The preparation method of enzyme juice is very simple, and the only materials needed are seasonal fruits and vegetables and sugar. Marinate fruits and vegetables in season with unheated sugar, and then stir them twice a day by hand to promote fermentation. Marinate for about 4 days. It doesn't cost too much money and it doesn't need fire. This is a simple manual work that anyone can try.
However, it should be noted that the enzyme juice may deteriorate during fermentation according to the different environment and production methods. But don't lose heart, try a few more times, adjust the method according to your own reality, and you will succeed in the end! The following small series takes watermelon and grapes as raw materials to teach you how to make enzyme juice.
Tools/raw materials
1 large-capacity bowl-shaped dish, 1 scale, chopping board, kitchen knife, 1 enamel container, 1 gauze covering the container.
Grapes are about 1600g (it is recommended that several varieties of grapes be mixed! )
Watermelon is about 400g g.
Sugar 2.2kg (attention! Fruit: sugar = 1: 1. 1)
Methods/steps
1
Steps to prepare for the exam 1: buy materials!
First, go to the supermarket to buy vegetables or fruits, and sugar. The ingredients used by Bian Xiao this time are watermelon and grapes. In fact, you don't have to use seasonal fruits and vegetables, you can buy them according to your own preferences.
However, it should be noted that the purchased materials are preferably made in China, preferably organic food. It should also be noted that the ratio of enzyme juice is: fruits and vegetables: sugar = 1: 1. 1, so it is best to calculate it in advance before buying.
2
Preparation Step 2: Prepare the container for making enzyme juice!
Next, we should prepare containers for enzyme juice fermentation, and the prepared containers should meet the following requirements.
1. It is best to use wooden or enamel containers to preserve food. If plastic containers are used, the ingredients in the plastic may dissolve and precipitate during the fermentation of enzyme juice, which is harmful to the health. It is best not to use them.
2. Try to choose a wide-mouth container, and you can put your hand in it.
It is better to use new containers. If a container containing fermented food such as plums, alcohol or soy sauce is used, the yeast remaining in the container may affect the fermentation of enzyme juice, so it is best to use a newly purchased container.
three
Production articles:
1. Wash the props and materials first. When washing hands, using alkaline hand sanitizer or soap will kill bacteria on the skin. Please don't use it. In addition, put the bowl-shaped container on the scale in advance and set the value to 0.
2. Cut the watermelon into bite sizes and put it on the plate. Watermelon skins and seeds need not be removed. After the grapes are seeded, pinch them flat with your fingers and put them on the plate directly with the skin. Watermelon and grapes add up to 2 Jin.
3. Put the enamel container on the scale and set the value to 0. According to the order of fruit → sugar → fruit, put the materials into the plate alternately at one time. Finally, 200g~300g of sugar is left. Stir the fruit and sugar together by hand to let the sugar fully penetrate into the fruit. Don't waste the juice left on the plate. Pour it all into an enamel container.
4. Spread the remaining sugar on the surface of the fruit and cover the surface as much as possible until the fruit is almost invisible.
5. Seal the mouth of the enamel container with gauze. In order to let the fruit breathe, it's best to stagger the lids a little. In order to avoid the "siege" of insects, a piece of gauze was added to the mouth of the container.
After completing the above five steps, put the enamel container in a cool place, and the most suitable room temperature is 20~25℃. In order to avoid the influence of yeast, the flavor of enzyme juice should be mixed with the taste of alcohol or vinegar, and it should be as far away from alcohol and vinegar as possible.
6. From the next day, stir by hand 1~2 times a day. After washing your hands every morning and evening, put your hand into the bottom of the container and stir the fruit and sugar. A few days later, you can see that the surface of the "juice" is bubbling. To avoid unnecessary bacteria, you should roll up your sleeves before stirring by hand.
7. In order not to miss the peak period of fermentation, pay attention to the signal of the end of fermentation in a few days! When stirring, the temperature of the enzyme will only increase by 65438 0 days. You can find this change by stirring it by hand every day. In addition, although the changes of different materials will be different, the changes of materials can still be clearly seen when the fermentation reaches its peak.
Next, enter the "coarse filtration" stage!
Props: large-capacity pots (bowls, enamel containers, etc. ) … 1, big hedge … 1, gauze or cloth … 1, storage container … 1.
8. Put the strainer on the pot and pour the fruit and juice into the strainer for filtration. If there are a lot of fruits, you can put the fruits on the hedge half a day in advance to 1 day and wait for the juice in the fruits to flow down. If you put some heavy objects on the fruit, the effect will be faster and better.
9. After all the juice is extracted, filter it with cloth or gauze for the second time. Secondary filtration can prevent excessive fermentation. Finally, pour the juice into the storage container and cover it, but it doesn't need to be sealed. Keep the container disinfected with boiling water, and completely dry the water in the container before use.
end
Matters needing attention
If you want to know more ways to lose weight, please check the following information, hoping to help you.
What I want to tell you today is fruit enzyme, which is very common and practical. It helps digestion, lose weight, promote metabolism, and has anti-inflammatory and antibacterial effects. It's really a good thing, and it's easy to make, but you must do as I say, otherwise it may be made into fruit wine, which has no enzyme effect.
Ingredients recipe calories: 4887 (calories)
condiments
Apple 1000g
Crystal sugar 1 100g
Methods/steps
1
Wash and dry the apples, scald the glass bottles with boiling water, dry them, wash your hands with soap, dry them, cut the knives and chopping boards of the apples and keep them clean and dry.
2
Peel, core and slice the apple. Then put a layer of rock sugar and an apple in the bottle. Just fill the bottle for 8 minutes. Tighten the lid. Remember that the lid should also be boiled in water and dried for later use.
three
Shake the bottle every few days to let it ferment fully. It takes about a month to stand up. If it's all bubbles, it's over.
four
Pour the liquid in one bottle into another bottle, and the original bottle is intact. The picture below shows the poured enzyme.
five
Drinking method: 2 tablespoons each time. You can drink it with water, preferably cold water, because hot water will denature the enzyme.
Drink on an empty stomach in the morning, before lunch 1 hour, and before going to bed at night.
end
Matters needing attention
Be sure to use sugar or rock sugar in proportion, but the amount of sugar must not be less than the amount of fruit.
Be sure to disinfect the utensils and wash them by hand to avoid mildew of enzymes.
Don't fill the bottle, because gas will be produced during fermentation.
Enzymes can also be made from other fruits in the same way.