| 摘要 |
PURPOSE:To obtain soybean-curd as a health food without impairing the taste inherent in soybean-curd with diffused bitterness and offensive odor unique to aloe by addition of the effective components of aloe during soybean-curd production process. CONSTITUTION:The objective soybean-curd can be obtained by addition of the effective components of aloe, a perennial herb classified as Liliaceae, during soybean-curd production process. For the addition of aloe, aloe juice is added to soybean milk, or, soybean-curd after immersion and water-extraction is incorporated with aloe powder followed by addition of the same amount of water and then grinding using e.g. a mixer. |
