What is the production method of enzyme?

The production process of the enzyme is as follows:

1. Prepare props, plants (all kinds of edible non-toxic plants) and sugar (honey, brown sugar, rock sugar) needed for enzyme production. The weight ratio is 1: 1, such as 1 kg brown sugar: 1 kg fruit and vegetable meat. Reference standard: such as 10 kg glass bottle, 4 kg brown sugar: 4 kg fruit and vegetable meat.

2. Wash and dry the props (including bottles, knives and chopping boards) needed for enzyme production, and wash, drain and chop the plants. All props and ingredients must not be stained with oil.

3. Put the raw materials into the bottle in the order of one layer of plants and one layer of sugar (the last layer must be sugar, and 1 space should be reserved in the bottle for fermentation).

4. Cover the bottle cap and affix the production date. Wait in the shade for 3 months.

Extended data:

Enzymes, that is, enzymes, we all know that enzymes lose their activity after entering the stomach (pepsin is decomposed in gastric juice), so it is impossible for oral enzymes to achieve the weight loss effect mentioned by merchants.

Enzymes are protein or RNA produced by living cells, which have high specificity and catalytic efficiency for their substrates. The catalytic effect of enzyme depends on the integrity of the primary structure and spatial structure of enzyme molecules. If the enzyme molecules denature or the subunits depolymerize, the activity of the enzyme will be lost. Enzymes belong to biological macromolecules, and the molecular weight is at least 654.38+00000, up to one million.

Enzyme is an extremely important biocatalyst. Due to the action of enzymes, chemical reactions in organisms can be carried out efficiently and specifically under extremely mild conditions. With the deepening and development of the research on the molecular structure and function of enzymes and the kinetics of enzymatic reactions, the discipline of enzymology has gradually formed.

Baidu encyclopedia-enzyme