Abstract:An orange juice-based herbal tea beverage with functional properties was developed with the medicinal plants with food properties（hawthorn， licorice， and chrysanthemum） to promote lactic acid bacteria fermentation of orange juice， which could optimize the quality of the beverage. Additionally， the in vitro blood lipid-lowering and blood glucose-lowering activities of the beverage were investigated. Through single-factor and orthogonal experiments， the optimal formula of the orange juice-based herbal tea beverage was determined， and the functional properties of the beverage were evaluated. The results indicated that the optimal formula was composed of 30% juice， 5% mixed concentrate of chrysanthemum， licorice， and hawthorn， 14% white granulated sugar， and 2% lactic acid bacteria. The content of white granulated sugar had the greatest impact on the sensory quality of the product. The half maximal effective concentration （EC50） values of the orange juice-based herbal tea against cholesterol， triglycerides， and taurocholate were 39.63， 21.90， and 11.73 mg/mL， respectively. The half maximal inhibitory concentration（IC50） values against α-amylase and α-glucosidase were 16.49 mg/mL and 17.29 mg/mL， respectively. The orange juice-based herbal tea exhibited strong binding capacity to taurocholate and played an auxiliary role in lowering blood glucose and blood lipid levels.