▎ 摘　　要

NOVELTY - Method for producing a sugar-free peptide culture enzyme involves (a) pre-cleaning surface of the vegetable and/or fruit, (b) performing hyperbaric oxygen sterilization of the surface of the vegetable and/or fruit, (c) chopping the vegetables and/or fruit together with the pulp and peel to form a vegetable and fruit paste with sediment, (d) separating juice and lees, and soaking the juice of the vegetable and/or fruit, (e) circularly stirring the juice of vegetables and/or fruits in a fermenter, adding the juice of vegetables and/or fruits into a fermenter with a catalase peptide ceramic layer containing graphene, dropping a portion of the juice of vegetables and/or fruit from a high position to a low position to hit the surface of the juice of the vegetable and/or fruit, (f) accelerating the ripening of the vegetable and/or fruit raw liquid, (g) filtering a vegetable and/or fruit residue, and (h) bottling the culture liquid. USE - The method is useful for producing a sugar-free peptide culture enzyme in the form of powder or capsule (claimed). ADVANTAGE - The method produces sugar-free peptide culture enzyme in a less time-consuming manner with high activity and high antioxidant capacity, and easily maintains quality of the vegetable and/or fruit enzyme. DETAILED DESCRIPTION - Method for producing a sugar-free peptide culture enzyme involves (A) (a) cleaning vegetable and/or fruit by pre-cleaning surface of the vegetable and/or fruit, (b) performing hyperbaric oxygen sterilization of the surface of the vegetable and/or fruit, where the natural genetic strains remain on the surface of the vegetable and/or fruit, (c) chopping the vegetables and/or fruit together with the pulp and peel to form a vegetable and fruit paste with sediment, (d) separating juice and lees, and soaking the juice of the vegetable and/or fruit, where the vegetable and/or fruit paste with lees and the packaged vegetable and/or fruit lees are steeped in the juice of the vegetable and/or fruit to form a juice of the vegetable and/or fruit, (e) circularly stirring the juice of vegetables and/or fruits in a fermenter, adding the juice of vegetables and/or fruits into a fermenter with a catalase peptide ceramic layer containing graphene, dropping a portion of the juice of vegetables and/or fruit from a high position to a low position to hit the surface of the juice of the vegetable and/or fruit, such as automatic stirring, so as to automatically introduce the oxygen in the air into the juice of the vegetable and/or fruit, (f) accelerating the ripening of the vegetable and/or fruit raw liquid, where the vegetable and/or fruit juice flows circularly through the catalase peptide ceramic layer, and the vegetable and/or fruit juice in the 1.5-3 months long fermentation cultivation period quickly matures into a cultivation liquid as the molecules become nano-refined, (g) filtering a vegetable and/or fruit residue, where the cultivation liquid of the vegetable and/or fruit is filtered with the sediment, and (h) bottling the culture liquid in which the filtered culture liquid is bottled to obtain a liquid sugar-free vegetable and/or fruit enzyme product, or (B) (i) performing the above-mentioned steps (a) and (g), and (j) performing cold-drying and freeze-pulverizing by drying the cultivation liquid to solid state at low temperature, reheating and packing to form a solid sugar-free vegetable and/or fruit enzyme product.