When to drink mulberry enzyme

Mulberry is a very common food in our lives, but its price is really expensive. It matures around the Qingming Festival every year. Mulberry tastes very sweet, but the color of mulberry is darker, so if we eat more, our tongue and teeth will turn purple. Some people use mulberry to make mulberry enzyme to lose weight, so when is the best time to drink mulberry enzyme?

How to brew mulberry enzyme

After mulberry fruit is brewed into enzymes, its rich melatonin can lighten or remove spots on the skin. Its red pigment is even better than the traditional Chinese medicine Polygonum multiflorum and can turn white hair black. Due to its mild properties, it can be eaten by infants or people with serious illnesses. However, to be cautious, they should avoid consuming enzymes soaked in vinegar.

It is best to soak the ripe mulberries in pure water first, treat them with ozone bubble stones for one hour, drain them and then put them into rice wine (if there is no ozone machine, put them directly into rice wine after cleaning, or vinegar can also be put in, but the effect of vinegar is second best). This action is to dilute the residual water inside the mulberries that are easy to contain water, to avoid failure due to excessive water.

Clean containers such as ceramic jars, glass jars, etc. should be prepared. Use the ratio of one pound of mulberries to eight ounces of second-grade sugar (2:1), and sprinkle them evenly on the mulberries in the jar layer by layer. If you have honey (preferably longan honey), pollen, or royal jelly, add them in moderation. Seal the jar after it is full. Place it in a cool and ventilated place, avoid quarreling or getting angry next to it, and it is best to play music frequently to entertain the bacteria. It will reach full fermentation after about three months, and the fermented sugar will become oligosaccharides (i.e. monosaccharides), which can be eaten by diabetic patients, whether drinking the juice (which can be diluted with unboiled water as preferred) or directly chewing the fermented pulp. It not only tastes sweet, but the nutrients it contains are enough to keep diabetic patients energetic all day long. This enzyme is very effective in eliminating water and promoting diuresis. There was a senior monk named Kun Dao Lin in Mingxin Buddhist Temple. He used to suffer from severe systemic edema. After taking homemade mulberry enzyme for three months, he recovered his health. The mulberry enzyme process brewed in the above ratio will not turn into alcohol, but if the sugar ratio is too low, it may turn into mulberry wine. In this case, its function needs to be re-evaluated. People who don’t like the wine to be too sweet but are afraid of the wine becoming alcoholic during the brewing process can add some clear vinegar according to their personal preference. This can inhibit the growth of wine bacteria. However, we can also increase the sweetness when soaking in vinegar.