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How to make fruit enzymes

1. The steps of self-made fruit enzymes are as follows: prepare materials: fruits (such as apples, pears, peaches, strawberries, etc.), sugar, citric acid, clean containers (glass or ceramic containers are recommended). Wash the fruit, cut it into small pieces and put it in a prepared container. Add the right amount of sugar, usually 10% of the weight of the fruit. 20%. Add the right amount of citric acid, usually 1% of the fruit weight. 2%.

2. Peel the grapefruit meat, peel off the white film and put it into the fermentation bucket, rinse with boiling water and drain. Add sugar, lemon juice, cold boiled water (or pure water) and stir well. Ferment in a warm place, but do not expose to the sun. Exhaust and stir once every morning and evening. With a rich foam, there is no obvious smell of wine can be out of the bucket. Sterilize the tools at high temperature before canning enzymes.

3. Fruit enzymes do not need to be waterproof, the specific production steps are as follows: need to prepare: lemon, orange, white granulated sugar, tissue, leather knife, bottle. First, wash the oranges and lemons and dry them with kitchen paper, as shown in the picture. Then use a peeling knife to scrape off the skin, as shown in the following picture. Next, cut off both ends and cut into thin slices thick with 0.5cm, as shown in the figure.

Step 1 all utensils are disinfected and sterilized, including enzyme bucket, fruit knife, cutting board, bacteria dissolving cup, mixing rod, etc., all of which are washed and dried with boiling water to ensure the existence of sterile and unboiled water in the whole process (fruit juice is not affected). If possible, spray the surface of the utensils with household alcohol or spirits and dry them for use.

5. the step is to put the fruit first, then the lemon slices, and finally the borneol sugar. Layers of fruit slices, lemon slices, borneol sugar should be arranged according to the procedure, and the top layer must be filled with borneol candy. After sealing, soak the material for 2 weeks and place it at 15 to 25? C in the shade.

6. Cut all the fruits into thin slices and put them in a clean, sterile bottle layer by layer. Self-made comprehensive fruit enzymes, one layer of fruit, one layer of rock sugar.

How to do apple and dragon fruit enzyme?

1 dragon fruit, 1 kiwifruit, 1 apple, 2 peaches, 4L pure water, 400g white sugar, 1 dried blackcurrant. Specific steps: prepare an enzyme bucket, wash it with clean water before making the enzyme, and then add the right amount of water to activate for 6 hours. Finally, use pure water to go over the inner wall of the bucket. But don't use detergent or anything.

Self-made fruit enzyme main material apple 2 banana 2 pear 2 orange 2 kiwi fruit 2 lemon 8 pineapple 1 honey peach 1 dragon fruit 1 auxiliary material rock sugar 5 jin step sealed glass bottle must be sterilized and dried without any water stains, scald it with boiling water after washing, and use it after air drying.

The practice of Baixin dragon fruit enzyme is a special tool for fresh brewing enzyme. I raise water one day in advance. I raise water at night and do it the next morning. White heart dragon fruit enzyme step 1 prepare the material, dragon fruit (peeled) + apple + lemon a total of 5 jin. One apple, half lemon, and the rest are dragon fruit. Step 2 put dragon fruit, apple and lemon into Fruit and vegetable Jing Kang machine to clean.

Wash all the fruits, remove the thorns from the outside and cut a thin layer of skin with a peeling knife to retain part of the dragon peel, which is rich in anthocyanins. All fruit slices, the thinner the better. Put all the fruits in a fermented mother's yeast bucket with 6 liters of water, and then add 750 grams of sugar. Close the lid, press the exhaust felling, and remember to open the lid and stir every morning and evening.

How to make fruit enzyme? do you want to put in water?

1. There is no need to add water in the process of making fruit enzymes. The ingredients are as follows: lead-free glass jar 5L1; apple 250g; banana 250g; orange 250g; lemon 400g; golden pear 250g; kiwifruit 250g; red dragon fruit 250g; rock sugar 2000g.

2. All utensils are disinfected and sterilized, including enzyme bucket, fruit knife, cutting board, bacteria dissolving cup, mixing rod, etc., all of which are washed and dried with boiling water to ensure the existence of sterile and unboiled water in the whole process (fruit juice is not affected). If possible, spray the surface of the utensils with household alcohol or spirits and dry them for use.

3. There is no need to add water in the production of fruit enzymes. Fruit enzyme practice 1, wash all the fruit and drain, you can slowly rinse with a toothbrush. 2. Cut all the fruits into thin slices, cut the raisins in half and remove the seeds from papaya. 3, stack the fruit layer by layer, add water and honey, and finally add brown sugar. 4. After all the materials are installed, leave a space of ten centimeters to ferment.

4. fruit enzymes do not need to be waterproof, the specific production steps are as follows: need to be prepared: lemon, orange, white granulated sugar, paper towels, leather knife, bottle. First, wash the oranges and lemons and dry them with kitchen paper, as shown in the picture. Then use a peeling knife to scrape off the skin, as shown in the following picture. Next, cut off both ends and cut into thin slices thick with 0.5cm, as shown in the figure.

How to correctly make fruit enzymes at home

How to make self-made cherry enzyme step 1: 3000 grams of cherries, wash and dry the water, remove the stone, wash the lemon in the second step, dry the water, slice the 10kg bottle in the third step, wash with boiling water and dry the water. Cut lemon slices are now covered with a layer at the bottom of the bottle, and then spread a layer of cherries and a layer of rock sugar, so repeatedly, the top layer should be covered with lemon.

All the fruits are sliced and placed in clean sterile bottles layer by layer. Self-made comprehensive fruit enzymes, one layer of fruit, one layer of rock sugar.

The pottery bottle is made of ginger, lemon and honey. Grape is chosen because it is alkaline fruit, these two bottles are fermented until next year to eat slowly, as a general health care. However, what is made of ginger in pottery bottles is necessary for many women, because this enzyme can promote blood circulation and improve blood circulation, so it is more suitable for postpartum people to take it to dispel wind.

First, prepare a fermentation bucket, a plate of strawberries and 1 kilogram of sugar.