Look, smell and taste.
1 hope: most enzyme varieties will have a layer of foam on their surfaces, but this is not completely absolute. Low-density fruits, such as bananas, peaches, pitaya, etc., are easy to foam, while apples and pears are a little slower.
Smell: there is a faint wine smell, which is because of the unique smell of fermentation, and our enzymes contain a small amount of alcohol;
3 Listen: The bubbles generated during fermentation, if you listen carefully, you will hear the fermentation sound;
4 Taste: The taste is sour and sweet, which can be taken out according to your own preferences, but the more sour the conditioning effect will be, the better.
Can be divided into three times: children drink for 2.5~3 days, ordinary people drink for 3~4 days, patients and the elderly drink for 5~7 days, and the acidity must be greater than the sweetness before they can be discharged for the first time.
?
Matters needing attention in the use of barrels:
The fermentation barrel contains EM active flora.
Fear of scalding
Afraid of sun exposure
Afraid of scraping
Afraid of oil
Fear of hard objects
Afraid of detergents
Try not to touch the bottom of the barrel wall when stirring.
Raw materials for our first bucket of enzymes:
2~3 pitaya, apple 1 piece, lemon 1 piece (the total weight of peeled fruit needs 2.5kg).
Sugar 1.5kg, purified water or mineral water or cold boiled water 6 liters.
Diabetes patients can put 500 grams of sugar.
1, pitaya enzyme
First, wash the mother's enzyme bucket with clear water;
? Three hearts or white? Pitaya? Two apples? 1 lemon;
? Cleaning, don't remove the thick skin of pitaya, remove the little wings and epidermis at both ends, remove the thin skin, then cut it into small slices and put it in a bucket.
? Add 750 grams of white sugar;
? Add 6 liters of water;
? Stir evenly with a spoon to fully dissolve the sugar;
? Cover, press and seal;
? Stir once every morning and evening;
? On the third day, the surface will be covered with a layer of white foam, indicating that it is ready to drink. Filter, put in a glass bottle for refrigeration, and deflate [strong] [strong] [strong] ⊙ pitaya enzyme in the bottle once a day.
Prevention of vascular sclerosis
The content of anthocyanin in pitaya fruit is high, especially in red meat varieties. Anthocyanin is an effective antioxidant, which can effectively prevent arteriosclerosis, thus preventing stroke and thrombosis caused by heart attack; It can also fight against free radicals and effectively resist aging; It can also improve the prevention of brain cell degeneration and inhibit the occurrence of dementia.
Detoxification and stomach protection
Pitaya is rich in plant albumin, which is not common in fruits and vegetables. This kind of active albumin will automatically combine with heavy metal ions in the human body and be excreted through the excretory system, thus playing the role of detoxification. In addition, albumin has protective effect on gastric wall.
Whitening lose weight
Pitaya is rich in vitamin C for whitening skin and water-soluble dietary fiber for reducing weight, lowering blood sugar, moistening intestines and preventing colorectal cancer.
Prevention of anemia
The iron content of pitaya is higher than that of ordinary fruit. Iron is an indispensable element to produce hemoglobin and other iron substances, and moderate intake of iron can also prevent anemia.
The enzyme residue after finishing the enzyme is also a treasure.
After finishing the enzyme, the enzyme residue will not be wasted at all.
Fermented fruit can be eaten directly;
Can make jam, yogurt ice cream;
You can break the dough into steamed bread, sesame cake, flower rolls, or make bread and other pasta;
Can be poured into a common plastic bucket for continuous fermentation and used as an environment-friendly enzyme;
Can soak feet and cure cracked feet, dry feet, smelly feet, beriberi and onychomycosis;
Celery, carrots, cucumbers and other fermented fruits can be mixed with cold dishes and wrapped in sauerkraut jiaozi.
Therefore, an enzyme bucket has many uses and makes our life colorful and interesting.
What does it mean to come out of the bucket in layers?
1, 4 bottles can be produced 3 days after enzyme fermentation, and children and people under 30 can drink it!
2, enzyme fermentation can be 4 bottles in 4 days, and you can drink it at the age of 30 to 45!
3, enzyme fermentation for 5 days and then the last 4 bottles in barrels, people over 45 can drink!
The purpose of layering out of the barrel is mainly to consider the decomposition degree of sugar in the enzyme and the metabolic speed of people at various stages!
Does the fermentation enzyme have to put so much polysaccharide?
Sugar plays a catalytic role in the fermentation process, which can accelerate the fruit fermentation and make the fermentation process more complete. Probiotics decompose sugar and food nutrients into organic acids and carbon dioxide, as well as various enzymes and antioxidants, and break the wall to release food nutrients. The bubbles produced by fermentation are carbon dioxide.
Can you make an enzyme without sugar?
Because fruits and vegetables themselves contain more or less sugar, but the content is different, sugar-free fermentation can be carried out, but the time required and the types of fruits and vegetables have different requirements for time, and the time will be longer and the taste will be bad.
Can polysaccharide used for fermentation cause hyperglycemia?
Due to the fermentation and decomposition of sugar, the sugar content will decrease rapidly with the extension of fermentation time. For example, Beijing has central heating, and the room temperature is generally above 20 degrees. On the fifth day of sugar fermentation, the sugar content will be 3. If diabetics drink it, they can appropriately reduce the amount of sugar, and 500 grams of sugar is enough. When the fermentation time is delayed by 2-3 days, the whole acid or just the sweetness of fructose can be discharged from the barrel [yeah] [yeah]