Several methods for making fruit enzymes

In recent years, as people's health awareness has increased, various health products have appeared in people's field of vision. For example, fruit enzymes are a product that many people who care about health love to use. Fruit enzyme is made from one fruit or multiple fruits. If you want to extract this highly nutritious substance, you can do it at home. Here I will introduce the production method of fruit enzyme for your reference!

How to make fruit enzyme

The enzyme supplements seen on the market can be roughly divided into two categories: "single enzyme" and "compound enzyme". Single enzymes are made from only one ingredient, directly extracted and produced, such as pineapple and papaya enzymes. Complex enzymes are basically made by mixing two or more ingredients, which are usually divided into main components and secondary components.

The usual method of making fruit enzyme (edible) is as follows:

①Prepare honey, fruit and water in the ratio of 1:3:10. (It has nothing to do with the volume of the container. For example, for 1 catties of honey, put 3 catties of fruit and 10 catties of water.) Cut the fruit into small pieces.

② Put the three into a container. The fruits do not need to be peeled, just wash them. The total volume of the three should not exceed 80% of the container volume.

③ Seal the container and place it in a cool place. Make sure it is sealed tightly. Then, if you see any signs of gas swelling in the container, open it and let the air flow. Leave it for at least 3 months, the longer the better, but at least three months.

④ When pouring it out, use a strainer to filter out the debris, and the remaining enzyme is ready to drink.

How to make fruit enzymes

Ingredients: 6 lemons, 2 dragon fruits, 2 apples, 4 kiwis, 2 pears, 2 bananas, 2 bags of rock sugar,

1. Wash all the ingredients and drain them to make them water- and oil-free. For a good-looking dragon fruit, just peel the skin, not the skin. You can also use the one with a red core. Peel the kiwi, remove the seeds from the lemon, and also the pears and apples, and cut them into slices for later use.

2. Put bananas at the bottom to facilitate fermentation. Then put fruits with less water in two layers and cover them with a layer of rock sugar. Then put three layers of fruits and cover them with a layer of rock sugar. Bananas or lemons can be put in the middle. Put fruits with more water on the upper layers as much as possible until they are full. The top layer must be covered with full lemons and rock sugar, then cover it with a lid. If there is not enough water, add cooled boiled water.

3. Why should it be covered completely? The fruits will not ferment on the first day and there will be many gaps among them. On the second day, a lot of juice will be pickled out and you will find that there is a lot less juice and a lot more space (only fruits with high water content, such as apples and pears that are relatively hard and have less water content are exceptions). Open the lid every day, put on clean disposable gloves or clean kitchen utensils, and press all the fruits until they are soaked in the juice. (The entire process must be clean, the utensils are free of water and oil, and it is best to scald them with boiling water and dry them to minimize the chance of failure.) In summer, it will be fine if a large number of bubbles are produced if it is used for less than three months. If a small amount of mold is found, clean it up in time.

3. The efficacy of fruit enzymes

①: Balance endocrine, activate cells, beautify and nourish the skin.

②: Improve body immunity and enhance body resistance.

③: Relieve constipation.

④: Relieve dysmenorrhea.

⑤: Helps to sober up.