Bean jelly (also known as liangfen or mung bean jelly) is a traditional Asian food made from starch extracted from beans — most often mung beans, though sometimes peas, soybeans, or broad beans are used.
Here’s a quick overview
What it is
Texture: Smooth, translucent, and slightly bouncy like soft gelatin.
Flavor: Mild on its own — it’s typically eaten with savory or spicy sauces.
Appearance: Cut into strips or cubes after cooling and solidifying.
Main Ingredients
Mung bean starch (or pea starch, sweet potato starch)
Water
Seasoning or sauce (soy sauce, chili oil, garlic, vinegar, sesame paste, etc.)
How It’s Made
Mix starch with water to make a slurry.
Heat while stirring until it thickens and becomes transparent.
Pour into a tray or mold and let it cool until firm.
Cut into strips or cubes before serving.
Industrial Production & Packing
In a production line, bean jelly can be:
Cooked in a heating mixing tank,
Poured into trays, cups, or boxes,
Cooled in a chilling tunnel,
Then sealed using a tray or cup filling and sealing machine.
Recommended machine:
➡️ Bean Jelly Tray Piston Filling and Sealing Machine — precisely doses the jelly into trays and heat-seals film lids to preserve freshness.
Would you like me to show a complete bean jelly production and packaging line layout (from starch cooking to sealed trays)?
