康康map
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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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陶小凡
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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。
hi投
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香蕉几乎含有所有的维生素和矿物质。因此从香蕉可以很容易地摄取各种营养素。香蕉的卡路里不高,且食物纤维含量丰富。其中香蕉含有相当多的钾(一条中等大小的香蕉含有451mg的钾)和镁。钾能防止血压上升及肌肉痉挛;而镁则具有消除疲劳的效果。香蕉也是一种天然的制酸剂。由於香蕉对消化、吸收相当良好,因此从小孩、到老年人,都能安心地食用,并补给均衡的营养。(资料:维基百科) 材料 (供小瓶制作): 香蕉 7 只 (7pcs banana of any type ) 柠檬 2 颗 (2 pcs Lemon ) *我没有柠檬,所以加了橙肉 片糖 400g (400g sugar ) 做法如下: 把香蕉和柠檬先洗净凉乾;刀、玻璃瓶及其他的工具,洗净烈日下晒乾 。把香蕉连皮(也可去皮) 切薄片,柠檬连皮切薄片。先把全部的香蕉铺在玻璃瓶底层。再铺上全部的柠檬。再铺上全部的片糖。不要太满,留下 空间。把盖子稍微盖上, 不需太紧,让酵素可透透气。放在干燥干净及没有太阳晒到的地方,大概4星期后(如果要酸点就发酵久点),如果味道甘香,没有黑色霉菌,把渣滤掉就是我们的香蕉酵素了 !制好的酵素可放在冰箱里保鲜, 饮用时把2-3汤匙酵素加入1杯开水。 黄梨奇异果酵素