Question

如何制作水果酵素

Answer 1

准备材料：
火龙果1个、猕猴桃1个、苹果1个、桃子2个、纯净水4L、白糖400g、黑加仑干1把。
具体步骤：
1、准备酵素桶一个，做酵素前先用清水洗净，再加入适量的清水，活化6小时。最后用纯净水过一遍内桶壁。但不要用洗洁精什么的。
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2、纯净水4升和白糖大概400g（如图）。
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3、将白糖倒入桶底。
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4、一玻璃瓶白糖全倒入
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5、水龙果、苹果和桃子去皮去核后随意切块。
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6、抓一把黑加仑干，去掉硬枝。
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7、黑加仑干和以上水果全倒入桶内
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8、加水，不要全满。
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9、将桶放到干净没有太阳晒到的几案上，轻轻盖上盖，不要盖严实。
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10、之后每天早晚用长木勺（木勺不能有油，用开水烫后使用）搅拌一下，还是轻轻盖上，还是不要严实。
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11、等到产生的白气泡应是酵母产生的二氧化碳。
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12、准备好干净无水的空瓶子。
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13、发酵好的酵素过滤入瓶（过滤用的漏斗也要保证无油干净）并放入冰箱保存。
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14、想喝时，取出即可饮用。
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Answer 2

综合水果酵素；作法分享如下：
材料：9P玻璃酿制瓶、新鲜菠萝2颗、奇异果10颗、富士苹果2颗、柠檬6颗、陈酿糯米醋、冰糖3.5斤。
作法：
1． 将水果洗净晾干后（不可以有水份残留哦！）
取干净水果刀，将菠萝、奇异果及苹果削皮切片，柠檬不削皮直接切片。
（虽然水果大部份的营养素都在表皮，但也表示如果有农药残留也在皮上，所以去皮会比较安心。）
2． 一层水果，一层冰糖摆至九分满（因为水果切得比较大，在发酵消水的过程中会消至约七～八分满，这样的空间足以容纳让水果发酵而产生的气体），后倒入约200㏄的陈酿糯米醋，一切就绪后，封盖后放入纸盒或阴暗处～
3． 约半天后水果消出的水份会渐渐淹没水果，此时将瓶子取出，拿起左右摇晃，（目的应詃是要加速水果及糖的转化、据说经发酵作用糖会转化成葡萄糖，是一种有益人体机能运作的糖体。）
4． 此后一周，每天都要将它拿起左右摇晃，并打开外盖，观察内盖如果澎起，表示发酵中，稍微压一下内盖让气体消出，再打开内盖，让一些新的空气进去瓶内；（一般书上都教说要打开，取干净的大汤匙搅拌，可是我觉得如果每天打开搅拌，很容易让细菌入侵滋长，搅拌的目的应该是为了要让发酵均匀，那么摇动的作用就可取代搅拌了，可是要发酵成为酵素的菌又是好氧性，所以还是要偶尔打开让新空气进去，让发酵菌呼吸。）
5． 一周过后，发酵的剧烈作用时期应该要过了，接下来就等它温和发酵，一个月后就是所谓的酵素啰～
那汁液都是水果及糖自然发酵产生，基本上就不会差，而且酸甜的滋味，加水稀释5~10倍，不腻又止渴，真得觉得还满不错。