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

김소정; 정은정; 김훈; 조우진; 김광호; 임치원; 차용준

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새로운 딸기잼 제조방법 개발에 관한 연구 - 1 . Cut - back 농축방법을 이용한 Pouch Jam KCI 등재

김소정, 정은정, 김훈, 조우진, 김광호, 임치원, 차용준

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URLhttps://db.koreascholar.com/Article/Detail/42048

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)

Vol. 2 No. 1 (1989.06)
pp.27-31

한국식품영양학회 (The Korean Society of Food and Nutrition)

초록

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℃ under pressure of 30∼60 mmHg. 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 jam was analyized gas chromatographic profile, and sensory evaluations.

저자

김소정 | So Jung Kim
정은정 | Eun Jeong Jeong
김훈 | Hun Kim
조우진 | Woo Jin Cho
김광호 | Kwang Ho Kim
임치원 | Chi Won Lim
차용준 | Yong Jun Cha

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