电生功能水对大豆原料的杀菌作用

【摘要】 对电生功能水中的酸性水、碱性水以及臭氧、次氯酸钠溶液对大豆的杀菌效果进行了比较,实验结果表明,电生功能水中酸性水对大豆原料进行清洗或浸泡的杀菌效果最好,可使大豆原料中微生物总数降低2～3个对数值。对电生功能水在浸泡大豆过程中pH值和有效氯含量的变化进行了测定,实验结果表明,浸泡结束时浸泡液的pH值接近中性,有效氯含量趋近于零;其中混合水对豆腐凝胶强度的影响很小。对坚强芽孢杆菌的杀菌实验表明,常温下混合水对芽孢也有很强的杀菌效果。虽然常温下酸性水对豆浆中坚强芽孢杆菌没有明显的杀菌作用,但是85℃下,酸性水对坚强芽孢杆菌的残存曲线表明,酸性水能够降低芽孢杆菌在豆浆中的耐热性。更多还原

【Abstract】 The sterilization of soybean soaked with electrolyzed water was systemically studied.And the change of the effective elements of electrolyzed water during soaking is also systemically studied.Compared with O 3 or NaCIO disinfectants,the sterilization effect on soybean cleaned or soaked with the acid water of electrolyzed water is the best.The total number of microorganism in soybean can be reduced by 2～3log units.At the end of soaking,the pH value of acid water and mixed water approach neutral,and the ACC is close to0.The influence of mixed water on the gel strength of tofu is very small.At normal temperature,the sterilization of mixed water on spore of B.firmus is very effective.But 5%acid water has no sterilization effect on B.firmus in soybean milk.When sterilizing on B.firmus in soybean milk at 85℃,the addition of acid water can decrease heat resistance.更多还原