METHOD OF IMPROVING STORAGE PROPERTIES OF DRINKS

摘要

PURPOSE: A preservative quality improvement method of a beverage is provided to minimize the change of the beverage including bad smell and bitter taste. CONSTITUTION: A preservative quality improvement method of a beverage comprises a step of adding 2~10 ppm of alryl Isothiocyanate, 40~300 ppm of scutellaria baicalensis extract, and 40~200 ppm of bitter orange extract with the beverage. The beverage is either a mixed beverage or an extraction beverage.