1, prepare Tahiti morinda citrifolia and sugar. Don't peel the fruit, except toxic (pesticides).
2. Water (optional mineral water, cold boiled water and all potable water).
3. The ratio is 1: 3: 10 (i.e. 1 kg sugar: 3 kg fruit: 10 kg water).
4. Wash and slice the fruit, put it in a bottle with water and sugar, and leave 20% space in the bottle for fermentation.
5. Cover the bottle cap tightly, affix the production date, and put it in a cool place for 3 months before eating.
Second, non-aqueous enzymes
1, prepare Tahiti morinda citrifolia and sugar. Don't peel the fruit, except toxic (pesticides).
2. There are two options for the proportion;
The first one is 1: 1 (1 kg sugar: 1 kg fruit).
The second type is 1: 3 (1 kg sugar: 3 kg fruit).
3. Wash, drain and slice bottles, knives, chopping boards and fruits.
4. Put the fruit layer by layer in the bottle, and finally put the sugar on the top layer, leaving a space of 1 in the bottle for fermentation.
5. Close the bottle cap tightly, label the date of production and put it in the shade. 1: 1 can be eaten after one month. 1: 3 takes 3 months. Don't worry that it will go bad if it is left for a long time. The longer the enzyme time, the more mellow it will be.
This is how to eat enzymes. If you don't want to eat, you can disinfect your home and dog pets with discarded vegetable leaves and orange peel.
Question 2: How to make morinda citrifolia ferment? morinda citrifolia ferments morinda citrifolia ferment, which requires very high technology. For example, when selecting fruits, we must choose completely natural and mature morinda citrifolia as raw materials, because the liquid source of such products is transformed from morinda citrifolia meat, and it takes about half a year to produce one kilogram of morinda citrifolia enzyme stock solution for every ten kilograms. Immature or diseased Morinda citrifolia will not brew juice, and the lower the pulp ratio, the lower the juice yield of Morinda citrifolia, and even produce bitterness, astringency and astringency. In addition, due to the adoption of pure natural fermentation process, no chemical solvent is added, and the process requirements are more stringent, such as incomplete or slight pollution of Morinda citrifolia, improper control of fermentation stage and so on. , will affect the quality of brewing.
Question 3: Can I eat my own Morinda citrifolia enzyme? I made it myself. What do you use as an introduction? Because the operation can not be sterile, bacteria may be mixed, so the safety of secondary fermentation decreases with the increase of fermentation times.
Question 4: What can morinda citrifolia in Tahiti do better? Pappus Tahiti morinda citrifolia Enzyme insists on sugar-free, water-free and additive-free fermentation. Among them, the trace elements such as SOD and Salonin fermented for five years and two years are higher than those of Morinda citrifolia around the world. You can drink it directly, you can mix it with water, and you can put a little when cooking the soup, so that the greasy soup itself will be very clear.
Question 5: What is the technological process of Noni Enzyme? Production technology of nonilase stock solution;
Manual picking, continuation of the Millennium traditional process, refining pure morinda citrifolia enzyme stock solution.
The wild Morinda citrifolia with just the right maturity was picked by hand, and the ancient and exquisite fermentation process in Tahiti was adopted. First, the whole Morinda citrifolia was sealed and fermented for a period of time, and then squeezed by hand to filter out the precious stock solution. After careful secondary fermentation, there are no other additives, sugar and water, and it is fully brewed in a specific time, ensuring the original taste and pure taste. In the state of natural fermentation, morinda citrifolia in Tahiti is transformed into human food.
Question 6: Is it good for human body to make Tahiti morinda citrifolia enzyme by yourself? We already know the importance of enzymes, but with the growth of age, enzymes will be consumed at any time, and consuming so many enzymes in the body will cause many chronic diseases, so what we need to do at this time is to supplement enzymes, and people have studied that fruits can be fermented into enzymes, which is our fruit enzymes. Fruit enzymes are produced to supplement the enzymes in our bodies. We know that the lack of enzyme can cause many diseases, so it helps the digestion and absorption of food. Enzymes can break down all the food you eat and promote your gastrointestinal peristalsis. This can prevent constipation, so that toxins will not accumulate in the body, the whole intestine will be young, and people will be more energetic. Some enzymes will participate in the decomposition and manufacture of cells, which requires many kinds of enzymes, and the role of enzymes covers the whole process of cell manufacturing. Cell decomposition can make the old and new metabolism in the body normal, regulate various functions in the body, and achieve the purpose of delaying aging. Some enzymes will help you excrete toxins from your body. Enzymes can decompose waste in blood and keep blood weakly alkaline. Promoting blood circulation and metabolism in the human body will produce a lot of harmful substances, and enzymes will decompose the waste in the blood, and then the kidneys will become low-grade urine and be excreted. The above briefly summarizes the role of enzymes, and let us know that supplementing enzymes has many benefits to the human body. Simple preparation method of fruit enzyme. Fruit enzymes should first prepare fruits, which can be a single fruit or a variety of fruits. Prepare an empty bottle, preferably one filled with purified water, so as to ensure a clean fermentation environment. Cut the prepared fruit into small pieces and put it in a bottle. When it reaches one third, add honey, which needs to be one third of the fruit, and then add water. The height of water is only one third from the top of the bottle. After three days of fermentation, stir and put two. It is simple and convenient for us to make fruit enzymes ourselves, but the effect is not very strong. Now there is a kind of yeast from Taiwan Province Province, which can promote gastrointestinal peristalsis and enhance food digestion. It is an effective laxative health food, suitable for the whole family to eat, and the enzyme is healthy and healthy.
Question 7: Can I make my own morinda citrifolia enzyme? Morinda citrifolia enzyme material in Tahiti: 1. Morinda citrifolia 10 kg. 2. Rock sugar 1 kg. Longan honey 1 kg pickling makes it fermented (must be shaken frequently) and edible after one year.
Question 8: How is morinda citrifolia yeast powder made in Tahiti? All fruit enzymes are ineffective, so it is better to eat fruit directly.