다양성
다양성

e20Y993 (2021)

Current Sample Year 2020 2021
종자 공급자 찾기사양 시트 인쇄

품질 속성

사용 목적
tofu, miso, soy milk
힐룸 색상
white, yellow, clear
크기
Average
G/100 씨앗
21
만기 그룹
2

구성

단백질 13%
37.79
기름 13%
18.67
Sucrose db
4.6
Raffinose db
1
Stachyose db
3.6
Lysine
6.7
필수 아미노산
14.5


Isoflavone Data

Daidzin
0.58
Glycitin
0.05
Genistin
0.77
Total Isoflavones
1.4

두부 & 두유

e%
9.03
물 흡수 능력
1.55
두유 생산량
7.83
Brix index
8.5
우유색 L
82.4 ± 0.4
우유색 A
-4.6 ± 0
우유색 B
15.6 ± 0.2
두부 수확량
2.56
두부 색 L
90.8 ± 0.9
두부 색 A
-2.3 ± 0.0
두부 색 B
18.7 ± 0.2
두부 단단함
3849 ± 292
두부 탄력
0.97 ± 0.01
두부 응집력
0.61 ± 0.02

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




e20Y993 샘플 (2021)

다양성
견본 e20Y993

202198040003

품질 속성

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


크기
Average
G/100 씨앗
21
단백질 13%
37.79
기름 13%
18.67

구성

단백질 13%
37.79
기름 13%
18.67
Sucrose db
4.6
Raffinose db
1
Stachyose db
3.6
Lysine
6.7
필수 아미노산
14.5


Isoflavone Data

Daidzin
0.58
Glycitin
0.05
Genistin
0.77
Total Isoflavones
1.4