Okufanele Ukwazi NgeKombucha

I-Kombucha isiphuzo esenziwe ngetiye elimnandi elivuthiwe elivame ukusetshenziswa ngenxa yezinto ezithathwa njengezempilo. I-Kombucha isebenzisa inhlanganisela yemvubelo namasiko ama-bacterium ukukhiqiza umkhiqizo wokuphela okuwukuphela kokudakayo futhi okunomusa. Ngenxa yokuthi iningi lalawo utshwala luvutha kakhulu e-acetic acid, i-kombucha ibhekwa njengesiphuzo esingelona utshwala.

I-Flavor kaKombucha

I-flavor of kombucha izoxhomeka kakhulu kulohlobo lwetiyi lapho lenziwe ngalo, uhlobo lweshukela elongezwe ukuze lubanike ukuvutshelwa , kanye nokuhlanganiswa okuyingqayizivele kwamasiko ama-bacterial and yeast.

Ngokuvamile, i-kombucha i-tart kancane kusukela kokuqukethwe kwe-acetic acid futhi ibuye ibe yinkimbinkimbi kancane ngenxa yokukhiqizwa kwe-carbon dioxide ngesikhathi sokuvutshelwa kwemvubelo. Kunezinhlobonhlobo eziningi ze-kombucha emakethe namuhla, ngezinhlobonhlobo zama flavour ukukhetha kuzo.

Kombucha Yenziwe kanjani?

I-Kombucha ingenziwa kusuka kunoma yikuphi itiye ehlukahlukene, ngokuvamile emnyama, eluhlaza, oolong, noma e-yerba mate. Itiye ifaniswe noshukela ukuze inikeze uphethiloli. Uju, olunezindawo zokulwa namagciwane aluvamile ukwenza umbucha. "Umama" we-bacterium noma isiqalo samasiko, ungeze itiye ukuze uqale ukuvuthwa. I-brew ishiywa ukuvuthwa kweviki elilodwa ukuya kwamabili, ngesikhathi lapho isiko sikhula futhi sivutha ngaphakathi kwesikhewu. I-liquid is then tapped futhi idliwe.

Imvubelo emasikweni yenza ishukela ibe utshwala, okwakhiwa nakakhulu amabhaktheriya abe yi-acetic acid.

Izinga lokuphuza utshwala kule kombucha ngokuvamile lihlala ngaphansi kwe-0.5%, okubhekwa njengezingavunyelwe ngamazinga okuphuza ase-US. Ukukhiqizwa kwe-acetic acid ngokuvamile kugcina i-acidity yesiphuzo ihamba nge-pH ye-3.0. Utshwala kanye ne-pH ye-kombucha ngokuvamile kuvame ukuvimbela ukungcoliswa kwamabhaktheriya angathandeki, isikhunta, kanye ne-fungus.

Uma i-batch ingcolisiwe, itiye, kanye ne-starter yokuqala, kufanele ilahlwe.

Ama-bacterium kanye nesimiso semvubelo yakha isisindo se-cellulose se-cellulose ngaphakathi kwesiphuzo, esingadluliselwa ku-batch entsha ukuze uqhubeke nenqubo yokuvutshelwa. Lezi clumps ze-bacluial cellulose zingabonakala amabhodlela ngaphakathi ngaphakathi kuthengiswa ngembucha. Nakuba kudla, i-clump ye-slime ivame ukugwema nje ngenxa yokuthungwa okungathandeki.

Izimangalo zezeMpilo

Izimangalo eziningi mayelana nomphumela wekombucha empilweni yengqondo nengokwenyama zenziwe, nakuba kungekho okuye kwafakazelwa ngokwesayensi. Amaningi amangalela umphumela we-kombucha ozungezile ngempilo yokugaya ngenxa ye-bacterial and enzyme content. Wonke amaqoqo we-kombucha azoba nokuqukethwe okuhlukile, nakuba iningi liqukethe ama-acids ahlukahlukene, ama-enzyme, nama-vithamini B.