Preparation method and formula of roxburghii enzyme

Rosa roxburghii is a wild fruit. When it matures, it is mostly light yellow in appearance and has a lot of thorns on the surface. However, its flesh is tender, sweet and delicious. It can be eaten directly after removing the skin. In addition, it can be made into enzymes, which workers also use. So how is Rosa roxburghii enzyme made? What is its formula?

Preparation method and formula of roxburghii enzyme

Method 1

1. When making sea buckthorn enzyme, you need to prepare an enzyme barrel and an appropriate amount of rock sugar, as well as an appropriate amount of purified water. The ratio of sea buckthorn to rock sugar should be about 50:1. Clean the prepared sea buckthorn with clean water in advance, and remove its skin. Put the sea buckthorn pulp directly into the enzyme barrel.

2. Add the prepared rock sugar into the enzyme barrel, and finally add the prepared pure water. Cover the enzyme barrel, and place it in a warm place to let it ferment naturally. During the fermentation process, it will produce a lot of gas, so you should often open the small holes on the enzyme barrel cover to let the air out. Continue fermenting for about a month, and the sea buckthorn enzyme inside will be ready. Take it out and filter it, and the resulting liquid can be drunk directly.

Method 2

If you don't have an enzyme barrel at home, you can also directly use a clean glass bottle to make pear enzyme. Its recipe is very simple. You only need to prepare 1 kilogram of sea buckthorn and 200 grams of rock sugar. Wash the prepared fresh sea buckthorn with clean water, dry it, then put on gloves and peel off all the peel.

2. Put the obtained sea buckthorn pulp into a clean glass bottle, put a layer of sea buckthorn, then a layer of rock sugar on the pulp, and repeat this process. Finally, add an appropriate amount of boiled water or purified water, seal the mouth of the glass bottle and put it in a warm place for fermentation. During the fermentation process, you can shake it 1 to 2 times a day. After 30 to 40 days of continuous storage, the enzyme inside will be fermented. Take it out and filter it to get the cured sea buckthorn enzyme.

The above introduces the production method and formula of sea buckthorn enzyme to let everyone know how to make authentic and delicious sea buckthorn enzyme. In the future, when you want to drink sea buckthorn enzyme, you can make it yourself according to the correct method introduced above. Just follow the steps, and everyone can make authentic sea buckthorn enzyme.