Enzyme-decomposed lotus root seed powder, derived from Shoshū white lotus, high dispersibility powdered ingredient.

Enzyme decomposition × spray drying. A high-quality powdered ingredient that brings out the original flavor and nutrients of lotus seeds.

This product, "Enzyme-Decomposed Lotus Seed Powder," is a food powder made from mature lotus seeds of the Zhuoshui White Lotus (a geographical indication product of China) originating from Lishui City, Zhejiang Province, using a unique enzyme decomposition technology combined with a spray drying process. Zhuoshui White Lotus has a cultivation history dating back to the Tang and Song dynasties and has been highly regarded for its uniformity in grain shape, whiteness, and excellent taste. The Lishui region, in particular, benefits from unique climatic conditions of the basin, approximately 1,800 hours of sunlight per year, the clean water quality of the Oujiang River system, and fertile alluvial soil, allowing for the production of lotus seeds with minimal pesticide use through traditional "fish-lotus symbiosis" organic farming. The raw material is quickly transported to the factory after fresh harvesting, where it undergoes pre-treatment through an automatic shelling, peeling, and core-removal line. Subsequently, enzyme decomposition is performed under controlled conditions to enhance the availability of target components and improve flavor. After processes of fine grinding, emulsification, and blending, the product is subjected to UHT sterilization followed by high-speed centrifugal spray drying to achieve a uniform and fine powder form. Due to enzyme decomposition, the powder has a smooth mouthfeel, minimal bitterness and astringency, and does not carry the peculiar odor associated with dairy products (commonly referred to as milk odor). It is suitable for a wide range of products, including beverages, café menus, Japanese and Western confections, desserts, and health foods.

Food ingredients (powder)Food/beverage functional materials