The invention relates to a composition for manufacturing a ginger, jujube and yam
enzyme and the ginger, jujube and yam
enzyme. The ginger, jujube and yam
enzyme is prepared from the following components in parts by weight: 3 to 5 parts of red jujube, 3 to 6 parts of medlar, 3 to 7 parts of
Dioscorea opposita Thunb. cv. Tiegun, 2 to 4 parts of fresh gingers, 1 to 3 parts of apricots, 1 to 1.5 parts of onions, 1 to 2 parts of lemons, 0.5 to 1.5 parts of muskmelon, 0.5 to 1 part of peach, 0.5 to 1 part of banana, 1 to 2 parts of apples, 0.5 to 1 part of litchi, 0.5 to 1 part of
pear, 0.5 to 1 part of
hami melon, 0.7 to 2 parts of watermelons, 0.8 to 1.6 parts of honey or brown
sugar and 16 to 20 parts of water, wherein the red jujube and the medlar are dried, and the
Dioscorea opposita Thunb. cv. Tiegun, the fresh gingers, the apricots, the onions, the lemons, the muskmelon, the peach, the banana, the apples, the litchi, the
pear, the
hami melon and the watermelons are fresh; the ginger, jujube and yam enzyme is prepared in the following steps of proportionally weighing all of the components, washing,
cutting up, putting into a container together with the honey or brown
sugar, adding the water, fermenting for 12 months, then separating naturally clarified enzyme liquid, and filling. The ginger, jujube and yam enzyme has the functions of clearing intestines, relaxing bowels, beautifying
skin, enhance resistance and losing weight.