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Production

Traditional production

1. Pulping: Wash fresh lotus roots, remove lotus root nodes, mash them in a beater or mortar, then add clean water and grind them into lotus root pulp with a stone mill.

2. pulp washing: put the lotus root pulp in a cloth bag, put a jar or basin under the bag, wash it in the cloth bag with clear water, and stir the lotus root residue in the bag while washing until the clear water is filtered out.

3. Bleaching: Bleaching the washed lotus root pulp with water for 1 to 2 days, stirring once a day. After clarification, remove the fine lotus root residue floating on the water surface, and remove the sediment at the bottom, then put the middle slurry in another container, dilute it with clear water and then precipitate it. Repeat this for 1 or 2 times until the lotus root starch is white.

4. Leaching and baking: put the washed and precipitated lotus root starch in a clean cloth bag, and then hang it with a rope to drain it for about half a day (or put a clean cloth bag filled with plant ash into it to suck up the water). After the water is drained, take out the lotus root starch, break it into a dough of about 5 grams, dry it for about 1 hour, and then cut the dough into thin slices with a knife; Continue to dry or dry in the sun to obtain lotus root starch. Generally, the powder yield is about 1%.

When making lotus root starch, it should be noted that fresh and old lotus roots are suitable, and the finer the lotus root pulp, the better, because the finer the grinding, the higher the flour yield.

definition: traditionally, only the mature lotus root is used as raw material, and it is processed by strict traditional techniques such as lotus root selection, grinding, settling, tempering and knife cutting, without any chemical treatment and without changing the inherent physical and chemical characteristics of starch. Therefore, it is called "ancient pure lotus root powder".

above content reference: Baidu Encyclopedia-Lotus Root Powder