How to make enzymes yourself

Enzymes are very beneficial to human health. Some people may go out to buy enzymes directly, but it is too expensive to buy enzymes outside, and people may not be able to consume them for a long time. It is better to consider making enzymes at home. You can also successfully make enzymes at home, and it will be healthier and more hygienic. How to make enzymes by yourself? What are the methods to make enzymes by yourself? Next, we will teach people how to make enzymes at home so that they can learn well.

Material:

1) Fruit. Any fruit or vegetable will do, but fruits with high enzyme content are best. For example: pineapple, dragon fruit (red flesh), pineapple, white radish. They can also be matched with each other. As long as there is no conflict. Organic fruits and vegetables are better.

2) Lemon. About 20% of the serving size should be fruit. Lemon is mainly antiseptic.

3) Sugar. Flaked sugar, rock sugar, brown sugar, black sugar, and honey are all fine. The amount should not be less than 60% of the net weight of the fruit and lemon, preferably a 1:1 ratio. The amount of sugar can reduce the possibility of bad bacteria growing.

4) Cutting board, bottle and lid, knife. All equipment must be water-free, oil-free and sterile. I have used hot water to scald it and you can also use edible alcohol to disinfect it. You can buy the sealed glass jars from IKEA. I bought the 1.8 liter one, which is very beautiful and not expensive.

Environmental preparation:

Due to limited conditions at home, simple methods are needed for disinfection and sterilization.

■70%-75% alcohol is used for sterilization and disinfection, including hand and skin disinfection, enzyme fermentation tank disinfection, etc.

Note: It is wrong to say that alcohol is 70%-75%. The higher the alcohol concentration, the better the disinfection effect. The function of alcohol disinfection is to coagulate the protein in the bacteria, thereby killing the bacteria. However, 95% alcohol can quickly coagulate the protein on the surface of the bacteria and form a protective film to prevent alcohol from entering the bacteria, so it cannot completely kill the bacteria. If the alcohol concentration is lower than 70%, although it can enter the bacteria, it cannot coagulate the protein in the bacteria, and it also cannot completely kill the bacteria. Only 70%-75% alcohol can smoothly enter the bacteria and effectively coagulate the protein in the bacteria, thus completely killing the bacteria.

Method: Use 70%-75% alcohol to disinfect the enzyme fermentation tank by soaking for no less than 30 minutes. Since household alcohol is generally limited, you can use an appropriate amount of alcohol to fumigate the enzyme fermentation tank for a period of time.

Hands and skin: Spray some alcohol on your hands to disinfect them.

You can use a spray bottle to spray alcohol on the countertops and in the air above where vegetables and fruits are handled to minimize contamination by bacteria.

Simply make some alcohol cotton for later use.

Preparation method:

1) Wash and dry the fruits (make sure there is no moisture). I always peel them. The skin and stems of some fruits, such as pineapples, have high enzyme content, so it is better if they are not peeled. However, since my family likes to eat enzyme residue, I always peel them. Be sure to peel and deseed the lemon to avoid a bitter taste.

2) Place a layer of fruit, a layer of lemon, and a layer of sugar in the bottle in that order. Fill the pan until it is 70% full, leaving 30% for the fruit to ferment to prevent the liquid from overflowing.

3)Sprinkle sugar evenly. The top layer must be sugar. Putting more can prevent the top layer from getting moldy. White mold is harmless, but black mold is completely useless!

4) Seal and date. Wipe the mouth of the enzyme fermentation tank with alcohol cotton.

The juice will come out in a short while, and it will gradually increase in volume. Shake the bottle every few days so that the juice can soak the fruit to prevent mold. It can be consumed after two weeks. Fruit residue is large pieces of enzyme. Put it in a blender and crush it into a paste. Put it in a clean container and freeze it in the freezer. You can eat it every few days. The enzyme liquid is also bottled and placed in the refrigerator. Remember not to touch water, otherwise it will be useless. Just drink 30 ml every day.

The above is an explanation of how to make enzymes at home, but it should be noted that:

1. Making your own enzymes can only have some maintenance effects, such as promoting digestion and absorption, etc. It has almost no effect on weight loss. The fermentation time is too short because there is no professional equipment. If the fermentation time is too long, it will become moldy and cannot be handled. It can be used at any time for maintenance, as long as it is on an empty stomach. However, there are certain drinking times for losing weight, especially for women who are trying to lose weight. Otherwise, you may gain weight, so be careful.

2. As someone who is learning about fermentation, this. . . It is still very easy to be contaminated by foreign bacteria or various indicators are unqualified, and it cannot be detected. It is better to choose enzymes produced by regular companies. After all, the products of general manufacturers will undergo various inspections before leaving the factory, and only those that pass the inspections will be allowed to be sold on the market (for example, Tihengjian probiotic enzyme is a good choice, it has passed all inspections, and the raw materials are selected from the best origin - natural fruits and vegetables from Taiwan).