打印規格表組成
蛋白質 13%
34.94
油 13%
18.515
Sucrose db
6.05
Raffinose db
0.85
Stachyose db
4.6
Lysine
6.77
五種必需胺基酸
14.7
Isoflavone Data
Daidzin
0.851
Glycitin
0.086
Genistin
0.935
Total Isoflavones
1.872
豆腐 & 豆漿
水攝取能力
豆漿產量
Brix index
牛奶色 L
牛奶色 A
牛奶色 B
豆腐產量
豆腐色 L
豆腐色 A
豆腐色 B
豆腐堅定性
豆腐彈性
豆腐的凝聚力
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
Pioneer 樣品 (2023)
展開詳情
樣本 Pioneer
202398080081MN
樣本 Pioneer
202398080082MN
樣本 Pioneer
202398080083MN
樣本 Pioneer
202398080085MN
樣本 Pioneer
202398080086MN
樣本 Pioneer
202398080087MN
樣本 Pioneer
202398080090MN
樣本 Pioneer
202398080091MN
樣本 Pioneer
202398080092MN
樣本 Pioneer
202398080093MN
樣本 Pioneer