The enzyme made from the Japanese enzyme barrel produces methanol, can you drink it?

Formaldehyde is not drinkable.

Ingredients: 1) Fruits. Any fruit and vegetable will do, and fruits with high enzyme content are best. For example: pineapple, dragon fruit, white radish. It can also be paired with each other. As long as there is no restraint. Organic fruits and vegetables are better.

2) Lemon. The amount of fruit is about 20 eight immortals, and I am about it.

3) Sugar. Flake sugar, rock sugar, brown sugar, brown sugar, honey are all fine. The portion should not be less than 60 eight cents of the net weight of fruit and lemon, preferably in a ratio of 1:1. I own organic sucrose. The amount of sugar can reduce the likelihood of bad bacteria growing.

4) Cutting boards, bottles and caps, knives. All utensils should be water-free, oil-free and sterile. I scalded it with hot water, and I can also disinfect it with edible alcohol.

The fruit is washed and dried (to make sure there is no moisture), and I peel it. Some fruits such as pineapples have a high content of skin and stem enzymes, so it is better to remove the skin, but because the family likes to eat enzyme residue, I peel them. Lemons must be peeled and seeds removed to avoid bitterness.

A layer of fruit, a layer of lemon, a layer of sugar. Order.

Sprinkle the sugar evenly. The top layer must be sugar, and putting a little more can avoid mold on the top. White mold is harmless, black mold is completely discarded!

It is best not to exceed the 80 eight immortals of the bottle, because the good bacteria in the manufacturing process are too active and may flow out.

Date written on the seal. It can be drunk after two weeks.

Within a few hours, the sugar began to melt.

The next day, the sugar has dissolved, and many small bubbles can be observed during these 3-6 days. Good bacteria are growing.

At this stage, many experts have different opinions.

Some say they don't need to be sealed, others say they don't need to be sealed, but after a few days, they should open the lid and stir it to let the air in and avoid getting too much alcohol. Some experts also say that the whole process is sealed. I've tried them all, and it's no different, the difference may be the alcohol content (we want the lower the better).

The important thing is to keep it clean, and all utensils that enter the bottle must be disinfected, otherwise it is easy for bad bacteria to invade.

It's important to always make sure the top layer is moist and shake the bottle gently from time to time. Let the liquid cover the upper layer for a while, and neither white mold nor black mold will appear.

Until the harvest, I forgot to take pictures. No matter what enzyme, the process is much the same. More and more small bubbles will be seen in 3-6 days. 10 days later. Then slowly the weakness decreased, and the bubbles decreased.

14 days. All utensils are to be disinfected.

Strain remove the lemon pomace (coarse - not tasty), the fruit pomace is delicious. Enzymes are delicious and healthy.

You can also see some vibrancy. The filtered enzymes and enzyme residues should be refrigerated to avoid further fermentation, and the alcohol content will become higher and higher.

Drink 15 ml three times a day, no more than 45 ml a day (half a dose for children). Because a lot of sugar is used in the production, it is sweet. If you are afraid of sweetness, you can add ice cubes or water to dilute it.

How do you know that methanol is produced in enzymes? How to avoid methanol? The enzyme has methanol. Can you drink it?

1. Physical method: In general, the larger the molecular weight, the greater the melting point, boiling point, density, etc. The molecular weight of methanol is less than that of ethanol.

For example, the boiling point of methanol and the boiling point of ethanol can be measured. 2. Chemical methods:

Method 1: Take two test tubes, respectively fill an appropriate amount of liquid to be identified, add an appropriate amount of concentrated sulfuric acid, heat the two test tubes at the same time, quickly heat to 170, collect the produced gas, and pass it into bromine water. What can cause it to fade is the gas produced by the ethanol reaction.

Ethanol Xiaoyanzhen and concentrated sulfuric acid have an elimination reaction to generate ethylene, and ethylene reacts with bromine water to fade bromine water; Methanol reacts with concentrated sulfuric acid and does not produce a gas that can discolor bromine water.

How do you know that methanol is produced in enzymes? How to avoid methanol? The enzyme has methanol. Can you drink it?

1.Unripe fruits are used, and the pectin in the fruit releases methyl CH3 during fermentation, which is converted into toxic methanol by the fungus. Therefore, if you try to choose fruits with less pectin content, the methanol in the enzyme will naturally decrease.

Unripe fruits not only contain more enzymes, but also contain less pectin than ripe fruits, so when making edible enzymes, using unripe fruits can reduce the risk of methanol. 2.Do not drink enzymes that have a distinct alcohol taste, and if you feel dizzy or have a headache while drinking enzymes, please stop drinking them immediately, as this phenomenon is likely to be caused by methanol.

3.The prepared food enzyme is left for a longer period of time before consumption, for example, for more than half a year, or more than a year. This is because, according to the experience of the wine industry, the methanol of aged wine is on a downward trend.

In the same way, if the prepared edible enzyme is left for a long time, the methanol content will decrease by itself.