Abstract:Ginseng is a traditional medicinal and edible substance， and its quality performance in development is highly dependent on the synergistic regulation of saponin dissolution， flavor characteristics， and functional properties through enzymatic treatment. To clarify the effects of enzymatic treatment on the quality of ginseng products， this study subjected three types of raw ginseng materials （fresh ginseng， dried white ginseng，and dried red ginseng） to enzymatic treatment. Parameters such as water activity， solubility， total saponin content， powder characteristics， and total sugar content were measured， and sensory evaluations were conducted to systematically investigate the impact of enzymatic treatment on the physicochemical properties and sensory quality of the samples. The results showed that enzymatic treatment could stably control the water activity of samples within the range of 0.30-0.35. By degrading cell wall polysaccharides， the dissolution rate and solubility of dried ginseng were significantly improved. The solubility of enzyme-treated fresh ginseng approached 100%， and the dissolution time was reduced by more than 98%. Enzymatic treatment effectively promoted the dissolution of saponins， and the total saponin content of dried white ginseng increased from 35.4 mg/g to 45.2 mg/g. Powder property analysis showed that the angle of repose increased to 40°-60° after enzymatic treatment， indicating decreased flowability， and the bulk density exhibited differential changes. Sensory evaluation showed that enzymatic treatment of dried red ginseng resulted in an obvious low-bitterness characteristic， and its total sugar content increased from 31.26% to 39.92%， which was closely related to flavor improvement. In conclusion， enzymatic treatment can simultaneously improve the solubility， active component release efficiency， and flavor quality of ginseng. Among them， enzyme-treated dried red ginseng showed balanced indicators and excellent comprehensive performance.