Abstract:A kind of water chestnut porridge with the lipid-lowering effect was developed through soaking，raw material pretreatment，filling，sealing，sterilization，and other processes with diced water chestnut，Pueraria thomsonii powder，silk seedling rice，and Tremella fuciformis as the main materials and red beans，peanuts，coix seed，chickpea，and lotus seeds as auxiliary ingredients. Formula optimization was performed by a single factor test and an orthogonal optimization test with DPPH·free radical scavenging ability and the sensory score as evaluation indicators.The optimal ratio of raw materials，ratio of water to material，and xylitol amount were determined.The results showed that in the case of the mass ratio of raw materials（the ratio of diced water chestnut∶silk seedling rice∶Tremella fuciformis）to be 30∶50∶10，the ratio of water to material to be 5.25∶1（mL/g），and the xylitol amount of 8.0%，the water chestnut porridge was pure brownish red in color，soft and glutinous，delicate in taste，harmonious in fragrance between water chestnut and Pueraria thomsonii，and moderate in sweetness with a comprehensive score of 96. The results of the experiment using a Drosophila model induced by high fat showed that the water chestnut porridge could significantly reduce the content of triglyceride in the Drosophila model，namely that the water chestnut porridge had a lipid-lowering effect.