| 摘要 |
The present invention relates to a method for preparing a fermentation product of Salvia miltiorrhiza Bunge by using microorganisms, wherein the method comprises: a first step of drying Salvia miltiorrhiza Bunge to obtain a dry matter; a second step of crushing the dry matter obtained in the first step to obtain powders, and sterilizing the powders to remove various germs therefrom by using an autoclave; a third step of mixing fermentation microorganisms and distilled water with the powders obtained in the second step in a culture tank to generate a mixture; a fourth step of fermenting the mixture obtained in the third step in a fermentation chamber by using an incubator; a fifth step for re-drying the fermented mixture obtained in the fourth step, and sterilizing the fermentation microorganisms using the autoclave; a sixth step for mixing the fermented mixture obtained in the fifth step with the sterilized, edible fermentation microorganisms in a fermenter to generate a liquidized fermentation product; a seventh step of removing impurities from the fermentation product obtained in the sixth step by using a diatomite filter, and heating and concentrating the same; and an eighth step of drying the fermentation product obtained in the seventh step by using a spray dryer in order to have a moisture ratio of 5 to 7%. Accordingly, the present invention allows to obtain a fermentation product of Salvia miltiorrhiza Bunge through fermentation processes by using fermentation microorganisms, and enables various formulations that can be easily changed to be used as raw material for food, drink, medicine, functional food, cosmetics and the like. In addition, the present invention enables low cost mass production of materials with additional performance which can be easily absorbed into the human body. |
