| 摘要 |
PURPOSE: A producing method of a Japanese apricot enzyme for weight loss is provided to enable users to obtain the enzyme with the reduced fermentation period. CONSTITUTION: A producing method of a Japanese apricot enzyme for weight loss comprises the following steps: mixing 100 parts of fresh Japanese apricot juice by weight, 5-7 parts of alcohol by weight, and 20-25 parts of saccharide by weight, and aging the mixture for 7-14 days at 25-35 deg C to obtain Japanese apricot vinegar; mixing 100 parts of fresh Japanese apricot by weight, 10-15 parts of sugar by weight, and 10-15 parts of Japanese apricot vinegar; and aging the mixture for 6 months-1 year at 5-15 deg C to obtain the Japanese apricot enzyme.
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