The invention discloses a high-Rg5-content black
ginseng product. A preparation method includes the following steps: a) washing
raw material ginseng to remove mud and sand on the surface thereof; b) washing and dicing apple-pears and fermenting the apple-pears with bacterial strains of
lactobacillus acidophilus,
bifidobacterium breve,
bifidobacterium infantis and
streptococcus thermophilus, pH being 3-5,
fermentation temperature being 35-40 DEG C and
fermentation time being 24-90 h, and after the
fermentation, performing sterilization and
filtration to obtain an apple-
pear fermentation liquid; c) soaking the
ginseng in the apple-
pear fermentation liquid for 1-2 h, pH being 3-5, and
drying the ginseng at 40-50 DEG C for 2-3 h, and repeatedly soaking and
drying the ginseng for 3 times; d)
steaming the ginseng at 120 DEG C for 4-5 h, and
drying the ginseng in a hot air circulating drying box for 60-72 h at 45-60 DEG C, and repeatedly
steaming and drying the ginseng for 3 times to prepare the high-Rg5-content black
ginseng product. The black
ginseng product contains more than 40 types of ginsenosides, ginseng volatile oil, various amino acids and peptides, glucose,
fructose and vitamins, wherein the content of the Rg5 is higher than
normal level in red ginseng by 8-13 times. The invention also provides a preparation method for the high-Rg5-content black
ginseng product.