Chinese fevervine sour soup beverage and preparation method thereof

The invention provides a Chinese fevervine sour soup beverage and a preparation method thereof. In the invention, a plurality of components are reasonably screened, and a sour soup is deeply processed. There is no taboo between the adopted components. The palatability of the beverage is greatly impr...

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Bibliographische Detailangaben
Hauptverfasser:	WANG SHAOYUN, YUAN WEI, SHI MIN, MENG MENGHUA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention provides a Chinese fevervine sour soup beverage and a preparation method thereof. In the invention, a plurality of components are reasonably screened, and a sour soup is deeply processed. There is no taboo between the adopted components. The palatability of the beverage is greatly improved while the nutritious ingredients are retained, and the nutritious ingredients have strong complementarity. The Chinese fevervine sour soup beverage is a typical pure plant beverage, and the nutritious and economic values of the sour soup, the Chinese fevervine, honeysuckle, callery pears and the like are improved. The Chinese fevervine sour soup beverage is generally believed to have an excellent taste by more than 800 people after tasting. The Chinese fevervine sour soup beverage has the advantages of natural materials, low cost, good taste and excellent eating effect, and can be industrially produced all the year round.