- 새로운 딸기잼 제조방법 개발에 관한 연구 1. Cut-back농축방법을 이용한 Pouch Jam
- ㆍ 저자명
- 심우만,이상현
- ㆍ 간행물명
- 한국식품영양학회지
- ㆍ 권/호정보
- 1989년|2권 1호|pp.27-31 (5 pages)
- ㆍ 발행정보
- 한국식품영양학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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.