Kombucha: How is it Made?

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  • čas přidán 6. 05. 2024
  • Kombucha has surged in popularity in recent years, driving the rise of large-scale production to meet increasing consumer demand. This shift in preferences towards healthier drink options has led to a production process involving sourcing high-quality raw materials like tea leaves, sugar, water, and SCOBY cultures. Large batches of tea are brewed, sweetened, and transferred to fermentation tanks where starter liquid and additional water are added to kickstart fermentation. The SCOBY culture metabolizes sugars, creating kombucha's distinctive flavor and effervescence. Quality control measures ensure fermentation progresses smoothly. After fermentation, kombucha is filtered and optionally flavored before being bottled using automated machinery that fills thousands of bottles per day and applies labels. This mass production has made kombucha widely accessible in supermarkets and online, appealing to a diverse audience seeking flavorful and probiotic-rich beverage options. The expansion of kombucha production reflects evolving consumer preferences towards healthier and more innovative drink choices in today's market.
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    You can support the companies featured in this episode:
    Buchi
    www.drinkbuchi.com/
    Nutra Kombucha
    www.nutrakombucha.co.uk/
    Krones AG - Solutions for the fields of process, filling, and packaging technology.
    www.krones.com/en/
    Brew Dr. Kombucha
    www.brewdrkombucha.com/
    Humm Kombucha
    hummkombucha.com/
    Quna Drinks
    www.quna.nu/
    FOODTECH NORGE
    foodtech.no/
    Kombucha Brooklyn
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    #kombucha #kombuchalover #howitsmade
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Komentáře • 21

  • @user-gf5dq1lw6l
    @user-gf5dq1lw6l Před 16 dny +1

    Молодцы ребята Дай Бог вам здоровья успехов в вашем нелегкой благородной работе желаем процветания и благополучия

  • @getprobed838
    @getprobed838 Před 6 dny

    i remember the first time i tried it. i didnt like it. but now i love it.

  • @taliailana
    @taliailana Před 13 dny +2

    Never had it, but interesting to know what it is made of

    • @makin_eng
      @makin_eng Před 10 dny

      My favorite brand is Health-ade Kombucha, it’s yummy 😋 you should try it

  • @LifeIsThePrayer
    @LifeIsThePrayer Před 6 dny

    As a long time home kombucha fermenter that was really cool!

  •  Před 26 dny +9

    Who wrote the script for this video? Sounds like it came from the company producing the product and a whole bevy of their lawyers. I can't believe that they could have come up with more buzz words and phrases had they been talking about building the nuclear bomb. Still enjoyed it but it was way over the top!

  • @samyadeepsengupta460
    @samyadeepsengupta460 Před 26 dny +2

    Very informative

  • @RamV-th4ol
    @RamV-th4ol Před 12 dny +8

    There is so much of plastic in every processed food. You can see during every step they use plastic containers. Every human has plastic inside their bodies because of this.

  • @GenderSkins
    @GenderSkins Před 4 dny +1

    The irony of maintaining the freshness of a tea that is essentially just sweet tea that has gone bad. Tried this stuff that a guy I knew in Austin, Texas was making in his refrigerator back in 1989. Didn’t like it then, and still do not like it 35 years later. I will say there are some that taste better than others, I still do not like it.

    • @morticia981
      @morticia981 Před 2 dny

      Same. Tried it in the 80s and it curled my toes with how bad it was.

  • @madzen112
    @madzen112 Před 2 dny

    Russian ice tea?

  • @tyrant3191
    @tyrant3191 Před 23 dny +2

    just so people are aware, you know how if you leave some coffee or juice on your desk for a couple weeks and it starts molding and solidifying at the top?
    thats what kombucha is, thats what you're drinking.

    • @Keith_Furtado
      @Keith_Furtado Před 7 dny +2

      not even close.

    • @LifeIsThePrayer
      @LifeIsThePrayer Před 6 dny

      Not at all.
      The pellicle-also incorrectly called the scoby is created by the acetobacter which turns alcohol into acetic acid in the presence of oxygen therefore it needs a kind of raft in order to have access to both oxygen and alcohol.
      Also why are you leaving drinks on your desk for weeks at a time? 🤮