Black tea complex bacteria is a symbiotic organism of yeast, acetic acid bacteria and lactic acid bacteria, commonly known as Hypertherm and Weibao, and is a microbial fermented beverage using sugar tea as a raw material. Sweet and sour taste, such as lemon juice, bayberry juice, regular drinking can prevent more than 20 kinds of diseases such as gastro-intestinal diseases, with the three functions of physical strength, longevity, beauty, is a pure natural health drinks. If the cultivation of kombucha is to be sold, it is a good project with small profits and simple technology. Here's a brief introduction on how to cultivate kombucha in the family: 1. Selection of culture containers. It is best to use glass containers for kombucha cultivation. Porcelain containers are also available but they cannot be observed. Enamel containers can be used for short-term culture and cannot be used for long periods of time. It is not possible to cultivate Kombucha using metal containers made of iron, aluminum, or copper. At the beginning of the cultivation of kombucha, the containers must be sterilized by boiling or boiling to reduce the chance of bacterial infection. 2. Preparation of culture solution The raw material for kombucha cultivation is tea and sugar. Black tea, green tea and flower tea can all be used for tea. The quality of tea has little effect on Kombucha, so it should be cheaper. However, mildewed tea cannot be used to grow kombucha. Sugar can be used sugar, sugar, rock sugar, glucose or honey, of which kombucha grows fastest with glucose. Do not use brown sugar or brown sugar to cultivate kombucha. Because of its large amount of impurities, the kombucha strains cultivated have a bad taste and are easy to mold. Water needs to be clean. The important ratio of sugar, tea and water is 5:0.1--0.4:100. The preparation process is to use boiling water to make tea first, and then melt the sugar in it. After the tea is cool, the tea leaves can be filtered and the tea can be inoculated when the temperature of the tea drops to 30°C. 3, inoculation culture. The first cultivation of kombucha strains requires purchase. Bacterial liquid and bacteriostatic membrane (a membrane like jellyfish floating above the bacilli) can be used as strains, and it is best to use both as strains. Bacterial solution and culture solution were uniformly mixed in a culture container at a ratio of 1:4, and the amount of pellicle film was not less than half of the cross-sectional area of ​​the container. Then use a clean gauze or handkerchief to cover the mouth of the container and fasten it tightly. This will not only protect the dust, but also prevent the Fruit fly from entering the spawning hatch. It will also ensure ventilation and facilitate the formation of pellicle membranes. When the inoculation is completed, place it in a place where there is no direct sunlight, and incubate at a temperature of about 28°C, do not transport it. For the family to cultivate Kombucha, with the changes of the seasons, corresponding measures must be taken to keep the temperature between 25-32°C, which cannot be too high or too low, so that Kombucha can mature within 10 days. 4. Kombucha after ripening treatment. When the yoghurt is milky white, the bacterium liquid does not take up bubbles, and is clear and transparent. The color is lighter than the original tea, and the sourness is rich, indicating that it has matured. The pH value can also be measured using a pH test paper, and if it has reached 3.0 or less, it indicates that it has matured. The fermented mature kombucha was carefully poured from the culture vessel into the container of the preservation broth, taking care not to allow the bottom light brown sediment to flow out with the broth. The bacteria solution can be stored at room temperature for 2 months or more and can be continuously consumed. If it is left for a long time, a thin pellicle film will grow on the surface of the bacteria solution, which will not affect the quality. After the bacterium liquid has poured out, wash your hands or use a sterilized scorpion to remove the fungal phlegm, remove the browned part of the pellicle membrane, and rinse the pellicle membrane with cold water several times. Drain the sediment from the bottom of the container, wash the container with cold water, pour the bacteria solution, the culture solution and the treated pellicle, and continue to cultivate the kombucha according to the above method. 5. Kombucha drinking. Drink 2-3 times a day, each time a cup (a glass diluted with 20 ml stock solution), you can drink the original solution, or use cold water, warm water, diluted and then drink, add sugar without sugar will do. Do not overdo it to prevent irritation of the gastrointestinal tract, causing stomach ache or diarrhea. Do not take it with other medicines at the same time. Stagger it out for an hour or two before taking it. When people start drinking, they have fever, redness, and borbites. After drinking for a while, these incompatibility phenomena will disappear. However, some people may be allergic, allergic persons can take common desensitization drugs, and immediately stop drinking kombucha.
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