논문 상세보기
pp.281-286
딸기 펄프를 Serum과 불용성 펄프로 분리하고 serum만 10%향기성분 회수·첨가하여 저온에서 감압농축후 제조합한 향미특성이 우수한 농축 딸기 펄프의 한 응용예로써, 향미품질을 그대로 유지시킨 파우치형태의 잼을 제조하는 새로운 공정을 개발하였다. 이 방법에 의해 제조된 쨈은 개방농축법에 의해 제조된 쨈에 비해 안토시아닌계 색소, vitamin C함량이 높았으며 GC 크로마토그램 상에서 피크의 갯수와 면적에서 뚜렷한 차이를 나타내었다 또한 표면색깔과 관능적인 품질 면에서도 월등히 우수하여 이 새로운 공정의 가능성이 매우 큰 것을 알 수 있었다.
Strawberry pulp was separated into serum and insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55∼58℃ and 10% aroma recovered. Two folds concentrated strawberry pulp was prepared by mixing concentrated serum, aroma fraction and insoluble pulp. To develop aroma-rich jam, the strawberry jam was prepared by filling mixture of concentrated pulp, sucrose, citric acid and pectin into retortable pouches and by heating them after heat-sealing. The color and flavor quality of the jam prepared by new method were better than the jam prepared by conventional method, as indicated by GC, GC/MS data, surface color and anthocyanin contents. These results were confirmed by the sensory evaluations. Flavor off-flavor, color intensity and overall acceptance were superior to the conventional method.
