Abstract:Thin sheet of bean curd，a traditional soybean product in China，is popular for its nutrition and easily absorbed property. However，it is susceptible to contamination by exogenous microorganisms during the production，resulting in a deterioration in quality. As a new non-thermal sterilization technology，cold plasma sterilization has advantages such as high sterilization efficiency and no residue. In this paper，the treatment power，treatment time and electrode distance were used as the test factors to explore the interaction mechanism among various factors using response surface methodology. And the process conditions for cold plasma sterilization were optimized. The results showed that the optimal sterilization conditions for thin sheet of bean curd were treatment power 80 W，treatment time 15 s and electrode distance 10 mm. Under these conditions，the total bacterial count of thin sheet of bean curd decreased from 4.56 lg（CFU/g）to 3.85 lg（CFU/g）. There were no significant differences in the sensory score and pH of thin sheet of bean curd before and after treatment. While the springiness and chewiness of thin sheet of bean curd treated by cold plasma were improved compared with the conditions before treament. Through the determination of the volatile flavor，it was found that cold plasma treatment reduced the bean odor in thin sheet of bean curd and increased the content of aromatic substance nonanal. The shelf life of thin sheet of bean curd after vacuum packaging at 4 ℃was extended from 3 d to 6 d，resulting in an excellent storage quality.