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.

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