Pure lotus root powder is reddish and shiny. When put in the mouth, it will melt when it comes into contact with saliva, and the unique fragrance of lotus root is released. Adulterated lotus root powder is white in color, and some are slightly white. Yellow, dull, difficult to dissolve in the mouth, no fragrance overflows, and sometimes a "mushy" feeling. After brewing, the adulterated lotus root color is white or brown, has low swelling, agglomerates, and has no fragrance. Condensed into a lump

Lotus root starch is a long-standing traditional nourishing food, especially suitable for patients, pregnant women and the elderly, young and infirm. Because of this, there are also fake products on the market. These miscellaneous lotus root powders can be identified through the following methods.

Look at the color. Pure lotus root powder contains a large amount of iron and reducing sugar. When in contact with air, it is easily oxidized, causing the color of the powder to change from white to reddish. Other starches (such as sweet potato, potato, water chestnut, kudzu and other starches) do not have this change and are all pure white or slightly yellow; if this type of starch turns rose red, it is caused by the addition of food coloring.

The appearance of lotus root starch and other starches are sometimes flaky, but the surface of flaky lotus root starch has filamentous lines; while the surfaces of other flaky starches are smooth on both sides.

The nose-smelling lotus root starch has a unique strong fragrance; other starches do not have this fragrance.

Try a little lotus root starch with your hands and rub it with your fingers. Its texture is more delicate and smooth than other starches, as smooth as fat and has no abnormality.

Taste: Take a small amount of lotus root starch and put it into your mouth. It will dissolve quickly when it comes into contact with saliva. Other starches are not only difficult to dissolve but will also stick together or form a lump.

Debugging: Take a little lotus root starch and mix it thoroughly with a small amount of cold boiled water, then brew it with boiling water, and then it will be cooked and edible. Its water absorption capacity can reach eight or nine times. The cooked pulp is reddish in color, mostly amber, and has a crystal luster. After cooling and leaving it for a few hours, the thick cooked pulp will turn into a thin slurry. Most other starches need to be heated and cooked on the stove before they can be eaten. Their water absorption and toughness are not as good as lotus root starch. Their color is mostly white or brown and opaque. After cooling, even if it is left for more than ten hours, it will only be around the edge of the bowl. One circle is in the form of a slurry, and the middle part is still condensed. Lotus root starch is a specialty of Jiangsu and is available in supermarkets