The pure lotus root powder has iron and reducing sugar and other ingredients, it is very easy to oxidize after contacting with air, so that the color of lotus root powder turns to reddish from white, and there is a bright light on the surface. The surface of pure lotus root flour has silk-like lines. Pure Lotus Root Powder has a good taste, dissolves in the mouth, dissolves quickly when it comes into contact with saliva, and has a unique rich flavor. Pure Lotus Root Vermicelli is mixed well with a little cold water and then mixed with boiling water, then it is cooked and ready to be eaten, and its water-absorbing expansion can be up to 8 to 9 times. Pure Lotus Root Vermicelli cooked pulp color reddish, more amber-colored, glossy crystal, cooled and placed a few hours after the thick cooked pulp will all become thin pulp.
The adulterated lotus root powder mixed with other plant starch and air contact oxidation is not obvious, there is no color change, is still pure white or slightly yellow original color; if it is colored, it may be added to the food coloring caused by adulterated flake lotus root powder if it is mixed with other plant starch, and its flake on both sides of the surface is smooth and no silky texture. Adulterated lotus root powder has a poor taste, not only is it not easy to dissolve in the mouth, but it will also stick together or be in the form of lumps, with no flavor. Adulterated lotus root powder water-absorbing expansion properties and toughness are not as good as the pure lotus root powder, water after mixing more white or brown color, opaque, need to be heated on the stove to cook before eating. After cooling, even if placed for more than 10 hours is only a circle around the edge of the bowl was thin paste, the middle part of the coagulation is still unchanged.