【Objective】The best preparation technology of immobilizing Kombucha with sodium alginate and gelatin was determined to provide theoretical references for the Kombucha standardized industrial production. 【Method】Sodium alginate and gelatin were used for Kombucha immobilization. The effects of sodium alginate concentration， gelatin concentration and calcium chloride concentration on the mechanical strength and the total sugar utilization of immobilized Kombucha were studied by response surface analysis. 【Result】The mechanical strength of the immobilized particles increased with the increase of the sodium alginate concentration and CaCl2 concentration. Along with the increase of gelatin concentration， the mechanical strength increased and then decreased. The immobilized particles’ total sugar utilization first increased and then decreased with the increase of gelatin concentration and CaCl2 concentration， and decreased with the increase of the concentration of sodium alginate. 【Conclusion】The optimal conditions for preparation of immobilized particles were as follows： 5.50% concentration of sodium alginate， 1.50% concentration of gelatin， and 0.51% concentration of CaCl2. The mechanical strength and total sugar utilization of the immobilized particles were higher under the above conditions.