| 摘要 |
A preparation method of the extract of swollen/fermented ginseng fruit/flower stalk is provided to increase the ginsenoside content of a ginseng fruit/flower stalk extract and enhance its sensory properties. A preparation method of the extract of swollen/fermented ginseng fruit/flower stalk comprises the steps of: (i) steaming light-irradiated ginseng fruit and flower stalk, and drying them; (ii) swelling the dried ginseng fruit and flower stalk; (iii) fermenting the swollen ginseng fruit and flower stalk; and (iv) making extract from the fermented ginseng fruit and flower stalk. The light applied to the ginseng fruit and flower stalk is one selected from infrared rays, visible rays, and ultraviolet rays. In the step (ii), the swelling process is performed under 3~5kg/cm^3 at 90~120°C for 2~4min. The step (iii) comprises: inoculating the swollen ginseng fruit and flower stalk with 0.1~5wt% of Lactobacillus acidophillus sp., based on the weight of the ginseng fruit and flower stalk; and then fermenting. The step (iv) comprises: adding the fermented ginseng fruit and flower stalk to refined water in a weight ratio of 1:3~15; and then making a ginseng fruit/flower stalk extract at 75~95°C for its volume to reach 5~50vol%, based on the volume of the refined water.
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