Method for extracting amino acid composite preparation from mung bean starch residue liquid

The invention belongs to the field of preparation of amino acids and particularly relates to a method for extracting an amino acid composite preparation from a mung bean starch residue liquid. Two enzymatic reactions are increased on the basis of the prior art for preparing mung bean starch in the method. The first enzymatic reaction mainly aims to hydrolyze soluble proteins and undissolved hydrolyzable proteins: after ground into fine pulp, most free proteins are dissolved in water, other water-insoluble free proteins are suspended in the water solution, and at this time, the protein hydrolysis efficiency reaches the maximum; and the second enzymatic reaction mainly aims to hydrolyze proteins combined with starch: in most cases, starch is complexed with part of proteins, and the proteins precipitate along with the starch, thus the second hydrolysis can completely separate starch from proteins, and the starch quality is improved. The two hydrolyzates are mixed, filtered and dried to obtain the finished amino