Bean based snacks are highly favored by consumers for their rich nutritional value and diverse flavors. However, food safety and preservation have always been challenges faced by the industry in the processing of soy products. Traditional disinfection methods such as high-temperature sterilization and chemical disinfectants have certain limitations, such as nutrient loss and chemical residues. In recent years, hypochlorous acid water has gradually attracted attention as a new environmentally friendly disinfectant in the field of food processing.

1、 Characteristics and sterilization principle of hypochlorous acid water

Hypochlorous acid water (HOCl) is a small molecule compound with broad-spectrum and efficient bactericidal ability. Its sterilization principle is mainly based on its strong oxidizing ability, which can penetrate the cell membrane and undergo oxidation reactions with organic polymers such as bacterial proteins, nucleic acids, and enzymes, thereby killing pathogenic microorganisms. Hypochloric acid water has a pH value close to human skin and is a natural, non-toxic, broad-spectrum, and fast acting antimicrobial agent. Compared with traditional sodium hypochlorite (bleach), hypochlorous acid water is safer for human health and the environment, and has good stability.

2、 Application of Hypochloric Acid Water in Bean Products Processing

① Sterilization effect

Soy products are easily contaminated by microorganisms such as bacteria and mold during the processing, which affects product quality and safety. Research has shown that hypochlorous acid water has significant inhibitory and bactericidal effects on various common pathogens.

In the study of the sterilization effect and quality impact of acidic electrolyzed water on finished tofu in Food Science, the experimenter soaked tofu in acidic water electrolysis (pH=2.6, effective chlorine concentration 49.2 ± 3.8 mg/L) for 20 minutes, and the total bacterial count significantly decreased from 3.64 log CFU/g to 2.34 log CFU/g, a decrease of 1.0 logarithmic value. In contrast, soaking in tap water has no significant effect on the total number of bacteria.

Hypochloric acid water (pH 5.0-6.5, effective chlorine concentration 10-300 mg/L) has a killing rate of 99.999% (contact time ≤ 30 seconds) against pathogenic microorganisms such as Escherichia coli, Salmonella, and Staphylococcus aureus, and a killing rate of over 95% against spores and fungi within 5 minutes.

In the processing of soy products, soaking soybeans or finished soy products in hypochlorous acid water can effectively reduce the number of microorganisms and improve the hygiene standards of the products.

② Preservation ability

Bean based snacks have a shorter shelf life and are prone to spoilage due to microbial growth. The preservation effect of hypochlorous acid water is mainly reflected in its ability to inhibit microbial growth and delay the spoilage process of soy products. Related studies have shown that soy products treated with hypochlorous acid water can significantly extend their shelf life at room temperature. For example, fresh cut vegetables treated with hypochlorous acid water maintain good appearance and quality after 25 days, while untreated vegetables spoil after 5 days. Similarly, soy products treated with hypochlorous acid water have significantly extended shelf life under low-temperature storage conditions.

③ The impact on the quality of soy products

Hypochloric acid water not only has good sterilization and preservation effects, but also can maintain the quality of soy products to a certain extent. Research has shown that soy products treated with hypochlorous acid water have no significant differences in taste, color, and nutritional content compared to untreated soy products. In addition, the use of hypochlorous acid water does not have a negative impact on the flavor of soy products, but can improve the overall quality of the product by removing surface impurities and microorganisms.

3、 Application examples of hypochlorous acid water in soy product processing

① Soybean soaking

In the initial stage of soy product processing, soaking soybeans is one of the key steps. Soaking soybeans in hypochlorous acid water can not only kill microorganisms attached to the surface of soybeans and reduce the risk of contamination during subsequent processing, but also improve the texture and taste of soybeans through its mild oxidation effect. Experiments have shown that the suitable conditions for soaking soybeans in hypochlorous acid water are an effective chlorine concentration of around 30 mg/L and a soaking time of 15 minutes. Under these conditions, the germination rate and growth potential of soybeans are better than soaking in ordinary tap water.

② Surface treatment of soy products

In the processing of soy products, surface treatment of the finished product is an important step to ensure product quality. Hypochloric acid water can be used for surface cleaning and disinfection of soy products, effectively removing surface microorganisms and impurities. For example, in the production of tofu, soy milk and other products, surface treatment with hypochlorous acid water can significantly reduce the total bacterial count of the product while maintaining its original flavor and nutritional content.

③ Disinfection of processing environment

In addition to being directly used in the processing of soy products, hypochlorous acid water can also be used for disinfection of processing environments. In the soy product processing workshop, using hypochlorous acid water to disinfect equipment, tools, and workbenches can effectively reduce microbial contamination in the environment and lower the risk of product contamination. Research has shown that hypochlorous acid water has a good bactericidal effect on food processing surface contact materials (such as stainless steel, tiles, cloths, etc.), and can kill pathogenic bacteria attached to the surface in a short period of time.

④ Operator disinfection

Hypochlorous acid (HOCl) is widely used for disinfecting operators in food processing enterprises due to its high efficiency, low corrosiveness, and safety. The following are its main applications and related details:

1. Hand disinfection

-Method: Soak or spray with 50-100 ppm hypochlorite solution for 15-30 seconds.

-Advantages: Compared to alcohol, hypochlorous acid has a longer lasting effect in humid environments and is less irritating to the skin, making it suitable for frequent use.

2. Disinfection of soles and boots

-Methods: A disinfection pool or spray device containing 100-200 ppm hypochlorite was set at the entrance.

-Function: Effectively kill pathogens carried by shoe soles and prevent cross contamination.

3. Disinfection of work clothes and protective equipment

-Method: Spray by atomization or soak in a 50-100 ppm solution, and treat regularly to reduce microbial load.

4. Whole body or nebulization disinfection

-Application: Disinfect the entire body of personnel entering the clean area through an air shower or atomization system, with a concentration typically ranging from 50-80 ppm.

-Efficiency: Quickly covers the whole body, reduces surface microorganisms, suitable for high hygiene standard areas.

4、 The advantages of hypochlorous acid water in soy product processing

① High security

Hypochloric acid water is a natural, non-toxic disinfectant that is harmless to human health and the environment. Compared with traditional chemical disinfectants, hypochlorous acid water does not produce harmful residues during use, nor does it have a negative impact on the quality and safety of soy products. In addition, hypochlorous acid water can quickly decompose after use without the need for secondary cleaning, making its application in soy product processing safer and more convenient.

② Good environmental friendliness

The use of hypochlorous acid water will not cause pollution to the environment. Its main component is hypochlorous acid, which will eventually decompose into water and chloride ions, without producing harmful chemical residues. This makes hypochlorous acid water an ideal green disinfectant that meets the environmental requirements of modern food processing industry.

③ High sterilization efficiency

Hypochloric acid water has broad-spectrum and efficient bactericidal ability. It can kill multiple pathogenic bacteria in a short period of time, effectively reducing the risk of microbial contamination during the processing of soy products. In addition, hypochlorous acid water has a significant preservation effect, which can extend the shelf life of soy products and reduce waste caused by spoilage.

5、 The application prospects of hypochlorous acid water in the processing of soy products

With the increasing attention of consumers to food safety and environmental issues, the application prospects of hypochlorous acid water in soy product processing are broad. Its efficient, safe, and environmentally friendly characteristics make it an ideal alternative to traditional disinfection methods. In the future, with the continuous maturity of hypochlorous acid water generation technology and the reduction of costs, its application in the soy product processing industry will be more extensive. In addition, hypochlorous acid water can be combined with other preservation technologies such as low-temperature storage and vacuum packaging to further enhance the quality and safety of soy products.

Hypochloric acid water, as a new environmentally friendly disinfectant, has significant application advantages in the processing of soy snacks. Its efficient sterilization ability, good preservation effect, and protective effect on the quality of soy products make it an ideal choice for the soy product processing industry. By using hypochlorous acid water reasonably, the food safety and quality of soy products can be effectively improved, the shelf life can be extended, and environmental protection requirements can be met. In the future, with the continuous advancement of technology and the reduction of costs, the application of hypochlorous acid water in the processing of soy products will be more extensive, providing new impetus for the development of the industry.

After nearly 20 years of market testing, Fangxin Hypochloric Acid Generator stands out among many brands with its superior independent core technology and reliable and stable practical performance. It continues to empower customers and promote their environmental and green transformation. From the initial circuit board to the precise water electrolysis system, from the humanized operation interface to the intelligent product solution, every detail and progress embodies the wisdom and sweat of Fangxin people.

A well-known tofu jerky enterprise uses Fangxin hypochlorous acid equipment for on-site application

In an instant, the cause of a thousand years will be achieved, and every inch of land will stretch for thousands of miles, promoting the green and healthy transformation and upgrading of China's food industry. Fang wishes to embark on a new journey with global agricultural and sideline product processing enterprises and unlock new tracks!

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