Instant lotus root powder, preparation method thereof and method for improving gelatinization characteristics of lotus root powder

Abstract

The present application relates to the technical field of food processing, and particularly relates to a quick-dissolving lotus root powder, a preparation method thereof and a method for improving the gelatinization characteristics of the lotus root powder. The quick-dissolving lotus root powder comprises lotus root powder, and food-grade calcium chloride and malt dextrin are added to the lotus root powder. Preferably, the food-grade calcium chloride is mixed with the lotus root powder in the form of a calcium chloride aqueous solution, so as to improve the direct mixing state of the lotus root powder in hot water at 90 DEG C or above. Preferably, the quick-dissolving lotus root powder further comprises sucrose and phycocyanin. By adjusting the amount of the two, the added sucrose and phycocyanin not only do not destroy the original uniform mixing state of the system, but also make the prepared lotus root powder have suitable color and taste, and be rich in carbohydrates, proteins and other nutrients, thereby effectively solving the problems of troublesome mixing, single nutrition and single taste of the lotus root powder.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to an instant lotus root powder, its preparation method, and a method for improving the gelatinization properties of lotus root powder. More particularly, it relates to an instant lotus root powder containing food-grade calcium chloride and maltodextrin, its preparation method, and a method for improving the gelatinization properties of lotus root powder using food-grade calcium chloride and maltodextrin. Background Technology

[0002] Lotus root starch, a traditional Chinese delicacy, not only boasts high nutritional value but also offers numerous health benefits, including calming the mind and soothing the nerves, quenching thirst and clearing heat, promoting bowel movements, regulating the stomach and improving appetite, and nourishing the brain and marrow. However, traditional methods of preparing lotus root starch typically require first dispersing it into a slurry with a small amount of cold or warm water before adding hot water. Adding high-temperature hot water directly to dry lotus root starch causes some particles to quickly absorb water and form a viscous layer, leading to clumping of the less-absorbed powder inside. This results in lumps that are gelatinized on the outside but still powdery on the inside, affecting the ease of preparation and taste. This method is time-consuming and involves multiple steps, making it cumbersome for those with fast-paced lifestyles and a need for speed, thus hindering its widespread use. Furthermore, lotus root starch primarily contains starch and has a limited nutritional profile, failing to meet the diverse nutritional needs, especially protein, required for a healthy lifestyle.

[0003] In terms of improving the reconstitution performance of lotus root starch, existing technologies have proposed methods such as pregelatinization, addition of maltodextrin, and granulation to prepare instant lotus root starch. For example, CN111264812A discloses an instant lotus root starch, whose technical route mainly includes gelatinization of lotus root starch slurry, addition of maltodextrin and other auxiliary components, and further granulation, sieving, and drying processes. This technology can improve the dispersibility of lotus root starch, but its technical route mainly relies on the gelatinization treatment after lotus root starch slurry preparation, a high proportion of maltodextrin, other dispersing auxiliary components, and the granulation process. However, the inventors found in their research that in lotus root starch systems without other targeted treatments, adding only 5% or 10% maltodextrin still results in clumping when directly reconstituted with 90°C hot water; while increasing the maltodextrin to 15% or 20% can improve the clumping state, it affects the aroma and taste of the product and reduces the overall sensory evaluation. Simultaneously, the inventors found that the direct reconstitution performance of untreated lotus root starch in hot water at different temperatures does not simply improve with increasing temperature. Under hot water conditions of 95℃ and 100℃, more and larger white opaque lumps tend to form; smaller lumps can still be observed at 90℃. Therefore, further improvements are needed to enable lotus root starch to be directly mixed with high-temperature hot water without significantly increasing the amount of maltodextrin or relying on complex granulation processes, while reducing the adverse effects of high proportions of maltodextrin on colloidal consistency and the original flavor of lotus root starch.

[0004] In terms of improving the nutritional value of lotus root starch, phycocyanin is a natural pigment protein extracted from microalgae such as spirulina. It not only contains all eight essential amino acids, but the proportions of these essential amino acids are also very balanced, closely resembling the standard pattern required by the human body. Therefore, its bioavailability is high, and it is easily absorbed and utilized by the body. Furthermore, phycocyanin has several other beneficial effects on human health. Studies have shown that phycocyanin has excellent antioxidant properties, effectively scavenging free radicals (superoxide anions, hydrogen peroxide, etc.) in the body, reducing oxidative stress damage to cells, helping to delay aging, and protecting cell membranes and DNA from damage, thereby preventing various chronic diseases. Simultaneously, phycocyanin also has powerful anti-inflammatory effects, effectively inhibiting the production and release of pro-inflammatory factors (such as TNF-α, IL-6, etc.), thereby reducing inflammatory responses. It not only has potential improving effects on inflammatory diseases such as arthritis and colitis, but also helps relieve muscle inflammation and soreness after exercise. More importantly, phycocyanin also has immunomodulatory and hepatoprotective effects. It not only promotes the proliferation and activity of immune cells, especially lymphocytes and macrophages, thereby enhancing the body's specific and non-specific immune functions, but also reduces liver damage caused by chemicals or toxins, promoting the repair and regeneration of liver cells. Therefore, using phycocyanin as a dietary supplement is highly beneficial for maintaining health. However, phycocyanin itself has a fishy taste, and the experience of taking it directly in tablets or powder form is not ideal.

[0005] Therefore, there is still a need for an instant lotus root powder that can improve the direct mixing state of lotus root powder in hot water (90℃ and above), reduce the dependence on high proportion of maltodextrin and complex granulation process, and enrich its nutritional and sensory characteristics while maintaining its mixing performance. Summary of the Invention

[0006] The purpose of this invention is to provide an instant lotus root powder, its preparation method, and a method for improving the gelatinization characteristics of lotus root powder, so as to improve the agglomeration and clumping problems when lotus root powder is directly mixed with hot water (90°C and above), while taking into account the colloidal consistency, flavor, and nutritional composition.

[0007] The technical solution to the problem solved by this invention is:

[0008] In one aspect, an instant lotus root powder is provided, comprising lotus root powder, wherein food-grade calcium chloride and maltodextrin are added to the lotus root powder.

[0009] As a preferred embodiment of the present invention, the food-grade calcium chloride is mixed with the lotus root powder in the form of an aqueous solution of calcium chloride.

[0010] As a preferred embodiment of the present invention, the calcium chloride aqueous solution is mixed with lotus root powder and then dried and pulverized to obtain calcium chloride pretreated lotus root powder; the maltodextrin is mixed with the calcium chloride pretreated lotus root powder in the form of dry powder.

[0011] As a preferred embodiment of the present invention, based on the mass of the lotus root powder, the amount of food-grade calcium chloride used is 1.11 × 10⁻⁶. -4 ~3.33×10 -4 g / g; for example, it could be 1.11 × 10⁻⁶ g / g. -4 g / g, 1.25×10 -4 g / g, 1.50×10 -4 g / g, 1.75×10 -4 g / g, 2.00×10 -4 g / g, 2.25×10 -4 g / g, 2.50×10 -4 g / g, 2.75×10 -4 g / g, 3.00×10 -4 g / g, 3.25×10 -4 g / g, 3.33×10 -4 g / g, and the range between any two of the above values; preferably 2.22 × 10 -4 g / g.

[0012] As a preferred embodiment of the present invention, the maltodextrin accounts for 8% to 12% of the total mass of the lotus root powder, food-grade calcium chloride and maltodextrin; for example, it can be 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, and any range between any two of the above values; preferably 10%.

[0013] In some preferred embodiments The food-grade calcium chloride is pre-dissolved in water to form a calcium chloride aqueous solution. This calcium chloride aqueous solution is then mixed with lotus root starch, dried, and pulverized to obtain calcium chloride-pretreated lotus root starch. The maltodextrin is mixed with the calcium chloride-pretreated lotus root starch in dry powder form. Furthermore, based on the mass of the lotus root starch, the amount of food-grade calcium chloride used is 1.11 × 10⁻⁶. -4 ~3.33×10 -4 g / g; the maltodextrin accounts for 8% to 12% of the total mass of the lotus root powder, food-grade calcium chloride and maltodextrin.

[0014] During the research process, the inventors discovered that for dosages of 10... -4The method of adding food-grade calcium chloride in g / g increments significantly affects the final reconstituted state of lotus root starch: with the same amount of calcium chloride, if a trace amount of solid calcium chloride is directly mixed with dry lotus root starch, large lumps are likely to appear in the reconstituted sample, and the sensory evaluation of different parallel samples has a large degree of dispersion; however, if calcium chloride is pre-dissolved in water, the resulting calcium chloride aqueous solution is mixed with lotus root starch, and then the entire mixture is dried and pulverized, the uniformity of the reconstituted lotus root starch is significantly improved, the average sensory score is improved, and the standard deviation is reduced.

[0015] Further investigation revealed that adding a lower proportion of maltodextrin to the above-mentioned calcium chloride aqueous phase pretreatment altered the effective utilization level of maltodextrin in the lotus root starch system. Without calcium chloride pretreatment, 5% and 10% maltodextrin were insufficient to eliminate significant agglomeration; however, after calcium chloride aqueous phase pretreatment, 8%–12% maltodextrin was sufficient to obtain a relatively uniform, fine, smooth colloid without significant large lumps. Further increasing the amount of maltodextrin resulted in a decrease in consistency and a weakening of flavor.

[0016] Therefore, this invention does not simply combine calcium chloride and maltodextrin, but rather achieves a balance between the high-temperature direct mixing performance and the original consistency and flavor of the lotus root powder through a staged processing method: pre-treating the lotus root powder with trace amounts of calcium chloride in an aqueous phase, drying and pulverizing it as a whole, and then compounding it with a lower proportion of maltodextrin.

[0017] The amounts of calcium chloride and maltodextrin are not chosen arbitrarily, but are determined after a comprehensive balance between improving the mixing state and maintaining the overall color, flavor and colloidal quality of the product.

[0018] For example, the selection of calcium chloride dosage is not based on a simple linear relationship of "higher dosage, better reconstitution performance." Single-factor experiments show that no calcium chloride is added and the calcium chloride dosage is 1.11 × 10⁻⁶. -4 Significant clumping still existed at g / g; increased to 2.22×10 -4 At g / g, the agglomeration was significantly reduced and the overall color, odor, and shape were better; the value was increased to 4.44×10. -4 Although agglomeration further decreased at g / g, the overall color of the colloidal mixture began to lighten; further increasing to 8.88×10 -4 An unpleasant odor may still appear after adding g / g. Therefore, the amount of calcium chloride used needs to be considered in relation to the direct mixing state at high temperatures and the overall color and flavor of the product.

[0019] For example, controlling the amount of maltodextrin used needs to be combined with the aforementioned calcium chloride aqueous pretreatment. Without calcium chloride pretreatment, 5% and 10% maltodextrin are still insufficient to achieve a good high-temperature reconstitution state, while increasing it to 15%–20% will result in a loss of aroma, flavor, and colloidal quality; after using the calcium chloride pretreatment of this invention, 8%–12% maltodextrin can achieve a good reconstitution state. Therefore, this invention does not achieve instant solubility by simply increasing the proportion of maltodextrin, but rather reduces dependence on high proportions of maltodextrin.

[0020] In some implementation methods The present invention also provides an instant lotus root powder containing sucrose.

[0021] As a preferred embodiment of the present invention, the instant lotus root powder also includes sucrose. The sucrose is preferably white granulated sugar.

[0022] As a preferred embodiment of the present invention, the sucrose accounts for 25% to 35% of the total mass of the lotus root powder, food-grade calcium chloride, maltodextrin, and sucrose; for example, it can be 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, or any range between any two of the above values; preferably 35%. Sucrose is mainly used to adjust the sweetness and overall palatability of the instant lotus root powder. Meanwhile, experimental results show that within the above range, the addition of sucrose did not significantly disrupt the basic mixing system formed by the calcium chloride-pretreated lotus root powder and maltodextrin; all test samples maintained a relatively uniform mixing state, indicating that sucrose within the above range mainly affects the overall color and sensory quality of the product rather than its basic anti-caking properties.

[0023] In some implementation methods The present invention also provides an instant lotus root powder containing sucrose and phycocyanin. This instant lotus root powder is rich in nutrients, has a light seafood aroma, and balances colloidal consistency, flavor, and nutritional composition.

[0024] As a preferred embodiment of the present invention, the instant lotus root powder also includes sucrose and phycocyanin. The sucrose is preferably white granulated sugar.

[0025] As a preferred embodiment of the present invention, the phycocyanin accounts for 2.5% to 7.5% of the total mass of lotus root powder, food-grade calcium chloride, maltodextrin, sucrose and phycocyanin; for example, it can be 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, and any range between any two of the above values; preferably 2.5%.

[0026] The addition of phycocyanin introduces protein components into the lotus root starch system, which is primarily composed of starch. Furthermore, phycocyanin itself possesses a distinct blue color and unique flavor; therefore, its addition amount not only affects the nutritional composition of the product but also directly influences the overall color and flavor of the instant lotus root starch after preparation. Instant lotus root starch products with phycocyanin added within the aforementioned range exhibit higher overall color sensory scores. Moreover, within this range, the addition of phycocyanin did not significantly disrupt the homogeneous mixing state formed by the calcium chloride pretreated lotus root starch and maltodextrin.

[0027] Secondly, another objective of this invention is to provide a method for preparing the aforementioned instant lotus root powder, comprising the following steps: weighing lotus root powder and adding food-grade calcium chloride and maltodextrin to the lotus root powder respectively.

[0028] As a preferred embodiment of the present invention, based on the mass of the lotus root powder, the amount of food-grade calcium chloride used is 1.11 × 10⁻⁶. -4 ~3.33×10 -4 g / g; the maltodextrin accounts for 8% to 12% of the total mass of the lotus root powder, food-grade calcium chloride and maltodextrin.

[0029] As a preferred embodiment of the present invention, the following steps are included:

[0030] S1. Dissolve food-grade calcium chloride in water to obtain a calcium chloride aqueous solution; mix the calcium chloride aqueous solution with lotus root starch to obtain a mixture, and dry and pulverize the mixture without solid-liquid separation to obtain calcium chloride pretreated lotus root starch;

[0031] S2. Mix the calcium chloride pretreated lotus root powder with maltodextrin to obtain instant lotus root powder.

[0032] "Without solid-liquid separation" means that after mixing calcium chloride aqueous solution with lotus root starch, the mixture is dried as a whole without filtration, centrifugation, sedimentation separation or other operations that remove the liquid phase from the lotus root starch system.

[0033] This treatment method allows trace amounts of calcium chloride to come into full contact with lotus root starch using the liquid phase. Furthermore, the calcium chloride added to the system is not actively removed during subsequent solid-liquid separation operations, but rather enters the drying and pulverizing steps along with the entire mixed system.

[0034] In step S1, drying is mainly used to remove the moisture introduced during the calcium chloride aqueous pretreatment process, so that the treated lotus root starch can reform into a material suitable for pulverization and subsequent dry compounding. This invention does not rely on using a large amount of water to prepare the slurry and performing strong pregelatinization treatment as the main technical means to obtain rapid solubility.

[0035] As a preferred embodiment of the present invention, in step S1, the amount of water used is 45-55 mL per 100 g of lotus root powder; for example, 45 mL, 47.5 mL, 50 mL, 52.5 mL, and 55 mL of water per 100 g of lotus root powder, and any range between the above two values; preferably 50 mL. Since the amount of calcium chloride added in the present invention is within 10... -4 In g / g increments, an appropriate amount of liquid phase is beneficial for ensuring sufficient contact between trace amounts of calcium chloride and lotus root starch. Insufficient water usage is detrimental to the uniform dispersion of the aqueous solution in a large quantity of lotus root starch; it is also unnecessary to use a large amount of water to form a high-moisture-content slurry, thus avoiding increasing the subsequent water removal load.

[0036] As a preferred embodiment of the present invention, in step S1, the mixture of calcium chloride aqueous solution and lotus root starch is dried to constant weight at 55-65°C; for example, the drying temperature can be 55°C, 57°C, 60°C, 62°C, 65°C, or any range between the above two values; preferably 60°C. The drying in this step is mainly used to remove the moisture introduced during the calcium chloride aqueous pretreatment process, so that the lotus root starch treated with calcium chloride is transformed back into a dry powder suitable for pulverization and subsequent maltodextrin compounding. Therefore, the drying conditions need to balance dehydration efficiency with the preservation of the original powder and reconstitution properties of the lotus root starch.

[0037] As a preferred embodiment of the present invention, in step S1, the dried lotus root powder is pulverized to a particle size of 0.1–0.5 mm; for example, it can be 0.1 mm, 0.2 mm, 0.3 mm, 0.4 mm, 0.5 mm, or any range between two of the above values; preferably 0.3 mm. Pulverizing the lotus root powder treated with calcium chloride aqueous solution again can, on the one hand, break up the powder agglomerates formed during the drying process, allowing the pretreated lotus root powder to reform into particles that are easy to flow and mix; on the other hand, it helps to improve the uniformity of the calcium chloride pretreated lotus root powder when mixed with subsequent maltodextrin. If the particle size is too large, the particle size difference between powders and the mixing uniformity may be affected; while if the particle size is too small, it may increase the tendency of fine powder to agglomerate.

[0038] The mixture of calcium chloride pretreated lotus root powder and maltodextrin obtained in step S2 can be used directly as instant lotus root powder without granulation, which is different from the traditional instant lotus root powder technology route that changes the wetting and water absorption behavior of powder through granulation.

[0039] In some embodiments, sucrose is added without granulation. Preferably, the sucrose comprises 25% to 35% of the total mass of the lotus root starch, food-grade calcium chloride, maltodextrin, and sucrose.

[0040] In some embodiments, sucrose and phycocyanin are added sequentially without granulation. Preferably, the phycocyanin comprises 2.5% to 7.5% of the total mass of lotus root starch, food-grade calcium chloride, maltodextrin, sucrose, and phycocyanin.

[0041] Thirdly, another objective of this invention is to provide a method for improving the gelatinization properties of lotus root starch, comprising the following steps: adding food-grade calcium chloride and maltodextrin to lotus root starch.

[0042] Among them, "improving the gelatinization characteristics of lotus root starch" includes improving the wetting, dispersion, water absorption, gelatinization uniformity, and / or reducing agglomeration and clumping of lotus root starch when it is directly mixed with hot water.

[0043] As a preferred embodiment of the present invention, the method includes the following steps: dissolving food-grade calcium chloride in water to obtain a calcium chloride aqueous solution; mixing the calcium chloride aqueous solution with lotus root starch to obtain a mixture, wherein the mixture is dried and pulverized without solid-liquid separation to obtain calcium chloride pretreated lotus root starch; and mixing the calcium chloride pretreated lotus root starch with maltodextrin.

[0044] As a preferred embodiment of the present invention, based on the mass of the lotus root powder, the amount of food-grade calcium chloride used is 1.11 × 10⁻⁶. -4 ~3.33×10 -4 g / g; the maltodextrin accounts for 8% to 12% of the total mass of the lotus root powder, food-grade calcium chloride and maltodextrin.

[0045] The beneficial effects of this invention are:

[0046] 1. This invention provides an instant lotus root powder, in which food-grade calcium chloride and maltodextrin can both be used as components to improve the reconstitution performance of lotus root powder; when used together, they can improve the direct reconstitution state of lotus root powder in hot water (90°C and above).

[0047] In a preferred embodiment, firstly, a specific concentration (1.11 × 10⁻⁶) is used. -4 ~3.33×10 -4 Pretreatment with calcium chloride (g / g) in an aqueous phase improves the inhomogeneity caused by direct dry mixing of trace components. Furthermore, the addition of a lower proportion (8%–12%) of maltodextrin allows for better high-temperature direct mixing without requiring a high maltodextrin addition level. Therefore, this invention improves high-temperature direct mixing performance while reducing quality loss caused by relying solely on large amounts of maltodextrin. In a specific embodiment, after calcium chloride aqueous phase pretreatment and the addition of 10% maltodextrin, no significant lumps were observed in the lotus root starch when mixed with hot water at 80–100°C, particularly improving the problem of significant clumping in untreated lotus root starch when directly mixed with hot water at 95–100°C.

[0048] Users only need to perform one step: simply add hot water and stir. This greatly simplifies the preparation process and meets the modern consumer's pursuit of convenience.

[0049] 2. This invention provides a highly nutritious instant lotus root powder. By innovatively adding 2.5wt% to 7.5wt% of phycocyanin to the above-mentioned calcium chloride aqueous pre-treated lotus root powder-maltodextrin lotus root powder system, it can supplement the human body with essential amino acids in a balanced ratio, upgrading it from a single carbohydrate source to a complex nutritional food, especially meeting the needs of vegetarians, fitness enthusiasts, and people who need to supplement high-quality protein. In addition, phycocyanin also has various physiological activities such as anti-oxidation, anti-inflammation, immune regulation, and liver protection, which can safeguard the health of consumers.

[0050] 3. This invention provides a lotus root powder with further optimized flavor, color, and texture. Phycocyanin is combined with lotus root powder in the aforementioned calcium chloride aqueous pretreated lotus root powder-maltodextrin lotus root powder system, successfully transforming the strong fishy smell of phycocyanin into a "light seafood flavor" acceptable to more consumers. Simultaneously, the sweetness is improved by adding 25wt%–35wt% white sugar. Furthermore, the addition of phycocyanin gives the lotus root powder a unique "light blue" color, providing visual novelty. Finally, through formula optimization, the final product achieves a uniform texture and smooth mouthfeel. The optimized formula (A2B2C3D1) obtained a sensory score as high as 94.6 points after orthogonal experiments, demonstrating its high consumer acceptance in terms of aroma, color, texture, and mouthfeel. Moreover, under the existing experimental conditions, the addition of white sugar and phycocyanin did not significantly disrupt the original uniform mixing state of the calcium chloride pretreated lotus root powder-maltodextrin system.

[0051] 4. This invention provides a method for preparing instant and nutrient-rich lotus root powder. The method is simple, efficient, easy to industrialize, and suitable for large-scale production.

[0052] 5. This invention achieves cross-industry integration, expanding application scenarios and audiences by combining the advantages of two major aquatic biological resource fields: the "lotus root starch industry" and the "microalgae industry." It opens up a new market for lotus root starch products, creating a differentiated competitive advantage, and also provides a new and easily accepted food carrier for phycocyanin, solving its palatability problem and broadening its application scope. The resulting product combines convenience, nutrition, and a unique flavor, attracting a wider audience, including health-conscious consumers, vegetarians, and fitness enthusiasts, possessing significant market application value and promotional prospects.

[0053] 6. This invention solves three major problems of traditional lotus root powder: inconvenient preparation, limited nutrition, and poor palatability of phycocyanin. It successfully develops an innovative compound lotus root powder product that is easy to prepare, nutritionally balanced, and has an excellent sensory experience, demonstrating significant technological advancement and market potential. Attached Figure Description

[0054] Figure 1 The image shows the reconstitution morphology of lotus root powder pretreated with calcium chloride and compounded with 10% maltodextrin in hot water at different temperatures.

[0055] Figure 2 Sensory ratings of lotus root powder pretreated with calcium chloride and compounded with 10% maltodextrin at different mixing temperatures.

[0056] Figure 3 The morphology of colloids obtained after adding different proportions of maltodextrin to lotus root powder pretreated with calcium chloride;

[0057] Figure 4 Sensory evaluation charts of products obtained by adding different proportions of maltodextrin to lotus root powder pretreated with calcium chloride.

[0058] Figure 5 Diagrams showing the reconstituted form of instant lotus root powder with different proportions of added white sugar;

[0059] Figure 6 Sensory rating charts for instant lotus root powder with different proportions of added white sugar;

[0060] Figure 7 Color and reconstituted form of instant lotus root powder with different proportions of phycocyanin added;

[0061] Figure 8 Sensory rating charts of instant lotus root powder with different phycocyanin addition ratios;

[0062] Figure 9 Color and morphology diagrams of the optimal formulation at different mixing temperatures for orthogonal experiments;

[0063] Figure 10 Sensory rating charts of the optimal formulation at different mixing temperatures for orthogonal experiments;

[0064] Figure 11 Figure showing the effect of different amounts of food-grade calcium chloride on the prepared form of lotus root starch;

[0065] Figure 12 Figure showing the effect of different amounts of food-grade calcium chloride on the sensory scores of lotus root powder;

[0066] Figure 13 A comparison of the mixing forms of samples obtained by two addition methods: direct dry mixing of food-grade calcium chloride and aqueous pretreatment of calcium chloride.

[0067] Figure 14 A comparison chart of sensory scores for samples obtained by two addition methods: direct dry mixing of food-grade calcium chloride and aqueous pretreatment of calcium chloride.

[0068] Figure 15 Images showing the reconstituted forms of lotus root powder without calcium chloride pretreatment after adding different proportions of maltodextrin;

[0069] Figure 16 Sensory evaluation charts of lotus root powder without calcium chloride pretreatment after adding different proportions of maltodextrin;

[0070] Figure 17 Colloidal morphology of lotus root powder without calcium chloride and maltodextrin treatment at different reconstitution temperatures;

[0071] Figure 18 Sensory rating charts of lotus root powder without calcium chloride and maltodextrin treatment at different preparation temperatures. Detailed Implementation

[0072] The following are specific embodiments of the present invention, and the technical solution of the present invention will be further described in conjunction with the accompanying drawings. However, the present invention is not limited to these embodiments.

[0073] In this invention, unless otherwise specified: the amount of food-grade calcium chloride used is based on the mass of lotus root powder before treatment, expressed in g / g; the mass percentage of maltodextrin refers to the mass percentage of maltodextrin in the total mass of calcium chloride-pretreated lotus root powder and maltodextrin; the mass percentage of white sugar refers to the mass percentage of white sugar in the total mass of calcium chloride-pretreated lotus root powder, maltodextrin, and white sugar; the mass percentage of phycocyanin refers to the mass percentage of phycocyanin in the total mass of calcium chloride-pretreated lotus root powder, maltodextrin, white sugar, and phycocyanin.

[0074] The "calcium chloride pretreated lotus root powder" mentioned in this invention refers to the powder obtained by preparing food-grade calcium chloride into an aqueous solution, mixing it with lotus root powder, drying it without solid-liquid separation, and then pulverizing it.

[0075] The "direct mixing" mentioned in this invention refers to mixing lotus root powder directly with hot water of the appropriate temperature without pre-mixing it into a slurry using cold or warm water.

[0076] The pure lotus root powder required for this invention was obtained from Pujiang Tianhua Food Technology Co., Ltd., the food-grade calcium chloride (CaCl2) was purchased from Sinopharm Chemical Reagent Co., Ltd., the food-grade maltodextrin was purchased from Henan Bohao Food Ingredients Co., Ltd., the first-grade white sugar was purchased from Dafeng Yingmao Sugar Industry Co., Ltd., and the food-grade phycocyanin was purchased from Wuhan Qicai Shiguang Food Co., Ltd.

[0077] Sensory evaluation methods were used to evaluate the prepared lotus root starch colloidal beverage. The evaluation panel consisted of 10 members, using a 100-point scoring system. Aroma, color, texture, and taste were each scored out of 25 points, and the average score was taken as the final score. The sensory evaluation criteria for the lotus root starch colloidal beverage are shown in Table 1.

[0078] Table 1.

[0079] Example 1

[0080] An instant lotus root powder is prepared by combining calcium chloride pretreated lotus root powder with maltodextrin through the following steps:

[0081] S1. Weigh 0.0222 g of food-grade anhydrous CaCl2 and dissolve it in 50 mL of ultrapure water (ddH2O) to obtain a CaCl2 aqueous solution. Add the obtained CaCl2 aqueous solution to 100 g of lotus root powder and mix thoroughly. After mixing, place the entire mixture at 60℃ to dry to constant weight, and then pulverize it to a particle size of about 0.3 mm to obtain calcium chloride pretreated lotus root powder (Mix 1).

[0082] S2. Mix 0.3 g of maltodextrin with 2.7 g of calcium chloride pretreated lotus root powder (Mix 1) so that the maltodextrin accounts for 10% of the total mass of the two, to obtain basic instant lotus root powder (Mix 2).

[0083] For the obtained basic instant lotus root powder (Mix 2), five hot water temperatures were set at 80±1℃, 85±1℃, 90±1℃, 95±1℃, and 100±1℃, with three parallel samples for each temperature. 3.0 g of basic instant lotus root powder (Mix 2) was taken and added to 75 mL of hot water at the corresponding temperature for direct mixing. The mixture was immediately shaken well, and its morphology and sensory evaluation were conducted according to the sensory evaluation standards for lotus root powder colloidal beverages.

[0084] like Figure 1 As shown, lotus root starch colloids can be completely gelatinized at 80–100℃ without significant clumping. This indicates that lotus root starch with the simultaneous addition of CaCl2 and maltodextrin can be directly mixed with hot water above 90℃ without clumping, thus solving the industry problem of clumping easily when traditional lotus root starch is directly mixed with hot water. This also demonstrates that the simultaneous addition of CaCl2 and maltodextrin can improve the gelatinization characteristics of lotus root starch.

[0085] like Figure 2 As shown, the sensory score increases when the brewing temperature rises from 80℃ to 90℃, indicating that increasing the brewing temperature can bring out the aroma.

[0086] Example 2

[0087] A type of instant lotus root powder containing white sugar is basically the same as in Example 1, except that it also includes white sugar. It is prepared through the following steps: 3.0 g of food-grade CaCl2 obtained in Example 1 is used in an amount of 2.22 × 10⁻⁶ g. -4 Mix 2 is a base of instant lotus root powder containing 10% maltodextrin and g / g of maltodextrin. Then, 1.29 g of white sugar is added to this base, making the white sugar account for 30% of the total mass of the mixture after adding white sugar, resulting in lotus root powder containing white sugar (Mix 3).

[0088] Take the obtained lotus root starch containing white sugar (Mix 3), add 75 mL of 90℃ hot water and mix directly. Shake well immediately, and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0089] like Figure 5 As shown in the sample photo of No. 30, the lotus root starch colloid in this embodiment maintained a uniform and clumpy state, which indicates that the addition of white sugar did not disrupt the stable gelatinization system established by CaCl2 and maltodextrin.

[0090] like Figure 6 The sensory evaluation score corresponding to a 30% addition of white sugar shows that at this level of sweetness, the product's flavor was most popular with the evaluation panel, achieving an ideal balance between sweetness and the natural flavor of lotus root starch.

[0091] Example 3

[0092] An instant lotus root powder containing white sugar and phycocyanin is basically the same as in Example 2, except that it also includes phycocyanin. It is prepared through the following steps: 4.29 g of food-grade CaCl2 obtained in Example 2 is used in an amount of 2.22 × 10⁻⁶. -4 Mix 3 contains lotus root starch with 10% maltodextrin and 30% white sugar. Then, 0.23 g of phycocyanin is added to this mixture, bringing the total mass of phycocyanin to 5%, resulting in lotus root starch containing white sugar and phycocyanin (Mix 4).

[0093] Take the lotus root starch containing white sugar and phycocyanin (Mix 4), add 75 mL of 90℃ hot water and mix directly. Shake well immediately, and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0094] like Figure 7 As shown in the photograph of sample number 5, the effectiveness of phycocyanin as a natural blue pigment is evident; and the lotus root starch colloids all maintained a uniform, smooth, and clumpy state.

[0095] like Figure 8The sensory evaluation score corresponding to a 5% addition of phycocyanin is shown in the figure, indicating that the sensory score of this embodiment is at a high level. At this point, the phycocyanin brings a pleasant, subtle seafood flavor and a unique light blue appearance, adding nutritional and flavor characteristics without producing an overly strong fishy smell or an overly abrupt color, achieving an optimal balance.

[0096] Example 4

[0097] An instant lotus root powder is prepared through the following steps:

[0098] Weigh 0.0222 g of food-grade anhydrous CaCl2 and dissolve it in 50 mL of ultrapure water to obtain a CaCl2 aqueous solution. Add the obtained CaCl2 aqueous solution to 100 g of lotus root powder and mix thoroughly. After mixing, place the entire mixture at 60℃ to dry to constant weight, and then pulverize it to a particle size of about 0.3 mm to obtain calcium chloride pretreated lotus root powder (Mix 1).

[0099] Mix 0.3 g of maltodextrin with 2.7 g of calcium chloride pretreated lotus root powder (Mix 1) to make maltodextrin account for 10% of the total mass of the two, to obtain basic instant lotus root powder (Mix 2).

[0100] Add 1.6 g of white sugar to the base instant lotus root powder (Mix 2) to make the white sugar account for 35% of the total mass of the mixture after adding white sugar, and obtain lotus root powder containing white sugar (Mix 3′).

[0101] Based on 4.6 g of lotus root starch containing white sugar (Mix 3′), 0.12 g of phycocyanin was added to make phycocyanin account for 2.5% of the total mass of the final mixture, resulting in lotus root starch containing white sugar and phycocyanin (Mix 4′).

[0102] For the lotus root starch containing white sugar and phycocyanin (Mix 4′), five hot water temperatures of 80±1℃, 85±1℃, 90±1℃, 95±1℃, and 100±1℃ were set up, with three parallel samples for each temperature. Each Mix 4′ was taken and 75 mL of hot water at the corresponding temperature was added directly to prepare the mixture. It was immediately shaken well, and its morphology and sensory evaluation were performed according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0103] like Figure 9 and Figure 10 As shown, no clumping was observed in this embodiment at 80℃~100℃, but small air bubbles were generated in the colloid. Sensory evaluation showed that these small air bubbles did not affect the taste, and the sensory scores continued to increase at 80℃~90℃.

[0104] Experimental Example 1: The Effect of Single Factors on Calcium Chloride

[0105] 1.1 Effect of Calcium Chloride Dosage under Wet Mixing: 0 g, 0.0111 g, 0.0222 g, 0.0444 g, and 0.0888 g of food-grade anhydrous CaCl2 were weighed out, dissolved in 50 mL of ultrapure water, and then added to 100 g of lotus root powder respectively. After thorough mixing, the mixture was dried at 60℃ to constant weight and pulverized to a particle size of approximately 0.3 mm. The resulting CaCl2 mass relative to the untreated lotus root powder was 0; 1.11 × 10⁻⁶ g. -4 g / g; 2.22×10 -4 g / g; 4.44×10 -4 g / g; 8.88×10 -4 g / g of the sample.

[0106] Take 3.0 g of each sample and add 75 mL of 90℃ hot water to dissolve directly. Shake well immediately and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0107] like Figure 11 As shown, the concentration of CaCl2 significantly affects the solubility and gelatinization of lotus root starch in 90℃ hot water. The concentrations of CaCl2 added (0 and 1.11 × 10⁻⁶) significantly influence the solubility and gelatinization of lotus root starch. -4 When the lotus root starch was prepared, obvious clumps formed, appearing as uneven lumps, indicating that complete instant dissolution was not possible. However, the clumps decreased in size as the CaCl2 concentration increased; when the CaCl2 concentration was 2.22 × 10⁻⁶, the clumps did not completely dissolve. -4 When the concentration of CaCl2 is 4.44 × 10 g / g, it will produce small bubble-like clumps when mixed with 90℃ hot water. When the CaCl2 concentration continues to increase to 4.44 × 10 g / g... -4 At a concentration of g / g, the lotus root starch colloid becomes uniform and smooth, with almost no visible lumps, but at this point, the color of the lotus root starch colloid begins to turn white. When the CaCl2 concentration continues to increase to 8.88 × 10⁻⁶ g / g, the lotus root starch colloid becomes uniform and smooth, with almost no visible lumps, but at this point, the color of the lotus root starch colloid begins to turn white. -4 At a concentration of g / g, the lotus root starch colloid even smells of lime, which is not an ideal product condition, indicating that the amount of CaCl2 added will significantly affect the properties of the lotus root starch colloid.

[0108] like Figure 12 As shown, the trend of sensory scores clearly reflects the optimal range of CaCl2 concentration. The lowest sensory score was achieved without CaCl2 addition, mainly due to the texture and shape defects caused by lotus root starch clumping. With increasing CaCl2 concentration, the score rose rapidly, reaching a peak at a concentration of 2.22 × 10⁻⁶. -4 g / g and 4.44×10 -4 It reaches its peak at g / g. Although the CaCl2 concentration is 2.22 × 10 g. -4 At g / g, small bubble-like clumps exist in the colloid, but it has a pleasant aroma and moderate color.

[0109] Therefore, based on the combined results of color, morphology, and sensory evaluation, the recommended CaCl2 concentration is 2.22 × 10⁻⁶. -4 The concentration of CaCl2 (g / g) was selected as the most suitable for preparing this lotus root starch product. This shows that a higher amount of CaCl2 is not necessarily better; a balance needs to be struck between anti-caking properties, overall color, and flavor.

[0110] 1.2 Effect of dry and wet mixing of calcium chloride: Weigh 0.0222 g of food-grade anhydrous CaCl2 and add it directly to 100 g of dried lotus root powder and mix evenly to obtain a dry mixed sample.

[0111] Take 3.0 g of sample and add 75 mL of 90℃ hot water to mix directly. Shake well immediately and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0112] like Figure 13 As shown in the figure, groups 1-1, 1-2, and 1-3 are the results of mixing 0.0222 g of anhydrous CaCl2 directly into 100 g of dried lotus root powder, then taking 3 g of the mixture for reconstitution. Groups 2-1, 2-2, and 2-3 are the results of dissolving 0.0222 g of anhydrous CaCl2 in 50 mL of ultrapure water, then adding it to 100 g of lotus root powder, mixing thoroughly, drying in a 60℃ oven to constant weight, and finally grinding the dried lotus root powder to a uniform particle size (approximately 0.3 mm), then taking 3 g of the mixture for reconstitution. It can be seen that directly adding CaCl2 and mixing thoroughly results in larger lumps, with groups 1-1 and 1-2 producing larger lumps, affecting the shape and taste; while the result of dissolving in water is more uniform, with no large lumps produced.

[0113] like Figure 14 As shown, sensory evaluation revealed that the scores of preparations made by directly adding CaCl2 and mixing thoroughly were lower, and the STD was larger, while the sensory scores of preparations made by dissolving in water were significantly higher.

[0114] It can be seen that, for the 10 used in this invention -4 For calcium chloride in g / g increments, achieving uniform dispersion of trace amounts in the lotus root starch system is challenging when directly mixing solid powder with a large quantity of lotus root starch. Pre-dissolving the calcium chloride in water before mixing it with the lotus root starch allows for greater contact between the calcium chloride and more lotus root starch particles in the liquid phase, reducing localized concentration variations. Subsequently, drying removes the moisture introduced during pretreatment, and pulverizing yields a powder suitable for subsequent compounding.

[0115] Experimental Example 2: Effects of Single Factors on Maltodextrin

[0116] Different proportions of maltodextrin were added to lotus root starch to obtain lotus root starch samples with maltodextrin accounting for 0%, 5%, 10%, 15%, and 20% of the total mass of lotus root starch and maltodextrin, respectively.

[0117] Take 3.0 g of each sample and add 75 mL of 90℃ hot water to dissolve directly. Shake well immediately and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0118] like Figure 15 As shown, adding high concentrations of maltodextrin (15% and 20%) alone can improve the gelatinization performance of lotus root starch in 90℃ hot water, but when adding low concentrations (5% and 10%) of maltodextrin, clumping still occurs in the lotus root starch colloid.

[0119] like Figure 16 As shown, the trend in sensory scores indicates that adding low concentrations of maltodextrin has little impact on the scores of lotus root starch colloids, but adding high concentrations of maltodextrin severely affects aroma and taste, thus lowering the sensory scores. This also suggests that simply adding maltodextrin cannot effectively improve consumer acceptance of lotus root starch colloids.

[0120] Experimental Example 3: Effect of Maltodextrin Dosage on Lotus Root Starch Pretreated with Calcium Chloride

[0121] Weigh 0.0222 g of food-grade anhydrous CaCl2 and dissolve it in 50 mL of ultrapure water to obtain a CaCl2 aqueous solution. Add the obtained CaCl2 aqueous solution to 100 g of lotus root powder and mix thoroughly. After mixing, place the entire mixture at 60℃ to dry to constant weight, and then pulverize it to a particle size of about 0.3 mm to obtain calcium chloride pretreated lotus root powder (Mix 1).

[0122] Different proportions of maltodextrin were added to calcium chloride pretreated lotus root powder (Mix 1) to obtain lotus root powder samples with maltodextrin accounting for 0%, 5%, 10%, 15% and 20% of the total mass of calcium chloride pretreated lotus root powder and maltodextrin, respectively.

[0123] Take 3.0 g of each sample and add 75 mL of 90℃ hot water to dissolve directly. Shake well immediately and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0124] like Figure 3As shown, the addition ratio of maltodextrin significantly affects the morphology of lotus root starch colloids based on calcium chloride pretreatment. With no maltodextrin (0%) and with a small amount (5%), some agglomeration still exists in the lotus root starch colloids. However, when 10% maltodextrin is added, the lotus root starch colloids exhibit the optimal morphology, appearing as a uniform, fine, and smooth colloid without any agglomeration. As the maltodextrin ratio continues to increase, the colloids begin to become overly diluted, resulting in increased transparency and decreased viscosity, making it appear too thin and losing the characteristic viscous and smooth texture of lotus root starch.

[0125] like Figure 4 As shown, the trend of sensory scores clearly indicates the optimal range for maltodextrin addition. Based on calcium chloride pretreated lotus root starch, the sensory score was lowest without maltodextrin; the sensory score began to rise after adding 5% maltodextrin; and reached its peak after adding 10% maltodextrin. This indicates that this proportion of maltodextrin further enhances the texture and mouthfeel of the colloid, making it more appealing. As the maltodextrin proportion exceeds 10%, the sensory score shows a continuous and significant decline. This is because an excessively high proportion of maltodextrin excessively reduces the product's consistency and the inherent flavor intensity of the lotus root starch, resulting in a bland taste and reduced overall acceptability. Therefore, considering the results of color, texture, and sensory scores, a 10% maltodextrin addition ratio was selected as the most suitable. At this ratio, the synergistic effect of maltodextrin and calcium chloride pretreated lotus root starch produces a lotus root starch colloid with the most uniform texture, best mouthfeel, and no lumps, achieving the highest sensory evaluation.

[0126] As can be seen from the comprehensive test examples 1 to 3, increasing the amount of maltodextrin alone, or treating the aqueous phase with an appropriate amount of calcium chloride, can improve the reconstitution state of lotus root starch to a certain extent.

[0127] Adding maltodextrin to the calcium chloride aqueous pretreatment process alters the effective utilization level of maltodextrin in the lotus root starch system. After calcium chloride aqueous pretreatment, using 8%–12% maltodextrin yields a relatively uniform, fine, smooth colloid without significant lumps. Further increasing the maltodextrin dosage results in decreased consistency and weakened flavor. Therefore, this invention is not simply a combination of calcium chloride and maltodextrin, but rather a staged process: pretreatment of lotus root starch with trace amounts of calcium chloride followed by overall drying and pulverization, and then compounding with a lower proportion of maltodextrin. This approach achieves a balance between high-temperature direct mixing performance and the original consistency and flavor of the lotus root starch.

[0128] Experimental Example 4: Effect of White Sugar Dosage

[0129] Weigh 0.0222 g of food-grade anhydrous CaCl2 and dissolve it in 50 mL of ultrapure water to obtain a CaCl2 aqueous solution. Add the obtained CaCl2 aqueous solution to 100 g of lotus root powder and mix thoroughly. After mixing, place the entire mixture at 60℃ to dry to constant weight, and then pulverize to a particle size of about 0.3 mm to obtain calcium chloride pretreated lotus root powder. Mix 0.3 g of maltodextrin with 2.7 g of calcium chloride pretreated lotus root powder, so that the maltodextrin accounts for 10% of the total mass of the two, to obtain basic instant lotus root powder (Mix 2).

[0130] Different proportions of white sugar were added to the basic instant lotus root powder (Mix 2) to obtain lotus root powder samples with white sugar accounting for 0%, 10%, 20%, 30% and 40% of the total mass of calcium chloride pretreated lotus root powder, maltodextrin and white sugar, respectively.

[0131] Take the obtained sample and add 75 mL of 90℃ hot water to mix directly. Shake well immediately, and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0132] like Figure 5 As shown, the proportion of added white sugar had no significant effect on the morphology and color depth of the lotus root starch colloid. At all test proportions (0%–40%), the lotus root starch colloid maintained a uniform, clumpy state, indicating that the addition of white sugar did not disrupt the stable gelatinization system established by CaCl2 and maltodextrin.

[0133] like Figure 6 As shown, the changes in sensory scores clearly reflect consumers' preferences for sweetness. The sensory score was lowest when no white sugar was added (0%), because pure lotus root starch itself has a bland taste and lacks sweetness, failing to meet most consumers' basic flavor requirements for beverages. As the proportion of white sugar increased, the sensory score rose rapidly, with the addition of sweetness significantly improving the product's palatability. The sensory score peaked at a 30% white sugar content. This indicates that at this sweetness level, the product's flavor was most welcomed by the evaluation panel, achieving an ideal balance between sweetness and the natural flavor of lotus root starch. When the proportion of white sugar continued to increase to 40%, the sensory score declined. Excessive sweetness can create a cloying feeling, potentially masking the natural fragrance of lotus root starch and resulting in an overly sweet and unacceptable taste.

[0134] Therefore, considering both the overall texture and sensory evaluation results, a sugar content of 30% was selected as the optimal ratio. At this ratio, the product maintained a uniform, clumpy appearance while achieving the best sweetness, thus earning the highest sensory rating.

[0135] Experimental Example 5: Effect of Phycocyanin Dosage

[0136] Weigh 0.0222 g of food-grade anhydrous CaCl2 and dissolve it in 50 mL of ultrapure water to obtain a CaCl2 aqueous solution. Add the obtained CaCl2 aqueous solution to 100 g of lotus root powder and mix thoroughly. After mixing, place the entire mixture at 60℃ to dry to constant weight, and then pulverize it to a particle size of about 0.3 mm to obtain calcium chloride pretreated lotus root powder. Mix 0.3 g of maltodextrin with 2.7 g of calcium chloride pretreated lotus root powder, so that the maltodextrin accounts for 10% of the total mass of the two; then add 1.29 g of white sugar, so that the white sugar accounts for 30% of the total mass of the mixture after adding white sugar, to obtain lotus root powder containing white sugar (Mix 3).

[0137] Different proportions of phycocyanin were added to lotus root starch containing white sugar (Mix 3) to obtain lotus root starch samples with phycocyanin accounting for 0%, 5%, 10%, 15%, 20%, and 25% of the total mass of calcium chloride pretreated lotus root starch, maltodextrin, white sugar, and phycocyanin, respectively.

[0138] Take the obtained sample and add 75 mL of 90℃ hot water to mix directly. Shake well immediately, and observe the morphology and score the sensory evaluation according to the sensory evaluation standards for lotus root starch colloidal beverages.

[0139] like Figure 7 As shown, the addition of phycocyanin significantly altered the color of the lotus root starch colloid. With the addition ratio increasing from 0% to 25%, the colloid color gradually changed from the white / light color of the lotus root starch itself to a pale blue, and further deepened to a rich blue. This directly demonstrates the effectiveness of phycocyanin as a natural blue pigment. Furthermore, at all tested phycocyanin ratios, the lotus root starch colloid maintained a uniform, smooth, and clumpy state. This indicates that the addition of phycocyanin, even at a ratio as high as 25%, did not compromise the stability of the system or negatively affect its solubility and gelatinization properties.

[0140] like Figure 8As shown, the sensory score trend exhibits a downward curve, reflecting the evaluation panel's overall acceptance of the flavor and color of phycocyanin. With no phycocyanin added (0%), the sensory score was high, with the product possessing a basic flavor reminiscent of lotus root starch and sugar, but lacking nutritional and distinctive enhancements. When the phycocyanin content was 5%, the sensory score also remained high. At this ratio, phycocyanin provided a pleasant, subtle seafood flavor and a unique pale blue appearance, adding nutritional and flavor characteristics without producing an overly strong fishy taste or an overly jarring color, achieving an optimal balance. However, when the phycocyanin content exceeded 5% (10%–25%), the sensory score dropped sharply. Excessive addition caused its inherent "fishy taste" to become too strong and unpleasant; simultaneously, an overly deep blue color could also cause psychological discomfort for consumers, making it seem unlike traditional food, thus severely reducing the product's overall acceptability.

[0141] Based on the combined results of color, shape, and sensory evaluation, a 5% addition ratio of phycocyanin was selected as the most suitable. At this ratio, the product maintains a perfect texture while achieving a unique light blue appearance and a moderate seafood flavor, enriching its nutritional value and enhancing the sensory experience, thus obtaining a high sensory rating.

[0142] Experimental Example 6 Orthogonal Optimization

[0143] Using comprehensive sensory evaluation as the evaluation index, and considering CaCl2 dosage (A), maltodextrin ratio (B), white sugar ratio (C), and phycocyanin ratio (D) as factors, a four-factor, three-level orthogonal experiment was conducted.

[0144] The factor levels are shown in Table 2 below.

[0145] Table 2.

[0146]

[0147] The results of the orthogonal experiment are shown in Table 3 below.

[0148] Table 3.

[0149]

[0150] As shown in Table 3, according to range (R) analysis, the order of influence of the four factors on the sensory score of lotus root starch colloid is: A (CaCl2 addition amount) > D (phycocyanin addition ratio) > C (white sugar addition ratio) > B (maltodextrin addition ratio). The CaCl2 addition amount (A) has the largest range (17.24), indicating that it is the most critical factor affecting the sensory quality of the product; even small changes in its amount can significantly alter the taste and appearance of the final product. The phycocyanin addition ratio (D) is the second most important factor (range 13.8), and its ratio directly affects the flavor (intensity of seafood flavor) and color, which is crucial for acceptability. The ratios of white sugar (C) and maltodextrin (B) also have optimization significance. Furthermore, by comparing the average sensory scores (k1, k2, k3) of each factor at different levels, its optimal level can be determined. Among the factors, in Factor A (CaCl2), level 2 (k2=83.27) scored significantly higher than level 1 (k1=66.03) and level 3 (k3=80.7), therefore A2 is the optimal level. In Factor B (maltodextrin), level 2 (k2=78.4) scored the highest, therefore B2 is the optimal level. In Factor C (white sugar), level 3 (k3=79.7) scored the highest, therefore C3 is the optimal level. In Factor D (phycocyanin), level 1 (k1=83.23) scored much higher than other levels, therefore D1 is the optimal level. In summary, the optimal formulation combination obtained through orthogonal experiment optimization is A2B2C3D1. Finally, in the 9 groups of experiments, the sensory score of experiment 5 (A2B2C3D1) reached 94.6 points, the highest score among all experimental combinations. This is completely consistent with the "optimal level combination" obtained through calculation and analysis. Therefore, this optimized combination (A2B2C3D1) has been proven feasible both theoretically and in practical experiments, capable of producing instant lotus root powder products with excellent texture, appearance, color, and flavor, achieving a sensory score of an excellent 94.6 points. In fact, the CaCl2 addition amount is 1.11–3.33 × 10⁻⁶. -4 When the concentrations of maltodextrin, white sugar, and phycocyanin are 8%–12%, the sensory scores are all high, indicating that the lotus root powder produced under these conditions can meet consumer demand.

[0151] As a mixture of amylose and amylopectin, the gelatinization characteristics of lotus root starch are affected by various factors, such as temperature, the type and concentration of metal ions, etc. In summary, adding a certain concentration (or proportion) of food-grade calcium chloride, maltodextrin, white sugar, and phycocyanin to lotus root starch sequentially enables it to dissolve rapidly and without clumping when mixed with hot water at 90℃ or above. This results in a suitable color, good taste, and rich content of carbohydrates, proteins, and other nutrients, while also imparting a subtle seafood aroma.

[0152] Specifically, through examples and experiments, it was found that mixing lotus root powder with hot water at 90℃ or above allows the aroma and color of the lotus root powder to be fully brought out; the concentration added was 2.22×10. -4 Adding g / g CaCl2 and 10% maltodextrin allows lotus root powder to fully dissolve in hot water at 90℃ and above without clumping. Then, adding 30% white sugar and 5% phycocyanin for added sweetness and nutrients ensures that the taste, color, and aroma of this instant lotus root powder meet the requirements of a wide range of consumers. Based on this, orthogonal experiments revealed that adding 2.22 × 10 g of CaCl2 and 10% maltodextrin... -4 The highest sensory score of 94.6 points was obtained with the following ingredients: g / g CaCl2, 10% maltodextrin, 35% white sugar, and 2.5% phycocyanin. This indicates that this method is an effective way to develop lotus root powder that can be rapidly dissolved in hot water at 90°C and above, is rich in nutrients, and has a faint seafood aroma. The composite lotus root powder of this invention is an important measure to combine the advantages of lotus root powder and microalgae and apply them to the food industry. It has very important practical application value for developing and utilizing the two major aquatic biological resources of lotus root and microalgae.

[0153] Comparative Example 1

[0154] Comparative Example 1 is pure lotus root powder.

[0155] Weigh 100 g of lotus root powder, add 50 mL of ultrapure water and mix well. Dry at 60℃ until constant weight, and then pulverize the dried lotus root powder to a particle size of about 0.3 mm for later use.

[0156] Five mixing temperatures were set: 80±1℃, 85±1℃, 90±1℃, 95±1℃, and 100±1℃, with three replicates for each condition. 3.0 g of the lotus root powder was taken and added to 75 mL of hot water at the corresponding temperature for direct mixing. The mixture was immediately shaken well, and its morphology and sensory evaluation were performed according to the sensory evaluation standards for lotus root powder colloidal beverages.

[0157] like Figure 17 As shown, untreated lotus root starch exhibits different mixing states under direct hot water mixing at different temperatures. With increasing mixing temperature, the clumping phenomenon in the colloid generally becomes more pronounced. At 95℃ and 100℃, numerous and large white opaque lumps are visible in the lotus root starch colloid, indicating that the lotus root starch was not completely gelatinized and did not dissolve sufficiently at these temperatures. At 90℃, smaller white lumps are observed. At 80℃ and 85℃, the colloid is relatively uniform and translucent, with no obvious clumping. These results indicate that untreated lotus root starch is quite sensitive to mixing temperature; higher temperatures do not necessarily lead to better direct mixing states, and in fact, significant agglomeration and clumping are more likely to occur in the 95–100℃ range.

[0158] like Figure 18As shown, sensory scores varied at different preparation temperatures. The overall color score was relatively high at 90℃; at 95℃ and 100℃, the presence of ungelatinized lumps resulted in lower scores for smoothness and texture, leading to lower overall sensory scores. At 80℃ and 85℃, the aroma of lotus root powder was not fully developed, and the delicate fragrance of lotus root was barely noticeable. Furthermore, the color of the lotus root powder colloid turned white as the temperature decreased, further reducing the overall sensory score. Therefore, preparation temperature simultaneously affects the prepared form, aroma, color, and texture of lotus root powder, and differences exist between the various temperature conditions within the range examined in this experiment.

[0159] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

Claims

1. A type of instant lotus root powder, comprising lotus root powder, characterized in that: The lotus root powder contains food-grade calcium chloride and maltodextrin.

2. The instant lotus root powder according to claim 1, characterized in that: The food-grade calcium chloride is mixed with the lotus root powder in the form of an aqueous solution of calcium chloride.

3. The instant lotus root powder according to claim 2, characterized in that: The calcium chloride aqueous solution is mixed with lotus root starch, then dried and pulverized to obtain calcium chloride pretreated lotus root starch; the maltodextrin is mixed with the calcium chloride pretreated lotus root starch in the form of dry powder.

4. The instant lotus root powder according to claim 1, characterized in that: Based on the mass of the lotus root powder, the amount of food-grade calcium chloride used is 1.11 × 10⁻⁶. -4 ~3.33×10 -4 g / g; the maltodextrin accounts for 8% to 12% of the total mass of the lotus root powder, food-grade calcium chloride and maltodextrin.

5. The instant lotus root powder according to claim 1, characterized in that: It also includes sucrose, which accounts for 25% to 35% of the total mass of the lotus root powder, food-grade calcium chloride, maltodextrin and sucrose.

6. The instant lotus root powder according to claim 5, characterized in that: It also includes phycocyanin, the mass of which accounts for 2.5% to 7.5% of the total mass of the lotus root powder, food-grade calcium chloride, maltodextrin, sucrose and phycocyanin.

7. A method for preparing instant lotus root powder as described in any one of claims 1 to 6, characterized in that: Includes the following steps: Weigh out lotus root powder and add food-grade calcium chloride and maltodextrin to it.

8. The method for preparing instant lotus root powder according to claim 7, characterized in that: Includes the following steps: S1. Dissolve food-grade calcium chloride in water to obtain a calcium chloride aqueous solution; mix the calcium chloride aqueous solution with lotus root starch to obtain a mixture, and dry and pulverize the mixture without solid-liquid separation to obtain calcium chloride pretreated lotus root starch; S2. Mix the calcium chloride pretreated lotus root powder with maltodextrin to obtain instant lotus root powder.

9. The method for preparing instant lotus root powder according to claim 8, characterized in that: In step S1, the amount of water used is 45-55 mL per 100 g of lotus root powder; the mixture of calcium chloride aqueous solution and lotus root powder is dried at 55-65℃ to constant weight, and the dried lotus root powder is pulverized to a particle size of 0.1-0.5 mm to obtain calcium chloride pretreated lotus root powder.

10. A method for improving the gelatinization properties of lotus root starch, characterized in that: The process includes the following steps: adding food-grade calcium chloride and maltodextrin to lotus root starch.

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