打印規格表
成熟度組
2.5
組成
蛋白質 13%
35.145
油 13%
19.53
Sucrose db
4.13
Raffinose db
0.74
Stachyose db
6.24
Lysine
6.7
五種必需胺基酸
14.46
Isoflavone Data
Daidzin
0.73
Glycitin
0.14
Genistin
1.22
Total Isoflavones
2.11
豆腐 & 豆漿
水攝取能力
4.4
豆漿產量
16.83
Brix index
7
牛奶色 L
81.62
牛奶色 A
-4.41
牛奶色 B
14.94
豆腐產量
3.23
豆腐色 L
89
豆腐色 A
-1.93
豆腐色 B
18.43
豆腐堅定性
豆腐彈性
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 樣品 (2024)
展開詳情
樣本 DF 155
202498038022
樣本 DF 155
202498038025
樣本 DF 155
202498044008
樣本 DF 155
202498080009
樣本 DF 155
202498080011
樣本 DF 155
202498080012
樣本 DF 155
202498080037
樣本 DF 155
202498080049
樣本 DF 155
202498080053
樣本 DF 155
202498080054
樣本 DF 155
202498080081
樣本 DF 155
202498080082
樣本 DF 155