The effects of exogenous enzymes on Radix ginseng extracted were studied, and the processing technologies of Radix ginseng and tea beverage were also researched.

• 加工过程中通过添加外源酶（果胶酶，木瓜蛋白酶）浸提人参，分析了人参浸提液中主要成分含量的变化，探索了外源酶对人参浸提的影响，并对人参茶饮料的加工工艺进行了研究。