①The market space for soy products is broad and steadily expanded in recent years. With the upgrading of the dietary structure and the deepening of health concepts, people are paying more and more attention to the nutritional value of food. Soy products are a treasure of traditional Chinese diet. The soy protein content in soy products is as high as 35%-40%, and the amino acid ratio is perfect. It is a high-quality complete protein among plant proteins and is very popular among consumers. The market demand for soy products is huge, from kitchens to factories, from small food to industry, it has great development value.

As consumers' tastes and demands continue to change, this has led to the soy products industry having a rich product line and diversified market demand, and the market size of the soy products industry is also expanding. In February 2022, the Central Document No. 1 formally proposed to "vigorously implement the soybean and oil capacity capacity improvement project", which is the four consecutive years since the "Implementation of the Soybean Revitalization Plan" was proposed in 2019. According to data released by the National Bureau of Statistics, the national soybean production in 2022 was 20.285 million tons, an increase of 23.7% over the previous year, and the output hit a record high.

                         Data source: compiled by the National Bureau of Statistics and China Business Industry Research Institute

In 2021, a total of 15.3 million tons of soybeans will be used in the food industry, of which the soybean products are the largest downstream of food processing, with a total consumption of 9.4 million tons of soybeans, accounting for 61.4%; other food processing consumes 3.6 million tons of soybeans, accounting for 23.5%; the amount of soybeans used during direct consumption accounts for 15.0%.

Data source: Research on the development trend of China's soy products industry and future investment analysis report (2022-2029)

In 2021, fresh tofu products accounted for 34% of the new product categories for soy products; soy milk products and soy protein products followed closely by 25% and 22% respectively; leisure and other categories such as dried tofu and other categories accounted for 9%.

Source: Research on the Development Trends of China's Soy Products Industry and Future Investment Analysis Report (2022-2029) According to the "2021 China's Soy Products Industry Situation and Trends", the current sales of large-scale soy products enterprises in my country reached 32.73 billion yuan, an increase of 12.70% over the previous year.

   Data source: "State and Trends of China's Soybean Food Industry in 2021", compiled by China Business Industry Research Institute

The huge consumer demand has prompted the continuous expansion of the market size of China's soy products industry. In 2022, the market size of China's soy products industry reached 137.773 billion yuan. In the future, as people's attention to healthy diets continues to increase, consumers' demand for foods rich in plant protein and low-fats continues to grow. As a healthy source of protein, the market demand for soy products is expected to further increase. It is expected that the market size of China's soy products industry in 2023 is expected to exceed 140 billion yuan. The number of consumers in the soy products industry is also increasing rapidly. In 2017, China's soy products industry had more than 1.03 billion consumers, growing at a rate of 14.2% each year and about 1.19% monthly. With the development of the soy products industry and the continuous increase in consumer groups, the net profit of the soy products industry has also been significantly improved. In 2016, the net profit of the soy products industry was 237 million yuan, an increase of 36% over the previous year, and in 2017 it increased again to 262 million yuan, an increase of 10.3%.

② Acid electrolytic water sterilizes finished tofu, and does not affect its sensory quality. Fresh tofu has high moisture content and is rich in nutrients such as protein and fat. During the processing and transportation of pre-made vegetables, it is very susceptible to microbial contamination and deterioration, and is extremely impermissible to storage. With people's demands for high-quality life, consumers have more stringent requirements for food safety and flavor. How to achieve a good sterilization effect without affecting the sensory quality of fresh tofu is a very concerned issue for many soy product processing companies. Acid electrolytic water sterilization is instantly efficient, has a wide range, no residue, safe and reliable use, and is easy to produce and operate. It is an emerging sterilization technology widely studied at home and abroad. Researchers from the School of Food Science and Nutrition Engineering of China Agricultural University use acid electrolytic water as the sterilization solution for finished tofu to study the effect of acid electrolytic water on the sterilization effect and quality of finished tofu.

Brief description of the experiment: (1) Weigh 6 parts of tofu, each part 25g, and randomly divided into two groups. One group is soaked in tap water, and the other group is soaked in acidic electrolytic water (pH: 2.6±0.2, ORP=1016±24mV, ACC=49.2±3.8mg/L). The soaking time of 3 parts of tofu in each group is 10, 20, and 30 minutes respectively. Soak the water to 100ml. The control was untreated. After removal, drain for 10 minutes, and the total number of bacteria was determined. (2) Take a whole piece of tofu (250±50g) in a 2000 ml beaker, add acidic electrolytic water in a ratio of 1:4 (W:V), soak for 10, 20, and 30 minutes respectively, drain for 10 minutes, determine the color and hardness of the tofu and perform sensory evaluation of the tofu. Determination criteria: ① Color determination: The color of tofu is measured by using a color color difference meter. VEab* indicates the degree of color difference between samples. The value of VEab* is calculated by the following formula: The relationship between VEab*= (VL*)2+(Va*)2+(Vb*)2VEab* and observation sensation is shown in Table 1.

  ②Sensory evaluation and scoring criteria of tofu

Results and Analysis:

① The bactericidal effect of acidic electrolytic water on tofu

The bactericidal effect of acidic electrolytic water on tofu is shown in Figure 1. As can be seen from Figure 1, the total number of bacteria in untreated tofu is 3.64 log CFU/g. The total number of bacteria treated with acidic electrolytic water is significantly smaller than the total number of bacteria untreated (p=0.05), which is 1.0 logarithmic value less than the total number of bacteria untreated tofu bacteria. The difference between tap water and untreated after soaking. This shows that ordinary tap water has basically no sterilization effect on tofu, while acidic electrolytic water has significantly better sterilization effect than tap water. It can also be seen from Figure 1 that the total number of bacteria in tofu is slightly different after soaking in acidic electrolytic water for different periods. Among them, the total number of tofu bacteria soaked in acidic electrolytic water for 20 minutes is the smallest, reaching 2.34 log CFU/g. Soaking for 10 minutes and 30 minutes is not as good as the sterilization effect of soaking for 20 minutes. The above results show that the soaking time of 10 min is not enough to make the acidic electrolytic water maximize the sterilization effect, while the 30 min soaking time will cause the sterilization effect of the acidic electrolytic water to decrease with the extension of the contact time with tofu. ② Effect of acidic electrolytic water soaking on tofu hardness

The experiment was conducted using a rheometer to determine the effect of acidic electrolytic water immersion on tofu hardness. The experimental results are shown in Figure 2. It can be seen from Figure 2 that the effect of soaking in acidic electrolytic water on the hardness of tofu is not very significant. After soaking for 30 minutes, the tofu hardness decreases. This shows that soaking in acidic electrolytic water within 30 minutes can maintain the hardness of tofu and will not have an adverse effect on the hardness. ③The effect of acidic electrolytic water soaking on the color of tofu

The effect of acidic electrolytic water immersion on the color of tofu was measured by a color difference meter, and the results are shown in Table 3. It can be seen from Table 3 that the L, a, b of tofu treated with acidic electrolytic water is not very different from the L, a, and b values ​​of the control. However, the L value of tofu treated with acidic electrolytic water for 30 minutes is lower than that of the control. The larger the L value, the brighter the sample color, which indicates that the color of the tofu changed slightly after 30 minutes of acidic electrolytic water for 30 minutes. It can also be seen from the VEab* value that the tofu values ​​of 10, 20 and 30 minutes of acidic electrolytic water treatment were 0.40, 0.54 and 1.41, respectively, that is, there is a very small difference between the color and the control of the tofu treated with acidic electrolytic water treatment for 10 minutes, and the other two treatments were slightly different from the control (refer to Table 1). ④Sensory evaluation of tofu soaked in acidic electrolytic water

The sensory evaluation and analysis of tofu soaked in acidic electrolytic water was performed, and the results are shown in Table 4. It can be seen from Table 4 that the differences between the sensory evaluation indicators of soaked tofu were not significant from the control. Conclusion: Soaking tofu in acidic electrolytic water will help reduce the total number of bacteria in tofu. The experimental results of the soaking time show that soaking tofu in acidic electrolytic water for 20 minutes can achieve a better sterilization effect. The acidic electrolytic water immersion has little effect on the change of tofu hardness and has a slight impact on the surface color of tofu. The sensory evaluation results show that the acidic electrolytic water immersion does not affect the sensory quality of tofu. ③ Application of Fangxin acid electrolytic water equipment in soy products processing enterprises

A "leading fish snack company" is deeply loved by consumers for its small fish and dried tofu products. In 2021, in order to deepen the development of the field of soy products processing and solve the food safety problems caused by low sterilization and disinfection efficiency and disinfectant residues in the food processing process, the company finally purchased our industrial-grade slightly acidic electrolytic water generator, which is mainly used to clean, soak, sterilize, preserve freshness, and make ice for food raw materials, and disinfect personnel, workshop environment, pipelines, tools and utensils, etc. Once the equipment is launched, it will be continuously operated at the enterprise 24H and has been unanimously recognized and affirmed by customers.

Competition in the soy products industry is becoming increasingly fierce. If soy products companies want to stand out, while ensuring food safety, how to improve product quality and innovate is the key. While improving production efficiency, we must also pay attention to environmental protection and the sustainable development of enterprises. Using acidic electrolytic water to sterilize soy products, which can not only improve the sterilization and disinfection efficiency, but also will not affect the quality of soy products. Acid electrolytic water sterilizes fast, efficient, broad-spectrum and safe, with a 30S role, and a sterilization rate of up to 99.9999%. Compared with traditional chemical disinfection and bactericides, it has the advantages of no pollution, no residue, safety and efficiency. After sterilization, it quickly decomposes and reduces to ordinary water, and direct discharge does not pollute the environment. After nearly 20 years of market test, Fangxinxuan electrolytic water-lysis equipment stands out among many brands with its superior independent core technology and reliable and stable practical performance, continues to empower customers, promote customers' environmental protection and green transformation, and provides one-stop food safety and cleaning solutions for many well-known food companies at home and abroad.