| Seed of lotus, Nymphaeaceae Nelumbo Adans, contains many kinds of alkaloid, hyperin, rutin, asparagine, VB, nicotinic acid, lotus seed alkali, etc. Lotus seed can keep the body healthy and cure many kinds of disease. Modern medicine has testified that lotus seed can resist cancer and bring high pressure down. As it contains plenty of nutritions and some kinds of physiological active substance, more importance has been attached to the process of lotus seed. But the early products of lotus seed were very simple, most of which were semi-manufactured goods or canned food, and this restricted the application of lotus seed. The properties and partial hydrolyzation of the lotus seed starch were studied in this paper and the beverage formula was gotten.1. Properties of lotus seed starch. Starch is the main composition of lotus seed. Its structure and character would influence the process of lotus seed. The results showed that there was 23.99% of amylose, 76.01% of amylopectin in the lotus seed starch. The paste clarity of lotus seed starch was 23% , the solubility was 1.6% and the swelling power was 7.57%. After nine free-thaw circles, the syneresis rate of starch was 47%, and its stability decreased, so it was not suitable for chilled food. The viscosity property of lotus seed starch pulp was affected by pasting concentration, temperature, time, share rate, etc. It would increase with the concentration. When pasting temperature was higher or time was prolonged, the viscosity would firstly go up and then drop. Starch paste was pseudoplastic liquid, so the viscosity would decline while the share rate was increased. These studies will provide theoretical basis for further process of lotus seed products.2. Turbidness and stability of lotus seed beverage. The processing technology of lotus seed beverage treated by usingα-amylase and glucoamylase was studied. The optimum conditions of the liquefaction by orthogonal text was gotten and the results showed as follows: liquefaction period 60 minutes, dosage ofα-amylase 27u/(g starch), temperature 68℃, pulp concentration 5%. When the liquefaction DE value was controlled at 25%, the final saccharification DE value reached 95% under the following conditions: temperature 62℃, saccharification period 3 hours, dosage of glucoamylase was 56u/(g starch). The lotus seed pulp with different hydrolyzing level could be gotten by controlling the distributing of the DE value. The effect of hydrolyzing level of starch on the beverage flavor, viscosity was also studied in this paper. The optimum hydrolyzing level was DE value 50% got by the methods such as depositing, centrifuging and free-thawing. The nature sedimentation period of the beverage was forecasted about 4 months. This method could not only unchain the efect of the starch aging, but also kept the maximum favor of the lotus seed beverage.3. Processing technique of lotus seed beverage. Stability was very important to the lotus seed beverage. The deposition of protein and the floating of fat was easy during the store, and this seriously influenced the appearance and commercial value of the products. By adding emulsifiers (Sucrose ester : monoglyceride =7:3), CMC(0.11%), xanthan gum(0.09%), algae colloid (0.22%), sugar(7%～8%) and adjusting pH between 6.0 to 6.5, controlling temperature 60～65℃, homogenizing twice under the pressure 20MPa, and then sterilized at 121℃for 10min, the homogeneous and steady lotus seed beverage would be gotten.
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