藕粉的主要成份为淀粉。
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.
叙述了以藕粉为原料，研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly.
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