| abstract |
The present invention relates to a novel method for preparing a beverage of Schisandra chinensis, and after drying the harvested Schisandra chinensis, 70 to 80 wt% of Schisandra chinensis, 10 to 15 wt% of sugar, and 10 to 15 wt% of beeswax, and then left 40 to 60 Mixing with hot water at ℃ ℃ homogenized for about 1 hour and then filtered and sterilized, retort vacuum packaging by eliminating the hot water extraction of the raw schizandra, unlike conventional Schizandra tea has no excellent astringent taste. |