1 pomegranate, 6L purified water, 1 apple, 1 lemon, 500-750g sugar, 1 enzyme bucket.

Exercise:

1, wash the fruit.

2. Pomegranate is crushed.

3. Pour into the bucket and stir, and cover it.

4. After 4 days of fermentation, take out the barrel.

5. Take it out of the barrel and put it in the refrigerator.

Risks of homemade enzymes:

1, easily contaminated by miscellaneous bacteria. Homemade "fruit enzyme" adopts natural fermentation, which is similar to homemade wine, but the fruit used for fermentation is not limited to grapes. Fruits are easily polluted by miscellaneous bacteria (such as fungi) during fermentation, so the "fruit enzyme" produced at home may be just "water soaked in moldy fruits".

2. Nitrite and methanol. As we all know, pickles and other foods contain a lot of nitrite. Using naturally fermented fruit enzymes often produces more nitrite because the strains are difficult to control; Due to process limitations, more methanol may also be produced.

3, high sugar. When making fruit enzyme, it is often necessary to add a lot of sugar, and the sugar content is usually above 10%. Drinking too much will increase sugar intake. This "enzyme" is not suitable for people with obesity and diabetes at home.

4. "Fruit enzyme" actually refers to the mixture obtained after fruit fermentation. The main ingredients in it are water, sugar and fruit acid, and a small amount of enzyme, which is far from the original "enzyme". Moreover, its claimed slimming and digestive effects have nothing to do with enzymes. It is better to eat a fruit if you have time to make your own enzymes.

People's Health Network-Self-made enzymes beware of bacteria exceeding the standard