2009年7月22日山西省科技厅组织省农科院、山西农业大学、山西大学等单位对山西省食品工业研究所承担的《功能性植物饮料降糖降脂效果的研究》项目进行了成果鉴定。该项目是将苦荞、绿茶、甘草、菊花、金银花五种提取液及柠檬酸等辅料进行科学复配,对饮料的感官和滋味进行品评,根据检测结果和品评结果选择最佳配比,确定最后产品配方。 On July 22, 2009, Shanxi Provincial Department of Science and Technology organized the project of “Research on the hypoglycemic and lipid-lowering effect of functional plant drinks” undertaken by Shanxi Provincial Institute of Food Industry, organized by the Provincial Academy of Agricultural Sciences, Shanxi Agricultural University, Shanxi University and other units Identification. The project is the buckwheat, green tea, licorice, chrysanthemum, honeysuckle five kinds of extracts and citric acid and other excipients scientific comparisons of the sensory and taste of the drinks for the assessment, based on test results and the results of the selection of the best ratio to determine Final product recipe.