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.
研究了牛蒡低脯的加工工艺,确定了最佳的工艺。乳酸钙固化,用山
、蜂蜜、甘草和安赛蜜代替部
蔗
、果葡
浆配制的
液采用二次真空浸
法浸渍牛蒡。