A METHOD FOR PREPARING A HERBAL FERMENTED FUNCTIONAL LIQUID HAVING A EXCELLENT SENSE EFFECT AND ECONOMICAL EFFICIENCY

摘要

PURPOSE: A method for producing functional lactobacillus medicinal herb fermentation liquid is provided to easily administrate the fermentation liquid by removing specific flavor and bitter taste. CONSTITUTION: A method for producing functional lactobacillus medicinal herb fermentation liquid comprises: a first step of washing medicinal herb materials with water; a second step of dipping the medicinal herb materials in 1 to 5 times volume of mixture of vinegar and salt solution to wash secondly; a third step of adding water, brown sugar and nutrition medium and dissolving the nutrition medium at 10-50°C for 1 to 60 minutes; a fourth step of adding the washed medicinal herb material to the nutrition medium, dipping 1 to 100 minutes, and fermenting at 10-80°C for 1 to 15 days; and a fifth step of packaging the fermentation liquid. The nutrition medium containing 50-95.4% of purified water, 1-10% of skim milk, 1-10% of fructo oligosaccharide powder, 1-10% of soybean peptide, 1-10% of lactose, 0.5-5% of glucose, 0.02-1% of vitamin C, 0.02-1% of vitamin A, 0.02-1% of vitamin B1, 0.02-1% of vitamin B2, and 0.02-1% of vitamin B5.