다양성
다양성

BG34a (2023)

Current Sample Year 2020 2021 2022 2023
종자 공급자 찾기사양 시트 인쇄

품질 속성

사용 목적
Tofu, Miso, Soy Milk, Soy Sauce
유형
non-GM
힐룸 색상
buff
크기
Medium
G/100 씨앗
13.9
만기 그룹
3.4

구성

단백질 13%
39.8
기름 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
필수 아미노산
14.37%

두부 & 두유

e%
9.61
물 흡수 능력
4.57
두유 생산량
16.44
Brix index
8
우유색 L
82.21
우유색 A
4.01
우유색 B
13.16
두부 수확량
2.41
두부 색 L
89.6 ± 0.2
두부 색 A
-2.1 ± 0.1
두부 색 B
18.1 ± 0.2
두부 단단함
7180.34
두부 탄력
0.95
두부 응집력
0.7

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




BG34a 샘플 (2023)

다양성
견본 BG34a

202398001013MN

품질 속성

사용 목적
Tofu, Miso, Soy Milk, Soy Sauce
유형
non-GM
힐룸 컬러
buff


크기
Medium
G/100 씨앗
13.9
단백질 13%
39.8
기름 13%
17.37

구성

단백질 13%
39.8
기름 13%
17.37
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.9
Lysine
6.64%
필수 아미노산
14.37%