What is the shelf life of enzymes?

The shelf life of enzymes is only two to three days. This is for enzymes that you make yourself. Because the product formed by fermenting fruits in a fermentation container generally has a sour taste, we can eat it after successful fermentation. If we usually buy fermented enzymes, we can usually save both sides, and the longer the storage time, the better, but after opening it, it needs to be consumed as soon as possible.

The shelf life of enzymes is generally two years. After the enzyme liquid is opened, it should be consumed as soon as possible. According to the national food management, the shelf life of enzymes is stipulated to be two years. In fact, the longer enzymes are stored, the better they will be without going bad.

"Homemade enzymes" use vegetables, fruits, etc. as raw materials. They are allowed to fully ferment through the process of adding sugar, sealing, and preservation, and finally a drinkable liquid is obtained. This is actually the process of natural fermentation. That is, the fermentation process does not involve artificially adding bacteria, but only relies on the microorganisms carried on the surface of the raw materials to multiply and form a certain colony structure during the production process. The fermentation process is a complex microbial physiological and metabolic process, and the types of substances produced are also quite diverse. In essence, making enzymes is no different from making sauerkraut, kimchi, or wine.

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"Homemade enzyme" products are the product of fermentation of sugar and fruit, which is a mixture of "fruit pickles" and "low-alcohol sweet fruit wine". It contains sugar, various organic acids, alcohol and other ingredients, as well as a small amount of vitamins. Some enzyme products on the market are in powder or tablet form, while others are enzyme concentrates. These are different concepts from "enzymes".

The role of enzymes:

A very important aspect that determines the function of an enzyme is whether it has a scientific formula of main ingredients. The main ingredients used determine what functions it has. The more types are not necessarily better. If there are too many types of enzymes and a single ingredient cannot meet the required threshold, it means that it has no function.

Because they are fermented products, some products contain probiotics and numerous microorganisms. Under certain conditions, these probiotics and microorganisms can promote intestinal peristalsis. Therefore, it can be said that enzymes themselves do not have the function of laxatives and weight loss. Even if enzyme products have been proven to be effective in weight loss, it is not the enzymes that are at work, but the effects of the probiotics, microorganisms and other product additives in the fermented products.

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Harm of enzymes:

The temperature of the fermentation environment of "homemade enzymes" is more suitable for the reproduction of microorganisms. If the production is unsuccessful, it is likely to produce some bacteria and harmful substances, which can easily cause food poisoning.

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In addition, methanol may be produced after pectin is fermented by microorganisms. When making enzymes at home, people do not have the subsequent process of removing methanol, which is also a risk

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