以新型珍贵水果人参果为原料，在了解人参果主要成分的基础上，深入研究了护色、灭酶、调配等因素对人参果饮料品质的影响。并选择最佳工艺条件制得一种低糖的并具有人参果特有风味及丰富营养价值的新型保健饮料。

Sozamnmuiiatnm was used as the raw material for this study and the factors such as color protection, enzyme inactivition and ingredient preparation, which influenced the quality of sozamnmuiiatnm beverage, were studied on the basis of learning the compositions of sozamnmuiiatnm. And the optimal processing technology was investigated in order to produce a new sozamnmuiiatnm beverage with the peculiar flavor and rich in nutrition of sozamnmuiiatnm.