A freshly harvested juice or sap from cut male flower of sugar palm is called tuba. It has a good blend of sweetness and alcoholic taste. Such characteristic is true for the freshly harvested sap. Quality never last for a day because sugar content quickly ferments to alcohol and alcohol ferments further to vinegar. Here in Philippines , vinegar is a very popular sugar palm product.
Tuba is an exotic Filipino drink. You can rarely find it in market because only few kaong harvesters know how to preserve it. The sweet delicacy is enjoyed only right after harvest.
If you desire to preserve a delectable sugar palm tuba, follow the following procedures. The process should be done immediately to prevent conversion to alcohol and vinegar.
1. Gather a freshly harvested sweet sap. The taste should be sweet with a little alcoholic flavor. Color should be white and has no distinct off odors. For commercial processing, sugar content can be adjusted to attain uniform product quality. Refractometer is a great tool for adjusting sugar content.
2. Filter the sap to remove foreign debris. Use cheesecloth or fine stainless steel wire mess.
3. Pasteurize in clean stainless steel pot at 70 degree Centigrade for 15 minutes. Pasteurization kills yeast and acetic acid bacteria that are responsible for fermentation. Boiling destroys flavors and aromas so try to avoid it .
4. Pack immediately in clean sterilized bottle and seal. Aluminum pouch packaging may be used.
The approximate shelf life is six months up to one year . Hygienic processing and good packaging may lengthen product life span.
Fully ripe fruit is used. The mangoes are washed, peeled and cut into slices with a stainless steel knife. Pulp extraction is carried out with a hand-driven or electrical juice extractor.
Boiling water, lemon juice and sugar are added to the pulp so that the mixture contains 12% TSS (total soluble solids) as determined by a refractometer and pH of 3.5 to 3.8. The composition of ingredients is as follows:
• boiling water: 1 litre/kg of pulp;
• sugar: 200 g/kg of pulp; for health reasons, brown sugar is preferred.
• lemon juice: 2 spoons/kg of pulp.
Bottles are filled and capped with a manual capper. Pasteurize at 70 degree Centigrade for 15 minutes
Allow the bottles to cool in the same container till the following morning then wash, label and store them.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.
Every time I catch cold, cough or flu, I rush to market to buy a lot of calamansi and made my very own calamansi juice. I drink juice as part of water therapy.
1. Wash calamansi and drain
2. Cut the upper portion taking care not to cut the seeds. Cut seeds contribute to astringent taste.
3. Manually squeeze or use fruit extractor.
4. Add 1 3/4 part sugar for every part water or adjust to 60ºBrix if a refractometer is on hand.
5. If a clear juice is desired, the so called calamansi nip. Allow to stand for three days,inside refrigerator, until the fruit pulp have floated. Siphon the nip taking care not to disturb the floated pulp.
6. I prefer not to remove the fruit pulp because fibers aid in digestion. If you love fibers, just skip step 5.
7. Add four cups honey.
8. Transfer into sterile, airtight and dry bottle or plastic container. Refrigerate.
9. To make it shelf-stable. Pasteurize at 70ºC for 15 minutes before packing.