质量属性

预期用途
tofu, miso, soy milk, soy sauce
类型
non-GMO
豆脐颜色
white, yellow, clear
尺寸
Average
G/100 种子
17.03
成熟度组
3.00

作品

蛋白质 13%
41.625
油 13%
16.585
Sucrose db
2.615
Raffinose db
1.32
Stachyose db
4.22
Lysine
3.175
五种必需氨基酸
14.005

豆腐 & 豆浆

e%
11.62
吸水能力
1.44
豆浆产量
7.85
Brix index
8.7
牛奶色 L
82.3 ± 0
牛奶色 A
-5.1 ± 0
牛奶色 B
16.5 ± 0
豆腐产量
3.07
豆腐色 L
91.9 ± 0.6
豆腐色 A
-2.6 ± 0.0
豆腐色 B
18.8 ± 0.1
豆腐硬度
4200 ± 584
Tofu Springiness
0.95 ± 0.02
豆腐的凝聚力
0.64 ± 0.06

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




BG38a 样品 (2020)

品种
样本 BG38a

202098001018

质量属性

有可能的使用
tofu, miso
类型
non-GMO
豆脐颜色
white, yellow, clear


尺寸
Average
G/100 种子
16.04
蛋白质 13%
40.32
油 13%
17.32

作品

蛋白质 13%
40.32
油 13%
17.32
Sucrose db
2.64
Raffinose db
1.14
Stachyose db
4.11
Lysine
6.45
五种必需氨基酸
13.95
品种
样本 BG38a

NCI-52

质量属性

有可能的使用
tofu, soy milk, miso, soy sauce
类型
non-GMO
豆脐颜色
white, yellow, clear


尺寸
Average
G/100 种子
18.02
蛋白质 13%
42.93
油 13%
15.85

作品

蛋白质 13%
42.93
油 13%
15.85
Sucrose db
2.59
Raffinose db
1.50
Stachyose db
4.33
Lysine
6.35
五种必需氨基酸
14.06