品种
品种

BG34a (2023)

Current Sample Year 2020 2021 2022 2023
寻找种子供应商打印规格表

质量属性

预期用途
Tofu, Miso, Soy Milk, Soy Sauce
豆脐颜色
buff
尺寸
Medium
G/100 种子
13.9
成熟度组
3.4

作品

蛋白质 13%
39.8
油 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
五种必需氨基酸
14.37%

豆腐 & 豆浆

e%
9.61
吸水能力
4.57
豆浆产量
16.44
Brix index
8
牛奶色 L
82.21
牛奶色 A
4.01
牛奶色 B
13.16
豆腐产量
2.41
豆腐色 L
89.6 ± 0.2
豆腐色 A
-2.1 ± 0.1
豆腐色 B
18.1 ± 0.2
豆腐硬度
7180.34
Tofu Springiness
0.95
豆腐的凝聚力
0.7

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




BG34a 样品 (2023)

品种
样本 BG34a

202398001013MN

质量属性

有可能的使用
Tofu, Miso, Soy Milk, Soy Sauce
类型
non-GM
豆脐颜色
buff


尺寸
Medium
G/100 种子
13.9
蛋白质 13%
39.8
油 13%
17.37

作品

蛋白质 13%
39.8
油 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
五种必需氨基酸
14.37%