The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on the Developing New Methods to Prepare Strawberry Jam 1. Pouch Jam prepared by Concentration with Cut-back

새로운 딸기잼 제조방법 개발에 관한 연구 1. Cut-back농축방법을 이용한 Pouch Jam

  • 심우만 (장안전문대학 식품영양과) ;
  • 이상현 (장안전문대학 식품영양과, 인삼연초연구소, 인삼연초연구소)
  • Published : 1989.08.01
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Abstract

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

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