Please note before making:
1. The best container for enzyme production is a glass container with a lid. When the volume is more than 2 liters, the fermentation situation can be observed at any time, and the lid can be opened at any time for operation. Gas will be produced during fermentation, and the lid must be opened to release the gas, so it is best not to screw the lid too tightly.
2. Pay attention to the hygiene of the manufacturing process. In order to ensure no pollution and mildew, it is recommended to clean all kinds of related instruments repeatedly. Sterilize the instrument at high temperature before use. Wash your hands with soap before making, then wipe your hands with cotton balls dipped in alcohol, and do it after the alcohol evaporates.
Before you do this, you need to determine the ratio of sugar to fruit, because this is very important. If too much polysaccharide is added, it will increase the value of bacteria and lead to less fermented fruit. If you add too much fruit, you can't reproduce bacteria in a short time, and you can't achieve the expected effect. Before that, please collect relevant information on Baidu.
4. Keep the temperature, neither too hot nor too cold, generally at 20℃-30℃. Open the lid every day, stir the fruit enzyme, and release the gas generated inside in time. Be careful not to screw the lid too tightly, lest the container break.
In addition, when eating enzymes, it is best not to eat on an empty stomach. Because the stomach can't stand eating on an empty stomach. Eating after meals can make the gastrointestinal tract absorb slowly and will not produce adverse reactions. If there are adverse reactions after eating, you can reduce the consumption, and if there are, continue to reduce. Take it slowly every day and then add a small amount of enzyme, so there will be no reaction.