Fresh maca is used as raw material, and no pigment or preservative is added. Clean fresh maca, drain water, and take its roots; Slicing, mixing maca root with brown sugar and water according to the weight ratio of1:0.9-1:0.9-1.1,adding brown sugar and water, stirring, covering the upper part of the barrel with plastic cloth and rubber sleeve, and covering the barrel lid; Fermenting for 30-40 days to obtain maca enzyme initial solution; Filtering to obtain maca enzyme filtrate; Fermenting at 37.5℃ to obtain Maca enzyme. The maca enzyme prepared by the invention is made of fresh maca, and the effective substances in maca are fully released, so that it contains multi-enzymes, proteolytic enzymes, lipolytic enzymes, amylolytic enzymes, macaene, macamide, various natural vitamins, minerals, amino acids and trace elements. The preparation method is scientific in principle and simple in equipment, and is suitable for mass production.