Abstract:Fresh lotus roots were used as raw materials to prepare pre-cooked lotus root cookies.The preparation processof lotus root cookies was optimized by adjusting the sort and content of the added substances in the lotus root cookies.No water was added in the optimization.This study aimed to prepare pre-cooked lotus root cookies with high consumer acceptance and good quality.The results exhibited that once prepared into lotus root mud，fresh lotus roots could not be formed into any shapes.Therefore，it was necessary to add thickening agents to reshape lotus root cookies.The quality of lotus root cookies was affected by the type and content of the added starch.Rice starch and carrageenan could change the taste and shape of pre-cooked lotus root cookies.Withan appropriate amount of ascorbic acid added in the preparation of lotus root mud，the browning of lotus root cookies could be significantly inhibitedand their appearance and color could beimproved.According to the comprehensive analysis，the preparation process for the best-quality pre-cooked lotus root cookies wasas follows：3.00% ascorbic acid was added to prepare lotus root mudfor color maintenancebeforethe addition of 7.50% rice starch，0.80% carrageenan，and 0.80% sodium chloride.Low-temperature fryingwas required to reshapelotus root cookies.