농업과학연구 (Korean Journal of Agricultural Science)
- 제35권2호
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- Pages.183-191
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- 2008
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
마늘 잼의 저장과정 중 성상변화
Changes in Quality Characteristics of Garlic Jam during Storage
- 박혜민 (충남대학교 농업생명과학대학 식품공학과) ;
- 곽효순 (충남대학교 농업생명과학대학 식품공학과) ;
- 김소희 (충남대학교 농업생명과학대학 식품공학과) ;
- 문미아 (충남대학교 농업생명과학대학 식품공학과) ;
- 오만진 (충남대학교 농업생명과학대학 식품공학과)
- Park, Hye-Min (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Kwak, Hyo-Soon (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Kim, So-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Moon, Mi-A (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University) ;
- Oh, Man-Jin (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chnungnam National University)
- 투고 : 2008.01.07
- 심사 : 2008.05.20
- 발행 : 2008.12.30
초록
마늘을 이용한 기능성 잼을 제조하기 위하여 마늘에 당, 산, 펙틴을 첨가하고 평압과 감압에서 농축하여 마늘잼을 제조한 후 색도, 조직특성을 조사하고
In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at