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
Materials
- Pineapple juice, 10 liters
- Diammonium phosphate (DAP), 30 g
- Sugar, 4.8 kg
- Glacial acetic acid, 0.2 liters
- Acetobacter xylinum, 1 liter
Equipment
- Blender
- Knife and cutting board
- Siever
- Pan and stirring spoon
- Stove
- 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
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
Email: rd:aca10@dost.gov.ph; webadmin:ruel_vince@yahoo.com
source: www.agnet.org
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tanong ko lang po.. pwede ba ang nata de grapes??.. anu po ba ang ka-kailanganin na mga ingredients para diyan? pls reply.. tnx.. =)
how long po tumatagal ang nata na naka bottle? un pung sweetened? or pag unsweetened po ba pwede ang sodium benzoate gamitin? safe po ba un? what po proportion ng Sodium benzoate sa bawat 1000 grams ng nata?
saan po mkkbili ng mga chemicals n ginamit?
Gud pm!Tanong ko lang po if marami rin pong nagtitinda ng nata de piña sa local market at kung ilan pong bottle in 324grams ang pwede magawa ng nata de piña sa isang araw?
@lamlag, i will check other sources for a detailed procedure. i will continuously update this post.
gud pm po….I was wondering kung gaano karaming water ang ilalagay ko sa pressure cooker, habang pinapakulo po ang spanish style sardines in jar,
pede po bang paki bigay ang mas madaling detalye at kung papano paglalagay sa loob ng pressure cooker…maraming salamat po hoping for your reply plan ko po kasi na ito ang gawin ko sa food preservation namin sa school….
hello… i’m really confused about procedure 6… can you please expound? lyk… how much essence, benzoic and sugar solution are needed?