Second, prepare two major materials for pickling fruit enzymes: 7 ~ 8 lemons, 500 grams of yellow sugar, or yellow sugar (rock sugar is also acceptable).
Third: fruits: it is best to give priority to tropical common fruits, such as papaya, yellow pear, carambola, guava and pitaya. If you like foreign fruits, you can also add grapes or strawberries.
Production method: very simple and easy, put a layer of lemon in the glass bottle, then a layer of yellow sugar, and finally a layer of fruit, then lemon, yellow sugar, then fruit ... until it is full, and then seal it. Store it for about three weeks, and you can open it and drink it. Also, if you want children to drink it, you can marinate it for a week, because the longer you marinate it, the heavier the wine will taste. In addition, it should be noted that in the production process, hands must be kept clean, and fruits (citrus, yellow pear, dragon ball fruit) must be air-dried and peeled after cleaning to avoid moisture. Otherwise, the quality of the enzyme may be affected.
The taste of fruit enzyme is sour and astringent, and if it is fermented well, it still smells like wine! However, not everyone can accept the taste of fruit enzymes. In fact, the fermented pomace can be put into a blender to be stirred into slurry, stored in a refrigerator, and taken out for washing anytime and anywhere. Don't waste it
If one day you sneeze and you start to feel sick, and you happen to have a bottle of enzyme at home, drink half a cup. Fruit enzymes have special effects on colds.
Brewing enzymes should be quit;
1). Avoid buying fruits with broken skins.
2). Ensure that all containers are clean, dry or air-dried.
3) Try to use sucrose or borneol to avoid ordinary sugar.
4). The brewing process should not be stained with water and oil, and should be kept clean to avoid mildew.
5) Wash the fruits and peel the fruits sprayed with pesticides.
6). If the sugar content is insufficient, it can be added within two weeks when the enzyme is still active.
7). If you want to keep the enzyme for a long time, you should put more sugar to prevent it from going bad and stinking.
Enzyme efficacy:
Aloe enzyme
Efficacy: fade dark spots, moisturize skin and promote skin metabolism.
Apple enzyme
Efficacy: nourishing the heart and benefiting qi, invigorating the stomach and strengthening the spleen.
Grape enzyme
Efficacy: preventing miscarriage, invigorating qi and benefiting blood.
Pyramidase
Efficacy: lowering blood pressure, diuresis, eliminating dampness, improving digestion and eliminating waste.
caroid
Efficacy: improving eyesight, clearing heat and relaxing bowels, and decomposing fat.
Aged pomegranate enzyme
Efficacy: diuretic, intestinal regulating and digestion promoting.
ginger enzyme
Efficacy: dispelling cold, expelling wind and removing dampness.
Alliinase
Efficacy: diuretic to replenish energy.
White radish enzyme
Efficacy: Improve the respiratory system.
Bitter gourd enzyme
Efficacy: clearing away heat and quenching thirst, and resisting diseases.
Pineapple-apple comprehensive enzyme
Efficacy: Help digestion and treat constipation.
Aloe and yellow pear comprehensive enzyme
Efficacy: laxative, arthritis, beauty and detoxification, nourishing and strengthening the body, promoting metabolism.
Aloe longan fruit comprehensive enzyme
Efficacy: Reduce blood fat, clear away heat and reduce fire, resist aging, beautify skin, moisten intestines and soothe the nerves.
Who can drink?
Adults and children can drink enzymes. You can choose different enzymes according to your appetite.
* Homemade fruit enzymes need to be fermented with sugar, with high sugar content.
People with diabetes or obesity should not drink too much, or you can expect rock sugar and wild honey.
How to drink?
* Take about 30cc of enzyme to drink each time. It is suggested to put the enzyme under the root of the tongue.
Swallowing it slowly can stimulate nerves and promote circulation, and the effect is better.
This enzyme can be diluted with water, but the effect is not good.
* Can be drunk before meals and within one hour after meals.
People with a bad stomach should drink it after meals.
* For the best effect, please refer to the following schedule and drink in four periods:
1. Morning: Drink a cup of 200cc-300cc warm water before brushing your teeth in the morning, and then drink 30cc enzyme.
2. Before meals: Drink 30cc enzyme before meals.
3. Afternoon: Drink 30cc enzyme around 3 pm.
4. Midnight: Get up in the middle of the night, drink 30cc enzyme, drink 2 mouthfuls of warm water and go back to sleep.
How to save it?
* The finished enzyme should be refrigerated in the refrigerator to keep it fresh.
* It is best to drink it in two weeks or at most one month.
I am in a good mood when I do it.
Secret: "Be in a good mood when making enzymes."
Then the materials and utensils are clean and hygienic.
Fruits that make enzymes should be fresh, bought two days in advance, washed and dried naturally, but don't put them in the refrigerator. The chopping board, knife and glass bottle used must be used for enzyme. Wash and dry before use. Do not absorb water or oil.
"If you can, don't talk when cutting fruit for enzymes."
Several people make enzymes together, and the results are different. I also tried to do it in different places, and the effect will change with the different magnetic fields. Everyone's mood is different, and the effect of affecting enzymes is also different.
manufacturing process
The above situation not only affects the function of enzyme, but also may deteriorate the enzyme in fermentation.
"In the first four or five days of fermentation, there will be white foam or black spots on the top floor. The black spot is the mold to be removed, otherwise the enzyme will deteriorate. "
Don't put materials in the glass bottle, 8 minutes is enough. Do not close the bottle cap for the first four or five days of fermentation. These practices are to let the fermented gas escape, otherwise it may "explode". You can cover the bottle cap with cloth to avoid external pollution.
After four or five days, open the lid and see if there are black spots, flies, eggs, etc. in the bottle cap. If there is no problem, tighten the lid, wrap it in gauze and let it stand for another 30 to 40 days.
Enzymes should be kept in a cool place, not in the refrigerator, so as not to get cold and get wet, which will lead to mildew.
Safety guide for beginners
Enzymes seem easy to do, but in fact, there are many variables, which may not be successful, especially for beginners, it is inevitable to ignore small things and lead to painstaking efforts.
Beginners are advised to learn to make pear enzymes first.
"It is best to use crystal yellow pear, well done, but not too well done. Apples are also suitable for beginners, red apples and green apples can be used, but it is best to add a little yellow pear to avoid too little water in the enzyme. "
If the fruit has black spots or bad places, it must be cut off.
Yellow pear apple enzyme is not only better to make, but also more fragrant.
"When enzymes are fermented, the whole room will smell of enzymes. Bailuobu and papaya smell stronger, so do honeydew melons and watermelons. Mango and durian are even less recommended and have a stronger taste. "
People with diabetes can also eat it.
The ingredients of the enzyme are very simple. In addition to the main fruits such as pears and apples, you only need to add lemon and brown sugar.
As for diabetics, they can also enjoy enzymes.
The newly made enzyme can be replaced by the previously made enzyme without adding brown sugar.