血宁安吉杷尔糖浆的灭菌工艺研究

Study on Sterilization Craft of Xuening Anji Paer Syrup

目的:研究血宁安吉杷尔糖浆适合的灭菌方法。方法:以外观性状、pH值和成品中的有效成分没食子酸为指标,对煮沸灭菌法和高温瞬时灭菌法的灭菌效果进行比较。结果:采用高温瞬时灭菌法灭菌的成品pH值下降较少,外观性状较好,有效成分含量较高。结论:血宁安吉杷尔糖浆的灭菌工艺采用高温瞬时灭菌法,可有效提高质量。

Objective：To observe suitable sterilization method for Xuening Anji Paer syrup. Method：Steril effects of boiling sterilization method and high-temperature-instant-sterilization method were compared,using appearance characters,pH value,gallic acid content as indices. Result：Finished products sterilized by high-temperature-instant-sterilization method had less pH falling, better appearance characters and more effective component content, compared with those sterilized by boiling sterilization method. Conclusion：The quality of Xuening Anji Paer syrup could be improved effectively by high-temperature-instant-sterilization method.