打印規格表
成熟度組
2
組成
蛋白質 13%
35.39
油 13%
19.43
Sucrose db
4.7
Raffinose db
1.05
Stachyose db
3.9
Lysine
6.8
五種必需胺基酸
14.65
Isoflavone Data
Daidzin
0.68
Glycitin
0.07
Genistin
0.81
Total Isoflavones
1.56
豆腐 & 豆漿
水攝取能力
4.36
豆漿產量
17.30
Brix index
7.8
牛奶色 L
81.61
牛奶色 A
-4.36
牛奶色 B
13.16
豆腐產量
3.14
豆腐色 L
89.24
豆腐色 A
-1.88
豆腐色 B
15.97
豆腐堅定性
豆腐彈性
0.998
豆腐的凝聚力
0.909
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
S20G7 樣品 (2021)
展開詳情
樣本 S20G7
202198010007
樣本 S20G7
202198038002
樣本 S20G7
202198080012
樣本 S20G7
202198080013
樣本 S20G7
202198080017
樣本 S20G7
202198080024
樣本 S20G7
202198080025
樣本 S20G7
202198080030
樣本 S20G7
202198080039
樣本 S20G7
202198080055
樣本 S20G7