Procedure below describes how to make Ube Flakes, Ube Jam, Ube Pastillas, and Ube Powder.
D. alata or Dioscorea alata, called "water yam", "winged yam" and "purple yam", was first cultivated in Southeast Asia. In the Philippines it is known as ube (or ubi) and is used as an ingredient in many sweet desserts. In India, it is known as ratalu or violet yam or the Moraga Surprise. In Hawaii it is known as uhi.
How to make Ube Flakes
MATERIALS NEEDED
ube puree, 1 kg
maltodextrin
UTENSILS NEEDED
drum drier spatula/rubber scraper plastic bags
stainless steel bowls/trays weighing scale
osterizer/blender stainless steel scissors/cutter
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel, slice and mash ube in water (1:1).
6. Weigh mashed ube.
7. Add 5% maltodextrin*. Dissolve in 95% water.
8. Blend thoroughly until smooth.
9. Dry using a drum dryer.
10. Cut and/or form into shapes while hot.
11. Pack in PP bags (0.003- to 0.004-thickness) after cooling at room temperature.
12. Seal. Pack in carton boxes. Label. Store in a cool, dry place.
*How to prepare:
5% maltodextrin solution (bulking agent or carrier and for color protection)
Basis: 1 kilo ube slices/puree: 1kilo x 0.05 = 0.05 kilo or 50 grams
1kilo x 0.95 = 0.95 kilo or 950 grams
5% solution of maltodextrin (50 grams of maltodextrin + 950 grams water) will be added to 1 kilo of ube slices prior to blending or pureeing
How to make Ube Jam
MATERIALS NEEDED
ube puree, 1 kg
water
pure refined white sugar
GDL
UTENSILS NEEDED
rubber scraper/spatula carajay weighing scale
osterizer/blender LPG with stove jars with cap
retort/autoclave stainless steel ladle
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add 0.2% glucono-delta-lactone (GDL)*.
8. Prepare 50% sugar solution* (syrup). Heat.
9. Add the syrup in mashed ube (1:1).
10. Blend thoroughly. Stir/Cook ube in moderate fire until desired consistency is attained.
11. Pack in jars. Leave 1/3-inch headspace. Seal thoroughly.
12. Process in retort at 15-psi for 15 minutes. Cool at room temperature.
13. Pack in carton boxes.
14. Seal, label and store in a cool, dry place.
*How to prepare:
A. 0.2% gluconodeltalactone (GDL) (to acidify the jam)
= 0.002 x 1000 grams or 1 kilo = 2 grams or 0.002 kilo
B. 50% Syrup
Basis: 1 kilo ube slices/puree
1kilo x 0.5 = 0.5 kilo or 500 grams sugar
1kilo x 0.5 = 0.5 kilo or 500 grams water
How to make Ube Pastilyas
MATERIALS NEEDED
mashed ube, 1 kilo (5 cups)
sugar,300 g (2 1/4 cups)
butter or margarine, 200 g
evaporated milk, 1 cup
full cream powdered milk, 1 cup
UTENSILS NEEDED
rolling pin chopping or kneading board spatula
frying pan kitchen knife wax paper
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add the sugar and evaporated milk. Cook over slow fire. Stirring should be done constantly until a smooth mixture is obtained.
8. Add the full cream powdered milk. Stir while cooking. The mixture should not stick to the sides of the frying pan.
9. Cool to room temperature.
10. Transfer the mixture over a kneading board covered with wax paper.
11. Sprinkle small amounts of sugar over the wax paper.
12. Spread the mashed mixture using a rolling pin until it is 1-inch thick.
13. Spread butter and small amounts of sugar over the mixture.
14. Make slices of about 4 x 1 cm. Wrap individually.
How to make Ube Powder
MATERIALS NEEDED
ube slices, 2 kg
UTENSILS NEEDED
cabinet drier cheesecloth knives
hammermill/pulverizer stainless steel trays retort or autoclave
or osterizer packaging materials carton boxes
sieve stainless steel bowls
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut and slice ube about 2 to 3 mm thickness.
6. Weigh.
7. Dry in cabinet dryer at 60oC until ube becomes brittle.
8. Remove from dryer.
9. Grind using hammer mill/pulverizer.
10. Sieve the pulverized ube in a 45-mesh/300 microns siever.
11. Pack ube powder using metalized foil bags.
12. Seal thoroughly. Pack in carton boxes.
13. Label and store in a cool, dry place.
Source: DOST
D. alata or Dioscorea alata, called "water yam", "winged yam" and "purple yam", was first cultivated in Southeast Asia. In the Philippines it is known as ube (or ubi) and is used as an ingredient in many sweet desserts. In India, it is known as ratalu or violet yam or the Moraga Surprise. In Hawaii it is known as uhi.
How to make Ube Flakes
MATERIALS NEEDED
ube puree, 1 kg
maltodextrin
UTENSILS NEEDED
drum drier spatula/rubber scraper plastic bags
stainless steel bowls/trays weighing scale
osterizer/blender stainless steel scissors/cutter
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel, slice and mash ube in water (1:1).
6. Weigh mashed ube.
7. Add 5% maltodextrin*. Dissolve in 95% water.
8. Blend thoroughly until smooth.
9. Dry using a drum dryer.
10. Cut and/or form into shapes while hot.
11. Pack in PP bags (0.003- to 0.004-thickness) after cooling at room temperature.
12. Seal. Pack in carton boxes. Label. Store in a cool, dry place.
*How to prepare:
5% maltodextrin solution (bulking agent or carrier and for color protection)
Basis: 1 kilo ube slices/puree: 1kilo x 0.05 = 0.05 kilo or 50 grams
1kilo x 0.95 = 0.95 kilo or 950 grams
5% solution of maltodextrin (50 grams of maltodextrin + 950 grams water) will be added to 1 kilo of ube slices prior to blending or pureeing
How to make Ube Jam
MATERIALS NEEDED
ube puree, 1 kg
water
pure refined white sugar
GDL
UTENSILS NEEDED
rubber scraper/spatula carajay weighing scale
osterizer/blender LPG with stove jars with cap
retort/autoclave stainless steel ladle
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add 0.2% glucono-delta-lactone (GDL)*.
8. Prepare 50% sugar solution* (syrup). Heat.
9. Add the syrup in mashed ube (1:1).
10. Blend thoroughly. Stir/Cook ube in moderate fire until desired consistency is attained.
11. Pack in jars. Leave 1/3-inch headspace. Seal thoroughly.
12. Process in retort at 15-psi for 15 minutes. Cool at room temperature.
13. Pack in carton boxes.
14. Seal, label and store in a cool, dry place.
*How to prepare:
A. 0.2% gluconodeltalactone (GDL) (to acidify the jam)
= 0.002 x 1000 grams or 1 kilo = 2 grams or 0.002 kilo
B. 50% Syrup
Basis: 1 kilo ube slices/puree
1kilo x 0.5 = 0.5 kilo or 500 grams sugar
1kilo x 0.5 = 0.5 kilo or 500 grams water
How to make Ube Pastilyas
MATERIALS NEEDED
mashed ube, 1 kilo (5 cups)
sugar,300 g (2 1/4 cups)
butter or margarine, 200 g
evaporated milk, 1 cup
full cream powdered milk, 1 cup
UTENSILS NEEDED
rolling pin chopping or kneading board spatula
frying pan kitchen knife wax paper
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add the sugar and evaporated milk. Cook over slow fire. Stirring should be done constantly until a smooth mixture is obtained.
8. Add the full cream powdered milk. Stir while cooking. The mixture should not stick to the sides of the frying pan.
9. Cool to room temperature.
10. Transfer the mixture over a kneading board covered with wax paper.
11. Sprinkle small amounts of sugar over the wax paper.
12. Spread the mashed mixture using a rolling pin until it is 1-inch thick.
13. Spread butter and small amounts of sugar over the mixture.
14. Make slices of about 4 x 1 cm. Wrap individually.
How to make Ube Powder
MATERIALS NEEDED
ube slices, 2 kg
UTENSILS NEEDED
cabinet drier cheesecloth knives
hammermill/pulverizer stainless steel trays retort or autoclave
or osterizer packaging materials carton boxes
sieve stainless steel bowls
PROCEDURE
1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut and slice ube about 2 to 3 mm thickness.
6. Weigh.
7. Dry in cabinet dryer at 60oC until ube becomes brittle.
8. Remove from dryer.
9. Grind using hammer mill/pulverizer.
10. Sieve the pulverized ube in a 45-mesh/300 microns siever.
11. Pack ube powder using metalized foil bags.
12. Seal thoroughly. Pack in carton boxes.
13. Label and store in a cool, dry place.
Source: DOST
