人参及其发酵工艺研究进展

Research Progress on Ginseng and Its Fermentation Technology

人参是著名的传统中药,同时也是药食同源的新食品原料,具有极其丰富的营养价值及保健功效,人参相关产品的研发呈逐年上升的趋势,但是单一人参制品容易致人上火,因此人参发酵工艺的研究一直备受关注。本文介绍了常见人参的种类、人参发酵机理和人参工艺选择。从菌种选择和发酵环境因素两方面总结人参发酵的最优工艺,分析人参发酵制品的现状,为进一步研究提供参考和理论依据。

Ginseng is not only a famous traditional Chinese medicine,but also a new food raw material with the same source of medicine and food.It has extremely rich nutritional value and health care efficacy.The research and development of ginseng related products is on the rise year by year,but a single ginseng product is easy to cause people to get angry.Therefore,the research on ginseng fermentation technology has attracted much attention.This paper introduces the types of common ginseng,ginseng fermentation mechanism and ginseng process selection.This paper summarizes the optimal fermentation process of ginseng from two aspects of strain selection and fermentation environmental factors,and analyzes the current situation of ginseng fermentation products,so as to provide reference and theoretical basis for further research.