Preparation and Quality Properties of the Jam Aroma- recovered

향기성분이 회수.첨가된 잼의 제조와 품질특성

  • 이상현 (장안전문대학 식품영양과) ;
  • 이영춘 (중앙대학교 식품가공학과)
  • Published : 1993.12.01

Abstract

Strawberry pulp was separated into serum and Insoluble pulp by centrifugation. The serum was concentrated in vacuo at 55~58$^{\circ}C$ 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-seating. 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.

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