The practice of home environmental enzymes, how to make environmental enzymes at home

Enzyme is a kind of liquid produced by plant fermentation can be used for cleaning, can also be used to make fertilizer, can be used to make a lot of use, so there are many such materials in life, how to make environmental protection enzymes? Please take a look at the introduction for you.

Start by collecting the peels of the fruits of your life. Or vegetable leaves. Rotten is unusable.

Peel these leaves and cut them into small pieces. The smaller the cut, the easier it is to ferment.

Then follow one part brown sugar and three parts peel vegetable leaf ingredients. Add 10 parts water in proportion. Place in a clean, oil-free bottle.

Cover and place in a warm place. The optimum fermentation temperature of the enzyme is between 15 and 25 degrees Celsius, and the lid should be opened and deflated at regular intervals.

In order to speed up the fermentation and make it fully homogeneous, we should shake the bottle frequently, and if it is large, stir it with a stick if it has just come to ferment.

When the enzyme gives out a wine-like taste, it means that the fermentation is mature, and the liquid on it can be taken out and put into a clean bottle, which can be used to wash dishes and clothes, or drink**.

The impurities under the enzyme can be used as fertilizer for flowers and plants, and the prepared enzyme can be refrigerated and stored in a small bottle after being refrigerated.

Waste is generated by each of us, and it is our responsibility to face it ourselves and dispose of it at the source.

In order to contribute to improving our living environment, we might as well start with these fruit peels, vegetable leaves and leftover wet garbage, no longer bagging them and throwing them away, but DIY to make environmentally friendly enzymes, cultivate probiotics and enzymes, and use them to improve the microbial ecology of our living environment.

If you can use kitchen waste and meal waste to make environmentally friendly enzymes, if you can mix plastic, paper and other wastes with oily and dirty water, if you can clean and dry greasy or wet food packaging plastic bags with environmentally friendly enzymes, then, you can increase this little trouble, but the garbage can be greatly reduced, but the best materials can be greatly increased.

You may not care about getting a little money from the material**, but you have already abided by the ethics of the cycle of all things and the benevolence of things, and you will be a "sincere and practical" environmental protection expert from now on.

What are enzymes? How did it arise?

Enzyme, English name: enzyme, is a common name for a mixture with certain biological activity formed by microbial transformation of animals and plants as raw materials. However, unlike the pure strain and rapid fermentation process, the production and application process are all natural processes.

Enzymes are part of the intangible cultural heritage of China, the product of the handicraft workshop fermentation process, and the name has become popular in Chinese mainland because of Western modernization, but from Japan, Taiwan and Southeast Asia, including Europe and the United States.

In the first two decades, it was introduced to the mainland in recent years.

Environmental protection enzyme, one of the enzymes, is a brown liquid produced by anaerobic fermentation of food waste (fresh garbage) mixed with sugar and water, and has good environmental protection effects such as household cleaning, purification of groundwater, and air purification.

The production process is a typical manual fermentation process, and it is a process of microbial culture. Bacteria, enzymes and other microorganisms are constantly changing, transforming, our human body is like a machine controlled by microorganisms, the body is gathered tens of thousands of bacteria, viruses and enzymes, most of which are beneficial to human health, poisoning health only a handful. For example, gastrointestinal intelligence comes from the microbial response of microflora and enzymes.

Eco-friendly enzymes are used in almost every household in the South Pacific islands, and can be found in Thailand, Malaysia, Japan, and other places where environmental protection is well promoted. Environmental protection enzymes are mainly implemented by non-governmental organizations and environmental protection public welfare groups in China.

Enzymes are simple and easy to make, and are widely used in home furnishings, agriculture, etc.

The ratio of making eco-friendly enzymes is 3:1:10, which is 3 parts garbage, 1 part sugar, and 10 parts water.

For example: 300g of fresh garbage (vegetable leaves, fruit skins, etc.) 100g of sugar (brown sugar, brown sugar or molasses) 1000g of water.

Steps:

1. Fill a plastic container with a lid with 60% tap water, pour sugar into the water, stir and melt gently. (Stir with your hands.) )

2. Put the vegetables and fruits into the sugar water and stir gently. Make sure all food waste is soaked in water.

3. Screw the plastic cap tightly and mark the date on the bottle. Store in a cool, ventilated place. (Leave some space in the container to prevent the enzymes from spilling out of the container during fermentation).

4. In the first month of the production process, there will be gas generated, unscrew the cap once a day and close it immediately. It is good to release the gas that expands due to fermentation.

5. After a month, there should be no more expanding gas (plastic bottles no longer bulge). Continue to sit until the expiration of three months. From time to time, press down the garbage floating on the liquid surface and let it soak in the liquid.

Ingredients: 1/2 kg of brown sugar, 1 kg of kitchen waste, 5 liters of water. (1: 3: 10 is sufficient, not necessarily by weight).

Method: Dissolve the brown sugar and water completely and pour into a bottle.

The bottle should preferably be elastic, such as a plastic bottle.

Add uncooked food waste, such as vegetable heads and fruit peels, do not stuff them, and reserve half of the space for fermentation.

Keep the bottle capped so that the smell doesn't leak out.

Leave in a cool place for three months.

For the first two weeks, the bottle was fluffed every day.

Finally, the food waste will sink to the bottom, and the enzyme should be brown, if the liquid is black, it means that it is rotten and can only be used as fertilizer.

Enzymes made from pineapples, mangoes, and oranges are the most fragrant; Cabbage and ginger have a strange smell, so try to avoid them.

Uses: 1 part of enzyme + 1 part of laundry detergent + 10 parts ---of water for washing clothes.

Wash the toilet bowl and remove bacteria from the sewer--- 1 part enzyme + 1 part detergent + 10 parts water.

Anti-odor, insect control--- 1 part of enzyme + 50 parts of water, spray directly indoors or in the corner of the wall.

Bathing cats and dogs--- 1 part of enzyme + 1 part of pet cleaning solution + 15 parts of water, once every two weeks.

Fertilizer--- 1 part enzyme + 100 parts water.

If you feel overwhelmed after eating, drink a sachet and do it every night before going to bed. To eat compounds.

Half an hour before breakfast in the morning is also important to pay attention to health.

Enzymes are good for weight loss, laxative, beautification, etc.

If you sleep in the morning, you can arrange to drink it in the evening, and if you like it, don't hesitate to unclog the poop between 4-5 p.m.

Remember to drink plenty of water after eating.

How to make eco-friendly enzymes:Ingredients: 2 apples, 200 grams of sugar, 1 pear.

Excipients: 2 liters of purified water.

Steps: 1. First of all, wash the apples and pears with water, peel and core, and then cut them into small pieces with a knife.

2. Put the chopped apples, white sugar, and purified water in a clean sealed bucket and stir them with chopsticks.

3. Seal the lid of the enzyme bucket well.

4. Open it every other day and stir it with chopsticks, ferment at temperature for about 7 days, filter it, and put it in the refrigerator in the bottle before drinking.

5. The environmental protection enzyme is completed.

The ratio of making eco-friendly enzymes is: 1:3:10, that is, 1 part sugar (brown sugar, fruit and vegetable skin, 10 parts water (tap water). Take a 10-kilogram bucket as an example, you can put a kilogram of brown sugar, a kilogram of fruit and vegetable skin, and 6 kilograms of water. Buckets of other capacities can be multiplied and divided by this.

Steps: 1: Fill a plastic container with a lid with 60% tap water, pour brown sugar (1/10th the weight of water) into the water, stir gently and melt.

2: Add fresh plant food waste (three times the weight of brown sugar) such as vegetable leaves or peels to the sugar water and stir gently. Soak all ingredients in water.

3: Close the lid and mark the date. Put it in a cool and ventilated place and use it after three months.

4: After three months, filter out the stock solution with gauze, strainer and other tools.

Precautions for the production of environmentally friendly enzymes:

1: In the first month of the production process, stir every day to soak the raw materials in water, and there will be gas generation during fermentation, and the lid can be loosened and placed. After one month, there is no more gas, seal the lid and continue to let it sit until the expiration of three months.

2: It is recommended to use a plastic container, and 20% of the fermentation space should be kept to prevent the enzyme from spilling out of the container during fermentation.

3: Avoid using fish, meat or greasy food waste (these can be used for composting) as they will have a rancid smell. All kinds of fresh fruit and vegetable peels can be made. The more types of fruit and vegetable peels you put in, the better the effect of the finished product.

4: Please try to chop the enzyme ingredients, the smaller the chopping, the more helpful it is to decompose. But try not to use a blender, because the high speed will destroy the activity.

5: During the fermentation process, the smell will change, it may be aromatic, grassy, vinegar, wine, but in the end, it is a pungent citrus-like taste, and the use effect is just as good. If you want the enzyme to have a clear fragrance, you can add orange peel, lemon peel, grapefruit peel and other peels.

It is normal for the enzyme to have a white film and a bacterial film on the surface, and the liquid may be clear and viscous, and the color may be dark.

6: If you can't collect a sufficient amount of fresh fruit and vegetable peels for a while, you can put enough water and brown sugar in the bucket at a time, and then add fresh fruit and vegetable peels to a sufficient amount every day, and the 3-month period is calculated from the date of the last addition.

7: The decomposition and fermentation of enzyme raw materials lasted 3 months, please be patient and let the whole process be complete. Enzymes are the product of time, enzymes do not expire, and like traditional Chinese winemaking vinegar, the longer it lasts, the more mellow it becomes.

If you make a lot at home, when you don't need it urgently at the end of three months, you don't need to filter it, let it continue to ferment, and take it as you go. Leave a little enzyme residue as an introduction to the next fermentation to speed up the fermentation.

8: Please store the enzyme in a well-ventilated and cool place, away from direct sunlight. Do not store in the refrigerator as low temperature will reduce the activity of enzymes.

The suitable temperature for enzyme fermentation is 15 to 40 degrees. In winter, keep it in a warm place at home. Enzymes made in winter need to be fermented for a longer time.

How to make various homemade enzymesThe following is a description of how to make several enzymes.

Materials: Tools: Enzyme buckets, fruits, vegetables or herbs, rock sugar, lemon slices.

Method 1Heart enzyme: Prepare ingredients - 800 grams of pineapple (peeled), 150 grams of borneol, one lemon, 500 grams of ginger with peel, 250 grams of borneol, 4 lemons, according to the ginger layer of lemon and sugar layer by layer. The production time is about fourteen days.

2.**Water dilution and swelling enzyme: Preparation materials - 500 grams of mulberry, 100 grams of borneol, 2 lemons, the production time is about 15 days. This is because the enzymes made of mulberry steel can dissipate hydrouresis, and also have the benefits of enhancing pancreatic metabolism and protecting the pancreas.

3.Qi replenishment and blood enzymes: Preparation materials - 50 grams of Codonopsis, 20 grams of Astragalus, 50 grams of red dates, 2 apples, 220 grams of borneol, 1 lemon. Production time: 30 days.

Enzymes refer to products containing specific bioactive ingredients made from animals, plants and fungi through microbial fermentation. In 2016, in the "Guidelines for the Classification of Enzyme Products" issued by the China Biological Fermentation Industry Association, enzymes are divided into edible enzymes, environmental protection enzymes, daily chemical enzymes, feed enzymes and agricultural enzymes according to product application fields; According to its production process, it can be divided into purebred fermentation enzymes, group fermentation enzymes and compound fermentation enzymes; According to the type of fermentation raw materials, it is divided into plant enzymes, fungal enzymes, animal enzymes and other enzymes; According to the product form, it is divided into liquid enzymes, solid enzymes and semi-solid enzymes.

Edible enzymes are functional foods in Japan and Taiwan.