METHOD FOR PREPARATION OF FERMENTED MATERIAL OF WHOLE GINSENG AND BEVERAGE COMPRISING THE SAME

摘要

PURPOSE: A fermented ginseng whole plant product using ginseng whole plants, and a fermented beverage using thereof are provided to obtain the fermented product with reduced bad smell using lactobacillus. CONSTITUTION: A fermented ginseng whole plant product is obtained by the following steps: freeze-drying ginseng whole plants, and crushing; injecting lactobacillus into the crushed ginseng whole plants; mixing 25-40wt% of purified water, 15-20wt% of fructo-oligosaccharide, 0.1-0.5wt% of jujube concentrate, 1-5wt% of pear juice concentrate, 0.1-0.5wt% of lemon-lime flavor, and 1-5wt% of citron concentrate before heating and sterilizing; and inserting 40-50wt% of fermented ginseng whole plants into the mixture. The lactobacillus is selected from lactobacillus plantalum, lactobacillus rhamnosus, or lactobacillus fermentum.