다양성
다양성

ADV 2319 (2022)

Current Sample Year 2020 2022
종자 공급자 찾기사양 시트 인쇄

품질 속성

사용 목적
tofu
유형
non-GMO
힐룸 색상
buff
크기
Large
G/100 씨앗
24.9
만기 그룹
2.3

구성

단백질 13%
37.4
기름 13%
18.34
Sucrose db
5.7
Raffinose db
0.8
Stachyose db
3.5
Lysine
6.78%
필수 아미노산
14.57%

두부 & 두유

e%
8.72
물 흡수 능력
1.50
두유 생산량
7.63
Brix index
10.3
우유색 L
83.6 ± 0.1
우유색 A
-5 ± 0
우유색 B
16 ± 0.1
두부 수확량
2.55
두부 색 L
92.7 ± 0.3
두부 색 A
-2.6 ± 0.0
두부 색 B
19.1 ± 0.1
두부 단단함
4151 ± 176
두부 탄력
0.97 ± 0.01
두부 응집력
0.54 ± 0.01

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




ADV 2319 샘플 (2022)

다양성
견본 ADV 2319

20199801205

품질 속성

사용 목적
tofu
유형
non-GMO
힐룸 컬러
buff


크기
Large
G/100 씨앗
24.9
단백질 13%
37.4
기름 13%
18.34

구성

단백질 13%
37.4
기름 13%
18.34
Sucrose db
5.7
Raffinose db
0.8
Stachyose db
3.5
Lysine
6.78%
필수 아미노산
14.57%