품질 속성

사용 목적
tofu, soy milk
힐룸 색상
white, yellow, clear
크기
Large
G/100 씨앗
22.82
만기 그룹
2.00

구성

단백질 13%
37.66
기름 13%
18.84
Sucrose db
3.39
Raffinose db
1.36
Stachyose db
3.68
Lysine
6.35
필수 아미노산
14.10

두부 & 두유

e%
8.43
물 흡수 능력
1.49
두유 생산량
7.68
Brix index
8.4
우유색 L
83.8 ± 0.5
우유색 A
-4.5 ± 0
우유색 B
15.3 ± 0.1
두부 수확량
3.00
두부 색 L
92.7 ± 1
두부 색 A
-2.1 ± 0.0
두부 색 B
17.0 ± 0.2
두부 단단함
2845 ± 171
두부 탄력
0.97 ± 0.01
두부 응집력
0.57 ± 0.07

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




GSP 20 샘플 (2020)

다양성
견본 GSP 20

NCI-12

품질 속성

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


크기
Large
G/100 씨앗
22.82
단백질 13%
37.66
기름 13%
18.84

구성

단백질 13%
37.66
기름 13%
18.84
Sucrose db
3.39
Raffinose db
1.36
Stachyose db
3.68
Lysine
6.35
필수 아미노산
14.10