MIXED FERMANTATION FORMULATION FOR CONVERSING SAPONINS IN GINSAENG AND RED GINSAENG AND MANUFACTURING METHOD OF FERMENTED EXTRACT OF GINSAENG OR RED GINSAENG AND FERMENTED EXTRACT OF GINSAENG OR RED GINSAENG USING THE SAME

摘要

PURPOSE: A producing method of ginseng or red ginseng fermented liquid is provided to offer an optimized fermentation condition for improving the amount of red ginseng saponin metabolism products, drinking convenience, and organoleptic property. CONSTITUTION: A producing method of ginseng or red ginseng fermented liquid comprises the following steps: extracting ginseng or red ginseng at 80-100C for 20-24 hours using a vortex method to obtain a ginseng or red ginseng extract; firstly fermenting the ginseng or red ginseng extract after injecting a complex fermentation agent at 30-40C for 8-15 hours; and secondly fermenting the ginseng or red ginseng extract at 55-65 C for 4-10 hours. The complex fermentation agent contains 1-5 wt% of lactobacillus of Bifidobacterium species, and 95-99 wt% of enzymes. The complex fermentation agent additionally contains 400-500 parts of edible excipient by weight for 100 parts of complex fermentation agent by weight. The excipient is polysaccharide or monosaccharide. [Reference numerals] (AA) Red ginseng; (BB) Cutting; (CC) Extracting; (DD,GG) Sterilizing; (EE) Cooling; (FF) Fermenting; (HH) Filling; (II) Post-sterilizing; (JJ) Packaging; (KK) 4-yeared good grade ginseng, other ginsengs, rootlets; (LL) About 1-1.5cm; (MM) First step: 37C, second step: 15h-24h, rotary stirring