Ferment recipe


Ferment recipe

Enzyme is enzyme, a kind of macromolecule material with biocatalytic function. Almost all cellular processes require the involvement of enzymes to improve efficiency, from digestion and absorption of food to the operation of human organs. The number of enzymes in our body affects all the problems of our body, such as youth, health and aging. Without enzymes, life has no power; like a light bulb, without electricity, it will not shine.

Food Material List

  • 1 Mushroom Jun 1 stations
  • 2 Ten Degrees Fermentation Barrel 1
  • 3 Pitaya fruit (peeled) 300g
  • 4 Banana (peeled) 200g
  • 5 Pure or cold boiled water 3L
  • 6 Sugar or sugar 350-400g
  • 7 Enzyme-specific starter 1 packs

Operational steps

  • 1 Turn on the power of the enzyme machine one hour ahead of time, and automatically start the function of air purification and sterilization.
  • 2 Electronically weigh 350-400g of sugar and add the fermentation bucket containing 3L purified water.
    Ferment
  • 3 Add a small amount of warm water (about 37 degrees Celsius) to the measuring cup, then pour in a pack of bacterial powder, stirring it to dissolve, to be used.
    Ferment
  • 4 The skin of Pitaya is removed, and then the pulp and endothelium are sliced; the peeled banana is sliced
    (pitaya peel contains very precious anthocyanins)
    Ferment
  • 5 Put the prepared ingredients into the fermentation barrel, and then pour the activated bacterial powder into the barrel for stirring.
    Ferment
  • 6 Cover the barrel and put it in the deactivator. Select the function of fresh fermentation and press start.
    Ferment
  • 7 No need to take care of it within 12 hours (10 Degree Enzyme Powder can completely develop a high quality liquid environment in 8-12 hours, which is conducive to the survival of probiotics and inhibits the nuisance of non-probiotics)
  • 8 After 12 hours, stir 2-3 times a day; after 12 hours, the first time the mixture was stirred, a layer of foam was formed on the surface of the enzyme barrel, and the food floating on the surface was gently pressed down with a spoon, so that the food was thoroughly soaked in the liquid to make the fermentation more perfect.
    Ferment
  • 9 Fermentation for 40 hours, fermentation for 40 hours, smell a little banana wine, taste sweet and sour taste.
    Ferment
  • 10 Fermentation for 56 hours, the surface looks basically no foam, fermentation is basically completed, smell of fermented glutinous rice, taste acid is more than sweet, can be buckets.
    Ferment
  • 11 Remove the residue with a filter, pack it in special fermentation fresh-keeping bottle and put it in the refrigerator for a period of time. It tastes better
    .
    Ferment
  • 12 The remaining pomace and peel are very useful. They can be used as environmental enzymes.

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