sorbol

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.

研究了牛蒡低糖脯的加工工艺,确定了最佳的工艺。乳酸钙固,梨醇、蜂蜜、甘草和安赛蜜代替部蔗糖、果葡糖浆配制的糖液采空浸糖法浸渍牛蒡。