藕粉

藕粉的主要成份为淀粉。

The main composition of lotus root starch is starch .

藕粉的现代加工工艺技术及设备

Modern Processing Technology and Equipment of the Lotus Root Starch

研究结果表明，食用藕粉经60Coγ射线辐照杀菌，杀菌效果随剂量增加而显著。

The sterilization effects of gamma irradiation 60Co γ on the preservation of edible lotus starch were studied in the present paper .

全藕粉喷雾干燥工艺试验研究

Experimental study on spray drying of whole lotus root powder

高膳食纤维速溶藕粉的加工工艺

Process technology of high dietary-fibered dissoluted lotus root power

超微全藕粉与藕淀粉颗粒结构的比较研究

Comparison Analysis of Granule Structure between Lotus Starch and Super-fine Whole Lotus Powder

淀粉制品（藕粉）掺伪检测技术研究

Detection technology of adulterants in lotus root starch

高膳食纤维藕粉的滚筒干燥

Drum-Dried Processing of High Dietary-Fibered Lotus Root Power

藕淀粉与超微全藕粉的制备技术及性质研究

Study on the Processing Technique and Characteristics of Lotus-root Starch and Super-fine Whole Lotus-root Powder

食用藕粉辐照杀菌与贮藏效果的研究

Studies on the Effects of Sterilization with Gamma Irradiation and the Preservation of Edible Lotus Starch

而虾饺质量的高低与藕粉荸荠粉的使用量有很大的关系。

The quality of the dumpling has a great relation with the amount of the blanks .

采用电子显微镜镜检可准确地鉴别出掺杂藕粉。

The electron microscope ( EMS ) inspections can accurately discriminate the true lotus root starch from the false one .

在温和条件下，用乙醇-碱液混合体系处理藕粉，制得颗粒冷水可溶性藕粉。

The granular cold-water-soluble lotus root starch in a mixture of ethanol and aqueous alkali was prepared under a normal condition .

最后在冰好的藕粉上，洒上花生米、葡萄干、芝麻，当然不要忘了放糖。

The end , put pignut , currant , gingili on the iced arrow root , don 't forget add sugar .

其最佳配方是：蔗糖15%，卡拉胶0.8%，柠檬酸0.20%，藕粉6%。

The best combination is : sucrose 15 % , K-carrageenan 0.8 % , citric acid 0.20 % , lotus root starch 6 % .

该机主要用于：杯、盒、碗、藕粉、米线、豆腐、猪血，鸡血，调料。等。

Applicable products : cups , boxes , bowls , lotus root starch , rice noodle , tofu , bean products , condiment and so on .

因不同种类的淀粉在感观、形态与大小等方面有差异，所以通过对样品外观、冲调性的比较，可初步鉴别假冒藕粉；

Since different starches show different appearance , shape and size , it is possible to have a preliminary identification of true and false starch just by check the appearance and mixability of the samples .

目前我国莲藕加工业主要是以盐渍藕、水煮藕片等出口产品和藕粉、藕汁饮料等国内销售产品为主导产品，莲藕方便食品的加工还不能满足国内日益增长的消费需求。

At present , there are some major industrial products of lotus root in China , which are salted or boiled for exporting as well as lotus root starch and lotus juice for domestic sale .

本文主要对藕粉的传统加工及现代加工工艺技术和设备作了必要的介绍，并进行了对比研究。介绍了现代加工工艺技术和设备的推广应用情况。

This text has done essential introduction to lotus root starch traditional process technology and modern processing technology and equipment mainly , have compared with research , and have introduced the popularization and application situations of modern processing technology and equipment .

综合了以莲藕为原料，生产藕粉、藕汁饮料和藕片的加工工艺，同时介绍了藕节的综合利用、莲藕功能食品、风味藕制品的制备和莲藕保藏。

This paper summarized the process technology of lotus root powder , juice and pieces , in the mean time , introduced the utilization of nodus nelumbinis rhizomatis , the production of functional food and flavorous food of lotus root , preservation of lotus root .