Kombucha Fermenter Equipment
- Dec 03, 2021
- 130
- tiantai
The popularity of kombucha fermenter equipment is growing. Tiantai company supply Kombucha propduction line, includes kombucha fermentation tank, kombucha mixing tank, boil kettle, etc.
Kombucha is a fermented tea. It’s made by introducing a SCOBY (symbiotic colony of bacteria and yeast) into brewed black or green tea, and sugar. The mix is left to ferment for a week to a month. The result is a fizzy drink that can vary from sweet to vinegary, depending on how long it ferments. Fruit, herbs and spices can be added for a second fermentation, to add additional flavor.
I like the slight tangy flavor and fizziness of kombucha. To put it into perspective, most kombuchas have between .5 percent and 3 percent alcohol content; a domestic light beer will have around 4.2 percent and most wines have around 12 to 14 percent alcohol content.
Historically, bacteria from the soil or wild yeasts from the air have been the most common inoculants (initiators of fermentation). These organisms work on the medium (food being fermented) by converting carbohydrates to alcohol and acid, thereby preserving the food.
With sauerkraut, bacteria found on the leaves of lettuce and cabbage would convert this fresh produce to sauerkraut without the use of any starter. Amazing!
In many grains and legumes, a naturally-occuring compound called phytic acid makes some parts of the grain indigestible, thereby limiting the nutrients that can be absorbed from these foods. “Souring” the grains, aka fermenting them, helps break down the phytic acid, enabling the body to absorb key minerals that would otherwise not be available. This process was probably discovered by accident. In fact, kombucha is fermented! Kombucha is made through a two-stage fermentation process.
Kombucha is fermented in a two-stage fermentation process. In the case of kombucha, a SCOBY (symbiotic culture of bacteria and yeast) is added to sweet tea, which jumpstarts two processes take place. First, alcoholic fermentation, during which the yeast convert sugar to alcohol under controlled conditions. After that, the bacteria get to work converting most of this alcohol into acetic, gluconic, glucuronic and other organic acids. During both of these processes, the yeast and bacteria feast and multiply, yielding an fermented kombucha beverage that is rich in a variety of microorganisms and healthy acids.
Kombucha is a fermented tea. It’s made by introducing a SCOBY (symbiotic colony of bacteria and yeast) into brewed black or green tea, and sugar. The mix is left to ferment for a week to a month. The result is a fizzy drink that can vary from sweet to vinegary, depending on how long it ferments. Fruit, herbs and spices can be added for a second fermentation, to add additional flavor.
I like the slight tangy flavor and fizziness of kombucha. To put it into perspective, most kombuchas have between .5 percent and 3 percent alcohol content; a domestic light beer will have around 4.2 percent and most wines have around 12 to 14 percent alcohol content.
Historically, bacteria from the soil or wild yeasts from the air have been the most common inoculants (initiators of fermentation). These organisms work on the medium (food being fermented) by converting carbohydrates to alcohol and acid, thereby preserving the food.
With sauerkraut, bacteria found on the leaves of lettuce and cabbage would convert this fresh produce to sauerkraut without the use of any starter. Amazing!
In many grains and legumes, a naturally-occuring compound called phytic acid makes some parts of the grain indigestible, thereby limiting the nutrients that can be absorbed from these foods. “Souring” the grains, aka fermenting them, helps break down the phytic acid, enabling the body to absorb key minerals that would otherwise not be available. This process was probably discovered by accident. In fact, kombucha is fermented! Kombucha is made through a two-stage fermentation process.
Kombucha is fermented in a two-stage fermentation process. In the case of kombucha, a SCOBY (symbiotic culture of bacteria and yeast) is added to sweet tea, which jumpstarts two processes take place. First, alcoholic fermentation, during which the yeast convert sugar to alcohol under controlled conditions. After that, the bacteria get to work converting most of this alcohol into acetic, gluconic, glucuronic and other organic acids. During both of these processes, the yeast and bacteria feast and multiply, yielding an fermented kombucha beverage that is rich in a variety of microorganisms and healthy acids.
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