1. Prepare the tools and materials, including: Shiduliang product enzyme machine, knife, dip plate, electronic scale, fruit bowl, disposable gloves, strainer, mixing spoon, measuring cup, Shiduliang product special enzyme preservation bottle
2. Turn on the power of the enzyme machine body one hour in advance, and start the air purification and sterilization function in advance (touch the bottom of the enzyme machine by hand, you will feel air flowing out)
3. Dissolve sugar in 3 liters of purified water
4. Watermelon peeled and pitted, the pulp weighs 500g, set aside
5. Activate the bacteria powder, add a small amount of warm water to the measuring cup, then pour 1.5g of the enzyme bacteria powder, stir to dissolve it
6. Pour the prepared ingredients into the sugar-dissolved enzyme bucket, and finally pour the activated bacteria powder and stir
7. Put the lid on the barrel, put it in the sterilized body, select the fresh brewed enzyme as the function, and press start (before putting it in the body, if the indoor temperature exceeds 30 degrees, please add water according to the body's optimal water volume scale)
8. Stir it twice a day to fully ferment. After about 54 hours, there are less bubbles on the surface. There is a layer of egg flower floating on the surface. It tastes more sour than sweet, has a numb tongue, and has a slightly fermented aroma, and it can be barreled.
Tips:The prepared enzyme is best packed in a dedicated glass with a breather valve to prevent bottle bursting
1. Watermelon is a soft fruit with first-grade fermentation. It should be started in 48-56 hours.
2. When making watermelon enzyme, there will be a layer of egg flower on the surface, which is the phenomenon of better fermentation.
Nutritional value:
1. Relieve troubles and quench thirst
2. Reduce fat and lose weight
3. Lower blood pressure
4. Clear heat and diuresis
