天然复合蔬菜汁豆腐的研制

This paper discussed the manufacture of natural, nutritional and healthy bean curd.The best parameter of techniques as follows:the concentration of soybean juice is 1∶8. The optimum rate between soybean juice and tomato juice is 200∶26. The optimum rate between soybean juice and cucumber juice is 200∶60. The proper temperature is 80℃.The product is pea green with good smell and accord with modern foodstuffs development, so it has wide market foreground.