2 How to distinguish true and false lotus root starch 1? Look at the color: pure lotus root starch contains a lot of iron and reducing sugar, which is easy to oxidize when it comes into contact with air, making the color of lotus root starch turn from white to red. Other starches do not have this change, they are all pure white or yellowish.
2. Shape: Lotus root starch and other starches are sometimes flaky, but the surface of flaky lotus root starch has filiform veins, while both sides of other flaky starches are flat.
3. Nose smell: Lotus root starch has a unique rich and fragrant smell, while other starches do not have this obvious smell.
4, feel: take a little lotus root powder and rub it with your fingers, its texture is more delicate and smooth than other starches.
5, taste: take a small amount of lotus root powder into the mouth, contact with saliva will quickly dissolve; However, other starches are not only not easy to dissolve, but also stick together or agglomerate.
6. Solubility: Take a little lotus root powder and put it in your mouth. When it touches saliva, it will dissolve, while other starches are not easy to dissolve and are sticky or lumpy.
7. Blending: After blending, the water absorption and swelling of lotus root starch can reach 8-9 times, and the cooked pulp is reddish, amber and shiny; After cooling and standing for several hours, it will become slurry. Other starches are difficult to cook without burning, and their transparency is not as good as that of lotus root starch, and their water absorption and toughness are also poor. After cooling, they still coagulate.
8. Taste: The true lotus root powder has the clear fragrance of lotus root powder. Lotus root starch smells like starch when mixed with other starches.
9. Viscosity: Take a small amount of raw lotus root starch, stir it with hot water, and test its viscosity with chopsticks. Generally, the viscosity of true lotus root starch is poor, while that of sweet potato starch is high.
How to make lotus root powder 1 and purchase fresh lotus root. The quality of fresh lotus root determines the quality of lotus root powder. It is best to bring earth, because this is the freshest, and the washed ones on the market are usually dug for a long time.
2. Wash the soil on the lotus root, remove the black knots at both ends, and pay attention to the knots after washing to prevent muddy water from entering the lotus root.
3. Slice the lotus root into thin slices, which is convenient for individuals and families to squeeze with juicer.
4. Beat the thin lotus root into lotus root paste with a juicer. Be careful not to wash it after slicing, and put it directly into the juicer to stir and refine it to prevent starch loss. .
5. Add water and stir, pour in gauze and filter. Then put the lotus root residue into clear water, stir it, pour it into gauze and filter it again to get a suspension rich in starch.
6. Lotus root residue after starch filtration has little nutritional value, so it should be treated by itself.
7. Put the starch-rich suspension in the shade for precipitation for two hours. The white one at the bottom is lotus root starch. Slowly pour the clear water on the top.
8. Put the lotus root starch at the bottom into an iron container and expose it to the sun. Stir it properly during the exposure to prevent tanning.
9. After drying in the sun, high-purity lotus root starch can be preserved for a long time.