The present invention relates to a blood fat lowering
mung bean cake. The preparation comprises:
grinding mung bean into
mung bean powder, spreading the mung bean
powder,
drying, crushing hawthorn, plantaginis
semen shell,
brown algae and
salvia miltiorrhiza, placing the crushed materials into a leaching tank, carrying out dipping and boiling to obtain a leaching liquid, mixing the leaching liquid and the mung bean
powder, adding
lactase, carrying out constant temperature enzymolysis to obtain an enzymolysis product, adding Sa-son
seed gum, uniformly stirring, dividing into small blocks, placing into a
steaming drawer to steam, and carrying out cooling solidification. According to the present invention, with the blood fat lowering mung bean cake, the
cholesterol absorption of the intestinal tract is inhibited, the enterocinesia is promoted, the
fat oxidation decomposition is accelerated, and the
cholesterol excretion rate is increased so as to reduce the
cholesterol content in the blood; the preparation process is simple and easy to perform, and the obtained blood fat lowering mung bean cake has characteristics of delicate and fragrant taste, soft and smooth hand-feeling, no hard block and easy
digestion and absorption, is suitable for people with
pool stomach and
pool spleen, is rich in polysaccharides, proteins, vitamins, mineral elements and
cellulose, and further has high nutritional values and health functions.