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。