以4个百粒重不同的大豆品种为供试材料，分析了不同滤渣方法、不同絮凝时间对小样品豆乳和豆腐加工过程中营养成分利用的影响。
Four soybean varieties with different 100-seed weight ( 7.28-30.24g ) were used to study the technology of soymilk and tofu processing with small specimen in the laboratory .
小豆腐