| 摘要 |
A process for preparation of food syrup from sugar sorghum provides for cleaning and grinding stems, extraction of juice, separation of pulp, coagulation of non-sugars, gelatinization of starch, fermentative hydrolysis, inactivation of ferments, coagulation of high-molecular compounds, filtration and concentration. For coagulation of high-molecular compounds of colloid dispersiveness a flocculant-antiseptic is used, acting substance of which is salt of polyhexamethylguanidine hydrochloride (PHMGC)
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