In recent years, more and more people began to make their own enzymes with enzyme barrels. Because of the high price of enzymes in the market, homemade enzymes can not only save money, but also ensure the freshness and purity of enzymes. However, many people have doubts about the safety of homemade enzymes. Today, this article will tell you about the safety of enzymes made in enzyme barrels.

What is an enzyme?

Enzymes are catalysts that can speed up chemical reactions, which is why enzymes can make food easier to digest. Enzymes play a vital role in the human body, which can help the human body break down food and improve the function of nutrient absorption and digestive system.

How does an enzyme bucket make enzymes?

Enzyme bucket is a tool that can be used to make enzymes. In the enzyme bucket, the ingredients can breathe freely and the enzyme can ferment naturally. Generally speaking, the production of enzymes requires fresh, organic and pollution-free fruits, vegetables, beans and other ingredients. Add these ingredients into the enzyme barrel, and then add an appropriate amount of water to adjust the temperature, so that the ingredients naturally ferment, and finally get the enzyme.

Is the enzyme made from the enzyme bucket safe?

It is not difficult to make enzymes in an enzyme bucket, but there are many hygiene and precautions in the store. If it is not mastered properly, it may have a negative impact on health. When making enzymes, in order to avoid bacterial growth and mildew and deterioration of raw materials, it is necessary to master the following points:

1. temperature control: the growth of bacteria in the enzyme bucket depends on the temperature. If the temperature is too low, the fermentation speed will be too slow, which will affect the enzyme production. If the temperature is too high, it may cause the ingredients to rot and even produce harmful flora. Therefore, in the process of enzyme production, we must master the adjustment of temperature, and it is generally recommended to adjust the temperature to 0.8.

Second, time control: the time for enzyme preparation is also very important. The time is too short, the enzyme is not mature enough and the quality is not pure enough. If the time is too long, the acidity of the enzyme will increase, the taste will become sour and the taste will become worse, thus affecting the drinking experience. It usually takes at least two weeks to make the enzyme.

3. Hygiene of materials: raw materials for making enzymes need to be hygienic and fresh. If they are unclean or moldy, they will lead to bacterial pollution and have a negative impact on human health.

abstract

It is not difficult to make enzymes in an enzyme bucket, but we must pay attention to the control of hygiene, temperature and time during the production process. Improper operation may have a negative impact on health. Therefore, before using the enzyme barrel to make enzymes, it is necessary to master the production process and precautions to ensure the safety of homemade enzymes.