In order to ensure the yield and quality of lotus root starch, the raw materials used in processing should be fresh and mature lotus roots with neat appearance, uniform thickness, normal color, smooth and clean surfaces and no obvious defects.
Modern production uses pure lotus root starch as the main material (the amount of pure lotus root starch is more than 50%), with or without auxiliary materials such as white sugar, maltodextrin, osmanthus fragrans, edible essence, etc., and is made by modern machines such as batching, crushing, stirring or granulating, drying, etc., which can be directly brewed and eaten with hot water.
It can be eaten by the general population, especially the elderly, women, children and the infirm. It is especially suitable for patients with high fever, hematemesis, hypertension, liver disease, anorexia, iron deficiency anemia and malnutrition.
Extended data:
Efficacy of lotus root starch
1. Clearing heat and cooling blood: Lotus root is sweet and flat, and can be eaten raw or cooked. Raw food has the effect of clearing heat and cooling blood, and can be used to treat heatstroke; Lotus root is sweet and light, which is especially beneficial to people with fever, thirst, epistaxis and hemoptysis.
2. Purging bowels and stopping diarrhea, invigorating spleen and appetizing: Lotus root contains mucin and dietary fiber, which can be combined with cholate in human body, cholesterol and triglyceride in food, so that it can be discharged from feces, thereby reducing the absorption of lipids.
3. Benefiting blood and promoting granulation: Lotus root has high nutritional value, is rich in trace elements such as iron and calcium, and is rich in plant protein, vitamins and starch, which has obvious functions of invigorating qi and blood and enhancing human immunity. Therefore, Chinese medicine calls it: "the Lord nourishes the spirit, benefiting qi and tonifying deficiency."
References:
Baidu encyclopedia-lotus root starch