Shelf life of homemade fruit enzyme

Fruit yeast has the effects of beauty and weight loss. Therefore, many people now make their own yeast at home. However, yeast is a very active substance. It can only be eaten immediately after it is made and cannot be stored for too long, otherwise it will deteriorate and become harmful to the human body. However, because the production of yeast is not simple, making it immediately and eating it will waste time and materials. Therefore, how to preserve yeast has become a big problem.

The enzyme stock solution should be stored at room temperature and will not go bad for 20 to 30 years. Please note: it is the stock solution; it cannot be placed in the refrigerator, as low temperature will reduce the activity of the enzyme, and it cannot be exposed to sunlight. Enzymes are stored at room temperature. There are thousands of types of enzymes. Some enzymes can only work at high temperatures, and enzymes can be heated.

After opening, the enzyme puree must be consumed as soon as possible. If not, it must be kept in the refrigerator (in principle, we hope that customers will take one at a time, and not divide one into 2 to 3 meals a day). Do not use hot water (over 40°C) to dilute the enzyme puree, otherwise it will destroy its activity. If you want to help digestion, you can take it with food.

You should also pay attention to the storage of enzymes after purchase. For example, tablets and liquid enzymes should be kept in the refrigerator after opening to prevent them from spoiling. However, powdered and capsule enzymes should not be kept in the refrigerator, otherwise they will easily get damp. Just keep them in a cool and dry place and eat them as soon as possible after opening.

Storage containers for homemade enzymes Homemade enzymes must be stored in non-metallic containers, such as plastic buckets or pottery. Plastic containers are relatively more ideal because they have space for expansion. Even after the enzyme develops tension, it will not explode, so it is safer. Glass containers do not have this property. In addition, the metal substances in metal containers will react chemically with some components of the enzyme, causing the enzyme to deteriorate, so they must not be used.

Storage environment of homemade enzymes: Homemade enzymes cannot be stored in the refrigerator, because in a low temperature environment, the activity of the enzyme will disappear, and it will not play its due role after people consume it. Therefore, homemade enzymes can be directly stored in a warm environment and sealed. If there is no heating in your home and the indoor temperature is very low in winter, try not to use it. After the ambient temperature rises, the activity of the enzyme will recover.

The storage temperature of homemade enzymes: Whether it is stored or used, homemade enzymes should not be exposed to high temperatures above 45 degrees. It is ideal to store them in an environment of about 25 degrees. When storing enzymes at room temperature, you must remember not to let the enzymes come into direct contact with sunlight, because the temperature generated when direct sunlight shines on the enzymes will far exceed 45 degrees, and the enzymes will deteriorate due to the temperature change.

Factors that affect yeast stability include moisture, nitrogen content, storage temperature, and the presence of oxygen. Yeast cells are in a dormant state under dry, airless and nutrient-free conditions and are easy to preserve. It is best to use it up within a short period of time after opening. If the yeast is not used up after opening the bag, it should be kept in a refrigerated state and avoid heat and moisture. In other words, it should be refrigerated to preserve the activity of the yeast.

Experiments have shown that when yeast is vacuum packaged, the yeast activity decreases by 0.6% per month at 5°C, 1.7% per month at 20°C, and 80% per month at 37°C. Therefore, after opening the yeast bag, be sure to seal the opening tightly and then refrigerate it to preserve the activity of the yeast. But it must be used up as soon as possible, otherwise the yeast will become ineffective.