品種
 品種

e3782 (2021)

Current Sample Year 2020 2021 2022
查找種子供應商打印規格表

質量屬性

預期用途
soy sauce, (high) protein?
 豆臍顏色
black
尺寸
Average
G/100 種子
16.4

組成

蛋白質 13%
37.52
油 13%
18.58
Sucrose db
4.2
Raffinose db
1.2
Stachyose db
4.3
Lysine
6.7
 五種必需胺基酸
14.6


Isoflavone Data

Daidzin
0.58
Glycitin
0.08
Genistin
0.91
Total Isoflavones
1.57

 豆腐 &  豆漿

e%
9.44
水攝取能力
4.6
豆漿產量
17.92
Brix index
7.2
牛奶色 L
81.08
牛奶色 A
3.96
牛奶色 B
12.98
豆腐產量
3.12
豆腐色 L
91.2 ± 0.6
豆腐色 A
-2.6 ± 0.0
豆腐色 B
19.1 ± 0.3
豆腐堅定性
4306.49
豆腐彈性
0.96
豆腐的凝聚力
0.63

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




e3782 樣品 (2021)

 品種
樣本 e3782

202198023001

質量屬性

Intended Use
soy sauce, (high) protein?
 豆臍顏色
black


尺寸
Average
G/100 種子
16.4
蛋白質 13%
37.52
油 13%
18.58

組成

蛋白質 13%
37.52
油 13%
18.58
Sucrose db
4.2
Raffinose db
1.2
Stachyose db
4.3
Lysine
6.7
 五種必需胺基酸
14.6


Isoflavone Data

Daidzin
0.58
Glycitin
0.08
Genistin
0.91
Total Isoflavones
1.57