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Mung bean jelly powder processing technology
(1) Preparation of starch: Wash the mung beans with clean water, and soak them in the large tank for a day and night to make them absorb enough water. The ground soaked mung beans were grinded with a mill, and 400 kg of fresh water was added per 100 kg of mung beans to grind the slurry. Put the ground soybean milk into the large cylinder, mix it in the slurry, mix well, and let it stand. Make the starch clear settlement. A few hours later, the upper fresh water layer was removed, the middle layer of hair powder was taken out into the second tank, and the slurry was added and stirred well to precipitate the starch. After standing and settling, the flour layer is put into the third cylinder according to the above method, and the slurry is stirred and settled. Until there is no starch settlement in the hair powder. Remove the above clear water, remove the precipitated starch, and remove the slag with a fine sieve or sand cloth. Add filtered water and clean the slurry repeatedly filtered. The filtrate was re-precipitated in the tank. Remove the above clear water, remove the precipitated wet starch into a bag to drain water, that is, mung bean starch mash. (2) Punching: Take 10kg of mung bean starch and chop it into pieces. No flaws, particles. Then add warm water 20kg, alum 40g, stir until viscous. Take boiling water 45kg, quickly stir to make it evenly cooked. Quickly pour into a box of a certain size after flushing, flatten the surface, similar to making tofu, let it cool, and let it cool down. (3) Dicing: After rinsing and pasting into frozen, it is turned into a clean plate and cut into pieces according to the specifications. It can also be divided according to consumer needs at the time of sale. Keep the box cover smooth when making, and add some cold water to the box cover when taking the box cover. Generally 5kg starch can make jelly 10kg. You can also make fans and powdered skin.