;
水;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
艺,确定了最佳的艺。乳酸钙固化,用山梨醇、蜂蜜、甘草和安赛蜜代替部分蔗、
浆配制的液采用二次真空浸法浸渍牛蒡。
审核，其表达内容亦不代表本软件的观点；若
