Table 4 Orthogonal experiment of soybean curd curding conditions
From: Research on soybean curd coagulated by lactic acid bacteria
A | A | B | C | D | E | F | G |
|---|---|---|---|---|---|---|---|
1 | 12.5 | 4.0 | 1.4 | 5 | 39 | 25.6 | 69.82 |
2 | 12.5 | 2.0 | 1.2 | 4.5 | 42 | 24.3 | 59.67 |
3 | 12.5 | 5.0 | 1.0 | 6 | 37 | 20.4 | 63.05 |
4 | 12.5 | 3.0 | 1.5 | 5.5 | 40 | 15.5 | 48.28 |
5 | 10.5 | 4.0 | 1.2 | 6 | 40 | 14.3 | 45.08 |
6 | 10.5 | 2.0 | 1.4 | 5.5 | 37 | 16.5 | 44.09 |
7 | 10.5 | 5.0 | 1.5 | 5 | 42 | 14.8 | 43.90 |
8 | 10.5 | 3.0 | 1.0 | 4.5 | 39 | 15.7 | 30.48 |
9 | 11.0 | 4.0 | 1.0 | 5.5 | 42 | 16.1 | 40.16 |
10 | 11.0 | 2.0 | 1.5 | 6 | 39 | 13.5 | 55.16 |
11 | 11.0 | 5.0 | 1.4 | 4.5 | 40 | 12.4 | 52.03 |
12 | 11.0 | 3.0 | 1.2 | 5 | 37 | 12.9 | 46.77 |
13 | 9.5 | 4.0 | 1.5 | 4.5 | 37 | 13.3 | 43.44 |
14 | 9.5 | 2.0 | 1.0 | 5 | 40 | 13.0 | 34.00 |
15 | 9.5 | 5.0 | 1.2 | 5.5 | 39 | 12.2 | 30.85 |
16 | 9.5 | 3.0 | 1.4 | 6 | 42 | 12.6 | 42.83 |