tea Drinks 10 (1) Weigh out 5 parts of cassia seed, 1 part of lotus leaf, 3 parts of raw hawthorn, 1 part of rose, 3 parts of immature bitter orange, 2 parts of raw atractylodes macrocephala, 2 parts of salvia miltiorrhiza and 0.5 parts of stevia according to the weight ratio, grind them together to obtain powder, add water at a weight ratio of powder to water of 1:15 and stir for 5 minutes at 80 rpm, sterilize to obtain mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, and ferment at 35°C (air flow rate 0.65VVM, stirring rate 60rpm) for 55 hours. Terminate fermentation, sterilize after fermentation, and filter with a 1μm pore size filter membrane to obtain tea residue and clear liquid. The amount of neutral protease added to the mixture was 20 u / g, and the total amount of fermentation bacteria added was 8.0 × 10⁻⁶. 10 The concentration of sucrose was 2.41 wt%, and the compound fermentation bacteria consisted of Aspergillus violaceus GDMCC NO.3.445 and Bacillus licheniformis CICC 10097 in a bacterial count ratio of 3:1. (3) Mix tea residue with 65wt% ethanol aqueous solution at a weight ratio of 1:20, heat at 50℃ and stir at 100rpm for 3.5 hours, filter with 1μm pore size filter membrane to obtain filtrate; (4) Combine the clear liquid and filtrate to obtain a mixture, concentrate it under reduced pressure at 57°C to 12.6% of the weight of the mixture, then freeze-dry the concentrate at -52°C to 2.13 wt% water content, sterilize it, and obtain the tea substitute.

[0054] II. Tea Drink Test Experimental animals: SPF male SD rats, 100±10g.

[0055] Consumables: High-fat diet: Research Diets D12492. Growth diet: AIN93M purified rat and mouse maintenance diet, XT93M, Jiangsu Collaborative Pharmaceutical and Biotechnology Co., Ltd.

[0056] Experimental procedure: In the same batch of SD rats, 13 rats were randomly selected as blank control group experimental animals and 140 rats were randomly selected as high-fat diet group. The blank control group was fed growth diet and the high-fat diet group was fed high-fat diet. They were fed continuously for 2 weeks and had free access to food and water. After feeding, 10 rats were randomly selected from the blank control group and 110 rats with significant weight gain were randomly selected from the high-fat diet group and divided into 11 groups of 10 rats each, corresponding to the model group, positive drug control group, and experimental groups 1-9 (corresponding to tea drinks 2-10 above). The rats in these groups were then administered the drugs (the weight of each group was measured before administration): the positive drug group was administered phentermine 0.05 g / kg by gavage, experimental groups 1-9 were administered 0.8 g / kg by gavage, diluted with physiological saline at a volume of 1.2 mL / 100 g, and the blank control group and model group were administered the same volume of physiological saline by gavage. Administration was performed once daily at 9:00 AM for 7 weeks. Two hours after the last administration, the rats were anesthetized, weighed, and blood was collected from the retro-orbital venous plexus to measure serum TC, TG, and LDL-C levels. The test results are shown in Tables 1 and 2.

[0057] Table 1: Weight Test Table 2: TC, TG and LDL-C Level Tests Based on the test results in the table, the tea prepared by this invention can effectively inhibit the rapid weight gain of high-fat model rats and has a good weight loss effect; the serum TC, TG and LDL-C levels of rats in the tea group of this invention are significantly lower than those in the model group, indicating that the tea of ​​this invention can effectively lower blood lipids.

[0058] According to the comparison results of Experiments 1 and 3, it can be seen that when using cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia to prepare tea, the use of neutral protease during the fermentation process can effectively enhance the product's lipid-lowering and weight-loss effects.

[0059] According to the comparison of experimental groups 1, 3, and 4, in terms of efficiency in inhibiting weight gain and reducing TC, TG, and LDL-C levels, experimental group 1 > experimental group 3 > experimental group 4. It can be seen that the fermentation method used in this invention can greatly enhance the lipid-lowering and weight-loss effect of tea.

[0060] The comparison of experimental groups 1 and 5-6 shows that the effects of experimental groups 1 and 5-6, which used the same amount of fermentation bacteria, differed significantly. Experimental groups 5-6, which used only one strain, *Monascus purpureus* GDMCC NO.3.445 or *Bacillus licheniformis* CICC 10097, showed lower lipid-lowering and weight-loss effects than experimental group 1. This indicates that the co-fermentation of *Monascus purpureus* GDMCC NO.3.445 and *Bacillus licheniformis* CICC 10097 in this invention produces a synergistic effect, significantly increasing the weight-loss and lipid-lowering effects of the tea. Furthermore, changing the ratio of fermentation bacteria in experimental groups 7-8 resulted in lower effects than in experimental groups 1-2. This demonstrates that the ratio of fermentation bacteria in this invention has a certain impact on the effects of the tea, and a ratio of *Monascus purpureus* GDMCC NO.3.445 to *Bacillus licheniformis* CICC 10097 of 1.5-3:1 is more effective.

[0061] Based on the comparison of experimental groups 1 and 9, it can be seen that the lipid-lowering and weight-loss effect of the tea extracted using high concentration of ethanol in experimental group 9 is worse than that of experimental group 1. Therefore, it can be concluded that the present invention is more advantageous to use 25-40wt% ethanol solution for extraction, which can further improve the lipid-lowering and weight-loss effect.

[0062] The above specific embodiments illustrate the solution of the present invention, but the solution of the present invention is not limited to the above specific embodiments. Any simple changes or improvements based on the present invention fall within the protection scope of the present invention.

Claims

1. A tea substitute for lowering lipids and aiding weight loss, characterized in that, It is made from the following ingredients: cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia.

2. The tea substitute for lowering lipids and aiding weight loss according to claim 1, characterized in that, The ingredients, by weight, are: 4-6 parts cassia seed, 0.5-1.5 parts lotus leaf, 2.5-3.5 parts raw hawthorn, 0.5-1.5 parts rose, 2.5-3.5 parts immature bitter orange, 1.5-2.5 parts raw atractylodes macrocephala, 1.5-2.5 parts salvia miltiorrhiza, and 0.25-0.75 parts stevia.

3. The tea substitute for lowering lipids and aiding weight loss according to claim 1, characterized in that, The ingredients by weight are: 5 parts cassia seed, 1 part lotus leaf, 3 parts raw hawthorn, 1 part rose, 3 parts immature bitter orange, 2 parts raw atractylodes macrocephala, 2 parts salvia miltiorrhiza, and 0.5 parts stevia.

4. A method for preparing a lipid-lowering and weight-loss-reducing herbal tea according to any one of claims 1-3, characterized in that, include: Crush cassia seeds, raw hawthorn, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza, and stevia into powder respectively, and remove impurities from lotus leaves and rose petals; The raw materials are weighed according to the specified proportions, mixed in a mixer, and then packaged in a non-woven filter bag to obtain the tea substitute.

5. A method for preparing a lipid-lowering and weight-loss tea substitute according to any one of claims 1-3, characterized in that, include: (1) Weigh out the following ingredients according to the stated dosage: cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia var. truncatum, pulverize them into powder, add water and stir to mix, sterilize to obtain a mixture; (2) Add neutral protease, compound fermentation bacteria and sucrose to the mixture, mix, heat and ferment, sterilize after fermentation is terminated, filter, and obtain tea residue and clear liquid; (3) Mix the tea residue with an ethanol aqueous solution, heat and extract, filter, and obtain the filtrate; (4) Combine the clear liquid and the filtrate, concentrate, dry and sterilize to obtain the tea substitute.

6. The preparation method according to claim 5, characterized in that, In step (1), the weight ratio of powder to water is 1:5-40; or, the amount of sucrose added to the mixture is 0.5-3wt%; or, the weight ratio of tea residue to ethanol aqueous solution is 1:5-40; or, the concentration of ethanol aqueous solution is 25-40wt%; or, the heating extraction temperature is 40-60℃ and the time is 2-5 hours.

7. The preparation method according to claim 5, characterized in that, The amount of neutral protease added to the mixture is 10-50 u / g; or, the fermentation temperature is 30-40℃ and the time is 40-70 hours.

8. The preparation method according to claim 5, characterized in that, The compound fermentation strain consisted of *Monascus purpureus* GDMCC NO. 3.445 and *Bacillus licheniformis* CICC 10097 at a ratio of 1.5-3:1, with a total amount of 5.5 × 10⁻⁶ bacteria in the mixture. 10 -2.0×10 11 per g.

9. The application of a lipid-lowering and weight-loss-reducing tea beverage according to any one of claims 1-3 or prepared by the method according to any one of claims 4-8, characterized in that, The application includes using the tea substitute brewed with hot water as a weight-loss beverage.

10. An application of fermentation using *Aspergillus violaceus* GDMCC NO.3.445 and *Bacillus licheniformis* CICC 10097 in enhancing the lipid-lowering and weight-loss effects of a composition, characterized in that... The ingredients of the composition include cassia seed, lotus leaf, raw hawthorn, rose, immature bitter orange, raw atractylodes macrocephala, salvia miltiorrhiza and stevia.

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