打印规格表
成熟度组
2.5
作品
蛋白质 13%
35.145
油 13%
19.53
Sucrose db
4.13
Raffinose db
0.74
Stachyose db
6.24
Lysine
6.7
五种必需氨基酸
14.46
Isoflavone Data
Daidzin
0.73
Glycitin
0.14
Genistin
1.22
Total Isoflavones
2.11
豆腐 & 豆浆
吸水能力
4.4
豆浆产量
16.83
Brix index
7
牛奶色 L
81.62
牛奶色 A
-4.41
牛奶色 B
14.94
豆腐产量
3.23
豆腐色 L
89
豆腐色 A
-1.93
豆腐色 B
18.43
豆腐硬度
Tofu Springiness
0.967
豆腐的凝聚力
0.541
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
DF 155 样品 (2024)
展开详情
样本 DF 155
202498038022
样本 DF 155
202498038025
样本 DF 155
202498044008
样本 DF 155
202498080009
样本 DF 155
202498080011
样本 DF 155
202498080012
样本 DF 155
202498080037
样本 DF 155
202498080049
样本 DF 155
202498080053
样本 DF 155
202498080054
样本 DF 155
202498080081
样本 DF 155
202498080082
样本 DF 155