The invention relates to the field of
food processing and provides
lotus root silk
sugar. The
lotus root silk
sugar is prepared from components in parts by
mass as follows: 11-17 parts of sticky rice, 0.2-0.85 parts of malt, 1-3 parts of bean flour, 0.1-0.5 parts of peanut
powder, 1-3 parts of white
sugar, 0.2-0.3 parts of sweet-scented
osmanthus, 0.5-1 part of sesame, 0.5-1 part of
sesame oil, 0.5-1 part of peanuts and 0.5-1 part of a cumquat cake. A preparation method comprises the following steps: high-quality sticky rice is selected, soaked for 12 hours at night, drained the next
morning, steamed to be well cooked, put into a vat and mixed with the malt and
warm water, the mixture is stirred uniformly and fermented for 6-7 hours in the vat at the temperature of 60-70 DEG C, syrup is filtered to remove residues, and sugar is prepared after boiling; the bean flour and the peanut
powder are added, and silk sugar like fine
lotus root silk is formed through drawing; with the white sugar, the sweet-scented
osmanthus, the sesame, the peanuts and the comquat cake as stuffing, the silk sugar is rolled to form balls almost as large as walnuts and packaged, and the
lotus root silk sugar is prepared. A traditional method that
lotus root silk sugar is made through
heat control according to experience is changed, industrial
mass production is effectively realized, the
lotus root silk sugar is suitable for being produced in all seasons of a year, and the prepared lotus root silk sugar is good in quality and tastes great.