Question 2: What sugar is best for enzyme? Brown sugar! Because most fruits and vegetables are cool and brown sugar is hot, the effect is the best!
Question 3: What sugar is the best for fruit enzymes? Brown sugar is also good. Usually we are made of brown sugar.
Question 4: What sugar is better for homemade enzyme? Usually brown sugar. However, for fruits with high sugar content, such as bananas, it is recommended not to add sugar or to add less sugar.
Question 5: What kind of sugar is most suitable for food fermentation to produce enzymes? Generally, it is best to put brown sugar. However, it is suggested that fruits with high sugar content, such as bananas, should not add sugar or put less sugar.
Question 6: What sugar is good for food enzyme and environmental enzyme? Generally speaking, sugar is enough, but the packaging ensures that sugar is fast and there are no eggs or anything.
Huoxian energy yeast powder, Shousheng Rubik's cube 4S branch
Question 7: What kind of sugar do you want in the homemade enzyme? The proportion of practice is 1: 3: 10. Namely: brown sugar: fruit: water. Pay attention to proportion to succeed. Pay attention to the proper space above the barrel, and the gas produced by fermentation must be released once a day or two. It will take about three months.
If it takes a long time, there is another one that can shorten the time, but it is best to be original. The method is as follows: natural maltose 125g, sodium vitamin C 5g, 8 liters of water, 2 kg of fruit, adding 150ml of raw juice, just choose a vat of 10l. Be careful not to stick oil. You can drink it in about 15 days. Deflate every day.
Question 8: When is the best time to make enzymes? Making enzymes at home is very simple. However, due to the limitation of fermentation time, the effect of self-made enzyme is not as good as that produced by professional manufacturers. We make our own enzymes, and the harvest 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, hehe. 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, white radish. Can also be matched with each other. As long as there is no grandma. 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 weight should not be less than 60% of the net weight of fruits and lemons, and the ratio of 1: 1 is the best. The amount of sugar can reduce the possibility of harmful bacteria growth.
4) Cutting board, bottle, lid and knife. All instruments must be water-free, oil-free and sterile. I have scalded it with hot water or disinfected it with edible alcohol. Bottles can be bought from IKEA, and they are packed in those sealed cans, glass ones. I bought a 1.8 liter bottle, which is beautiful and not expensive, 29 yuan.
Production method:
1) Wash and dry the fruit (make sure there is no moisture). I peeled them all. Some fruits, such as yellow pears, have high enzyme content in the skin and stems, so it is best not to peel them, but because my family likes to eat enzyme residue, I peel them all. Lemons must be peeled and seeded to avoid bitterness.
2) Put a layer of fruit, a layer of lemon and a layer of sugar into the bottle in turn. Until the shop is 70% full, leave 30% for fruit fermentation to avoid liquid overflow.
3) Sprinkle sugar evenly. The top layer must be sugar. More sugar can prevent the top layer from getting moldy. White mold is harmless, and black mold is completely abolished!
4) Seal and write the date. Juice will come out soon, 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-scale enzyme. Put it in a blender and break it into a paste. Put it in a clean container and freeze it in the freezer. Just eat it every few days. Yeast liquid is also packed in bottles and placed in the cold storage layer. Remember never to touch the water, or it will be wasted. Just drink 30 ml every day.
One thing to note is that the self-made enzyme has at most a little maintenance function, such as promoting digestion and absorption. It is almost useless to lose weight, and the fermentation time is too short, because there is no professional equipment, and the fermentation time will be moldy and cannot be handled after a long time. Just use it for maintenance at any time, on an empty stomach. However, it takes time to lose weight by drinking, especially for mm who is losing weight. Maybe she will get fat, so be careful.
Question 9: Do you have to add sugar in the process of enzyme production? After the success of sugar-free enzyme, its use efficiency is reduced. And long-term consumption of "fruit enzyme" may also cause certain harm to health. First of all, the production of "fruit enzyme" needs to add a lot of sugar, which invisibly increases the intake of sugar. In addition, in nature, there are many microorganisms on the surface of fruits. In addition to yeast or lactic acid bacteria needed for fermentation, there are other microorganisms, including pathogenic bacteria, which are also ready to move. Once there is a slight carelessness in the production process, the "fruit enzyme" produced in this way will not only fail to play a health care role, but also pose a threat to health.
Question 10: How long does it take to make the enzyme? When sugar is the best, put brown sugar or brown sugar.
Sugar: fresh fruit or plant: water = 1:3: 10.