The invention discloses a production method for a low-
sugar lotus-seed sauce. The low-
sugar lotus-seed sauce is composed of
lotus seed pulp, white
sugar,
plant oil,
xanthan gum,
citric acid and table salt. The production method comprises steps: A, pretreatment of raw materials, specifically selecting normal-color decay-free dry lotus seeds, removing plumule, immersing with water to soften lotus seeds by enabling lotus seeds to absorb water; B pre-cooking, specifically heating immersed lotus seeds and water in a pressure
cooker to fully soften lotus seeds, and pulping; C pulping and
colloid milling, specifically pulping pre-cooked lotus seeds by employing a high-speed tissue disintegrator, putting in a
colloid mill for milling; D, blending and
colloid milling, specifically heating lotus seed pulp under one
atmospheric pressure to boiling, adding table salt during heating, then adding
citric acid and
potassium sorbate, and controlling the temperature of the sauce; and E, loading, sealing, sterilizing and cooling for obtaining the low-sugar lotus-seed sauce. The low-sugar lotus-seed sauce is abundant in
nutrition, the method is easily available, the operation is convenient, the lotus-seed sauce is attract in
mouthfeel and
flavor and low in cost, the lotus seed products are enriched, the market value of lotus seeds is developed, and the development of lotus seed industry is driven.