| 摘要 |
A method of manufacturing a mixed beverage by mixing pear juice and sponge gourd juice is provided to obtain the mixed beverage having excellent palatability and physiological activity of a pear and sponge gourd. During the production of a mixed beverage, pear juice and sponge gourd juice are mixed in a weight ratio of 80 to 20 and is sterilized. The sterilized juice is able to be added with any one of a hot water extract of Atractylodis Rhizoma and a hot water extract of Atractylodis Rhizoma Alba.
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