How to make fruit enzyme by yourself?

Question 1: How to drink homemade fruit enzyme? It is best to drink it half an hour before meals every day. The daily dose is enzyme-mineral water bottle cap plus 500 ml of water, which is measured several times. Preferably two or three times. You may have diarrhea in the first day or two. But not the kind of convulsive pain with a bad stomach. After this, it will be normal. I will defecate normally every day, and if I am constipated, I will basically see the effect.

Question 2: How to make fruit enzymes correctly at home? First, prepare a sealed glass bottle with a capacity of about two liters.

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.

If you swallow it slowly, it will strengthen the nerves and promote circulation, and the effect will be 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. Chopping boards, knives and glass bottles used must be specially used for enzymes, washed and dried before use ... >>

Question 3: I hope to get professional advice on how to eat homemade fruit enzymes. Hello, I work as an enzyme in a company. Our company's enzyme is to let customers take 30ml in the morning and evening, dilute it by 8- 10 times, and the water temperature should not exceed 40 degrees. Because enzyme is an enzyme, its activity is related to temperature, and its activity is the highest at 37 degrees, so it must not be diluted with too hot water. I hope it helps you.

Question 4: Personally, I think the risks outweigh the benefits. First of all, a lot of sugar needs to be added to make "fruit enzyme". According to online data, the proportion of sugar, fruit and water varies from 1: 3: 10 to 1: 1: 5. That is to say, the sugar content of "fruit enzyme" is above 10%. So much sugar makes the taste "delicious", at the same time, it also increases the sugar intake invisibly.

If eating more sugar can be solved by exercise, then the next problem is worthy of vigilance. Because the "fruit enzyme" is naturally fermented, the composition of colonies in the fermentation process is greatly influenced by the initial conditions. In nature, the microbial composition on the surface of fruits is very diverse. In addition to yeast or lactic acid bacteria needed for fermentation, there are other microorganisms, including pathogenic bacteria, ready to move. Once there is a slight carelessness in the production process, the "fruit enzyme" produced in this way can not only play a health care role, but also pose a threat to health.

Among the miscellaneous bacteria pollution, the most important thing to pay attention to is mold pollution. Some molds, including Penicillium and Aspergillus, produce a substance called patulin (also known as patulin). In animal experiments, patulin shows neurotoxicity, embryotoxicity and carcinogenicity, and can inhibit the immune system of animals. Although there is no clear conclusion about the harm to human body, the tentative maximum daily intake is 0.4 μ g/kg body weight, in other words, a 70 kg adult should not consume more than 28 μ g per day. But for fruit products (especially apples) contaminated by mold, the content of patulin can reach 1 μ g/g. According to the ratio of fruit to water in "fruit enzyme" of 3: 10, drink 100 ml every day, which is close to or even exceeds the tentative maximum daily intake. Therefore, if you see that your "fruit enzyme" is hairy, you'd better throw it away as soon as possible!

In addition, even if there is no mildew, there are many substances that are not beneficial or even harmful to human health. Nitrite is a harmful substance produced in the process of fruit enzyme fermentation. Because of natural fermentation, the strain is not easy to control, so it will produce more nitrite than inoculation fermentation. In the process of lactic acid bacteria fermentation, nitrite first rose and then decreased, and the peak concentration reached the peak around 1 week, and then decreased. A week or so is the recommended drinking time for some "fruit enzymes" on the Internet. Although the content of nitrite will decrease with the extension of storage time, the increase of fermentation time will increase the production of other substances. Fruit contains a lot of pectin, and methanol is the main product of pectin fermented by microorganisms. In the process of yeast fermentation, the content of methanol can reach nearly 20 mg/ml, and in the "fruit enzyme" with light alcohol taste, the content of methanol can also reach several mg/ml. In the process of lactic acid fermentation, butyric acid is also produced-the special fishy smell in kimchi and "fruit enzyme" comes from the butyric acid produced.

In the process of industrial production of pickles and pickles, through the selection of strains and the control of production conditions, the production of these substances that are not beneficial or even harmful to human body can be reduced as much as possible. For homemade "fruit enzymes", pickles and pickles, these unpopular substances will inevitably be produced because of the inability to control the strains and production conditions. Although the content of these substances is not enough to make people sick in a meal (except for miscellaneous bacteria pollution), it is not worth the loss to drink "fruit enzyme" in pursuit of unreliable "health care" effects, thus increasing the real health risks. Today, when we advocate eating less pickles, it is undoubtedly ironic to pursue the "fruit enzyme" that changes the soup without changing the medicine.

Question 5: How to make a variety of fruit enzymes at home-the ratio of Baidu is 1: 3: 10, that is, 1 brown sugar: 3 fruits: 10 water. Put it into a large sealable container, pay attention to leaving a third of the space above the container, and deflate it every day for at least three months.

Question 6: Several production methods of fruit enzymes and their efficacy, efficacy, as well as enzymes, fruit enzymes, production methods, enzyme production, fruit enzyme efficacy, enzyme efficacy, lemon enzyme efficacy, fruit enzyme production, fruit enzyme production, various enzyme efficacy, and enzyme production methods.

Question 7: How to wash your face with homemade fruit enzymes? You can apply the tea of sod enzyme tea to your face. Rub the skin or mask, and it will be smooth after a few days. Insist on external use and have a certain whitening effect. External burns and mosquito bites have anti-inflammatory effects.

Enzymes have the function of decomposing substances, so they can remove skin dirt and promote skin regeneration, which is suitable for nursing acne skin.

Enzyme is the common name of "enzyme", which is the protein of the organism itself with catalytic ability. In our bodies, substances necessary for maintaining life are constantly produced every day to replace outdated substances. We get the energy necessary for these substances from food as raw materials. This series of activities is called "metabolism". Substances that play an important role in metabolism are called "enzymes".

Question 8: What are the practices and steps of fruit enzymes? First: prepare a sealed glass bottle with a capacity of about two liters.