Does any friend know how to make fruit filial piety and how to put the ratio?

Hello, I'm glad to answer for you, if you want to, in fact, fruit enzymes are not very effective for **, and in fact, the health effect is not significant, but persistence will still have a certain effect, which is my personal experience. The ratio and production method are attached below.

Wash fruits, lemons, etc., cut boards, bottles and caps, knives. All utensils should be water-free, oil-free and sterile. lest it become moldy.

Wash and air dry the fruit and lemon, make sure there is no moisture, and cut into thin slices. I didn't peel the fruit. Cut the fruit into thin slices.

A layer of fruit, a layer of lemon, a layer of sugar. Sequentially discharged into large glass jars. Layer by layer, layer by layer, this is the ratio. The top layer must be sugar, and putting a little more can avoid mold on the top.

Place sealed in a cool place between 15 and 25 C. Let the ingredients soak for 3-6 months before opening and drinking. Fermentation takes at least 3 months, 6 months is preferred, the longer the better, and it will not expire.

Because the longer the fermentation, the smaller the enzyme molecules, the easier it is for the body to absorb and the energy will be stronger. At the beginning of fermentation (about the first 15-25 days), stirring or directly using a breathing bottle every day to ensure that the gas in the bottle flows out, shake the bottle from time to time, let the liquid cover the upper layer, and white mold and black mold will not appear; After the large and dense bubbles have become weak, seal in a cool place and continue fermentation.

Please drink every day to show the effect, there is no limit to the dosage, usually drink a small glass of about 30ml. Please mix the original solution with water or juice, and the temperature must be below 40 degrees Celsius, so as not to destroy the activity of the enzyme, and the flavor is excellent when drunk cold.

Because it is made of fresh ingredients in the season, the taste, concentration and color will vary slightly depending on the season. There may be floating substances due to fermentation, so please feel free to drink it because it has not affected the quality.

When using it for the first time, if it is excessive or due to physical discomfort, it may cause slight diarrhea, rash, itching and other symptoms, please reduce drinking, if the symptoms do not improve, please stop using.

Do not vibrate the bottle vigorously or pour it flat. Store in a cool place away from direct sunlight. After opening, store in the refrigerator and drink as soon as possible.

I hope it can help you, timely is also a virtue, hope, thank you.

Fruit enzymes take a long time and are easy to breed bacteria, so the enzymes generally bought are aseptically packaged.

First: Prepare an airtight glass bottle with a capacity of about two liters.

Second: Prepare two ingredients for pickling fruit enzymes: 7 to 8 lemons, and 500 grams of brown sugar, or yellow granulated sugar (rock sugar can also be used).

Method: Very simple and easy, spread a layer of lemon in a glass bottle, then a layer of brown sugar, the last layer of fruit, then lemon, brown sugar, and then fruit until full, then seal. After about three weeks of storage, it can be opened and drunk.

Also, if you want to let children drink, then marinate for a week, because the longer you marinate, the stronger the flavor of the wine. In addition, it should be noted that during the production process, hands must be kept clean, and the fruit must be dried and peeled after washing (citrus, pineapple, dragon pearl fruit) without getting wet. Otherwise, the quality of the enzyme may be affected.

The taste of fruit enzymes is sour, astringent, and, if fermented well, it has a hint of alcohol! However, not everyone can accept the taste of fruit enzymes. After fermentation, the fruit pomace can actually be put into a blender and stirred into a pulp residue, stored in the refrigerator, and taken out to flush and drink anytime and anywhere, don't waste it!

If one day you start to sneeze incessantly and start to feel like you're about to get sick, and you happen to have a bottle of enzymes at home, drink half a cup, fruit enzymes have a special effect on colds and flu.

Brewing enzymes should be abstained:

1).Avoid buying fruits with damaged skins.

2).Make sure all containers are clean and sun-dried or air-dried.

3).Sucrose or borneol sugar should be used as much as possible, and ordinary white sugar should be avoided.

4).The brewing process should not touch water and oil, and it should be kept clean to avoid mold.

5).Wash the fruit and peel it if there is a pesticide spray.

6).If the sugar content is insufficient, it can be added when the enzyme is still fermenting within two weeks.

The proportion of half a pound of rock sugar for one pound of vegetables and fruits, vegetables and fruits must be selected well and not rotten, and the bottle should be boiled in boiling water, and the first few days do not need to be completely tightly covered, and then completely closed after three to a week.

Do "fruit enzymes" have any magical effects?

The biggest selling point of "fruit enzymes" is that it claims that "enzymes" can play the effects of "**", "beauty" and "detoxification". But the truth is that if you want to rely on "enzymes", or enzymes, to achieve these effects, you can only imagine beautifully. As has been shown from the previous analysis, the amount of protein in the whole fermentation broth is very low.

Not to mention that according to the rumor of "drinking 100 ml a day", even if you drink one kilogram of "fruit enzymes", the total protein obtained is not as good as eating a medium-sized apple. Moreover, even if it ate the pitiful enzymes, it could not do its job - because of their lack of protection, the proteases in the gastric and intestinal juices cut them into small pieces as they passed through the digestive tract, and they were absorbed into oligopeptides and amino acids.

The enzymes in "fruit enzymes" can't be counted on, so can other ingredients have the effect mentioned above? The picture is also not encouraging. Lactic acid and alcohol, as the main fermentation products, do not have the effect of "fruit enzymes".

For vitamins and other substances, due to the activity and utilization of microorganisms, they are also decomposed and destroyed, for example, the content of vitamin C can drop to 1 10 of the initial value after one week of fermentation. However, due to the limited ability of yeast and lactic acid bacteria to decompose plant tissues of fiber quality, if you only rely on drinking "fruit enzymes", then cellulose, which can indeed play a certain role in health, cannot be ingested by the human body.

So, can the yeast and lactic acid bacteria contained in "fruit enzymes" have a health effect? Although research on intestinal flora has been deepening in recent years, the effect of improving intestinal flora through the microbiota obtained from daily diet is still far from ideal. The reason for this is that the microorganisms ingested in the diet are not protected by excipients like intestinal bacteria, but have to directly face the harsh environment of gastric juice and intestinal juice, and whether they can enter the intestine smoothly is a major problem.

Secondly, even if it can enter the intestine, in the face of a huge group of as many as 10 intestinal flora, the microorganisms that rely on dietary intake are really "strong dragons and difficult to suppress the head snake", and it is difficult to colonize and play a corresponding role.

In summary, it is very unlikely that you should rely on drinking "fruit enzymes" for health care purposes. It is encapsulated in plant cells that have not been completely destroyed. However, if you need to eat the solids in "fruit enzymes", why not just eat fruits?

Ingredients: 400g apples, two bananas, 100g bayberry, auxiliary materials: 400g of white sugar, 4 liters of purified water.

Steps:1Prepare an enzyme bucket, wash it with water before making enzymes, then add an appropriate amount of water, activate for 6 hours, and finally use pure water to go through the inner barrel wall;

2.Prepare 4 liters of purified water and 400g of sugar, and finally the sugar is used up, and a little water remains;

3.Appropriate amount of bayberry, rinse and dry slightly;

4.Prepare two apples and two bananas;

5.Peel and cut apples and bananas;

6.Pour the whole bottle of sugar and add the three fruits on top;

7.Add water without filling it all up, cover it gently, not tightly. After that, stir it with a long wooden spoon every morning and evening, or cover it gently, not tightly;

8.Prepare empty bottles after three days;

9.The fermented juice is filtered into a bottle and stored in the refrigerator;

10.When you want to drink it, take it out and drink it.

Synthetic fruit enzymes; The practice is shared as follows:

Ingredients: 9P glass bottle, 2 fresh pineapples, 10 kiwi fruits, 2 Fuji apples, 6 lemons, aged glutinous rice vinegar, rock sugar.

Method: 1 Wash and dry the fruit (no water residue!) ）

Take a clean fruit knife and peel and slice pineapple, kiwifruit and apple, and slice the lemon without peeling.

Although most of the nutrients of the fruit are on the skin, it is also said that if there are pesticide residues on the skin, it is safer to peel them. ）

2 A layer of fruit, a layer of rock sugar until nine minutes full (because the fruit is cut relatively large, in the process of fermentation and water dissipation, it will be eliminated to about seven or eight minutes full, such a space is enough to accommodate the gas produced by the fermentation of the fruit), then pour in about 200 years of aged glutinous rice vinegar, after everything is ready, cover and put it in a carton or a dark place

3 After about half a day, the water from the fruit will gradually submerge the fruit, so take out the bottle, pick it up and shake it from side to side, (the purpose should be to accelerate the transformation of fruit and sugar, which is said to be converted into glucose by fermentation, which is a sugar body that is beneficial to the functioning of the human body.) ）

4 For the next week, pick it up and shake it left and right every day, and open the outer lid, observe that if the inner lid rises, it means that it is fermenting, press the inner lid slightly to let the gas out, and then open the inner lid to let some new air enter the bottle; (Generally, books teach to open it, take a clean tablespoon and stir, but I think that if you open and stir every day, it is easy for bacteria to invade and grow, and the purpose of stirring should be to make the fermentation even, so the effect of shaking can replace stirring, but the bacteria that want to ferment into enzymes are aerobic, so it is necessary to occasionally open it to let fresh air in and let the fermentation bacteria breathe.) ）

5 After a week, the period of intense fermentation should be over, and then it will be allowed to ferment gently, and after a month, it will be called the enzyme

The juice is produced by natural fermentation of fruits and sugar, basically it will not be bad, and the sweet and sour taste, diluted with water 5 10 times, not greasy and thirst-quenching, really feel good.

Ingredients: 1kg of pineapple

Apples, dragon fruit, papaya, lemon mineral water, granulated sugar or rock sugar.

Step 1: Sterilize and sterilize all utensils, including enzyme buckets, fruit knives, cutting boards, strain dissolving cups, stirring rods, etc., all of which are blanched and dried with boiling water to ensure that there is no raw water in the whole process (fruit juice is not affected). If possible, you can spray the surface of the utensils with household alcohol or liquor, dry and set aside.

Step 2: Pour a pack of large-faced beef self-made enzyme bacteria into a cup that has been sterilized and waterless, add cold boiled water or mineral water and the required white sugar (you can also sprinkle it in the fruit layer in step 4) and stir well, let the bacteria wake up naturally, do not use hot water higher than 40 degrees.

Step 3 Wash the fruit with cold boiled water, dry it, and then spray the surface of the fruit with alcohol or liquor at home to ensure that the sterilization is thorough, and no harmful bacteria will be brought into the fruit peel during the production.

Step 4 Spray the knives and cutting board with alcohol, and after the alcohol of the knives and cutting board has evaporated, start cutting the fruit.

Step 5 Peel the fruit, you need to use disposable gloves to place the introduction of bacteria on your hands.

Step 6 Slice the fruit and place it in a fermentation vat, this process must be done with disposable gloves.

Step 7After the fruit is put into the bucket, add the bacterial solution in the second step.

Step 8: Add the remaining mineral water until it is 8 minutes full, cover and start fermenting.

Step 9 stir every 12 hours, 24 hours without any change, 48 hours there are a small number of bubbles, the fruit floats, 72 hours, the fruit all floats, a large number of bubbles appear, can be filtered out, refrigerator refrigerated preservation.

Make fruit enzymes.

It is said that fruit enzymes can cleanse the stomach and intestines, detoxify and adjust the operation of the digestive system, and are the best assistants of the human body, which can help the human body restore its function, transform all kinds of nutrients required by the human body, and improve the body's immunity. How to make it, it's very simple and easy.

Fruit Enzyme DIY!

Fruit Enzyme DIY!

Ingredients: 1) Fruits. Any uncooked fruit and vegetable can be used to make enzymes.

For example: pear, pineapple, orange, dragon fruit, kiwifruit, papaya, white radish. These fruits and vegetables can be paired with each other or brewed separately.

Organic fruits and vegetables are better.

Fruit enzyme ingredients.

Fruit enzyme ingredients.

2) Lemon. 3) Sugar. Flake sugar, rock sugar, brown sugar, brown sugar, honey are all fine.

The amount of fruit, lemon and sugar is the same. Fruits, lemon washed.

Wash fruits, lemons, etc.

Wash fruits, lemons, etc.

1.Cutting boards, bottles and caps, knives. All utensils should be water-free, oil-free and sterile. lest it become moldy.

2.Wash and air dry the fruit and lemon, make sure there is no moisture, and cut into thin slices. I didn't peel the fruit.

Cut the fruit into thin slices.

Cut the fruit into thin slices.

3 Borneol sugar cut into small pieces.

4.A layer of fruit, a layer of lemon, a layer of sugar. Sequentially discharged into large glass jars.

5.The top layer must be sugar, and putting a little more can avoid mold on the top.

6.Place sealed in a cool place between 15 and 25 C. Let the ingredients soak for 2 weeks before opening them and drinking.

Shake the bottle from time to time to let the liquid cover the upper layer, and white mold and black mold will not appear.