What are the hazards of homemade fruit enzymes?
1, the number of bacteria exceeds the standard, causing cancer.
In the process of brewing high-quality enzymes, the temperature and humidity of the environment are strictly studied. If the humidity in the air is high, fruits and vegetables will also absorb the moisture in the air during fermentation and deteriorate, thus producing aflatoxin, penicillin and so on. Studies have confirmed that aflatoxin is 68 times more toxic than arsenic, which can't be killed at ordinary cooking temperature, and it is easy to induce cancer when eaten.
2. Choose fruits and vegetables containing pesticides.
Professional craftsmen who make enzymes will choose natural and organic fruits and vegetables, but most fruits and vegetables used for self-made fruit enzymes will be sprayed with pesticides to ensure the yield. Some pesticides and fertilizers are fat-soluble, so simply washing with water can't completely remove pesticide residues from the skin of fruits and vegetables. The pesticide residues in strawberries, mulberries and other fruits are several times higher than those in other fruits.
3, unhealthy
Enzymes made at home are generally the same as fruit vinegar, and some even end up as a can of rotten fruit, which will cause discomfort, slight dizziness, serious food poisoning and shock.
4. The sugar content is too high
Homemade fruit enzymes are generally fermented in a closed container according to the proportion of fruit and sugar. Generally, sugar is put in order to consider factors such as taste, so the self-made enzymes generally have a high sugar content and are not suitable for everyone, so as not to increase the blood sugar content.
5, produce other harmful bacteria
Homemade fruit enzymes are unreliable, which will cause a large number of microorganisms to overgrow during the production process. While beneficial bacteria grow, other bacteria will multiply in large numbers, which is a hidden danger to human health. If you need to eat enzymes, you should also buy regular products.
What should I pay attention to when making fruit enzymes?
1, fruit selection
You should choose intact, damaged or rotten fruits, and the pulp should be hard, not too soft, otherwise it will contain too much starch and taste bad, which will affect the appearance. After washing, drain the water from the fruit and try not to peel it. If the fruit is sprayed with pesticides, peel it
2. Choice of sugar
Try to choose brown sugar, sucrose or borneol to make fruit enzyme, and avoid ordinary white sugar. Because there are too many impurities in ordinary sugar, it affects the growth of fungi.
3. Selection of containers
It is best to make a glass container with a lid, the volume is more than 2 liters, so that the fermentation situation can be observed at any time, and it is convenient to open the lid at any time. Don't screw the lid too tightly, because gas will be produced during fermentation, so it needs to be opened to release gas.
4, disinfection
Pay attention to the hygiene of the production process, and wash all kinds of utensils and hands repeatedly. In order to ensure no pollution and mildew, put the utensils in a high-pressure rice cooker for disinfection before use. Wash your hands with soap before making, then wipe your hands with cotton balls and alcohol, wait for 5 minutes, and then do it after the alcohol evaporates.
5. Pay attention to the ratio of sugar to fruit.
It is very important to determine the proportion of sugar and fruit before cooking. If too much sugar is added, the strain will multiply, but it cannot ferment the fruit. If more fruits are added, the strains will not proliferate in a short time, and the effect will not be achieved. Please collect relevant information on Baidu before you do it.
5. Matters needing attention in the fermentation process
Grasp the temperature, do not overheat or supercool, and generally keep it at 20℃-30℃. Open the lid and stir the fruit enzyme every day to release the gas generated inside in time. Be careful not to screw the lid too tightly to prevent the container from bursting.
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