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.

研究了牛蒡低糖脯艺,确定了最佳艺。乳酸钙固化,用山梨醇、蜂蜜、甘草和安赛蜜代替部蔗糖、果葡糖浆配制糖液采用二次真空浸糖法浸渍牛蒡。