1. Hot dip: Wash the selected mung beans, remove impurities, first boil them with boiling water, then soak them in warm water of 35 ~ 45 °C for 6 to 10 hours, until the beans can be peeled off by hand and the beans are also peeled. Easy to smash up. The water temperature is adjusted by adding cold and hot water.
2. Refining: Adding water 4 to 5 times in the soaked beans for refining. When adding water, it should be even, so that the size of the pulverized particles is the same.
3. Filtration: Filter with a mesh of 80 mesh or more to separate the starch milk from the soybean hull and the bean dregs. When filtering, a small amount of cooking oil can be added to stir to remove the foam. After the bean dregs are filtered out, rinse with water for 3 to 4 times to recover the starch.
4. Separation: Since starch milk is a mixture of starch, protein and water, their specific gravity is different, so they can be separated by a precipitation method. After the starch is sunk at the bottom of the container, the upper layer of protein-containing water is discharged, and then water is added for secondary precipitation to obtain starch.
5. Drying: After the water in the upper part of the container is removed, the starch paste is taken out and filtered with a filter cloth to remove water, and dried (baked).
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