How to cultivate kombucha in families

Black tea complex bacteria is a symbiote of yeast, acetic acid bacteria and lactic acid bacteria, commonly known as Haibao and Weibao, is a kind of microbial fermented beverage with sugar tea as raw material. It tastes sour, sweet and delicious, such as lemon juice and bayberry juice, which can prevent and cure more than 20 kinds of diseases such as gastrointestinal diseases. it has the effects of strengthening body, longevity and beauty. It is a kind of pure natural health drink. If the cultivation of black tea bacteria for sale, is a small profit, simple technology of a good project. The following is a brief introduction to how families cultivate black tea bacteria:

1. The selection of culture containers it is best to use glass containers to culture kombucha. Porcelain containers are fine, but you can't observe the changes in them. Sugar porcelain containers can also be used, but the changes cannot be observed. Enamel containers can be used for short-term training, not long-term use. Kombucha can not be cultured in metal containers made of iron, aluminum, copper and so on. At the beginning of the cultivation of kombucha, the container must be disinfected by steaming or boiling water to reduce the chance of miscellaneous bacteria infection.

2. Preparation of culture medium the raw material for culturing kombucha is the addition of sugar in tea. Black tea, green tea and scented tea can be used for tea. The quality of tea has little effect on kombucha, so we should choose the one with low price. But moldy tea can not be used to cultivate kombucha. Sugar can be used with white sugar, granulated sugar, rock sugar, glucose or honey, in which glucose culture kombucha grows fastest. Do not use maltose, brown sugar to cultivate black tea bacteria, because of its many impurities, the cultivated black tea bacteria taste bad, and easy to mildew. The water should be clean. The important proportion of sugar, tea and water is 5, 0.1, 0.4 and 100. The preparation process is to first make tea with boiling water, dissolve the sugar while it is hot, and then filter out the tea when the tea is cool. When the temperature of the tea drops to 30 ℃, it can be inoculated.

3. Inoculation culture needs to be purchased for the first time. Both the bacterial liquid and the bacterial membrane (a floating membrane like a jellyfish) can be used as bacteria, preferably both at the same time. The bacterial liquid and culture medium were mixed evenly in the culture container according to the proportion of 1:4, and the amount of bacterial membrane was not less than half of the cross-sectional area of the container. Then cover the mouth of the container with clean gauze or handkerchief and tie it tightly, which can not only prevent dust and fruit flies from drilling into eggs and hatching maggots, but also ensure ventilation and facilitate the formation of bacterial membrane. After inoculation, put it in a place where there is no direct sunlight and cultivate it at a temperature of about 28 ℃. Don't touch it. In the family culture of kombucha, with the change of season, corresponding measures must be taken to keep the temperature between 25 and 32 ℃, not too high or too low, so that the kombucha can mature in 10 days.

4. The treatment of matured kombucha bacteria when the bacterial membrane is milky white, the bacterial liquid does not bubble, it is clear and transparent, the color is lighter than the original tea, and the sour taste is strong, indicating that it has been fermented and mature. Ph value test paper can also be used to determine its PH value, if it has reached less than 3.0, it is mature. For fermented mature kombucha bacteria, carefully pour their liquid from the culture container into the container where the liquid is preserved, and be careful not to let the light brown sediment at the bottom flow out with the liquid. This bacterial solution can be stored at room temperature for 2 months or more and can be drunk one after another. If it is placed for a long time, the thin bacterial film will grow again on the surface of the bacterial liquid, which will not affect the quality.

After the bacterial liquid is out, wash the hands or remove the bacterial film with sterilized tweezers, remove the browned part of the bacterial film, and rinse the bacterial film with cold boiled water several times. Pour out the sediment at the bottom of the container, wash the container with cold boiled water, pour into the bacterial liquid, culture medium and treated bacterial membrane, and continue to cultivate kombucha according to the above method.

5. Black tea bacteria drink 2-3 times a day, one cup each time (diluted with 20ml original solution). You can drink the original solution, or rinse it with cold boiled water or warm water, and then drink it with sugar or not. Do not drink too much, so as not to stimulate gastrointestinal contraction, causing stomachache or diarrhea. Do not take it with other medications. Stagger it for an hour or two before taking it. When some people first start drinking, they have facial fever, redness and abdominal tinnitus, which will disappear after drinking for a period of time. But some people will be allergic, allergic people can take common desensitizers, and immediately stop drinking black tea bacteria.