スペックシートの印刷品質属性
使用目的
tofu, possibly soy sauce
種類
non-GMO
ヒルムカラー
black
サイズ
Average
G/100 シード
17.155
成熟度グループ
2.90
構成
タンパク質 13%
36.69
油 13%
18.055
Sucrose db
3.885
Raffinose db
1.355
Stachyose db
3.71
Lysine
3.205
必須アミノ酸
14.225
豆腐 & 豆乳
e%
7.90
吸水能力
1.46
豆乳の収量
7.74
Brix index
8.2
ミルクカラー L
86.4 ± 5.7
ミルクカラー A
-5.3 ± 0
ミルクカラー B
17.8 ± 0.1
豆腐の収量
2.9
豆腐カラー L
92.3 ± 1.1
豆腐カラー A
-2.8 ± 0.0
豆腐カラー B
20.1 ± 0.5
豆腐の固さ
3124 ± 18
豆腐の弾力性
0.97 ± 0.01
豆腐の凝集性
0.59 ± 0.00
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
詳細を展開