Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also because of its high vitamin and calorie content which is good for the health. Pineapple is often consumed as fresh fruit as well as processed food and beverages.
The productivity of pineapple does not necessarily yield good price. At harvest season, the price is very low and lots of wastes are incurred in the market place and producing centers.
To overcome this problem, a technology has been developed to process fresh pineapple into nata de pina. By adding Acetobacter xylinum, the sugar component in pineapple juice can be changed into a substance which is called nata de pina.
Processing of Nata De Pina
- Pineapple juice, 10 liters
- Diammonium phosphate (DAP), 30 g
- Sugar, 4.8 kg
- Glacial acetic acid, 0.2 liters
- Acetobacter xylinum, 1 liter
- Knife and cutting board
- Pan and stirring spoon
- Plastic tray
Processing (Fig. 1-4 and Fig. 5-8)
- Prepare all the materials
- Mix and boil pineapple juice, DAP, sugar, and glacial acetic acid.
- Let the juice cool in a plastic tray, and then add starter Acetobacter xylinum and cover with paper.
- Fermentation lasts for 14 days and nata layer will be formed thereafter. Cut the nata into size 1 x
1 x 1 cm, wash and boil.
- Soak the nata in water for one night, and change soaking water repeatedly to eliminate acid taste.
- Add 40% sugar solution, essence, and benzoic.
- Package nata in cups covered with plastic.
See also: Processing Pineapple
- Choose ripe pineapples, wash well, peel, slice into small pieces.
- Grind or chop; extract juice by slightly squeezing using the hands.
- Add an equal amount of water to the chopped pineapple.
- For every 5 cups of pineapple and water, add 1/2 cup mother liquor.
- Pour into wide-mouthed jars, fill up to 1/3 full.
- Cover jars with paper, set aside from 3 weeks to let the nata grow, then harvest when it is ready.
- Wash the nata well, slice into cubes.
- Soak in water for 2 days, change water several times.
- Boil in water about 3 times to remove mold and taste of vinegar.
- Drain and add sugar equal in amount as the weight of nata and stir well.
- Soak overnight.
- Drain for 10 minutes, add flavoring.
- Put in preserving jars and sterilize in boiling water for 25 minutes.
- After removing nata from the jar, add one cup water to the jar.
- Cover and let the nata grow again. This will provide 4 or 5 harvests.
For more information, contact:
DOST Region X
J. V. Seria St., Carmen, Cagayan de Oro City
Telefax: (88) 858-3931 to 33; (8822) 72-38-02
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