Sugar-Added Fermentation Method in Taiwan:
Taiwan’s noni fermentation method involves adding rock sugar during fermentation. This technique is widely adopted for the fermentation of Morinda citrifolia grown above the 17th parallel north. Rock sugar is blended in a 1:1 ratio, meaning 1 kilogram of noni fruit is mixed with 1 kilogram of rock sugar.
For every 1 kilogram of noni fruit
add 1 kilogram of rock sugar
Layer noni fruits and rock sugar alternately
This is noni fruit fermented with added rock sugar
then ferment the mixture at ambient temperature
This is noni fruit fermented with added rock sugar
Traditional Noni Fermentation Method in China
The mainstream production method widely adopted in China is as follows:
Grind noni fruits into pulp, then add water, rock sugar and honey, together with lactic acid bacteria, monascus purpureus, glucoamylase, pectinase and wheat bran (the outer husk of wheat left after wheat milling into flour, mostly used as livestock feed such as pig feed).
The mixture is then subjected to high-temperature steaming for 1 to 4 hours.
China traditional Noni brewing technology
Production Method of Fruit and Vegetable Juice (Noni Juice Production Process)
This process only includes pulping the noni fruits, flavor blending, sterilization and bottling. It is a conventional fruit and vegetable juice manufacturing method without prior fermentation, which is widely adopted in European and American countries. This technique prioritizes taste experience, focusing on delivering a pleasant drinking flavor.
