Materials:
1) fruit. Any fruit or vegetable will do, and the fruit with high enzyme content is the best. For example: yellow pear, dragon fruit, white radish. Can also be matched with each other. As long as there is no grandma. Organic fruits and vegetables are better.
2) lemon. About 20 cents of fruit, I am probably.
3) sugar. Sliced sugar, rock sugar, yellow sugar, brown sugar and honey are all acceptable. The weight should not be less than 60 cents of the net weight of fruits and lemons, and it is best to use the ratio of 1: 1. I have organic sucrose. The amount of sugar can reduce the possibility of harmful bacteria growth.
Extended data:
Composition:
Enzyme components include various nutrients provided by plant raw materials and microorganisms, phytochemicals in natural plants, and some physiologically active substances produced by fermentation, including vitamins, amino acids, polysaccharides, peptides, polyphenols, flavonoids, mineral elements and organic acids.
Antioxidant components such as GABA, SOD and catalase, various probiotics, alcohols, esters, enzymes and functional components such as oligosaccharides, enzymes and taurine.
Exercise:
Article 8.3 of Good Manufacturing Practice for Edible Enzymes (T/CBFIA 08002-20 16), a group standard issued and implemented in 2016, stipulates that the fermentation workshop should be clean and hygienic to prevent the breeding of miscellaneous bacteria.
Pure fermentation is adopted, and the fermentation strains used should meet the requirements of strains that can be used in food. Strict operating system should be formulated for strain management, and strain preservation and expanded culture should be carried out in strict accordance with the regulations. If group fermentation is adopted, the technological procedures of the enterprise should be strictly observed to ensure that the fermented products meet the relevant provisions of food.
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