电生功能水在豆腐生产工艺上的应用

大豆表皮附带着大量土壤中的微生物，其中包含芽孢杆菌等耐热微生物^[1,2]，这些芽孢杆菌在豆腐的杀菌工艺中很难被全部杀死菌能力，本文将酸性水和碱性水应用在豆腐生产中的大豆浸泡工艺，实验结果表明，用酸性水浸泡后大豆的的微生物总数，与自来水相比，降低了1．8个对数值，采用相同的后续工艺制得的豆腐，细菌总数也降低了1．5个数值，而且用酸性水浸泡后的大豆制得的豆腐，口感细腻，质地良好，与普通豆腐相比，无任何不良影响，因此，酸性水在豆制吕的工业生产中具有潜在使用价值。

Application ofElectrolytical Function Water in Tofu Manufacture

Electrolytical function water can be used to sterilize bacteria and spores effectively.Acid water and alkaline water were applied in soybean soaking for sterilization.The effects of acid water and alkaline water are described.Comparisons between sterilization effects of acid water and acid solution (HCl),alkaline water and alkali solution (Na 2CO 3) were made,together with comparisons among the color,taste and texture of Tofu products from soybeans soaked by acid water,alkaline water and water.The experiment result indicated that soaking soybeans with acid water led to at least a 1.5 log of bacterial number decrease,showing the potential value of acid water in soybean product manufacture.