품질 속성

사용 목적
tofu, soy milk
힐룸 색상
white, yellow, clear
크기
Average
G/100 씨앗
16.1

구성

단백질 13%
36.44
기름 13%
20.56
Sucrose db
4.6
Raffinose db
1
Stachyose db
4
Lysine
6.7
필수 아미노산
14.6


Isoflavone Data

Daidzin
0.46
Glycitin
0.14
Genistin
0.8
Total Isoflavones
1.41

두부 & 두유

물 흡수 능력
4.44
두유 생산량
16.04
Brix index
7.4
우유색 L
81.85
우유색 A
4.52
우유색 B
15.74
두부 수확량
두부 색 L
두부 색 A
두부 색 B
두부 단단함
2987.4
두부 탄력
0.92
두부 응집력
0.53

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




B370 샘플 (2021)

다양성
견본 B370

202198023007

품질 속성

사용 목적
tofu, soy milk
힐룸 컬러
white, yellow, clear


크기
Average
G/100 씨앗
16.1
단백질 13%
36.44
기름 13%
20.56

구성

단백질 13%
36.44
기름 13%
20.56
Sucrose db
4.6
Raffinose db
1
Stachyose db
4
Lysine
6.7
필수 아미노산
14.6


Isoflavone Data

Daidzin
0.46
Glycitin
0.14
Genistin
0.8
Total Isoflavones
1.41