Method for producing low-sugar vegetable and fruit enzyme product

A method for producing low-sugar vegetable and fruit enzyme product, consisting of:

• a. preparing a starting medium including at least one vegetable and fruit, adding a sugar to obtain the starting medium with 15 to 25° Brix;
• b. preparing an active yeast of Saccharomyces cerevisiae strain at a first inoculated amount of 0.01˜1% w/v to mix with the starting medium for anaerobic fermentation until a residual sugar content is less than 2% and an alcohol content is from 4.4 to 5.5%, so that a first fermented product is generated;
• c. preparing an acetic acid bacteria of Acetobacter aceti strain at a second inoculated amount of 1˜10% w/v to mix with the first fermented product for aerobic fermentation in 35˜40° C. until an acetic acid concentration is from 0.05 to 0.46%, so that a second fermented product is generated;
• d. preparing a Lactobacillus sporogenes at a third inoculated amount of 5˜20% w/v to mix with the second fermented product for aerobic fermentation until a lactic acid content is greater than 600 ppm and a content of total sugar including both the added sugar in step a and the residual sugar is less than 2.5%, so that a third fermented product is generated;
• and
• e. filtering the third fermented product to obtain the low-sugar vegetable and fruit enzyme product.