对花生豆腐进行了研究。其最佳工艺为：将花生在2450 MHz下用450 kW烘烤5 min，以1:4的质量比加入大豆后加入5倍水磨浆得花生豆乳，然后加入占大豆和花生总质量0.25%的GDL和2%的淀粉来成型花生豆腐。此工艺下制得的花生豆腐具有花生味浓、口感好、无涩味、豆味香和营养丰富的优点。

The best preparation technologies of peanut tofu were studied in this paper. Peanut was baked for 5 min with the baking power and frequency of 450 kW and 2450 MHz, respectively, and then was grinded with soybean (1:4) by adding 5 times of water. Then 0.25% of GDL and 2% of starch were added to the formed milk, giving the product peanut tofu which was rich in nutrition and had nice taste.