[식품가공학실험]딸기잼 제조 방법 및 젤리화의 완성점 결정 방법

목차

1. 실험 이론 및 원리
가. Abstract
나. 서론

2. 실험 기구 및 시약
가. 실험 재료

3. 실험 방법
가. 실험 과정

4. 토의 사항
가. 젤리점 판정결과
나. 결론

본문내용

Our experiment was that manufacturing of strawberry jam and learned how to determine the completion point. The stuff of this experiment was fresh strawberries, some sugar, pan, spatula, beaker, refraction Saccharimeters, thermometer, bottle. The result of Cup method was that sugar solution is dropped into the shape of a tadpole. Jam spoon‘s result was that some are attached to the spoon and some are dropped. So, We were determined to be the earliest point in jelly.

참고 자료

Jeong NJ, Kang YH. Methods of manufacture Physicochemical Quality Characteristics of strawberry jam. Food Preservation Society of Korea. pp.337-343
Kim JS Kang EJ, Jang YE, Lee JH, Kim KC, Kim KM. By adding different levels of strawberry quality characteristics of strawberry jam. Korea Society of Food and Cookery.
Kim BJ, Kim ES. Methods of production of strawberry jam Study on Sensory Characteristics. Home Economics Association. pp.71-78
Choi HG, Kang NJ, Moon BY, Kwan JK, Nho ER, Park KS, Lee SE. Strawberry cultivar, maturity, storage temperature and storage time on fruit quality and antioxidant activity changes. Horticultural Science and Technology. pp.194-202