부분 건조한 여름딸기를 첨가하여 제조한 잼의 품질특성
Quality Characteristics of the Jam Made of Partially Dried Alpine Strawberry
- 주제(키워드) 도움말 여름딸기 , 감압건조 , 딸기잼
- 발행기관 강릉원주대학교 일반대학원
- 지도교수 도움말 윤정로
- 발행년도 2016
- 학위수여년월 2017.12
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 식품가공유통학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000009376
- 본문언어 한국어
초록/요약 도움말
The optimum condition for partially dried strawberry was established by using vacuum drying technique. By measuring the physical parameters, i.e., moisture content, drying rate, and the hardness of strawberry, the optimum drying temperature and time for partial drying of strawberry in vacuum drying (75±1 cmHg) were established to be 30℃ and 7 hr, respectively. The final recipe for Alpine strawberry jam made of crushed strawberry(CS), partially dried strawberry(PDS) and xylose sugar was established. The proportion of CS, PDS and xylose sugar were 35%, 35% and 30%, respectively. Concentrating temperature and final soluble solid content in producing the jam were 60℃ and 55°Bx, respectively. The amounts of vitamin C and ellagic acid present right after the production of the Alpine strawberry jam were 71.6 and 11.5mg%, respectively. The content of vitamin C after 10 weeks storage at 4℃ was reduced to 36.5mg% whereas that of ellagic acid was remained the same. Disadvantage of the jam is that the storage life was thought to be short (3 weeks) although the quality of the flesh was remarkably good.
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