| 摘要 |
A lotus root sauce and a preparation method thereof are provided to ensure physiological functionality as well as specific flavor of lotus by extracting lotus root powder with water and soy sauce and enzyme-decomposing and concentrating the extracts. A lotus root sauce contains lotus root extracts or enzyme-decomposed lotus root concentrate. The lotus root sauce contains one or more ingredients selected from the group consisting of vinegar, molasses, starch syrup, wine, garlic, onion, ginger, leek, celery, parsley, pumpkin, tomato, jujube, pine-nut, chestnut, gingko, salt, pepper, peach juice, pineapple juice, apple juice, pear juice, modified starch, carboxymethyl cellulose, pectin and xanthan gum. A method for preparing the lotus root sauce comprises the following steps of: mixing lotus root powder to soy sauce and water in a ratio of 1 to 1; extracting the lotus root at 100°C for 5-60 minutes; adding malt or amylase to the lotus root extract and decomposing them with enzyme at 50°C~85°C for 5-60 minutes; and concentrating the enzyme-decomposed lotus root extract at 65°C~100°C for 0.1-10 hours. |
