Why is the lotus root flour so thick, but it becomes thinner when honey is added?

Lotus root flour. It contains more starch, and the starch is cemented in different states at different water temperatures. When the temperature is low, it is not easy to bond together, and it will settle down and appear relatively thin.

When the temperature is higher, the situation is different, it is easy to form a gelatinous substance, which is not easy to precipitate, and appears thicker and more viscous. Therefore, the order of the two waters cannot be reversed, the first time is cold water, and the second time is boiling water. There is also a relationship between the strength of the bee colony.

The stronger the colony, the thicker the honey, while the weaker the colony, the much thinner the honey.

In addition, the high-concentration honey made by concentrated processing is also relatively thick, and its quality is not as good as the high-concentration honey made by natural brewing and the high-concentration honey made by mixing with food thickener is also thicker, and the honey mixed with food thickener is mixed with food thickener in the honey, so that the surface of the thinner honey looks as viscous as the high-concentration honey.

Honey is a co-solvent. It can increase the solubility of the solution, so when the lotus root powder has been adjusted, and then honey is added, the solubility of the lotus root powder increases, and it becomes thinner. The method of adding honey to improve the solubility of the solution is widely used when making oral liquid.

Because many pharmaceutical ingredients will be precipitated after a long time, and after adding honey, it is easy to solve this problem.

Honey is added to the lotus root powder, and the honey acts as a dissolving agent to increase the solubility of the lotus root powder. At the same time, the active enzymes in the honey also change, and the whole liquid is diluted.

Honey lotus root flour is a delicacy.

Ingredients: 50 grams of honey. 800 grams of water. 200 grams of lotus root powder.

Features: Sweet and delicious, easy to digest and absorb water, rich in nutrition, suitable for babies over 5 months old.

Production process: 1) Grind the lotus root flour finely, without small bumps, and then mix the lotus root flour and water evenly and set aside.

2) Pour the adjusted lotus root flour into the pot, boil slowly over low heat, be careful not to use the pot, stir while cooking, until it is a transparent paste. Add honey after the ceasefire.

The key to production: the lotus root flour should be finely ground and there should be no small bumps. Stir while boiling to prevent the pan.

Generally, the amount of lotus root flour on the market is just suitable for a small bowl, and one person tastes it, there is no need to add sugar, and it can be stirred with boiling water, but it is necessary to pay attention to the essentials to prepare a good bowl of lotus root flour.

Step 1: Prepare freshly boiled water, a small bowl and a spoon.

Step 2: Pour the lotus root flour into a bowl and mix well with a little cold water.

Step 3: Add boiling water and stir while adding water.

Step 4: Done. (If you have a microwave oven, you can put it in the oven for half a minute after completing the fourth step, or you can add sugar osmanthus, and cooked corn is better).

The basic ingredient of lotus root flour is starch. Starch is a polysaccharide formed by the condensation of many glucose molecules, which is insoluble in cold water, but when boiling water is added, the starch will expand and become a viscous translucent glue paste, which is thick and "gelatinized". Due to the poor plasticity of lotus root flour, it is difficult to directly wrap the filling and form when making dim sum, so the production of "lotus root flour balls" changes the conventional method of making skin first and then wrapping the filling, using the rolling method, rolling and wrapping dry lotus root powder many times on the filling core that will not dissolve in boiling water for a short time, each wrapping once, put it in boiling water and scalding it once, so that the lotus root powder gelatinization and shaping, and then roll the dry lotus root powder, so that it is repeated 4-5 times to form a ball; It can be mixed with other flours (japonica rice flour, glutinous rice flour, etc.) to make the blank skin of dim sum and make colorful dumplings and boat spots.

Summary. How to deal with the lotus root powder washed into water is as follows:

1. There are many reasons why the lotus root powder is not filled, everyone must find a good reason and then carry out rescue, under normal conditions, after the lotus root powder is put in the bowl, it should be diluted with cold boiled water, and then flushed into the boiling water after it is melted. At this time, there is no special way to save it, it is best to use a soup spoon to damage all the lotus root powder, which can make the taste better.

2. The lotus root powder is too strong or too thin in the case of brewing, and it also needs to be rescued immediately, if the lotus root powder is too thick, you can add an appropriate amount of warm water to save, and the lotus root powder will become loose and thin after the water, so that everyone can eat it and feel that the taste is not bad. However, it is not easy to save the lotus root powder after brewing and extracting it too thin, and it is difficult to make it even viscous if you add the lotus root powder immediately.

The lotus root flour was thick at first, but after a while, it turned into water.

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Hello, according to the teacher's inquiry, the lotus root flour is thick at first, and after a period of time, it turns into water because of the density and precipitation of the lotus root flour.

How to deal with the lotus root powder flushed into water is as follows: 1. There are many reasons why the lotus root powder is not filled, everyone must find a good reason and then carry out rescue, under normal conditions, after the lotus root powder is put in the bowl, it should be diluted with cold boiled water, and then flushed into the boiling water after it is melted away. At this time, there is no particularly good way to save and mess up, it is best to use a soup spoon to damage the lotus root powder of several parts of the whole shirt, which can make the taste better.

2. The lotus root powder is too strong or too thin in the case of brewing, and it also needs to be rescued immediately, if the lotus root powder is too thick, you can add an appropriate amount of warm water to save, and the lotus root powder will become loose and thin after the water, so that everyone can eat it and feel that the taste is not bad. However, it is not easy to save the lotus root powder after brewing and extracting it too thin, and it is difficult to make it even viscous if you add the lotus root powder immediately.

Lotus root powder is a snack classified as red lotus root powder, pure lotus root powder, and rock sugar root root powder.

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Well, the lotus root flour you are eating is pure lotus root powder, we have a small town in Shaoxing, Zhejiang, called Dongpu Town, every winter, almost every household will make some lotus root powder, the pure lotus root powder washed out, at first it is very thick, like jelly, and then put it for 10 minutes will become thin, this is the characteristic of pure lotus root powder.

No.

Honey and lotus root powder.

It can be drunk together, and eating honey lotus root powder can play a role in promoting sleep. The nutritional value of honey is that honey is a nutritious natural nourishing food and one of the most commonly used tonics.

According to the analysis, it contains a variety of inorganic salts and vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids and trace elements beneficial to human health similar to the serum concentration of the human body.

as well as fructose, glucose.

Amylase, oxidase, reductase, etc., have the effects of nourishing, moisturizing, detoxifying, whitening, nourishing beauty, laxative, etc., and have the best effect on cough in children and adolescents.

Precautions for lotus root flour.

In ordinary life, there may be some people with poor digestion of spleen and stomach function, or stomach problems.

These people are not suitable for eating some lotus root in daily life, because lotus root is very difficult to digest, so it is not suitable for some patients with spleen and stomach to eat more, when it comes to lotus root powder, because it is made of lotus root through a series of processing, it is also not suitable to eat more.

There is also when women have menstruation, because of menstrual cramps.

It will make the body very uncomfortable, and at the same time, there are some foods that cannot be eaten during the menstrual period, so although lotus root powder does not belong to cold food, but he also belongs to the cold nature, so it is best not to eat some lotus root powder during the physiological period.

It may be that the water temperature is not enough or the amount of lotus root flour is too small. Lotus root flour is mainly starch, which produces a translucent gelatinous substance at high temperatures. The gelatinization state of lotus root powder in different temperature environments is also different, the water temperature of brewing lotus root powder generally reaches 100, if the water temperature of brewing is not enough, the lotus root powder is diluted.

Can you eat lotus root flour that has not been soaked?

The lotus root flour that has not been soaked can be eaten brightly, as long as the quality of the lotus root flour is not problematic, you can eat it, but the taste effect is not very good.

It is recommended to stir the lotus root flour with a small amount of cold water before erecting it, and then add an appropriate amount of boiling water to solidify the lotus root flour.

Lotus root powder has a high calorie of about 373 kcal 100 grams, and it is not recommended to consume it in excess at one time.

The main reasons why the lotus root powder will dilute after a long time after washing it is: 1. The temperature of the water is not enough to completely wash the lotus root powder. Second, the way of adding the water Tanner is not right.

If the lotus root flour is diluted for a long time after washing, it is best not to eat it. It is advisable to re-brew the lotus root flour in the correct way.

Lotus root flour. West Lake lotus root flour has been famous since ancient times. West Lake lotus root flour is a famous product of Hangzhou, is a famous brand in lotus root flour, and has been used as a "tribute powder" into the royal family in history. West Lake lotus root flour sells well all over the country.

Lotus root flour is made of pure lotus root flour as the main material, with or without white sugar and maltodextrin.

Osmanthus, food flavor.

and other auxiliary materials, which are made by modern machines such as batching, crushing, stirring or granulation and drying.

Lotus root powder is a type of red lotus root powder classified as red lotus root powder.

Snacks of pure lotus root flour and rock sugar lotus root powder. Lotus root powder is thin or granular, white in color and translucent red. The washed lotus root flour is transparent and reddish, with a delicate texture and easy to digest.

Summary. Under normal circumstances, starch will undergo gelatinization reaction at high temperature to produce translucent gelatinous substance, but if the temperature of the brewed water does not reach the temperature required for gelatinization reaction, the washed lotus root powder will not become viscous, but the state of water.

Therefore, when brewing lotus root powder, it is recommended to use a small amount of cold boiled water to melt the lotus root flour, and then add an appropriate amount of freshly boiled boiling water to it, and stir it constantly with a spoon.

Why does lotus root flour become thinner when you put sugar after washing?

The main ingredient in lotus root flour is starch, under normal circumstances, starch will undergo gelatinization reaction under high temperature conditions to produce translucent gelatinous substance, but if the temperature of the brewing water does not reach the temperature required for gelatinization reaction, the lotus root powder will not become viscous, but the state of water. Therefore, when brewing lotus root flour, it is recommended to use a small amount of cold boiled water to melt the lotus root flour first, and then add an appropriate amount of freshly boiled boiling water to it, and stir it constantly with a spoon.

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