Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 2
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- Pages.121-129
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effect of Temperature and Stirring speed on the Processing of Plum Concentrated Extract.
온도 및 교반속도가 매실엑기스 가공에 미치는 영향
Abstract
Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3