This article will talk about the production method of fruit enzymes and the knowledge points corresponding to the preparation of fruit enzymes. I hope it will be helpful to you. Don’t forget to bookmark this site. oh.
Contents of this article
- The correct method of fermentation
- How to make mulberry enzyme juice
- How to make fruit enzyme
- How to make fruit enzymes at home
- How to make fruit enzymes at home
- How to make fruit enzymes at home correctly
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1. The correct method of fermentation
1. Use common culture substrates: In order to activate fermentation to the greatest extent, it is best to use conventional cell culture substrates , such as sugar, whey, base (fungal 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.
2. How to make mulberry enzyme juice
The following is How to make mulberry enzyme juice.
1. First clean the mulberries. Add sugar and marinate for 10 minutes.
2. Then put the pickled mulberriesPut it in the pot and add water to cover the mulberries.
3. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. After turning off the heat, press with a spoon to soften the mulberries and release the juice.
4. Squeeze lemon juice and honey, filter out the soup, add two lemon slices and let it rest for 10 minutes.
5. Finally, filter again to filter out the mulberry seeds, and you can eat them.
3. How to use fruit enzyme
1. Wash the fruit , lemons, etc., cutting board, bottles and lids, knife. All utensils must be water-free, oil-free, and sterile. To avoid mold.
2. Wash the fruits and lemons and air-dry them to ensure there is no moisture, and cut them into thin slices. I never peeled the fruit. Cut the fruit into thin slices.
3. A layer of fruit, a layer of lemon, and a layer of sugar. Arrange them sequentially into a large glass jar. The top layer must be sugar. Put more to avoid mold on the top layer.
4. After sealing, place it in a cool place at 15 to 25oC. Let the ingredients soak for 3-6 months before opening and drinking. Fermentation takes at least 3 months, preferably 6 months, the longer the better, it will not expire. Because the enzyme molecules fermented for a longer period of time will be smaller, easier for the body to absorb and have stronger energy. In the initial stage of fermentation (about the first 15-25 days), stir every day or use a breathing bottle directly to ensure that the gas in the bottle flows out. Shake the bottle gently from time to time to allow the liquid to cover the upper layer, so that white mold and black mold will not appear. ; After the large and dense bubbles become weaker, seal and continue fermentation in a cool place.
4. How to make homemade fruit enzymes at home
1 dragon fruit , 1 kiwi, 1 apple, 2 peaches, 4L purified water, 400g sugar, 1 handful of dried blackcurrants.
1. Prepare an enzyme bucket. Wash it with water before making enzyme, then add an appropriate amount of water and activate it for 6 hours. Finally, pass the inner barrel wall with pure water. But don\’t use dish soap or anything like that.
2. 4 liters of purified water and about 400g of sugar (as shown in the picture).
5. Peel and core the water dragon fruits, apples and peaches and cut them into pieces at will.
7. Pour all the dried blackcurrants and the above fruits into the bucket .
9. Place the bucket on a clean surface out of the sun and cover it lightly, but not tightly.
10. Use a long wooden spoon (the wooden spoon should not be oily, boil it with boiling water before use) to stir it every morning and evening, and cover it lightly but not tightly
11. The white bubbles produced should be the carbon dioxide produced by the yeast.
13. Fermented enzymes. Filter into a bottle (the filter funnel must be oil-free and clean) and store in the refrigerator
5. How to make homemade fruit enzymes at home.
1. Container: Prepare a plastic container with a sealing lid
2. Make. Process 1: Slice the enzyme raw material (if the peel), the smaller the better, the easier it is to decompose. If you want the enzyme to have a fragrant smell, you can add orange peels, lemon peels and other fragrant peels
3. Production process 2: Place the cut fruits and vegetables on the bottom of the bottle, cover it with a layer of brown sugar, and then stack them in the order of one layer of brown sugar and one layer of raw materials. .
4. Production process 3: Lemon slices must be placed on the last layer (peel, remove seeds and slice). Lemon has antiseptic and anti-inflammatory effects. Ensure the quality of the enzyme produced.
5. Production process 4: Keep a distance of 4 cm between the bottle mouth and the raw materials, and cover the bottle mouth with plastic wrap. Then cover it, isolate it from outside air, and place it in a cool place at 15 to 25 degrees for about three weeks. Drain the residue, and the remaining juice is the enzyme.
6. How to make fruit enzymes at home correctly
Materials: 5 citrus fruits, 2 small packets of enzyme powder , 300g of sugar.
Okay, this ends the questions about how to make fruit enzymes and how to make fruit enzymes.La, I hope this can solve your problem!
