The invention provides a
processing technology of a
lotus seed juice, aiming to solve the problem that layering and
precipitation are prone to occur in
lotus seed drinks. In the invention, fresh
lotus seeds or
quick freezing lotus seeds are washed or unfreezed and then ground into thick liquid and filtered to obtain undiluted lotus seed juice; then carrying out gelatinization in combination with ultrasonic treatment; blending, homogenizing, canning, sterilizing and cooling according to ordinary drink
processing technology to obtain lotus seed juice product. In the invention, gelatinization is adopted in combination with
ultrasonic technology for
processing lotus seed undiluted juice, under the collective action of
thermal motion and ultrasonic
waves, in the lotus seed juice,
starch granules degradation and
starch molecule dissolving out are accelerated and dissolved out
long chain starch molecules are degraded to a certain degree to form micromolecules, thus effectively preventing lotus seed starch macromolecules from aging in the process storing lotus seed juice drink and preventing layering and
precipitation of the louts seed juice drink, lengthening product
shelf life; in addition, in the processing technology, no high requirements are imposed on equipment,
operability is good, and aging of high starchiness drinks such as the lotus seed juice can be effectively solved, therefore the processing technology is suitable for industrialized
mass production of the lotus seed juice.