Natural enzymes can make people feel the real taste of food again and return to the original taste of nature. At the same time, eating raw natural enzymes also helps to maintain the balance of enzymes in the body, so that you can be reborn from the inside out and regain a pure and healthy state in the body.
First, do your own enzymes, the whole process of production strategy? Because fruits and vegetables are rich in enzymes, you can make them yourself. It is through the process of natural fermentation that the ingredients containing enzymes are extracted from fruits and vegetables to make drinks such as fruit and vegetable juice, which is a very simple method for us to directly absorb natural enzymes. So, how to make it?
1. Preparation before production
The materials for making enzymes should be fresh, bought a few days in advance, washed and dried naturally, and not put in the refrigerator. The chopping boards, knives and glass bottles used must be used for enzymes. Before use, they should be cleaned and wiped very dry, and never get wet with water or oil. When cutting fruits or vegetables, you should clean your heart, improve your body energy, and make it have positive energy and emotions. When several people make enzymes together, it will affect the enzyme to produce different effects because of everyone's different moods.
2. It is best to add seed bacteria for fermentation, such as active yeast powder and lactic acid bacteria for yogurt ice cream fermentation, or add pure brewing vinegar instead. Part of the residue after each production can also be reserved for the next fungal culture. In the first four or five days of fermentation, there will be white foam or black spots on the top layer. The black spots are molds, which should be removed, or the enzyme will go bad. It is enough for a glass bottle to be filled with eight ingredients. Do not close the bottle cap tightly for the first four or five days of fermentation. These practices are to let the fermented gas escape, otherwise it may "explode". You can cover the bottle cap with cloth to avoid external pollution. After four or five days, open the lid and look again. Pay attention to whether there are black spots or fly eggs in the bottle cap. If there is no problem, you can tighten the lid, wrap it with gauze and leave it for another 30 to 40 days. You can eat it. In principle, it is not suitable to add water to make pure concentrated yeast liquid, and fermentation with water is also possible, but unless the fermentation is complete, the quality is poor. When adding water to make enzymes, a lot of gas will come out, and even the plastic cloth on the bottle will bulge. Enzymes should be kept in a cool place, not in the refrigerator to avoid mildew.
3. After the production is completed
After the enzyme is made, you can drink it often, unlimited times a day. People with a good stomach can drink on an empty stomach (the best effect). If you have a bad stomach, you can drink it after meals. It can be drunk without dilution or after dilution according to personal preference. Enzymes seem easy to do, but in fact, there are many variables, which may not be successful, especially for beginners, which will inevitably ignore the details and lead to their own efforts being wasted. In addition, it must be reminded that homemade enzymes are still risky. Like making ice cream and yogurt, the process is a bit professional. In case of microbial pollution in the production process, it will not be worth the loss! So it is still the best policy to buy enzymes produced by professionals and companies.
Second, anti-aging enzymes?
1. Wheat enzyme
Anti-aging+anti-aging is the combination of various enzymes and rich nutrients induced by wheat seed germination. Long-term drinking can resist aging and has the function of rejuvenation, also known as rejuvenation water. Rejuvenation water has a good health care function, and has unexpected effects on resisting aging and enhancing resistance. It is an ideal family drink. Just bought untreated wheat, organic farms grow best, wheat is divided into spring wheat and winter wheat, spring wheat has higher sugar content and faster fermentation; Winter wheat is rich in minerals and good in nutrition, but its fermentation is slow. Each kind of wheat has its own advantages. Four cups of rejuvenation water can be made with 1 cup of wheat (about 200g) every day. Wash the wheat and soak it in a glass bottle or porcelain bowl overnight. Pay attention to the use of filtered water. Excessive pollutants in tap water will hinder the germination and fermentation process. The failure of making rejuvenation water (such as smelly) is mostly due to water quality problems. The next day, pour out the water, gently cover the bowl with a lid or plate, germinate for two days (the bud length is about 1 cm), then add twice as much water (that is, 1 cup of malt and two glasses of water), drink it at room temperature of about 25℃ after 24 hours, and then drink it for the third time with 1 cup of water after 24 hours. The ideal temperature for making rejuvenation water is 25℃, neither too cold nor too hot. When the temperature is too hot, the time will be shortened, and it can only be drunk after soaking 12 hours. Keep warm in places that are too cold, such as putting electric lights in boxes or covering them with thick blankets.
The taste of rejuvenation water should be said to be sweet, maybe a little sour, but it has absolutely no peculiar smell. If there is something wrong with wheat itself, such as radiation treatment or water pollution, it will not ferment naturally, but will rot. In this case, you can only make fertilizer, change wheat or buy filtered water and spring water, and try again. Don't add honey to rejuvenation water, because honey has high sugar content and will ferment with live yeast in rejuvenation water to form beer in the stomach. It is best not to add any high-sugar condiments. In addition to the existing vitamin E in wheat, rejuvenation water also contains vitamin C, vitamin B group (including vitamin B 12) and enzymes. Generally speaking, people who eat vegetarian food will lack vitamin B 12, and animal foods will have vitamin B 12.
2. bromelain
Anti-inflammatory+Anti-cancer Among natural plant enzymes, pineapple can be said to be a very important raw material. Besides bromelain, there are many other nutrients. Container: clean glass jar (if the raw material is 10 kg, it needs about 45 liters of jar-about 4 to 5 times larger). Clean large flat plate (made of plastic with drainage holes). Materials: organically grown pineapple (* * * weighs about 10 kg), with less pesticides, rock sugar (about 5 kg) and sugar (preferably brown sugar). The ratio of pineapple to rock sugar is about 2: 1, and there is a bottle of pure rice vinegar (500 ml). Practice: First, wash the pineapple (use filtered pure water, not tap water, and keep both hands and containers clean) on a large flat plate, cover it with clean gauze, and let the pineapple fully drain. Rinse the glass jar with boiling water, or take it out after boiling water sterilization, with the jar mouth facing down and let the water drain completely. Wash your hands thoroughly. Slice the pineapple with skin, put it in a glass jar layer by layer (pineapple, rock sugar and other ingredients until the rock sugar is used up), add a bottle of pure brewed rice vinegar, and then cover it, but don't cover it too tightly to avoid gas explosion. Wear clean plastic gloves and fully stir the materials in the tank every day (continuous stirring is enough 1 week).
In the first few days, pineapple will produce juice due to fermentation, and even float on the liquid surface due to gas. After 3 weeks, when the bottle cap closing time expires (summer 1 month, winter 3 months), no gas is produced. If the surface of the raw material is slightly dehydrated and wrinkled, you can use a clean (boiled and drained) sieve and spoon to filter out the yeast liquid. The finished enzyme can be stored in a glass container in a cool place at room temperature for about 1 year. If it is diluted when drinking, it should be refrigerated in the refrigerator and finished the same day. You can collect pineapple raw materials after self-made enzymes and put them in the refrigerator for refrigeration. Can fruits be preserved for about half a year when they are healthy?
Third, improve immunity and bid farewell to special enzymes for common diseases in life?
1. Kiwifruit enzyme
Digestive aid+aeration container: a clean glass jar (for example, a jar containing 65,438+00 kilograms of raw materials and about 45 liters-about 4 to 5 times larger). Clean the large flat plate (plastic products are enough, and there are holes in the flat plate to drain water). Materials: pear 1 piece (about 200-300g), kiwi fruit1piece (* * * about 500g), 4 lemons of ordinary size, and appropriate amount of sugar (the dosage depends on the preference of the brewer). All materials are processed according to pineapple enzyme (please refer to page 128), peeled and sliced. Practice: first lay a layer of pear (slice) and kiwi fruit on the bottom of the glass bottle, then put lemon slices and sprinkle a layer of sugar. Repeat the above steps until the glass bottle is eight points full, sprinkle sugar on the top layer, cover the bottle with plastic wrap or gauze, and tie the bottle with rope or rubber band. In two weeks, you can drink it.
2. Brown rice enzyme
Improve constipation+smooth skin+relieve shoulder pain Material: 500g brown rice, 50g adzuki bean, salt 1 teaspoon.
Practice: put the three materials into a container and add filtered water until the brown rice can be completely soaked. According to the viewpoint of energy medicine, rotating the bubbler to the right will add bubbles to food and energy beneficial to human body. If you rotate counterclockwise to the left or omit this action, it will be difficult to ferment, leading to raw material corruption. Therefore, the foaming container was rotated clockwise to the right for 8 minutes at a speed of 2 seconds. This action is very important and can affect the success of brown rice enzyme production, so we must pay attention to it. Cooking secret: put brown rice in an electric cooker, add a little more water than normal cooking, then cook it, and keep warm after cooking. Then stir it up and down every day 1 time, eat it after 3 days, and eat it 1 2 times a day for dinner. It can be frozen, but it needs to be thawed naturally. After high temperature cooking, most enzymes will be destroyed, especially the nutrients that are easily absorbed by human body, such as low molecular weight protein.
Efficacy: Brown rice enzyme is not only nutritious, but also has the effects of improving constipation, smoothing skin and relieving shoulder pain. After washing the brown rice with filtered water for 2-3 times, add water until it exceeds the brown rice, soak it for about 3 hours, put it in a container, cover it with a wet cloth, and accelerate germination at about 40℃ for about 15 hours to obtain germinated rice containing a lot of enzymes.
3. Codonopsis pilosula, Radix Astragali, Fructus Jujubae, Fructus Lycii and Apple Enzyme
Container for invigorating spleen and lung: 800- 1000ml in a clean glass jar, with eight full containers. Ingredients: 50 grams of Radix Codonopsis, 20 grams of Radix Astragali, 50 grams of red dates, 50 grams of Lycium barbarum, 3 green apples (* * * about 500 grams), 0/5 spoon of pure oligosaccharide syrup 160 to 200 ml. Buy fresh fruits and vegetables with perfect appearance to avoid damage. In order to avoid pesticide pollution, the fruit is washed and dried before peeling. It is more appropriate to choose organic fruits and vegetables. Practice: red dates are cut into pieces, and codonopsis pilosula and Radix Astragali are cut into small pieces. Wash and dry the green apples, and cut them into pieces to make juice. Put the ingredients into the bottle one by one, then pour the green apple juice with residue into the bottle, add the pure oligosaccharide slurry until it is 8% full, and ferment for 30 days. Because Radix Codonopsis and Radix Astragali belong to rhizome medicinal materials, it takes 1 month for complete fermentation to produce drug effect. Seal the bottle mouth with plastic wrap (or cover it with plastic paper cut from ordinary plastic bags), and then cover it. If you use a rotating bottle, you don't need to use plastic wrap. If sugar deficiency is found, sugar can be added when the enzyme is still active in fermentation within 2 weeks. The longer the enzyme is left, the more sugar will be added to prevent the enzyme from deteriorating and stinking.
4. Carrot enzyme
Anti-cancer container: clean glass jar (for example, 10 kg raw material, about 45 liters jar-about 4 to 5 times larger). Clean the large flat plate (plastic products are enough, and there are holes in the flat plate to drain water).
Ingredients: 5 carrots (about 500g), 3 lemons, and 200 to 500g rock sugar (depending on taste). Practice: cut carrots into small pieces and lay a layer on the bottom of the bottle. Slice the lemon, spread a layer on the carrot, and then wrap it with rock sugar. After adding carrots, repeat the above practice. This bottle is only eight minutes full. Do not close the bottle cap at the beginning of fermentation. After 4 to 5 days, open the bottle cap to check that there is no problem, and then cover it. Keep it in the shade for 30 to 40 days and you can drink it.