| 摘要 |
A method for producing a fruit beverage containing deer antler water extract is provided to reduce nutrient destruction during extraction and to exert a synergistic effect on enhancing the efficacy of the deer antler water extract and fruit extract. Deer antler water extract is mixed with fruit extract, diluted with water, heated at 95 to 100deg.C for 20min to 2hr and vacuum-packaged in a hot state. The deer antler water extract is obtained by the steps of: freezing deer antlers at -25 to -50deg.C for 10 days; cutting to 0.5 to 2mm in thickness, mixing with water in a weight ratio of 1:10 to 100; extracting at 100 to 130deg.C for 20 to 48hr; and sterilizing at 100deg.C for 40min to 1hr. The fruit extract is obtained by the steps of: soaking an apple, pear, peach, grape, wild grape, jujube, ginkgo, Lycium fruit, Cornus fruit and safflower seed and extracting at 70 to 100deg.C for 15 to 30hr.
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