METHOD FOR MANUFACTURING FERMENTATION GINSENG BEBERAGE

摘要

Original ginseng flavor preserved ginseng beverage was prepd. by fermentation. Thus, ginseng flavor is separated from ginseng cake, treated with protase and amylase at 50≦̸C for 4 hr, non-soluble ingredients are separated by 90% of acetic acid to pH 3.8, fermenting by streptococcus lactis at 40≦̸for 20 hr and added pretreated ginseng flavor and additives to give the product.