Purple has now turned blue... purple is joy, yet blue is hope!


Saturday, November 15, 2008

DIY - Papaya Enzyme (木瓜酵素) The Making

There had been quite a number of fruit enzyme posts that I had posted here, here and this too. Anyway, I would wish to keep a record of those I have done, especially if I would have the chance to capture its process and picture.

Good to share around some tips and learnings (if there is any).

Before we start, let's take a look what is papaya. Find out more here, in case you are not sure. Basically its a type of tropical fruit which is very common in South East Asia countries. It's easy to plant, I remember having them at my home backyard when I was young. Dad will teaches us to take care of our own papaya plant, sis and I have one each. Unfortunately, my sis plant (if she remember) was 'murdered' somehow.. hehe.. of course I am not that cruel to kill hers, but was done by some other.

Back to the fruit, I have got this naturally grown fruit from my grandma's home not long ago. Assuming it should be purely organically grown, with all 'natural' fertilizer grown. Best to use not-so-ripe fruits for enzyme making. Therefore, I go for the green one.

Steps of the making, is exactly the same method.. in short summary:
  1. 1. Make sure fruits and utensil are washed and dried up.
  2. 2. Cut papaya into small pieces.
  3. 3. Place some slices of lemon in between.
  4. 4. Place a layer of brown sugar, or oligo sugar. This is another replacement for Oligo, kind of organic Japanese radish sugar. See picture below)
  5. 5. Drip some wild honey after the layer of sugar.
  6. 6. Repeat steps above, till the end of bottle (not too full, give some room in between)
  7. 7. Keep bottle at cool dry place for 2 weeks.
  8. 8. Shake the bottle after day 2-3. Once every 1-2 days.
  9. 9. Sieve the juice and store them in fridge.
  10. 10. Best consume every 1st thing in the morning, with warm water.
* Note : Be extremely careful for keeping your hand and utensils dry, as extra 'water' will cause bacteria growth during fragmentation. Juices from the fruit will be just fine.

A week later it will look like this... bubble will show up, and its time to shake once a while.

Some article for sharing (in Chinese) - http://www.cclw.net/experience/mugua.htm


  存在于木瓜中的乳状液汁,含有一种“木瓜酵素”(papain),尤其尚未熟成的青木瓜含量大约是红木瓜的2倍。它是最好的蛋白质分解酵素,可以帮助 人体分解肉类蛋白质,因此饭后食用,可以整肠助消化,有治疗肠胃炎、消化不良等疾病的效果。用于烹调中,就是我们常听到的“松肉粉”或是“嫩精”,嫩精的 作用是可以将肉类的结缔组织分解,让肉吃起来更鲜嫩,所以用木瓜炖肉,肉质也会更鲜嫩。另外,木瓜酵素能帮助分解并去除肌肤表面的老废角质,所以也常应用 在化妆品及保养品中。

- Green papaya has 2x more enzyme than ripe papaya.
- Good as Protein absorbing enzyme.
- Consume after food will help digestion
- Papaya enzyme could remove dead cell from skin, commonly used on cosmetic product

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