Abstract: The optimum mixture selected for the technology of bean curd was studied. The results are as follows: the best concentration of soybean syrup and GDL are 14°Brix and 0. 30 percent respectively. The suit able condition of extraction is the rate of 1: 3. 5 between tea and water. The optimum rate between soybeansyrup and tea extracts is 4 to 1. The product with excellent colour and flavour can be gnatly developed.

Key words: Beancurd Tea juice GDL