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.