Beverage of berger and mountain spring water
A technology of prickly pear and mountain spring, which is applied in the field of edible beverages, can solve problems such as unpleasant taste, inability to achieve medicinal and taste, and achieve the effects of enhancing gastric function absorption, good drinking taste, and protecting gastrointestinal mucosa.
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Embodiment 1
[0016] Rosa roxburghii mountain spring drink is composed of the following formula ratio: 35% of root, stem and leaf extract of Rosa roxburghii, 7% of honey, 22% of glucose, 0.6% of essence, and 35.4% of mountain spring water.
Embodiment 2
[0018] Rosa roxburghii mountain spring drink is composed of the following formula ratio: 40% of root, stem and leaf extract of Rosa roxburghii, 12% of honey, 25% of glucose, 0.8% of essence, and 22.2% of mountain spring water.
Embodiment 3
[0020] Rosa roxburghii mountain spring drink is composed of the following formula ratio: roxburghii roxburghii fruit extract 28%, honey 8%, glucose 20%, essence 0.7%, mountain spring water 43.3%.
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