打印規格表
成熟度組
1.00,1.10
組成
蛋白質 13%
36.94
油 13%
19.585
Sucrose db
3.21
Raffinose db
1.315
Stachyose db
3.91
Lysine
6.425
五種必需胺基酸
14.28
豆腐 & 豆漿
e%
9.25
水攝取能力
4.47
豆漿產量
16.17
Brix index
8.2
牛奶色 L
82.74
牛奶色 A
4.04
牛奶色 B
13.25
豆腐產量
3.13
豆腐色 L
93.3 ± 0.5
豆腐色 A
-2.1 ± 0.0
豆腐色 B
17.3 ± 0.0
豆腐堅定性
5695.13
豆腐彈性
0.95
豆腐的凝聚力
0.61
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
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