Functional beverage and preparation method thereof

The invention relates to the technical field of food and especially relates to a functional beverage and a preparation method thereof. The functional beverage comprises the following raw materials inparts by weight: 15-40 parts of Chinese mosla herb, 15-40 parts of sweet-scented osmanthus, 20-45 parts of fennel, 20-40 parts of mint, 30-45 parts of purple perilla, 10-35 parts of lophatherum gracile, 20-45 parts of pine needle, 30-45 parts of lalang grass rhizome, 3-8 parts of liquorice, 30-35 parts of radix ophiopogonis and 10-20 parts of water. The functional beverage provided by the invention has the beneficial effects of removing ozostomia, achieving anti-pyretic and anti-inflammatory effect, quenching thirst, reducing frothy sputum, moistening lung to arrest cough, tonifying spleen andQi, detoxifying and cooling, clearing away the heart fire and benefiting diuresis, and has excellent market prospect and market value. 本发明涉及食品技术领域，尤其涉及种功能饮料及其制备方法。所述功能饮料由下述重量份数的原料组成：香薷15-40份，桂花15-40份，茴香20-45份，薄荷20-40份，紫苏30-45