With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
As salt-coagulant concentration in soymilk increased, tofu-gel strength increased, whereas water-holding capacity decreased.
增加盐类凝固剂浓度，可以强化豆腐凝胶强度，但对保水性有弱化作用。
The soybean variety Zhongnong13 was used to study the effect of soaking, heating and coagulating conditions on tofu-gel strength and water-holding capacity.
以大豆品种中农13为试验材料，研究不同浸泡条件、加热条件以及凝固条件对豆腐凝固质量特性的影响。
The effects of heating conditions of raw soyamilk, GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated.
研究了豆浆加热条件、凝固条件和GDL浓度对豆腐凝胶强度和保水性的影响。
Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
提高凝固温度，可以缩短凝固时间，并可显著增加豆腐凝胶的强度。
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