It is easy to make enzymes at home, but due to the limitation of fermentation time, the effect of enzymes made by ourselves is not as good as that produced by professional manufacturers. We make our own enzymes, and the harvest period from the beginning is 2 weeks 1 month, at most one month. The fermentation period of professionally produced enzymes is more than half a year, and some of them are more than one and a half years, and the effect is more sufficient. Let's talk about the materials first:

1) fruit. Any fruit or vegetable will do, and the fruit with high enzyme content is the best. For example, yellow pear, pitaya (red pulp), pineapple and white radish can also be matched with each other, as long as they are not compatible. Organic fruits and vegetables are better.

2) lemon. It accounts for about 20% of the fruit weight. Lemons are mainly sterilized.

3) sugar. Sliced sugar, rock sugar, yellow sugar, brown sugar and honey are all acceptable. The amount of sugar should not be less than 60% of the net weight of fruits and lemons, and the optimal ratio is 1: 1. The amount of sugar can reduce the possibility of bad bacteria growing.

4) Cutting plates, bottles, lids and knives. All instruments must be water-free, oil-free and sterile. I scalded it with hot water and disinfected it with edible alcohol. Bottles can be bought from IKEA, and they are packed in those sealed cans, glass ones. I bought 1.8 liter, which is beautiful but not expensive, 29 yuan.

Production method:

1) Wash and dry the fruits (make sure there is no moisture). I peel them all. 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 my family likes to eat enzyme residue, I always peel them. Lemons must be peeled and seeded to avoid bitterness.

2) Spread a layer of fruit, a layer of lemon and a layer of sugar into the bottle in turn until it is 70% full, leaving 30% for the fruit to ferment to avoid liquid overflow.

3) Sprinkle sugar evenly. The top layer must be sugar. Adding more sugar can prevent the upper layer from getting moldy. White mold is harmless, black mold must be abandoned!

4) Seal and write the date. Fruit juice will be produced in a short time and will gradually increase in the future. Shake the bottle every few days, and the juice should be soaked in the fruit to avoid mildew. You can drink it in two weeks. Fruit pomace is a large-sized enzyme, which is smashed into paste in a blender, frozen in a clean container and eaten once every few days. The enzyme solution is also packed in a bottle and placed in the frozen layer. Remember.

One thing to note is that self-made enzymes have at most a little maintenance function, such as promoting digestion and absorption. Losing weight is almost useless. The fermentation time is too short because there is no professional equipment. Fermentation time will be moldy and cannot be handled. Just use it for maintenance at any time, on an empty stomach. But it takes time to drink water to lose weight, especially mm who loses weight. Be careful.