Hello everyone, today I will answer some questions about how to make fruit enzymes, including the correct method of fermenting fruit enzymes. Many people still don’t know, so, Today I will analyze it for you, let us take a look together now! If your problem is solved, I hope you will pay attention to this site, thank you~
Table of contents of this article
- Homemade fruit enzyme method
- How to make fruit peel enzyme
- How to make fruit and vegetable enzymes
- The correct way to ferment fruit enzymes
- How to make fruit enzyme
- Recipe and method of making enzyme
1. Homemade fruit enzyme method
1. An airtight bottle with a capacity of about two liters glass bottle.
2. Prepare two major materials for pickled fruit enzyme: 7 to 8 lemons, and 500 grams of brown sugar, or yellow granulated sugar (you can also use crystal sugar).
3. Fruits: It is best to focus on common tropical fruits, such as papaya, pineapple, carambola, guava, and dragon fruit. You can also add grapes or strawberries if you like foreign fruits.
1. Prepare a clean glass container, wash and drain all the fruits, peel them and set aside. Leave some red part of the dragon fruit.
2. Cut all fruits into appropriate thick slices according to the size of the container.
3. Arrange fruits with less water content layer by layer below.
4. Place the lemon on the top layer of the fruit and then cover it with rock sugar. The ratio is about three layers of fruit and one layer of sugar until the bottle is full and the top of the bottle is Press the rock sugar with your hands to the mouth of the bottle.
5. Close the cap tightly and place it in a cool place for three months before drinking.
Efficacy: Enzyme cannot be supplemented by oral administration because it will be decomposed into small molecules in the digestive tract. Plant enzymes generally cannot catalyze the physiological activities of the human body. And the human body does not need to supplement enzymes. Because the human body itself There is a complete mechanism for controlling the production and decomposition of enzymes, and in this way, supplementing enzymes is equivalent to artificially interfering with life activities, which may not be beneficial.
The word \”enzyme\” comes from Japan, which actually means \”enzyme\”. Because it is claimed to have various benefits, such as weight loss and aiding digestion, many people also try to make enzymes at home. However, eating them. Homemade enzymes will not bring any benefits, but may increase safety risks.
Self-made \”fruit enzymes\” use natural fermentation. The process is similar to that of home-made wine, except that the fruits used for fermentation are not limited to grapes. Fruits are easily contaminated by miscellaneous bacteria (such as fungi) during the fermentation process, so the \”fruit enzyme\” produced at home may just be \”fruit moldy foam\”. \”The water produced\”.
There are many nitrites and methanol. It is well known that foods such as pickles contain a lot of nitrites. Using naturally fermented fruit enzymes, Because the bacteria are difficult to control, more nitrite is often produced; due to process limitations, more methanol may also be produced.
High sugar content. It is often necessary to add a large amount of sugar when making \”fruit enzyme\”, and the sugar content is usually more than 10%. Drinking too much will increase the sugar intake. If there are people with obesity, diabetes, etc. in the family, this \”enzyme\” is not suitable for them to drink.
\”Fruit enzyme\” actually refers to the mixture obtained after fruit fermentation. The ingredients are mainly water, sugar, fruit acid, and a small amount of enzyme. It is completely different from the original \”enzyme\”, and its claimed slimming and digestive effects have nothing to do with enzymes. If you have time to make your own enzymes, it is better to eat some fruit.
Reference source:
People\’s Daily Online-Be careful of homemade enzymes with excessive bacteria
2. How to make fruit peel enzyme
Preparation materials: fruit peel, brown sugar, lemon slices, and a well-sealed bottle.
1. First, slice the prepared fruit skin into as many slices as possible.Make it into smaller pieces, as this will help with subsequent decomposition.
2. Spread the freshly cut fruit peel evenly on the bottom of the bottle. After spreading, spread a layer of brown sugar on top of the fruit peel, and then follow this pattern Spread a layer of fruit peel and a layer of brown sugar one layer at a time.
3. When laying the last layer, put lemon slices on the last layer (lemon slices are made by peeling and seeding lemons and then slicing them. (made), because lemon has a certain bactericidal effect, which can ensure the quality of the next enzyme.
4. The last layer should not be too full. Just keep a distance of about 4 centimeters from the mouth of the bottle. Then seal the mouth of the bottle with plastic wrap. Then close the lid to prevent outside air from entering the bottle.
5. Place the sealed container in a cool place with a temperature of 15 to 25 degrees for three weeks. You can take it back after the time is up. bottle, and then drain out the residue in the bottle. The remaining juice in the bottle is the enzyme. If the enzyme is stored, it needs to be refrigerated.
3. Method for making fruit and vegetable enzymes
1. Container: Preparation A plastic container with a sealable lid.
2. Production process 1: Slice the enzyme raw material (such as fruit peel) into smaller pieces, the better, the more conducive to decomposition. If you want the enzyme produced to have a fragrant smell, you can add orange peels, lemon peels and other fragrant peels
3. Production process 2: cut into pieces The fruits and vegetables are placed on the bottom of the bottle, covered with a layer of brown sugar, and then stacked in the order of a layer of brown sugar and a layer of raw materials.
4. Production process 3: Lemon slices must be placed on the last layer (peel, seed and slice the lemon). Lemon has bactericidal and anti-inflammatory effects and can also ensure the quality of the enzymes produced.
5. Production process 4: Keep a distance of 4 cm between the mouth of the bottle and the raw materials, cover the mouth of the bottle with plastic wrap, and then add a cap to isolate the outside air. , placed in a cool place at 15 degrees to 25 degrees for about three weeks. Drain the residue, and the remaining juice is the enzyme. Store it in the refrigerator.
6. Note: The entire production process must be performed aseptically, and food ingredients, containers and knives must be washed.Allow to dry, and do not overstack the materials to prevent enzymes from overflowing. Choose fruits that are a little raw so that more enzymes are produced.
4. The correct method of fermenting fruit enzymes
1. Use Usual culture substrates: To maximize fermentin activation, it is best to use conventional cell culture substrates such as sugar, whey, matrix (fungus solution) and other formulated nutrients.
2. Use temperature control: Before using the fermentation enzyme, appropriate temperature conditions should be selected according to the requirements of the fermentation enzyme.
3. Use correct pH value control: pH value also has a great impact on the activity of fermentation enzymes. A stable pH value control method should be used to maintain correct pH value. pH value.
4. Use optimization technology: Multi-step optimization technology, such as experimental design and variable factor optimization, can be used to improve the yield, activity and performance of fermentation enzymes .
5. Use embedding technology: Through special embedding technology, the rate and resistance of fermentation can be improved, and the consumption of fermentation can be reduced.
5. How to make fruit enzyme
1. A secret A glass bottle that is airtight and has a capacity of about two liters.
2. Prepare two major materials for pickled fruit enzyme: 7 to 8 lemons, and 500 grams of brown sugar, or yellow granulated sugar (you can also use crystal sugar).
3. Fruits: It is best to focus on common tropical fruits, such as papaya, pineapple, carambola, guava, and dragon fruit. You can also add grapes or strawberries if you like foreign fruits.
1. Prepare a clean glass container, wash and drain all the fruits, peel them and set aside. Leave some red part of the dragon fruit.
2. Cut all fruits into appropriate thick slices according to the size of the container.
3. Arrange fruits with less water content layer by layer below.
4. Place the lemon on the top layer of the fruit and then cover it with iceSugar, the ratio is about three layers of fruit and one layer of sugar, until the bottle is full, and the rock sugar on the top of the bottle is pressed down to the mouth of the bottle by hand.
5. Close the cap tightly and place it in a cool place for three months before drinking.
6. Recipes and methods for making enzyme
1. Peach One slice, one slice of green pear, one slice of apple, one slice of pear, one slice of grapefruit;
2. Put 100g of green plums into a sealed bottle and add rock sugar. 60g, add pear, add 60g rock sugar, add green pear, add apple, add 60g rock sugar, add grapefruit, 50g passion fruit pulp, add 60g rock sugar, 500ml water;
3. Close the lid and seal and ferment for more than 3 months.
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