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Fruit is a high water content and will slowly start to exude its liquid juice shortly after being picked. In tropical regions like Hawaii, noni fruits are placed in a container and allowed to ferment in the sun for a number days or even weeks.
There is some controversy about whether or not this technique is the traditional way noni was prepared by ancient Polynesian's or Hawaiian Kahuna's, but today it is now a commonly acknowledged preparation method. This fermentation process produces a dark golden-brown juice and enzyme-rich liquid.
When making fermented noni juice it is considerably important that all equipment used is thoroughly sanitized. The noni fruit itself should be freshly harvested and rinsed in pure water to remove dirt, debris or any potential contaminants, but the skins should be left on the fruit. The whole fruits are typically placed in a glass jar so that you can visually see the color and juice extraction process, which will continue to rise as it ages.
Processing Technique of making fermenteddrinks
1) Ripe fruits arrive at a juicing facility
Freshly picked, ripening noni fruits arrive at the juice processing facility in a variety of containers. The harvested noni fruits are mainly whitish in color with tinges of green.
2) fruits are washed and air-dried.
3) Ripe fruits are placed into a juice collection vessel for 2 months or longer. During this time, the noni juice separates (drips) gradually from the pulp.
The juice collection and fermentation vessels should be made of glass, stainless steel or food-grade plastic. The juice collects inside the containers and ferments as it gradually seeps and sweats from the fruits. The juice appearance is initially an amber or golden colored liquid that gradually darkens with age. After the collection and fermentation process is complete, the juice is drained from spigots at the base of containers (and filtered). Fresh air is excluded from these containers, and contact between the juice and fresh air is minimized throughout the process.
| Fermented, aged noni juice is a dark brown liquid which is similar in appearance and texture to soy sauce. The pH is relatively low (approximately 3.5), lending a characteristically sour taste to aged noni juice. | |
| Extraction efficiency (traditional method, drip extraction). After approximately 2 months, most of the noni juice separates naturally from the fruit pulp and may be drained from the container and filtered. The recovery of juice by this traditional method is approximately 40%-50% of the original fruit weight. Therefore, using this method, 100 pounds of fruit may yield about 40-50 pounds of juice, or about 4.5 to 5.0 gallons of juice. Leftover pulp. After all of the noni juice is drained from the collection and fermentation vessel, the residual pulp may be pressed to express the remaining juice fluids. The leftover pulp and seeds may be discarded, or they may be dehydrated and used in other noni products. Pasteurization. Noni juice products in Hawaii are either pasteurized or not pasteurized. Pasteurization does appear to alter the flavor of raw noni juice. Because fermented noni juice usually has a low pH (approx. 3.5), pasteurization may not always be necessary. A variation of the traditional, drip-extraction method produces a non-fermented, sweeter juice. Some Hawaii noni juice producers and consumers prefer a lighter-colored, sweeter-tasting product. If the noni juice is not allowed to ferment in the collection vessel, the juice will retain a relatively fruity, sweet taste, rather than the bitter, sour taste associated with fermented noni juice. To obtain sweeter, fruiter juice, the juice is drawn off from the collection vessel every couple of days, and not allowed to ferment. Rather, the juice is bottled it and refrigerated (or frozen) immediately or until it is marketed or consumed. Light and temperature considerations. High levels of light exposure to the juice and high temperature during juice collection and fermentation may cause undesirable chemical reactions to occur in noni juice. Nonetheless, noni juice is produced under a wide range of temperature and light conditions in Hawaii. For example, many backyard noni juicers place a large glass jar with noni fruits out in the direct sun for many months before consuming the juice. However, probably the most consistent commercial juice products are obtained where both temperature and light are regulated during the fermentation and storage periods. Bottling. Most noni juice producers bottle their products in either clear glass or clear plastic bottles. Glass is preferred to plastic for longer shelf life and quality control, as plastics may allow some oxygen to enter the container. However, glass is heavier and more expensive to ship than plastic. Dark glass is rarely used by Hawaii noni juice producers. Because light and oxygen tend to diminish a product's shelf life, choice of bottling container may be a significant consideration. |
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