fermented by the bacteria Acetobacter xylinum and several types of yeast.
Kombucha is not a fungus, but most people call it because it looked like a mushroom fungi. Kombucha has a flexible form, the original rough material known as xylinum bacteria.
More specific sense to Kombucha tea is steeping tea water is undergoing a process of fermentation that is composed of a complex compound that is converted by the bacteria Acetobacter xylinum and yeast Saccharomyces cereviseae on the type, usually growing layer of glucose formed by bacteria and yeasts.
During the fermentation process of Kombucha tea that goes microorganism activity occurs simultaneously and sequentially. The fermentation process begins with the activity of yeast that prevents the sucrose into glucose and fructose with
assistance extracellular enzyme invertase and glucose further reduced to ethanol and carbon dioxide formed reacts with water to form carbonic acid.
We work with a clean and pay attention to clues that proved true by experience, then do not hesitate in making your own Kombucha drink, as it has done in our research at the Laboratory of Food Technology FT-Unpas, this study was obtained from Kombucha tea is good and bad taste, useful and effective for health. Kombucha tea is good or not influenced by sugar concentration and starter were added to the tea steeping media and long fermentation.
In the process of making Kombucha tea is not necessary safeguards that extra caution can be done with a simple and inexpensive, as listed in the following procedure:
A. Kombucha Tea Making Procedures
A. Extraction of tea, green tea is 10-20 g / black incorporated into 1 liter of hot / boiling in a stainless steelbiarkan for 10 minutes.
2. Screening, undertaken with the aim to separate the tea by steeping water.
3. Mixing, add white sugar tea extract about 10% of the volume of water steeping.
4. Cooling, after filtering and blending, steeping tea into the jar glass situangkan
with extensive surface and place the lid tightly with a cloth fermentation, so that the ants, flies and mosquitoes, dust or other pollutan can not enter. The important thing is that air can
flowing freely. Tie the mouth of the jar with a rubber, then cooled to a temperature of 27oC.
5. Inoculation, the addition of starter (in the form of a layer of cellulose which it contains microbes Kombucha), before the starter is used to first allow approximately 30 minutes in free air.
6. Fermentation, after inoculation, resealable jar with a cloth / paper and stored at room temperature for 7-10 days.
7. Separation and filtration, the cellulose layer is formed is separated from the steeping of tea fermentation and stored
in the other jar. Steeping tea in order to clean the filtered fermentation of fermentation residues. Then obtained by steeping the tea is ready to drink (Kombucha tea). Should be taken and stored before the product is heated in advance, so that no further fermentation.
Each time the fermentation is complete when the separation is always left one tenth (10%) for the purposes of making the next Tea Kombucaha. Close the bottle tightly.
B. Procedures Microbial Kombucha Tea Starter
Step-by-step procedure similar to the process
Kombucha tea-making, but can be used toplesnya smaller. Newly formed layers of cellulose and steeping tea that had been used as starter for the manufacture of fermented Kombucha tea drinks.
To obtain maximum satisfaction from this drink, let
These drinks around a few days (at least 5 days) after ditaroh in a bottle. Bacterial activity stops because the drink is in the bottle with no air, while raginya continue to work. If the bottle is completely covered with
well, the gas produced by yeast activity, can not get out, so subtle bias frothy beverage that is produced. It is advisable to keep a cold drink. This drink tastes good. Refreshing, slightly
wryly. Drink three cups a day, one glass (4 to 6 ounces or more) on an empty stomach in the morning, the second cup after lunch and the third cup at bedtime.
