スペックシートの印刷品質属性
使用目的
tofu, soy milk,protein
ヒルムカラー
buff
サイズ
Medium, Large
G/100 シード
19.9
成熟度グループ
2.1
構成
11s/7s Ratio
1.92
タンパク質 13%
34.935
油 13%
18.93
Sucrose db
4.25
Raffinose db
0.7
Stachyose db
3.55
Lysine
6.835
必須アミノ酸
14.72
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
豆腐 & 豆乳
吸水能力
4.49
豆乳の収量
18.25
Brix index
7.2
ミルクカラー L
82.17
ミルクカラー A
3.95
ミルクカラー B
12.39
豆腐の収量
豆腐カラー L
豆腐カラー A
豆腐カラー B
豆腐の固さ
4412.85
豆腐の弾力性
0.93
豆腐の凝集性
0.54
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
P21A20 サンプル (2022)
詳細を展開
サンプル P21A20
202298030004MN
サンプル P21A20
202298048042MN
サンプル P21A20
202298048043MN
サンプル P21A20
202298048058MN
サンプル P21A20
202298080011MN
サンプル P21A20
202298080012MN
サンプル P21A20
202298080013MN
サンプル P21A20
202298080014MN
サンプル P21A20
202298080015MN
サンプル P21A20
202298080016MN
サンプル P21A20
202298080018MN
サンプル P21A20
202298080024MN
サンプル P21A20