Method of preparing mung bean milk

The invention discloses a manufacture method for mung bean milk which includes the following steps; step one, dipping the mung bean into the water with a temperature of 30 to 50 DEG C for 4 to 8 hours; wherein, the mass ratio of the mung bean to the water is 1: 2 to 4; step two: scalding the mung bean for 1 to 6 minutes by boiled water; then adding the mung bean into the water with a temperature of 70 to 90 DEGC for milk grinding for 2 to 3 times; filtering and separating the residue to obtain raw milk; wherein, the mass of water is 12 to 20 times of the mass of the mung bean; step three: adding a xanthan gum and a sweetener into the raw milk; the mass of the added xanthan gum is 0.06 to 0.09 percent of the mass of the water added in step two; step four, carrying out high pressure homogenization on the raw milk; then sterilizing to obtain the mung bean milk. The xanthan gum in step three can be replaced by lecithin or soybean milk. The method has a simple technique; the manufactured mung bean milk fully utilizes the beneficial components of the mung bean, thus having a smooth taste and a long service life.