Abstract: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.
