How to distinguish between real and fake mung bean flour skin, and how to distinguish between real a

Look at the color of the powder: the powder skin made of pure mung bean starch is slightly egg green translucent or mixed with milky white, if the powder skin is green, it is made of pigments or dyes; If the color is dark and the transparency is low, it means that there are impurities or mixed with other starches, and it is not pure mung bean flour skin.

2.Touch with your hands: pure mung bean flour skin has a certain hardness and elasticity when pinched by hand, and has toughness when pulled by hand, such as the fake flour skin mixed with white potato flour compared with the real one, the color is dark, the elasticity and toughness are poor, and the hard brittle is not elastic.

3.Taste its taste: pure mung bean flour skin is not noodles in the mouth, not soft, not bad, and has a strong mouth. The flour skin mixed with potatoes and corn starch has a similar appearance to the mung bean flour skin, but it is hard, inelastic, soft or fluffy.

4.Soaking in water: If the pure mung bean flour skin is soaked in cold water, it is difficult to soak it until it is soft and edible for a day, and if it is boiled in hot water, the pure mung bean flour skin can withstand boiling water for at least 1 hour or more.

There is also a very important point is **, you can calculate, the current mung bean** is 8 yuan to 10 yuan a catty, a pound of mung beans can produce 150 grams to 200 grams of mung bean starch, a pound of mung bean starch can produce a pound of mung bean flour skin dry goods, so calculated, a pound of pure mung bean flour skin consumed mung beans is about 20 yuan, those 10 yuan 8 yuan a pound of so-called pure mung bean flour skin is how to make it can be imagined, Anyang "heyday" Zheng family old powder mill can pack tickets, to ensure 100% pure mung beans, Handmade, it tastes strong and delicious, without any additives, and is not comparable to those mung bean flour skins mixed with potato cornstarch.

Real mung bean flour, which looks a little green, but you can also see some ground beans, which looks a little rough. If it's fake, it will look crystal clear.

1. Mung bean flour, also known as rice flour. Because of its different production methods, it is divided into plate flour and pot flour. The plate flour is to scoop the ground rice milk into a rectangular plate made of white iron sheet and steam; Pot baba flour is to scoop rice milk into an iron pot and cook, both sides are formed into a pot cake-like flour after being formed, and they are all collected in a belt.

2. When eating, put the powder in boiling water and blanch it, scoop it into a bowl, and mix it with condiments such as whistle (spicy chicken, minced meat, crispy whistle). When eating pot baba noodles, especially chopped sauerkraut as a whistle, it is more flavorful. This kind of mung bean flour is an indispensable food for the local people to celebrate the New Year, and it is also one of the mornings today.

It can't be fake.

The mung bean flour skin made of pure mung bean starch is egg green, crystal clear, elastic and non-sticky, and regular consumption can reduce blood pressure, clear fire and relieve heat, strengthen the stomach, and have a good health care effect. (1) Soak 25kg mung beans in warm water at 50 for 5 hours, and soak them in hot water of 90 100 in winter to make them expand. When soaking, you can use a small wooden spoon or bamboo chips and other utensils to stir to make the debris float on the surface of the water and skim it off with a spoon.

2) Rinse the soaked mung beans twice with water to remove impurities such as sediment. (3) Refining The rinsed mung beans are added to the stone mill for refining. In the refining process, you can add a small amount of water while adding mung beans, and it is advisable to grind it into a paste, which can be done once.

If the teeth are not sharpened, it can be sharpened twice. (4) filter powder Put the ground paste into a fine basket and filter it 2 times, remove the powder residue on the basket, and soak the powder juice under the basket into a basin of water for 1 day and 2 days to precipitate the starch and skim off the water, so that 25kg of mung beans can produce wet powder blocks. (5) Spinning When spinning, mix the powder into a paste with cold water, and then pour it into the rotary pot with a small wooden spoon (about half a bowl) in turn, and then put the rotary pot in the boiling water pot and rotate it for about 30s, add a little hot water, bury the rotary pot in cold water, and peel off the solidified powder skin from the rotary pot.

6) Drying Stick the freshly wrung wet powder skin on the bamboo curtain to dry, and dry it. (7) Storage: Store the dry powder skin in a ventilated and dry place, which can be kept for more than 4 months without deterioration. Generally, 25kg of mung beans can be rotated into 200 sheets of flour, and the mass of each dry flour skin is about 40g.

Excerpt from: Agricultural Processing