low-sugar preserved burdock processing technique was discussed in this paper, using lactic calcium solidify, sorbol honey liquorice instead of part sucrose and syrup ,two vacuum soakage burdock.
研究了牛蒡低糖脯加
艺,确定了最佳
艺。乳酸钙固化,
山梨醇、蜂
、甘草和安
替部分蔗糖、果葡糖浆配制
糖液采
二次真空浸糖法浸渍牛蒡。