Fruit enzyme
Overview
Fruit enzymes were first recommended by friends, but if you buy them, they are basically from Japan. A bottle costs more than 1,000 yuan, which is too expensive. Later, I heard that I could make it myself, so I tried it. Now I will share it with you. Fruit enzyme is a very popular health food at present. It can not only help eliminate toxins from the body, but also help the body speed up metabolism, improve constipation, and eliminate excess fat. The important point is that because it is extracted from food, it has almost no side effects on the body. Many women will lose weight unconsciously if they insist on drinking enzymes every day. Therefore, it has become a healthy weight-loss food for many people now. I heard that pregnant women and babies can drink it, but I think it’s better to be cautious.
Tags
Ingredients
Steps
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The first time I made it, I used a bottle from canned fruit at home. I didn’t go out to buy a special one. I washed the bottle and let it dry the night before. The fruits were also washed, and those with skins should be left on as much as possible, so the skins should be washed clean and put in a fruit basket to dry.
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Because it is a small glass bottle, I only used one of each type of fruit and half of the pineapple. Slice the fruit into whatever container is convenient for you. Don’t cut it too thin.
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Arrange each cut fruit in a layer and put a layer of lemon on top. I used the lemons for two weeks and peeled the yellow ones because the yellow lemons I bought have more bitter peels and the green lemons have peels. After placing the lemons, I used some crushed rock sugar I had at home to sprinkle it on a layer and then put the fruit lemon rock sugar in sequence. When it was almost full, I finally used rock sugar to top it to prevent the fruits from oxidizing and molding on top. Seal with plastic wrap, cover, and store in a cool, dark place.
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After three days, you will find that under the action of sugar, a lot of fruit juice will flow out of about half a bottle, and there will be small white bubbles, which are active bacteria and the most important thing in the enzyme. We use chopsticks, preferably new ones, to ensure no oil and water. I use disposable chopsticks to flip the top fruit and the bottom fruit, so that all the fruits can stick to the juice with active bacteria, and try to make the juice cover all the fruits.
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If this works for a week, you will find that the white bubbles will increase every day. You will have to wait for a month in the future. Always be careful to open the lid every few days to avoid too much fermentation gas inside and the bottle will burst.
