(1) Preparation of starch: Wash the mung bean with water and soak it in a large tank for a day and night to absorb enough water. The soaked mung beans are ground with a mill. When grinding, 400 kg of water is added per 100 kg of mung beans, and the mixture is ground into a slurry. Put the ground soybean milk into a large tank, mix it into the slurry, mix well and let it stand. The starch is allowed to settle significantly. After a few hours, the upper layer of fresh water was removed, and the middle layer of the powder was taken out into a second tank, and the slurry was added and stirred thoroughly to precipitate the starch. After standing to settle, the powder layer is placed in the third tank according to the above method, and the slurry is stirred and settled. Until there is no starch in the powder. The supernatant water is removed, the precipitated starch is taken out, and the slag is removed by filtration through a fine sieve or a sand cloth. When filtering, add clear water and clean the slurry and repeatedly filter. The filtrate is then placed in a cylinder for precipitation. The above clear water is removed, and the precipitated wet starch is taken out into a bag to drain water, which is mung bean starch mash.
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