COMPOUND BEVERAGE FOR CLEARING HEAT AND PREPARATION METHOD THEREFOR

摘要

A compound beverage for clearing heat and a preparation method therefor. The compound beverage is prepared from the following components in parts by weight: 15 to 20 parts of white fungus, 3 to 7 parts of bulbus lilii, 1 to 5 parts of semen nelumbinis, 1 to 5 parts of fructus citri sarcodactylis, 0.5 to 3 parts of cordyceps militaris and 0.5 to 3 parts of bamboo fungus. A compound sweetener, an emulsion stabilizer and other auxiliary materials are added in the beverage, thereby improving the stability and sensory evaluation of the beverage.