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.