Kombucha, a traditional fermented beverage, has gained great popularity worldwide in recent years for its unique sweet and sour taste and rich health benefits. From small batches at home to large-scale industrial production, the brewing process of kombucha relies on a series of specialized equipment. This article will introduce in detail the equipment needed to brew kombucha, the functions and importance of various equipment, and how to choose the right equipment to ensure the production of high-quality kombucha.
Table of Contents
What is Kombucha?
Kombucha is a fermented tea beverage, usually based on black tea or green tea, fermented by a microbial flora called “tea fungus” (SCOBY, Symbiotic Culture of Bacteria and Yeast). During the fermentation process, the sugar in the tea leaves is converted into acid, bubbles, and a small amount of alcohol, which gives Kombucha a real, slightly sour, and slightly interactive taste. In addition to its unique flavor, Kombucha is also rich in probiotics, B vitamins, antioxidants, and other healthy ingredients.
Raw material handling equipment
Before producing kombucha, the correct handling of raw materials is crucial. For the tea required for kombucha production, commonly used raw material handling equipment includes electric kettles, tea concentrates, etc. The quality of tea leaves and the brewing process directly affect the basic flavor of kombucha. The sugar mixer dissolves sugar evenly in the tea, usually after the tea has cooled. Sugar is the nutrient source for probiotics during the fermentation process, and ensuring the uniform dissolution of sugar is the key to successful fermentation.
Kombucha Fermentation Equipment
Fermentation is the core process of kombucha making, and the right fermentation equipment directly affects the quality of the final product. The fermentation tank is the main equipment in the kombucha production process, which is used to mix tea, sugar, and SCOBY (symbiotic community) and provide a closed environment for fermentation. You can choose food-grade glass, stainless steel, or ceramic materials. Glass tanks are convenient for observing the fermentation process, while stainless steel tanks are more durable. Small families use 5-liter to 20-liter tanks, while medium-sized or commercial production usually requires a capacity of more than 100 liters.
The ideal temperature for fermentation is 20-30°C, and the thermostat can help maintain a stable ambient temperature to ensure the optimal activity of probiotics.
An unstable temperature can cause fermentation to be too fast or too slow, which directly affects the taste and flavor of kombucha.
Filling and packaging equipment
After fermentation, kombucha needs standardized filling and packaging to ensure the hygiene and shelf life of the product. The filling machine is used to fill kombucha into bottles, and manual or automatic devices can be selected. Good filling equipment can effectively avoid contact with air, thereby reducing the risk of contamination. The labeling machine labels the bottled kombucha, including ingredients, nutritional information, and expiration date. Ensure that the product complies with food safety regulations and provide transparent information to consumers.
Cleaning and disinfection equipment
In order to ensure the quality and safety of kombucha, cleaning, and disinfection are important links that cannot be ignored. The cleaning machine is used to clean production tools such as fermentation tanks and bottles. Ensure that all equipment is free of any residue to avoid affecting the subsequent fermentation process. Disinfection equipment uses appropriate disinfectants to disinfect the equipment to protect the product from contamination by pathogens. Ensuring cleaning and disinfection is the key to avoiding fermentation failure and product deterioration.
Storage and cooling equipment
Storage and cooling are two other important links in the production process. Refrigeration equipment is used to store kombucha that has completed fermentation to prevent it from further fermentation. Maintaining a proper storage environment helps to extend the shelf life of kombucha and maintain its taste and flavor. Maturation barrels are used to further develop flavor during secondary fermentation. Maturation barrels can evenly disperse kombucha, make it more flavorful, and allow for the addition of fruit or other flavor ingredients.
Monitoring Equipment
Testing and monitoring equipment are also essential to ensure the quality of the final product. A pH meter is used to measure the acidity of kombucha to ensure it is within a safe and ideal range. A pH that is too low may cause health problems, while a pH that is too high may affect the fermentation effect. An alcohol meter measures the alcohol content in the product, especially when it is produced commercially, which must meet regulatory requirements. Too high an alcohol content may cause the product to be considered an alcoholic beverage and require the appropriate license.
Things to note when choosing kombucha brewing equipment
- Quality and safety: Whether it is a fermentation tank, a filling machine, or cleaning equipment, choosing food-grade materials is a prerequisite for ensuring food safety and product quality. All equipment should be certified by food safety standards.
- Adaptability and scalability: For small-scale family production, it is sufficient to choose simple and easy-to-use small equipment, but for situations where production may be expanded, the scalability of the equipment should be considered.
- Cost and budget: Before investing in equipment, do a good job of market research to understand the prices and functions of different equipment to form a reasonable budget. Try to choose equipment with high-cost performance to avoid excessive one-time investment.
- Supplier reliability: Choose a reputable supplier to ensure after-sales service and technical support for the equipment. When purchasing equipment, it is best to conduct a field visit.
How to maintain kombucha brewing equipment?
Cleaning and disinfecting equipment
After each brew, clean all equipment immediately, especially fermentation tanks, oxygen pumps, mixers, and filling equipment to prevent residue and bacterial growth. After cleaning, use food-grade disinfectants to disinfect all equipment that comes into contact with kombucha to ensure equipment hygiene. Check pumps, valves, joints, and other parts regularly to ensure that there are no leaks or other damage. Any aging or broken parts should be replaced as soon as possible.
Functional maintenance
For pressure tanks, check the pressure gauge regularly to ensure that it operates within a safe range to avoid excessive or low pressure affecting product quality. Regularly test the operating status of the equipment, including the sealing and operating stability of the fermentation equipment, to ensure its normal operation.
Long-term maintenance
Develop a regular maintenance plan, such as comprehensive maintenance every month or quarter, including cleaning, inspection, and necessary repairs. Record the date, content, and any problems found for each maintenance for future reference. This can help effectively manage the use and maintenance needs of the equipment.
Pre-use inspection
Before using the equipment each time, conduct a comprehensive inspection of the equipment to ensure that all parts function properly to avoid fermentation failure due to equipment failure.
Follow the operating specifications
Ensure that all operators understand the use of the equipment and the necessity of maintenance, and conduct regular equipment maintenance training. Provide a detailed operating manual, including steps such as cleaning, disinfection, and troubleshooting to ensure operating specifications.
FAQ
What are the special requirements for fermentation tanks?
- Material: The best choice is food-grade stainless steel or glass, which will not react with acidic liquids.
- Capacity: Choose the appropriate capacity according to production needs. Usually, home brewing can choose 1-5 liter jars.
- Opening: The fermentation tank should have a large enough opening to facilitate the insertion of materials and cleaning.
What is SCOBY and how to store it?
SCOBY (“Symbiotic Colony of Origin”) is a living culture for kombucha fermentation, containing bacteria and yeast. Soak the SCOBY in sugar water, put it in a clean sealed container, and store it in a cool place away from sunlight. Check it regularly and change the sugar water in time to maintain its activity.
How to clean and disinfect brewing equipment?
- Cleaning: Use warm water and fragrance-free detergent to clean the surface of the equipment.
- Rinse: Rinse thoroughly to ensure that detergent residues are completely removed.
- Disinfection: Use food-grade disinfectant for disinfection, dilute it according to the instructions soak it for a certain period, then rinse it.
- Natural drying: Make sure all equipment is completely dry before use.
Get a turnkey solution for brewery equipment
If you plan to open or expand the brewery, you can contact Micet Craft directly. Our engineers will design and manufacture brewery equipment according to your brewing process. Of course, we will also provide you with a complete turnkey solution. Also, if you plan to expand the brewery, we will provide you with customized solutions.