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KMID : 0665219890020010027
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Korean Journal of Food and Nutrition
1989 Volume.2 No. 1 p.27 ~ p.31
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Studies on the Developing New Methods to Prepare Strawberry Jam
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심우만/Shim, Woo Man
이상현/복진영/백순옥/Lee, Sang Hyun/Bock, Jin Young/Baik, Soon Ok
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Abstract
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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.
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KEYWORD
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