Manufacturing method of drink its main material is extract of Acanthopanax senticosus Harms

摘要

PURPOSE: A method of making a health beverage by inoculating Acanthopanax Senticosus with Aspergillus spp., and mixing with a herbal extract after fermenting is provided. The product has a reddish-yellow together with characteristic flavor and taste of Acanthopanax Senticosus. CONSTITUTION: Roots, stems, leaves and fruits of Acanthopanax Senticosus(Rupr. et Maxim.) Harms are ground to a moisture content of 80 to 90% and inoculated with Aspergillus spp., fermented at 35 to 40deg.C for 48 to 72hr and extracted at 60 to 70deg.C for 3hr, followed by reextracting with water for 3hr. Then, 60% by weight of the Acanthopanax Senticosus extract is mixed with 20% by weight of Acanthopanacis Cortex extract, 12% by weight of Eucommiae Cortex extract, 5% by weight of Astragali Radix extract, 2% by weight of Zizyphi Fructus extract, 0.5% by weight of ginger extract and 0.5% by weight of oligosaccharide.