Processing technology and application of lotus root starch

Abstract

The present application relates to enzymatic fermentation food. Specifically relates to a processing technology and application of lotus root powder. The present application obtains lotus root powder by beating lotus root, obtains other food raw material powder by beating other edible raw materials, then mixes to obtain mixed powder, stirs with water, sterilizes to obtain mixture, adds carbon source, pullulanase, isomerized amylase and mixed fermentation bacteria, and obtains lotus root powder by enzymatic fermentation, sterilization, filtration and drying; the lotus root powder has the texture of delicate touch and slight astringency, the clear and fragrant smell is rich, and the entry is delicate, thick and smooth; the instant effect is good, and the antioxidant and anti-aging performance is also good.

Description

Technical Field

[0001] This invention relates to enzymatically fermented foods. Specifically, it relates to a processing technology and application of lotus root powder. Background Technology

[0002] Lotus root starch is a starch product made primarily from lotus root through processes such as washing, crushing, filtering, sedimentation, dehydration, and drying. As a traditional Chinese food, lotus root starch is considered a nourishing food due to its light taste, easy digestibility and absorption, and rich content of carbohydrates and certain minerals and vitamins (such as vitamin C, potassium, and iron), especially popular among specific groups (such as infants, the elderly, and those recovering from illness). In recent years, with the popularization of healthy eating concepts, the market demand for lotus root starch, as a natural and healthy plant-based food, has shown an increasing trend.

[0003] Lotus root powder tends to clump or form lumps when dissolved in water, resulting in poor brewing performance. Furthermore, given the current demand for multi-functional foods, there is a need to further improve the health benefits and other functions of lotus root powder. Therefore, providing a lotus root powder with excellent brewing performance and superior antioxidant effects is a technical problem that needs to be solved. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention proposes a processing technology and application for lotus root powder.

[0005] This invention provides a processing method for lotus root powder, which includes grinding lotus root into powder to obtain lotus root powder, grinding other edible raw materials into powder to obtain other food raw material powder, then mixing them to obtain mixed powder, adding water and stirring, sterilizing to obtain mixed material, adding carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria and mixing, undergoing enzymatic fermentation, sterilization, filtration and drying to obtain lotus root powder.

[0006] In this invention, the steps for obtaining lotus root powder include selecting fresh and unrotten lotus roots, and then washing, removing the nodes, cutting into pieces, soaking in water, adding water to make a paste, drying, crushing, and sieving.

[0007] In this invention, other edible ingredients include at least one of the following: red dates, goji berries, soybeans, poria cocos, fox nuts, oats, chlorella powder, mushroom powder, kale powder, cashews, hazelnuts, osmanthus, sesame seeds, purple sweet potatoes, pumpkin seeds, Job's tears, highland barley, yellow mustard seeds, kelp, and kombu.

[0008] In this invention, the particle size of lotus root powder and other food ingredient powders is no higher than 1 mm.

[0009] In this invention, the weight ratio of lotus root powder to other food ingredient powders is 1:(0.01-0.4), or 1:(0.05-0.37), or 1:(0.1-0.35).

[0010] In this invention, other edible ingredients are combined with lotus root powder to increase the nutritional comprehensiveness and health benefits of lotus root powder, such as its antioxidant properties.

[0011] In this invention, the weight ratio of the mixed powder to water is 1:3-10.

[0012] In this invention, the enzymatic fermentation temperature is 25-45℃ and the time is 30-100 hours.

[0013] In this invention, the enzymatic fermentation process is carried out in a sealed environment.

[0014] In this invention, the enzymatic fermentation process is accompanied by a stirring process.

[0015] In this invention, the combination of pullulanase and dissimilatory amylase significantly improves the solubility and reconstitution properties of lotus root powder. While pullulanase and dissimilatory amylase alone can improve the solubility of lotus root powder, the effect is not significant. Combined enzymatic hydrolysis significantly enhances both the solubility and reconstitution properties of the lotus root powder. Furthermore, the amount of enzyme used in combined enzymatic hydrolysis is crucial to the performance of the lotus root powder; too much or too little will negatively impact its overall performance and prevent it from meeting requirements. In this invention, the dosage of pullulanase and dissimilatory amylase in the mixture is 5-15 U / g and 5-15 U / g, respectively.

[0016] This invention also provides the application of combining pullulanase and dissimilatory amylase in synergistically improving the solubility and brewing properties of lotus root powder.

[0017] In this invention, the carbon source includes at least one of glucose, fructose, sucrose, maltose, lactose, and galactose.

[0018] In this invention, the amount of carbon source used in the mixture is 0.5-4.5 wt%.

[0019] In this invention, the co-fermentation of *Lactobacillus flavus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO. 1.157 significantly enhances the antioxidant properties of the product, giving it superior antioxidant and anti-aging effects. Furthermore, the fermented product is more easily digestible, providing a feeling of fullness while reducing the digestive burden on the body. Moreover, the quantity and ratio of the fermenting bacteria significantly impact the product's antioxidant and anti-aging properties. In this invention, the co-fermentation bacteria consist of *Lactobacillus flavus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO. 1.157 at a ratio of 1:0.6-1.2, resulting in a better antioxidant effect. The dosage of the co-fermentation bacteria in the mixture is 5.0 × 10⁻⁶. 8 5.0×10⁻⁵ g 11 per g.

[0020] The present invention also provides the application of co-fermentation of Lactobacillus branii CICC 6131 and Lactobacillus helveticus GDMCC NO.1.157 in improving the antioxidant properties of lotus root starch.

[0021] In this invention, other food ingredient powders include yellow mustard and kelp. The selection of yellow mustard and kelp can significantly enhance the antioxidant properties of lotus root powder and synergistically improve its ability to scavenge free radicals.

[0022] In this invention, gauze filtration is used. The mesh size of the gauze must not be lower than 20 mesh, and the mesh size can be 30 mesh, 50 mesh, 80 mesh, 100 mesh, 150 mesh, 200 mesh, etc.

[0023] In this invention, the drying process employs freeze drying or vacuum drying.

[0024] In this invention, the drying process also includes crushing and screening.

[0025] The present invention also provides lotus root powder processed according to the above-described lotus root powder processing technology.

[0026] The present invention also provides an application of the above-mentioned lotus root powder in the preparation of food products. The weight concentration of the lotus root powder in the food product is 0.1-50%.

[0027] The beneficial technical effects of the present invention are as follows:

[0028] This invention involves grinding lotus root into powder to obtain lotus root powder, grinding other edible raw materials into powder to obtain other food raw material powder, then mixing them to obtain a mixed powder, adding water and stirring, sterilizing to obtain a mixed material, adding a carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria, mixing, undergoing enzymatic fermentation, sterilization, filtration, and drying to obtain lotus root powder; the lotus root powder has a delicate texture with a slightly astringent feel, a rich and refreshing aroma, and a delicate, thick and silky texture in the mouth; it has good instant solubility and also has good antioxidant and anti-aging properties.

[0029] This invention utilizes pullulanase, dissimilatory amylase, and a co-fermentation method with fermenting bacteria to significantly improve the instant solubility of lotus root starch in both cold and hot water, resulting in superior brewing performance. Both pullulanase and dissimilatory amylase effectively enhance the solubility of lotus root starch, and their specific combination synergistically improves this effect. Furthermore, the co-fermentation of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 during the enzymatic fermentation process also contributes to improving the instant solubility of lotus root starch.

[0030] The addition of yellow mustard and kelp, or the use of fermentation bacteria, in this invention can significantly enhance the antioxidant and anti-aging properties of lotus root powder. The fermentation bacteria *Lactobacillus fragrans* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157, at a ratio of 1:0.6-1.2, can further enhance the antioxidant properties of lotus root powder, increase the variety and concentration of antioxidant active ingredients, and improve the DPPH free radical scavenging performance. The use of yellow mustard and kelp in this invention, employing a specific preparation process, exhibits a synergistic effect in enhancing the antioxidant effect.

[0031] This invention employs an enzymatic fermentation process to improve the texture, aroma, and taste of lotus root powder, giving it a better sensory experience. Detailed Implementation

[0032] The present invention further illustrates the technology and effects of the invention through specific embodiments.

[0033] This invention provides a processing method for lotus root powder, which includes grinding lotus root into powder to obtain lotus root powder, grinding other edible raw materials into powder to obtain other food raw material powder, then mixing them to obtain mixed powder, adding water and stirring, sterilizing to obtain mixed material, adding carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria and mixing, undergoing enzymatic fermentation, sterilization, filtration and drying to obtain lotus root powder.

[0034] In this invention, the steps for obtaining lotus root powder include selecting fresh and unrotten lotus roots, and then washing, removing the nodes, cutting into pieces, soaking in water, adding water to make a paste, drying, crushing, and sieving.

[0035] In this invention, other edible ingredients include at least one of the following: red dates, goji berries, soybeans, poria cocos, fox nuts, oats, chlorella powder, mushroom powder, kale powder, cashews, hazelnuts, osmanthus, sesame seeds, purple sweet potatoes, pumpkin seeds, Job's tears, highland barley, yellow mustard seeds, kelp, and kombu.

[0036] In this invention, the particle size of lotus root powder and other food ingredient powders is no higher than 1 mm.

[0037] In this invention, the weight ratio of lotus root powder to other food ingredient powders is 1:(0.01-0.4), or 1:(0.05-0.37), or 1:(0.1-0.35).

[0038] In this invention, other edible ingredients are combined with lotus root powder to increase the nutritional comprehensiveness and health benefits of lotus root powder, such as its antioxidant properties.

[0039] In this invention, the weight ratio of the mixed powder to water is 1:3-10.

[0040] In this invention, the enzymatic fermentation temperature is 25-45℃ and the time is 30-100 hours.

[0041] In this invention, the enzymatic fermentation process is carried out in a sealed environment.

[0042] In this invention, the enzymatic fermentation process is accompanied by a stirring process.

[0043] In this invention, pullulanase and dissimilatory amylase are used in the mixture at amounts of 5-15 U / g and 5-15 U / g, respectively.

[0044] This invention also provides the application of combining pullulanase and dissimilatory amylase in synergistically improving the solubility and brewing properties of lotus root powder.

[0045] In this invention, the carbon source includes at least one of glucose, fructose, sucrose, maltose, lactose, and galactose.

[0046] In this invention, the amount of carbon source used in the mixture is 0.5-4.5 wt%.

[0047] In this invention, the co-fermentation bacteria consist of *Lactobacillus flavus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO. 1.157 at a ratio of 1:0.6-1.2. The amount of co-fermentation bacteria in the mixture is 5.0 × 10⁻⁶. 8 5.0×10⁻⁵ g 11 per g.

[0048] This invention also provides the application of co-fermentation of *Lactobacillus flavus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 in enhancing the antioxidant properties of lotus root starch. The co-fermentation of *Lactobacillus flavus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at a ratio of 1:0.6-1.2 yields better antioxidant effects.

[0049] In this invention, other food ingredient powders include yellow mustard and kelp. The selection of yellow mustard and kelp can significantly enhance the antioxidant properties of lotus root powder and synergistically improve its ability to scavenge free radicals.

[0050] In this invention, gauze filtration is used. The mesh size of the gauze must not be lower than 20 mesh, and the mesh size can be 30 mesh, 50 mesh, 80 mesh, 100 mesh, 150 mesh, 200 mesh, etc.

[0051] In this invention, the drying process employs freeze drying or vacuum drying.

[0052] In this invention, after drying, other processes can be selected according to actual production needs, which may include crushing and / or screening processes.

[0053] The present invention also provides lotus root powder processed according to the above-described lotus root powder processing technology.

[0054] The present invention also provides an application of the above-mentioned lotus root powder in the preparation of food products. The weight concentration of the lotus root powder in the food product is 0.1-50%.

[0055] I. Preparation of lotus root starch

[0056] 1. Lotus root starch

[0057] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0058] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0059] The carbon source was sucrose, with a dosage of 2.58 wt% in the mixture. Pullulanase and dissimilatory amylase were used at dosages of 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at a ratio of 1:6, with a dosage of 7.80 × 10⁻⁶ in the mixture. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0060] 2. Lotus root starch

[0061] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out products with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.42wt%). Grind dried yellow mustard seeds and kelp separately, screen out products with a particle size of less than 0.3mm, and mix them at a weight ratio of 1:2 for yellow mustard seed and kelp powder to obtain other food ingredient powders.

[0062] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0063] The carbon source was sucrose, accounting for 2.08 wt% of the mixture. Pullulanase and dissimilatory amylase were used at 7 U / g and 6 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO. 1.157 at a ratio of 1:1.2, and the amount of co-fermentation bacteria in the mixture was 8.25 × 10⁻⁶. 9 Units / g. Enzymatic fermentation was carried out at 32℃ for 40 hours, under sealed conditions with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0064] 3. Lotus root starch

[0065] The difference from lotus root starch 1 is that it does not contain yellow mustard seeds and kelp. The specific preparation method is as follows:

[0066] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Add water to cover the lotus root pieces and soak them at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, crush the paste and screen out products with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%).

[0067] Then, the lotus root powder is stirred with 5 times its weight of water, sterilized, and mixed to obtain a mixture. A carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight, and then crushed and sieved to obtain lotus root powder.

[0068] The carbon source was sucrose, accounting for 2.58 wt% of the mixture. Pullulanase and dissimilatory amylase were used at 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 in a 1:1 ratio, and the amount of co-fermentation bacteria in the mixture was 7.80 × 10⁻⁶. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0069] 4. Lotus root starch

[0070] The difference between this and lotus root starch 1 is that it does not undergo enzymatic fermentation. The specific preparation method is as follows:

[0071] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0072] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Five times the weight of water is added to the mixed powder and stirred. The mixture is then filtered through 50-mesh gauze. The filtered material is freeze-dried to a constant weight, and then crushed and sieved to obtain lotus root powder.

[0073] 5. Lotus root starch

[0074] The difference between this and lotus root starch 1 is that only one enzyme, pullulanase, is used for enzymatic hydrolysis. The specific preparation method is as follows:

[0075] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0076] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. A carbon source, pullulanase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0077] The carbon source is sucrose, with a dosage of 2.58 wt% in the mixture. Pullulanase is used at a dosage of 13 U / g in the mixture. The co-fermentation bacteria consist of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 in a 1:1 ratio, with a dosage of 7.80 × 10⁻⁶ in the mixture. 9Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0078] 6. Lotus root starch

[0079] The difference between this and lotus root starch 1 is that only one enzyme, dissimilatory amylase, is used for enzymatic hydrolysis. The specific preparation method is as follows:

[0080] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0081] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. A carbon source, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0082] The carbon source is sucrose, with a dosage of 2.58 wt% in the mixture. The dosage of dissimilatory amylase in the mixture is 13 U / g. The co-fermentation bacteria consist of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 in a 1:1 ratio, with a dosage of 7.80 × 10⁻⁶ in the mixture. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0083] 7. Lotus root starch

[0084] The difference from lotus root starch 1 lies in the change of the bacterial ratio. The specific preparation method is as follows:

[0085] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0086] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0087] The carbon source was sucrose, with a dosage of 2.58 wt% in the mixture. Pullulanase and dissimilatory amylase were used at dosages of 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at a ratio of 1:0.1, with a dosage of 7.80 × 10⁻⁶ in the mixture. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0088] 8. Lotus root starch

[0089] The difference from lotus root starch 1 lies in the change of the bacterial ratio. The specific preparation method is as follows:

[0090] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water until they are completely submerged at room temperature for 30 minutes. Remove them, then add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen out the product with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and kelp separately, screen out the product with a particle size of less than 0.3mm, and mix them together at a 1:1 weight ratio of yellow mustard seed powder to kelp powder to obtain other food ingredient powders.

[0091] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0092] The carbon source was sucrose, accounting for 2.58 wt% of the mixture. Pullulanase and dissimilatory amylase were used at 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at a ratio of 1:4, and the total amount of co-fermentation bacteria in the mixture was 7.80 × 10⁻⁶. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0093] 9. Lotus root starch

[0094] The difference from lotus root starch 1 is that only yellow mustard seeds are used instead of kelp. The specific preparation method is as follows:

[0095] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water at room temperature for 30 minutes until they are completely submerged. Remove them, add 5 times their weight of water, and blend them into a paste. After freeze-drying, grind the paste and screen for products with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried yellow mustard seeds and screen for products with a particle size of less than 0.3mm to obtain other food ingredient powders.

[0096] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0097] The carbon source was sucrose, accounting for 2.58 wt% of the mixture. Pullulanase and dissimilatory amylase were used at 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at a ratio of 1:0.11, and the total amount of co-fermentation bacteria in the mixture was 7.80 × 10⁻⁶. 9Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0098] 10. Lotus root starch 10

[0099] The difference from lotus root starch 1 is that only kelp is used instead of yellow mustard seeds. The specific preparation method is as follows:

[0100] Select fresh, unrotten lotus roots, wash them with water, remove the nodes, and cut them into pieces (approximately 2cm x 2cm x 2cm). Soak the lotus root pieces in water at room temperature for 30 minutes, then remove them and add 5 times their weight of water to make a paste. After freeze-drying, grind the paste and screen for products with a particle size of less than 0.3mm to obtain lotus root powder (moisture content 2.75wt%). Grind dried kelp and screen for products with a particle size of less than 0.3mm to obtain other food ingredient powders.

[0101] Then, lotus root powder and other food ingredient powders are mixed at a weight ratio of 1:0.1 to obtain a mixed powder. Water with a weight of 5 times that of the mixed powder is added and stirred. Then, the mixture is sterilized to obtain a mixed material. Carbon source, pullulanase, dissimilatory amylase and co-fermentation bacteria are added and mixed. After enzymatic fermentation, sterilization, and filtration, the filtered material is freeze-dried to constant weight. Then, it is crushed and sieved to obtain lotus root powder.

[0102] The carbon source was sucrose, accounting for 2.58 wt% of the mixture. Pullulanase and dissimilatory amylase were used at 6.5 U / g and 6.5 U / g, respectively. The co-fermentation bacteria consisted of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 in a 1:1 ratio, and the amount of co-fermentation bacteria in the mixture was 7.80 × 10⁻⁶. 9 Units / g. Enzymatic fermentation was carried out at 35℃ for 45 hours, sealed, and with a stirring speed of 60 rpm. Filtration was performed using 50-mesh gauze.

[0103] Pullulanase and dissimilatory amylase (product numbers S10193 and S23557) used in the above preparation process were purchased from Shanghai Yuanye Biotechnology; Lactobacillus branii CICC 6131 and Lactobacillus helveticus GDMCC NO.1.157 were purchased from China Industrial Microbial Culture Collection Center and Guangdong Provincial Microbial Culture Collection Center, respectively.

[0104] II. Application Test of Lotus Root Starch

[0105] 1. Instant Dissolution Test

[0106] The lotus root powder was sieved, and lotus root powder with a particle size between 100-200 mesh was selected as the test sample.

[0107] Add 100g of water to a 200mL beaker and keep it at 10℃. Place 20g of sample in the beaker and stir at 30rpm. Record the time it takes for the sample to completely dissolve. Perform 5 parallel tests and take the average value. See Table 1.

[0108] Add 100g of water to a 200mL beaker and keep it at 50℃. Place 20g of sample in the beaker and stir at 30rpm. Record the time it takes for the sample to completely dissolve. Perform five parallel tests and take the average value. See Table 1. In Table 1, - indicates that the sample is still not completely dissolved after 4 minutes.

[0109] Table 1: Instant Dissolution Test

[0110]

[0111] Table 1 shows the effects of enzymatic hydrolysis and fermentation processes on the instant solubility of lotus root powder. The results of tests 1, 2, and 4 for lotus root powders indicate that the enzymatic fermentation method using pullulanase, dissimilatory amylase, and co-fermenting bacteria significantly improves the instant solubility of lotus root powder in both cold and hot water, exhibiting good brewing performance. Comparisons of lotus root powders 1 and 5-6 show that both pullulanase and dissimilatory amylase can effectively improve the instant solubility of lotus root powder, and their specific combination synergistically enhances the instant solubility. Furthermore, the co-fermentation of *Lactobacillus fumigatus* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 during the enzymatic hydrolysis process of this invention can also improve the instant solubility of lotus root powder to a certain extent.

[0112] 2. Antioxidant test

[0113] The lotus root powder was sieved and selected with a particle size between 100-200 mesh as the product. Then, it was mixed with deionized water at a weight ratio of 1:50, kept at 40℃ and stirred at 100 rpm for 0.4 hours, centrifuged at 1500 rpm for 5 minutes, and the clear liquid was taken to test the antioxidant effect.

[0114] 2 mL of a 150 μmol / L DPPH radical scavenging solution was mixed with 25 μL of supernatant to obtain the experimental group solution. An equal volume of deionized water was then used to replace the supernatant solution for mixing to obtain the blank group solution. Both the experimental and blank group solutions were incubated at room temperature in the dark for 30 minutes, and the absorbance (OD) at 520 nm was measured. This was repeated three times in parallel. The DPPH radical scavenging rate (K) for each group was calculated, where K = (OD0) / (OD0) 空白 -OD 实验 ) / OD 空白 ×100%. The results are shown in Table 2.

[0115] Table 2: Antioxidant Test

[0116]

[0117] Table 2 studies the effects of fermentation and the addition of yellow mustard and kelp during the preparation of lotus root powder on its antioxidant effect. The results of tests 1, 3, and 4 show that adding yellow mustard and kelp, or using fermentation bacteria, significantly improves the antioxidant and anti-aging properties of lotus root powder. Comparing lotus root powder 1 and 7-8, the ratio of *Lactobacillus fragrans* CICC 6131 and *Lactobacillus helveticus* GDMCC NO.1.157 at 1:0.6-1.2 further enhances the antioxidant properties of lotus root powder, increases the variety and concentration of antioxidant active ingredients, and improves the DPPH free radical scavenging performance. Furthermore, when the amount of either yellow mustard or kelp in lotus root powder 9-10 is the same as that in lotus root powder 1, the free radical scavenging effect of lotus root powder 1 is better. This demonstrates that the specific preparation process using yellow mustard and kelp in this invention has a synergistic effect in enhancing the antioxidant effect.

[0118] 3. Sensory testing

[0119] Volunteers aged 30-50, 4 men and 4 women, were recruited to conduct sensory tests on the lotus root powder in each group. Before the test, the lotus root powder was sieved and the lotus root powder with a particle size between 100-200 mesh was selected for sensory testing. The sensory test indicators included odor, taste and texture (tested before brewing).

[0120] The texture test involves testers (volunteers) rubbing lotus root powder with their fingers to evaluate its fineness, astringency, and smoothness. The better the texture, the finer it is and the more astringent it feels.

[0121] The aroma and taste were tested by tasting the lotus root starch after it was brewed. Specifically, the lotus root starch was brewed with 60℃ warm water at a weight ratio of 1:13, stirred evenly, and then cooled to 40℃ before sensory testing. The aroma was evaluated as a fresh, plant-like fragrance, and the taste was evaluated as the mouthfeel.

[0122] The sensory test results are shown in Table 3.

[0123]

[0124] Table 3 shows the effects of enzymatic hydrolysis and fermentation on the sensory characteristics of lotus root powder during preparation. The lotus root powder prepared by this invention has a delicate texture with a slight astringency, a rich and refreshing aroma, and a smooth, thick, and silky mouthfeel. Comparing lotus root powder 4 with 1 and 2, it is clear that the enzymatic hydrolysis and fermentation process employed in this invention enhances the texture, aroma, and mouthfeel of the lotus root powder, resulting in a superior sensory experience.

Claims

1. A process for the manufacture of sago characterized in that, The lotus root powder is obtained by powdering lotus root, other food material powder is obtained by powdering other food material, then the lotus root powder and the other food material powder are mixed to obtain mixed powder, water is added to the mixed powder to obtain mixture, the carbon source, the pullulanase, the isoamylase and the mixed fermentation bacteria are added to the mixture to obtain a mixture, the mixture is subjected to enzymatic fermentation, the mixture is sterilized, filtered and dried to obtain the lotus root powder. Other edible raw materials are composed of Semen Sophorae Flavescentis and Laminaria japonica; the amounts of pullulanase and isoamylase in the mixture are 5-15 U / g and 5-15 U / g; the combined fermentation bacteria are Lactobacillus sanfranciscensis CICC 6131 and Lactobacillus helveticus GDMCC NO.1.157, and the combined fermentation bacteria are composed of the bacteria in the number ratio of 1:0.6-1.2, and the amount of the combined fermentation bacteria in the mixture is 5.0×10 8 0 / g-5.0×10 11 The process of enzymatic fermentation is carried out in a sealed manner. The weight ratio of the lotus root powder to the other food material powder is 1: (0.01-0.4). The weight ratio of the mixed powder to water is 1:3-10.

2. A sago processing method according to claim 1, characterized in that, The enzymatic fermentation is carried out at a temperature of 25-45℃ for 30-100 hours.

3. A sago processing method according to claim 1, characterized in that, The carbon source includes at least one of glucose, fructose, sucrose, maltose, lactose and galactose, and the amount of the carbon source in the mixture is 0.5-4.5wt%.

4. A sago processing method according to claim 1, characterized in that, The filtering is carried out by using gauze with a mesh number not less than 20.

5. The lotus root powder obtained by the processing method according to any one of claims 1-4.

6. Use of sago according to claim 5 for the preparation of a food product, characterized in that, The weight concentration of the lotus root powder in the food product is 0.1-50%.

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