사양 시트 인쇄
만기 그룹
2.1
구성
단백질 13%
38.45
기름 13%
18.225
Sucrose db
4.5
Raffinose db
0.85
Stachyose db
3.7
Lysine
6.75
필수 아미노산
14.45
Isoflavone Data
Daidzin
0.46
Glycitin
0.07
Genistin
0.78
Total Isoflavones
1.31
두부 & 두유
e%
10.2
물 흡수 능력
1.48
두유 생산량
8.07
Brix index
8.3
우유색 L
83.1 ± 0.1
우유색 A
-4.5 ± 0
우유색 B
14.5 ± 0.1
두부 수확량
2.76
두부 색 L
91.2 ± 0.5
두부 색 A
-2.1 ± 0.0
두부 색 B
16.8 ± 0.1
두부 단단함
3926 ± 303
두부 탄력
0.98 ± 0.01
두부 응집력
0.58 ± 0.04
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
세부 정보 확장