Wash and dry the fruit (make sure there is no moisture). Some fruits, such as yellow pear, have high enzyme content in the skin and stem, so it is best not to peel them, but because the family likes to eat enzyme residue, they are all peeled. Lemons must be peeled and seeded to avoid bitterness.
Encourage everyone to make enzymes with the peel as much as possible, and don't worry about pesticides or other residues on the peel, because these harmful substances will be decomposed without mercy and reservation in the process of making enzymes!
Extended data
The word "enzyme" comes from Japan and actually means "enzyme". Because it is claimed to have various benefits, such as losing weight and helping digestion, many people also try to make their own enzymes at home. But eating homemade enzymes will not have any benefits, but may increase safety risks.
Easy to be 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".
There are more 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.
High sugar content. 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.
People's Network-Homemade Enzymes Beware of Excessive Bacteria