Because fruit fermentation depends on acidophilic lactic acid bacteria, the final product is a mixture of lactic acid and various fruit nutrients and their metabolites. In the whole process from the beginning of fermentation to the end of obtaining products, a weak acidic environment is needed.
Adding vinegar to the fruit enzyme not only creates an environment suitable for the growth of lactic acid bacteria, but also inhibits other miscellaneous bacteria in a weak acid environment, thus preventing the production of various harmful substances.
Therefore, vinegar can be added as fruit enzyme, which is beneficial.
Extended data:
You can also put these foods into fruit enzymes, which can not only improve the nutritional value, but also have a unique flavor:
1. Chamomile tea can be added. After the fruit enzyme is diluted, chamomile tea is added, which not only has the taste of tea, but also has the functions of clearing away heat and toxic materials and invigorating the spirit.
2. You can add bananas and drink them together. In this way, in addition to the digestive function of the fruit enzyme itself, it can also promote intestinal peristalsis and play a role in moistening the intestine.
3. Fresh lemon juice can be squeezed into fruit enzyme, which is sour, and lemon juice will not destroy nutrients. This can not only supplement vitamin C, but also dredge blood vessels.
4. If you buy finished products, buy finished products containing xylooligosaccharides. This sugar can activate the beneficial bacteria in the intestine-Bifidobacterium, which is beneficial to detoxification.
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