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自制水果酵素保质期 - Homemade fruit enzyme shelf life

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水果酵母具有大发排列3网址减肥等功效,因此,现在很多人会在家自制酵母开始用,但是酵母是一种特别活性的物质,做好之后只能即食,无法保存太长的时间,否则就会变质,反而对人体有害,但是因为酵母的制作也不简单,现吃现做又会比较浪费时间和材料,因此,怎样保存酵母就成了一个大问题。

自制水果酵素保质期 - Homemade fruit enzyme shelf life

酵素原液宜常温保存,二三十年都不会坏,注意’:是原液;不能放冰箱,低温会降低酵素活性,不能太阳照。酵素在常温下保存。酵素种类有上千种,有的酵素在高温下才能发挥作用,酵素是可以加热的。

开封后的酵素原浆需尽快食完,如未食完需放入冰箱内保存(原则上我们希望客人一次一支,不要一支分成一天2~3顿食用)不能使用热水(超过40℃)稀释酵素原浆,否则破坏活性。如果是要帮助消化的,可以和食物一起食用

酵素买回来后的保存也要注意,例如锭剂和液状酵素在开封后宜放在冰箱保存以免变质,但是粉状及胶囊状的酵素则不宜冰在冰箱,否则反而容易受潮,只要放在阴凉而干燥处,开封后尽快吃完即可。

自制酵素的保存容器自制酵素一定要保存在非金属的容器中,像塑料桶或者陶器都可以,相对来说塑料容器更理想的一些,因为它们有或以膨胀的空间,在酵素出现张力以后,也不会发生爆炸,比较安全。玻璃的容器就不具备这种特性,另外金属容器中的金属物质会与酵素中的有些成分之间发生化学反应,诱使酵素产生变质,因此绝对不能使用。

自制水果酵素保质期 - Homemade fruit enzyme shelf life

自制酵素的保存环境自制酵素是不能保存在冰箱里面的,因为在低温的环境中,酵素的活性就会消失,人们食用以后也起不到应有的做用,因此把自制酵素直接保存在温暖的环境中,并进行密封保存就可以。如果家中没有暖气,冬天室内环境很低,那就尽量不要使用了,等环境温度升高以后,酵素的活性也会恢复。

自制酵素的保存温度自制酵素不论是保存还是使用,都不能接触到四十五度以上的高温,把它右存在二十五度左右的环境中,是最理想的。大家在常温中保存酵素时一定要记得,不能让酵素与阳光直接接触,因为阳光直射有酵素上时产生的温度会远远超过四十五度,这时的酵素在温度的变化中也会出现变质的情况。

影响酵母稳定性的因素有水分、含氮量、储存温度和有无氧气存在等。酵母细胞在干燥无空气无营养物的条件下,处于休眠状态,易于保存。开封后最好短时间内用完。如果酵母开袋后用不完,应在冷藏状态下保存,切忌受热受潮,也就是说放入冰箱冷藏,以此保存酵母的活性。

自制水果酵素保质期 - Homemade fruit enzyme shelf life

实验证明,酵母采用真空包装时,在5℃时,酵母活性每月下降0.6%;20℃时每月下降1.7%;而37℃时每月下降80%。所以,酵母开袋后,一定要把开口封严,然后放冰箱冷藏,从而保存酵母的活性。但是一定要尽快用完,否则酵母容易失效。


Reading guide

Fruit yeast has cosmetic, weight loss and other effects, so many people will now home-made yeast began to use, but yeast is a particularly active substance, ready to eat, can not be preserved for too long, otherwise it will deteriorate, but harmful to the human body, but because yeast production is not easy, now eat Now it will be a waste of time and materials. So how to preserve yeast is a big problem.

自制水果酵素保质期 - Homemade fruit enzyme shelf life

Enzyme raw liquor should be kept at room temperature, 20 or 30 years will not be bad, note': is the original liquor; can not be put in the refrigerator, low temperature will reduce the enzyme activity, not sunlight. Enzymes are preserved at room temperature. There are thousands of kinds of enzymes, some enzymes can play a role at high temperatures, enzymes can be heated.

Enzyme raw pulp after opening should be eaten as soon as possible. If it is not eaten, it should be stored in the refrigerator (in principle, we would like guests to eat one at a time, not one divided into 2 to 3 meals a day). It can not be diluted by hot water (over 40 C), otherwise the activity will be destroyed. If you want to help digestion, you can eat with food.

Enzymes bought after the preservation should also pay attention to, such as ingots and liquid enzymes in the refrigerator after opening should be stored to avoid deterioration, but powdered and capsule-shaped enzymes should not be frozen in the refrigerator, otherwise it is easy to damp, as long as placed in a cool and dry place, as soon as possible after opening can be eaten.

Homemade enzymes preservation containers Homemade enzymes must be stored in non-metallic containers, such as plastic buckets or pottery can be, relatively speaking, more ideal plastic containers, because they have or expand space, in the enzyme tension after the occurrence of no explosion, more safe. Glass containers do not possess this property. In addition, metal materials in metal containers react chemically with some components of enzymes, causing enzymes to deteriorate, so they can never be used.

自制水果酵素保质期 - Homemade fruit enzyme shelf life

Self-made enzymes can not be stored in the refrigerator, because in the low temperature environment, the enzyme activity will disappear, people can not play its due role after eating, so the self-made enzymes can be stored directly in a warm environment, and sealed. If there is no heating in the house and the indoor environment is very low in winter, try not to use it. When the ambient temperature rises, the enzyme activity will recover.

Self-made enzyme storage temperature of self-made enzymes, whether it is preserved or used, can not touch 45 degrees above the high temperature, put it right in the environment around 25 degrees, is the most ideal. When you keep the enzyme at room temperature, you must remember that you can't let it come into direct contact with the sun, because when the sun shines directly on the enzyme, the temperature will be much higher than 45 degrees, and the enzyme will deteriorate in the change of temperature.

The factors affecting yeast stability include moisture, nitrogen content, storage temperature and presence of oxygen. Yeast cells are dormant under dry, air free and nutrient free conditions and are easy to preserve. It is best to use up in a short time after Kaifeng. If the yeast is not used up after opening the bag, it should be kept in cold storage state, avoid being heated and damped, that is to say, put in the refrigerator to refrigerate, in order to preserve the yeast activity.

自制水果酵素保质期 - Homemade fruit enzyme shelf life

The results showed that when the yeast was packaged in vacuum, the yeast activity decreased by 0.6%, 1.7% and 80% respectively at 5 C, 20 C and 37 C. Therefore, after opening the sack, the yeast must be sealed tightly, and then put in the refrigerator refrigeration, so as to preserve the yeast activity. But we must use it as quickly as possible, otherwise the yeast will fail easily.

自制水果酵素保质期 - Homemade fruit enzyme shelf life:等您坐沙发呢!

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