1, sealed glass bottle, with a capacity of about two liters.

2. Prepare two major materials for pickling fruit enzymes: 7-8 lemons, 500 grams of yellow sugar, or yellow sugar (rock sugar is also acceptable).

3. Fruits: It is best to give priority to tropical common fruits, such as papaya, yellow pear, carambola, guava, dragon fruit and so on. If you like foreign fruits, you can also add grapes or strawberries.

Production steps:

1. Prepare a clean glass container, wash and drain all fruits, peel them for later use, and leave some red parts of pitaya.

2. According to the size of the container, cut all the fruits into appropriate thick slices.

3. Arrange the fruits with less water in the following layers in turn.

4. Put the lemon on the top of the fruit, and then sprinkle with rock sugar. The ratio is about three layers of fruit and one layer of sugar until the bottle is full, and the rock sugar at the top of the bottle is compacted to the mouth of the bottle by hand.

5. Keep the bottle cap tightly in the shade for three months before opening it for drinking.

Efficacy: Enzymes cannot be supplemented orally. Because it is broken down into small molecules in the digestive tract. Generally, plant enzymes cannot catalyze human physiological activities. And the human body does not need to supplement enzymes. Because the human body itself has a complete mechanism to control the production and decomposition of enzymes, and to control all life activities. Supplementing enzymes is tantamount to human intervention in life activities and may not be beneficial.

Extended data

Homemade enzymes Note:

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 the intake of sugar. This "enzyme" is not suitable for people with obesity and diabetes at home.

"Fruit enzyme" actually refers to the mixture obtained after fruit fermentation, which is mainly composed of water, sugar, 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 Network-Homemade Enzymes Beware of Excessive Bacteria