Ƙara koyo game da dandano, yadda aka yi, da kuma Sanarwar Lafiya
Kombucha abin sha ne da aka yi daga bakaken shayi mai cin gashi wanda ake cinye shi ne saboda kayan kiwon lafiya. Kombucha yana amfani da haɗin yisti da al'adun kwayoyin don samar da samfurin kawo ƙarshen wanda yake dan kadan dan haushi da kuma musaic acid. Saboda yawancin giya yana karar da shi cikin acetic acid, ana ganin kombucha abincin giya ne.
Ƙungiyar Kombucha
Gashin kombucha zai dogara da irin shayi daga abin da aka sanya shi, irin sukari ya kara wa man fetur, da kuma sabanin al'adun kwayoyin da yisti.
Bugu da ƙari, kombucha dan kadan ne daga acetic acid kuma yana tsayar da dan kadan saboda samar da carbon dioxide yayin yisti. Akwai kombucha da yawa a kasuwa a yau, tare da ire-iren iri daban-daban don zaɓar daga.
Yaya aka yi Kombucha?
Ana iya yin Kombucha daga kowane irin shayi, mafi yawancin baki, kore, oolong, ko yerba matsala. An shayar da shayi tare da sukari don samar da man fetur don shayarwa. Honey, wanda yana da alamun antimicrobial duk basu dace da yin kombucha ba. Wani mahaifiyar "mahaifiyar" kwayar cuta, "ko kuma al'adun al'ada, an kara wa shayi don farawa. An bar sashi zuwa ƙuƙumi don daya zuwa makonni biyu, a wane lokaci lokacin al'adu ke tsiro kuma ya motsa cikin ruwa. Ana saka ruwa sa'annan an cinye.
Yisti a cikin al'ada ya sa sukari ya zama barasa, wanda kwayoyin kwayoyin sun hada da kwayar acetic acid.
Matsayin barasa a kombucha kullum yana zama ƙasa da kasa da kashi 0.5%, wanda ake daukar nauyin giya na Amurka. Hanyoyin acetic acid yawanci sukan rike acidity na abin sha a kusa da pH na 3.0. Abun barasa da pH na kombucha yawanci sun hana su hanawa daga kwayoyin da ba'a so, mold, da naman gwari.
Idan aka gurɓata tsari, shayi, da maɓallin al'adu, dole ne a jefar da su.
Kwayoyin kwayoyin da al'adun yisti suna samar da suturar cellulose a cikin abin sha, wanda za'a iya canjawa wuri zuwa sabon tsari na kombucha don ci gaba da tsari na fermentation. Wadannan kwayoyin cellulose clumps za a iya gani a cikin kwalabe na kasuwanci sun sayar kombucha. Kodayake edible, ana iya kaucewa ƙuƙwalwar ƙuƙwalwa kawai saboda nauyin rubutun da ba'a so.
Sanarwar Kiwon Lafiya
Mutane da yawa da'awar game da sakamakon kombucha akan lafiyar jiki da ta jiki, duk da cewa babu wanda aka tabbatar da kimiyya. Mutane da yawa suna ikirarin kewaye da kombucha akan lafiyar kwayar cutar saboda kwayoyin cuta da kuma enzyme. Kowane tsari na kombucha zai sami abun ciki daban-daban, ko da yake mafi yawan sun ƙunshi nau'o'in acid, enzymes, da bitamin B.