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

Studies on the Developing New Methods to Prepare Strawberry Jam 1. Pouch Jam prepared by Concentration with Cut-back

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.