品種
 品種

e20Y993 (2021)

Current Sample Year 2020 2021
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質量屬性

預期用途
tofu, miso, soy milk
 豆臍顏色
white, yellow, clear
尺寸
Average
G/100 種子
21
成熟度組
2

組成

蛋白質 13%
37.79
油 13%
18.67
Sucrose db
4.6
Raffinose db
1
Stachyose db
3.6
Lysine
6.7
 五種必需胺基酸
14.5


Isoflavone Data

Daidzin
0.58
Glycitin
0.05
Genistin
0.77
Total Isoflavones
1.4

 豆腐 &  豆漿

e%
9.03
水攝取能力
1.55
豆漿產量
7.83
Brix index
8.5
牛奶色 L
82.4 ± 0.4
牛奶色 A
-4.6 ± 0
牛奶色 B
15.6 ± 0.2
豆腐產量
2.56
豆腐色 L
90.8 ± 0.9
豆腐色 A
-2.3 ± 0.0
豆腐色 B
18.7 ± 0.2
豆腐堅定性
3849 ± 292
豆腐彈性
0.97 ± 0.01
豆腐的凝聚力
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 樣品 (2021)

 品種
樣本 e20Y993

202198040003

質量屬性

Intended Use
tofu, miso, soy milk
 豆臍顏色
white, yellow, clear


尺寸
Average
G/100 種子
21
蛋白質 13%
37.79
油 13%
18.67

組成

蛋白質 13%
37.79
油 13%
18.67
Sucrose db
4.6
Raffinose db
1
Stachyose db
3.6
Lysine
6.7
 五種必需胺基酸
14.5


Isoflavone Data

Daidzin
0.58
Glycitin
0.05
Genistin
0.77
Total Isoflavones
1.4