Fresh Orange Enzyme#Fruit Enzyme DIY#

Overview

Fruit enzymes seen on the market can be roughly divided into two categories: single enzymes and compound enzymes. Single enzymes are made from only one ingredient, extracted and produced directly, such as the orange enzyme I made. Compound enzymes are basically made from a mixture of two or more fruits, usually divided into main body and secondary body, so the taste of the finished product will also vary depending on the main fruit. It is not difficult to make fruit enzymes, and the finished product tastes better and is very popular among modern people. But generally the brewing time is long and it needs to be left for at least 3 months, and the longer the better. So if you want to enjoy the delicious food brewed by time, you must wait patiently. But now it only takes one week to brew it using a rapid fermentation barrel. The time is greatly shortened, which is really good news for impatient people. By the way, let me introduce the main functions of enzymes: 1. Balance endocrine, activate cells, and beautify the skin. 2. Improve body immunity and enhance body resistance. 3. Relieve constipation. 4. Relieve dysmenorrhea. 5. Hangover. PS, mix the filtered pomace and soil evenly, it is also good as flower fertilizer.

Tags

• drinks
• children
• afternoon tea
• women's day
• fresh orange pulp
• purified water
• fine sugar

Ingredients

Steps

1. 1 Peel, whiten and core fresh oranges, and cut into small pieces. Place into a fermentation barrel rinsed with purified water.

   

2. 2 Wear gloves and pinch the orange pulp slightly to break the membrane surrounding the juice.

   

3. 3 Add 300 grams of fine sugar and mix slightly.

   

4. 4 Add 3 liters of purified drinking water (note, not tap water).

   

5. 5 Use a special long bamboo spoon to stir clockwise a few times to speed up the melting of the sugar.

   

6. 6 Seal the container and place it in a cool place for fermentation (room temperature 28 degrees, humidity 60%). Be sure to seal it well.

   

7. 7 Open the lid once every morning and evening to vent the air, and stir the ingredients with a bamboo spoon.

   

8. 8 After 4 to 6 days of brewing, it can be seen that a large number of bubbles are generated around the pulp, and there is no obvious wine smell, and it is ready to be taken out of the barrel.

   

9. 9 When pouring, use a strainer to filter out the pulp.

   

10. 10 Keep the prepared fruit enzyme in the refrigerator for two days before drinking it for a purer taste.