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11-Calamansi Processing
Tech Livelihood ed (TLE8/7)
Mariano Marcos State University
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For more information, write or call:
TECHNOLOGICAL SERVICES DIVISION
Industrial Technology Development Institute (ITDI-DOST) Telefax: 837-2071 loc. 2265 / 837- e-mail: tsd@itdi.dost.gov
ISSN 1656 – 6831
Livelihood Technology Series 11
‘Our Business is Industry...”
Department of Science and Technology INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE DOST Compound, General Santos Avenue Bicutan, Taguig City, Metro Manila, PHILIPPINES itdi.dost.gov
CALAMANSI
PROCESSING
Livelihood Technology Series 11 Calamansi Processing
ACKNOWLEDGEMENT
This brochure was made possible through
the research efforts of the Food Processing Division
(FPD), ITDI-DOST.
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
CALAMANSI PROCESSING
INTRODUCTION
Calamansi is a widely grown citrus in the country. It is
primarily used for its juice, the rest of its parts such as seeds,
pulp and peel are discarded as waste materials. Studies on
how to convert these wastes into consumable items have,
however, been made.
From the seeds, a jelly spread can be prepared. The
essential oil that can be extracted by hydrosteam distillation
from its rind can be used as flavoring agent in candies, jellies
and marshmallows.
The juice can be processed into nectar, a natural fruit
juice to replace the synthetic juice drinks. The nectar has a
shelf-life of six months.
Processing of these products will not only solve the
reduction of the citrus growers’ income by as much as 22% to
44% per kaing of 44 kg during peak season due to rotting
and insufficiency of transport and marketing facilities, but will
greatly maximize citrus utilization.
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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
- Cut across the upper portion to avoid cutting the seeds.
- Squeeze out the juice by hand or use a fruit juice squeezer.
- Strain.
- For every part of the juice, add 1 and ¾ parts sugar by weight (60°Bx).
- Stir to dissolve the sugar.
- Allow to stand undisturbed for three (3) days, preferably in a refrigerator.
- When the fruit pulp and other fruit sediments have floated and the clear calamansi juice has settled, this clear solution is called the calamansi nip.
- Siphon the nip into a dry sterile, narrow mouth glass bottle with a stopper or cap.
- Fill containers and seal completely.
- Refrigerate at 50°F or below.
CALAMANSI JELLY
Materials Needed calamansi seeds water refined sugar calamansi juice
Utensils Needed stainless knife cheesecloth chopping board basin/mixing bowl colander measuring cups/spoons stainless casserole stove saucepan ladle thermometer
Packaging Material bottles with new caps
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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
Procedure
- Mix 1 part of calamansi seeds to 3 parts of water.
- Drain the mixture into cheesecloth allowing the juice to pass completely.
- Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
- Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice by weight).
- Boil to jellying point (108°-110°C).
- Remove foams and bubbles. Do not stir.
- After cooking, pour hot into sterilized bottles.
- Remove all bubbles at the top.
- Seal.
CALAMANSI FLAVORED JELLIES (Candies)
Materials Needed 10 tbsp starch 1¼ cup water 1½ cup sugar ¼ cup glucose 4 tbsp calamansi juice 1/8 tsp citric acid ¼ tsp food color ¼ tsp calamansi oil
Utensils Needed heavy saucepan trays stove knife ladle spatula measuring spoons refractometer measuring cups plastic bag
Procedure
- Mix 10 tbsp cornstarch 1¼ cups and water. Stir to dissolve.
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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
Packaging Material PP/PE bags
Procedure
- Soak gelatin in cold water for about 10 to 15 minutes. Add food color if desired.
- Place warm water in a saucepan and add the sugar previously mixed with gum arabic. Heat and stir until the sugar is dissolved. Do not boil.
- Add the soaked gelatin and stir until it is dissolved.
- Add the corn syrup and heat the batch until stiff and fluffy. Add calamansi oil.
- Place the mixture in a plastic bag which has an open end at the side. Squeeze the bag to release a circular form marshmallow passing through the open end. Cut into desired sizes. This can also be done in a marshmallow molder.
- Cast the marshmallows into starch (containing not more than 8% moisture and previously heated to 32° - 35°C (90° - 95°F).
- Place trays containing the starch and marshmallows (previously starch-casted) under room temperature for 10 to 20 hours.
- After a slight crust has formed on the marshmallows, remove from the starch. If to be packed plain, dust with a combination of dry powdered sugar and dry starch. Let remain covered with the starch-sugar mixture for several hours before packing.
- Pack in plastic bag.
CALAMANSI FLAVORED LOLLIPOPS
Materials Needed 2 cup sugar ½ cup glucose
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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
½ cup water ¼ tsp salt 4 tsp calamansi juice ¼ tsp calamansi oil food color
Utensils Needed heavy saucepan candy thermometer measuring cups trays measuring spoons molder ladle lollipop sticks
Procedure
- Apply oil to molders.
- Combine sugar, glucose, water and salt. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to boil.
- Reduce heat and cook at a steady, fairly low boil without stirring until it reaches the hard crack stage 154°C (310°F).
- Remove from heat and add food color, calamansi juice and lastly the calamansi oil.
- Pour into molders. As soon as candy is set, twist a lollipop stick into each candy. Loosen lollipop from molder.
- Pack individually.
CALAMANSI PRESERVE
Procedure
- Select big, green calamansi fruits.
- Cut slits in the lower ends of the fruits to remove seeds and juice.
- Soak the peel in water overnight.
- The next day, boil the peel with enough water. Remove from fire when the natural green color of the fruit has set.
- Soak the peel again in water for three days, changing the water regularly.
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11-Calamansi Processing
Course: Tech Livelihood ed (TLE8/7)
University: Mariano Marcos State University
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