茶饮料泡沫生成机理及控制技术研究进展

黄珊由美; 林东艺; 马成英; 荣杰峰; 孙威江; 黄艳

doi:10.13305/j.cnki.jts.20250311.001

PDF(420 KB)

茶叶科学 ›› 2025, Vol. 45 ›› Issue (2) : 181-190. DOI: 10.13305/j.cnki.jts.20250311.001

综述

茶饮料泡沫生成机理及控制技术研究进展

黄珊由美¹, 林东艺¹, 马成英², 荣杰峰³, 孙威江⁴, 黄艳^1,*

作者信息 +

Research Progress on Foam Generation Mechanism and Control Technology of Tea Beverages

HUANG Shanyoumei¹, LIN Dongyi¹, MA Chengying², RONG Jiefeng³, SUN Weijiang⁴, HUANG Yan^1,*

Author information +

文章历史 +

摘要

茶饮料加工过程中产生的大量泡沫会影响产品的质量、稳定性及外观等,了解并掌握泡沫产生的原因及其控制技术,对优化生产流程具有重要作用。系统性阐述了泡沫生成的基本理论,并分析泡沫生成过程中不同因素（如茶叶成分、温度和pH等）的影响,概述了消除泡沫的不同方法、消泡原理,以及在食品领域中常用消泡剂的类别,为茶饮料加工工艺优化提供参考。

Abstract

During the processing of tea beverages, a considerable amount of foam is generated, which adversely affects the quality, stability, and appearance of the products and is a major challenge for the industry. Proper understanding and management of the causes of foam generation and control technologies are critical to optimizing the production process. This article systematically examined the fundamental theory of foam generation and analyzed the impact of various factors such as tea components, temperature and pH levels on this process. Additionally, it outlined different methods for foam elimination, discussed defoaming principles, and categorized commonly used anti-foaming agents in the food industry, intending to provide valuable references for optimizing tea beverage processing technology.

导出引用

黄珊由美, 林东艺, 马成英, 荣杰峰, 孙威江, 黄艳. 茶饮料泡沫生成机理及控制技术研究进展[J]. 茶叶科学. 2025, 45(2): 181-190 https://doi.org/10.13305/j.cnki.jts.20250311.001

HUANG Shanyoumei, LIN Dongyi, MA Chengying, RONG Jiefeng, SUN Weijiang, HUANG Yan. Research Progress on Foam Generation Mechanism and Control Technology of Tea Beverages[J]. Journal of Tea Science. 2025, 45(2): 181-190 https://doi.org/10.13305/j.cnki.jts.20250311.001

中图分类号： S571.1 TS275.2

参考文献

[1] 中国轻工业联合会. 茶饮料: GB/T 21733—2008[S]. 北京: 中国标准出版社, 2008.
China National Light Industry Council. Tea beverages: GB/T 21733—2008[S]. Beijing: Standards Press of China, 2008.
[2] 梁爽, 傅燕青, 尹军峰, 等. 红茶汁液态发酵生成的泡沫组成分析与调控[J]. 食品科学, 2022, 43(8): 238-246.
Liang S, Fu Y Q, Yin J F, et al.Compositional analysis and regulation of foam formed during black tea juice fermentation[J]. Food Science, 2022, 43(8): 238-246.
[3] 赵娟, 黄健花, 蔡春明, 等. 沉淀法纯化茶皂素的工艺研究[J]. 中国油脂, 2010, 35(11): 58-61.
Zhao J, Huang J H, Cai C M, et al.Purification of tea saponin by precipitation[J]. China Oils and Fats, 2010, 35(11): 58-61.
[4] 陈志云, 李杰, 冯雨, 等. 茶多酚生物活性及作用机制研究进展[J]. 食品工业科技, 2024, 45(13): 333-341.
Chen Z Y, Li J, Feng Y, et al.Research progress on bioactivity and mechanism of tea polyphenols[J]. Science and Technology of Food Industry, 2024, 45(13): 333-341.
[5] 张应根, 宋振硕, 陈林, 等. 乌龙茶鲜叶游离氨基酸组成轮廓的模式识别研究[J]. 热带亚热带植物学报, 2023, 31(6): 853-862.
Zhang Y G, Song Z S, Chen L, et al.Pattern recognition of free amino acids profile in fresh leaves of oolong tea cultivars[J]. Journal of Tropical and Subtropical Botany, 2023, 31(6): 853-862.
[6] 杨红梅, 陈超杰, 尹德明, 等. 六堡茶中咖啡因加速溶剂萃取(ASE)的工艺研究[J]. 现代食品科技, 2019, 35(3): 207-211, 168.
Yang H M, Chen C J, Yin D M, et al.Accelerated solvent extraction (ASE) of caffeine from liupao tea[J]. Modern Food Science and Technology, 2019, 35(3): 207-211, 168.
[7] 王洪新, 戴军, 张家骊, 等. 茶叶儿茶素单体的分离纯化及鉴定[J]. 无锡轻工大学学报, 2001, 20(2): 117-121.
Wang H X, Dai J, Zhang J L, et al.Separation, purification and identification of tea catechins[J]. Journal of Wuxi University of Light Industry, 2001, 20(2): 117-121.
[8] 王坤波, 刘仲华, 黄建安. 茶黄素的提取分离与纯化研究进展[J]. 湖南农业大学学报(自然科学版), 2002, 28(4): 355-358.
Wang K B, Liu Z H, Huang J A.Research progress on extraction, separation and purification of theaflavins[J]. Journal of Hunan Agricultural University (Natural Sciences), 2002, 28(4): 355-358.
[9] 张雅丽, 李建科, 刘柳, 等. 五倍子没食子酸研究进展[J]. 食品工业科技, 2013, 34(10): 386-390.
Zhang Y L, Li J K, Liu L, et al.Research progress in gallic acid from galla chinensis[J]. Science and Technology of Food Industry, 2013, 34(10): 386-390.
[10] 李龙明, 刘能江. 一种柔性节能饮料灌装系统及方法[J]. 酒·饮料技术装备, 2024(3): 60-62.
Li L M, Liu N J.A flexible and energy-saving beverage filling system and method[J]. Brew & Beverage Technology and Equipment, 2024(3): 60-62.
[11] 李慧. 饮料生产过程中泡沫的产生及控制[J]. 现代农业科技, 2017(20): 238-239, 245.
Li H.Production and control of foam in beverage production[J]. Modern Agricultural Science and Technology, 2017(20): 238-239, 245.
[12] 陈玉峰, 巫丽君, 严红云, 等. 食品体系中泡沫的稳定性及其影响因素研究进展[J]. 食品科学, 2022, 43(21): 386-395.
Chen Y F, Wu L J, Yan H Y, et al.Progress in research on foam stability and the factors influencing it in the food system[J]. Food Science, 2022, 43(21): 386-395.
[13] 金华丽, 谷克仁. 油炸食品安全性分析及危害预防[J]. 中国油脂, 2010, 35(9): 74-77.
Jin H L, Gu K R.Safety analysis of fried food and its harm prevention[J]. China Oils and Fats, 2010, 35(9): 74-77.
[14] 何春梅, 曾柔, 林进龙, 等. 北苑贡茶品质成分测定及其点茶沫饽物质组成分析[J]. 热带作物学报, 2023, 44(8): 1723-1733.
He C M, Zen R, Lin J L, et al.Determination of quality components of beiyuan tribute tea and analysis of components of tea foam[J]. Chinese Journal of Tropical Crops, 2023, 44(8): 1723-1733.
[15] 夏春华, 朱全芬, 田洁华, 等. 茶皂素的表面活性及其相关的功能性质[J]. 茶叶科学, 1990, 10(1): 1-10.
Xia C H, Zhu Q F, Tian J H, et al.Surface activity of tea saponin and the related functional properties[J]. Journal of Tea Science, 1990, 10(1): 1-10.
[16] Xie J X, Huang W J, Wu X H.Effects of tea saponin on the foaming properties of pea protein[J]. Food & Function, 2023, 14(9): 4339-4353.
[17] 黄业伟, 孙膑, 朱强强, 等. 普洱熟茶与油脂的相互作用研究[J]. 西南农业学报, 2020, 33(6): 1192-1196.
Huang Y W, Sun B, Zhu Q Q, et al.Study on interaction between fermented puer tea and lipids[J]. Southwest China Journal of Agricultural Sciences, 2020, 33(6): 1192-1196.
[18] Ni Z X, Chen W, Pan H J, et al.Biochemical insights into tea foam: a comparative study across six categories[J]. Food Chemistry: X, 2024, 23: 101596. doi: 10.1016/j.fochx.2024.101596.
[19] 姚其凤, 吴正奇, 陈小强, 等. 茶多酚-蛋白质相互作用的研究进展[J]. 食品工业科技, 2019, 40(8): 337-342, 349.
Yao Q F, Wu Z Q, Chen X Q, et al.Research progress on tea polyphenol-protein interaction[J]. Science and Technology of Food Industry, 2019, 40(8): 337-342, 349.
[20] 覃思, 吴卫国, 刘焱, 等. 茶多酚与蛋白质的相互作用对蛋白质功能特性的影响研究进展[J]. 食品工业科技, 2008, 29(6): 310-312, 316.
Qin S, Wu W G, Liu Y, et al.Research progress on the effect of interaction between tea polyphenols and protein on the protein functionality[J]. Science and Technology of Food Industry, 2008, 29(6): 310-312, 316.
[21] 黄子林, 孔祥珍, 张丽娜, 等. 蛋白质与多酚相互作用研究进展[J]. 中国粮油学报, 2021, 36(3): 195-202.
Huang Z L, Kong X Z, Zhang L N, et al.Progress in the study of protein-polyphenol interactions[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(3): 195-202.
[22] Brown P J, Wright W B.An investigation of the interactions between milk proteins and tea polyphenols[J]. Journal of Chromatography A, 1963, 11(4): 504-514.
[23] Malik M A, Saini C S.Polyphenol removal from sunflower seed and kernel: effect on functional and rheological properties of protein isolates[J]. Food Hydrocolloids, 2017, 63: 705-715.
[24] 伊莉, 吴锁柱, 张晓晓, 等. 茶多酚对胡麻粕蛋白表面性质的影响[J]. 包装与食品机械, 2020, 38(3): 13-17.
Yi L, Wu S Z, Zhang X X, et al.Study on the effect of tea polyphenols on the surface properties of flax proteins[J]. Packaging and Food Machinery, 2020, 38(3): 13-17.
[25] 刘勤勤, 朱科学, 郭晓娜, 等. 茶多酚与大豆分离蛋白的相互作用[J]. 食品科学, 2015, 36(17): 43-47.
Liu Q Q, Zhu K X, Guo X N, et al.Spectroscopic analysis of interaction between tea polyphenol and soy protein isolate[J]. Food Science, 2015, 36(17): 43-47.
[26] 郭兴凤, 石晶, 薛园园, 等. 茶多酚对大豆蛋白乳化性和泡沫特性影响[J]. 粮食与油脂, 2010, 23(4): 12-14.
Guo X F, Shi J, Xue Y Y, et al.Effect of tea polyphenols on emulsion and foam properties of soy protein[J]. Cereals & Oils, 2010, 23(4): 12-14.
[27] 王立峰, 朱洁, 熊文飞, 等. 热效应对小麦醇溶蛋白起泡性与结构的影响[J]. 中国农业科学, 2021, 54(4): 820-830.
Wang L F, Zhu J, Xiong W F, et al.Insight into the impact of heat treatment on the foamability and structure of gliadin colloidal particles[J]. Scientia Agricultura Sinica, 2021, 54(4): 820-830.
[28] 李珩, 蒋佳洹, 钟颖新, 等. 含陈皮提取物的氨基酸皂的制备及性能研究[J]. 日用化学工业, 2020, 50(6): 408-412, 426.
Li H, Jiang J H, Zhong Y X, et al.Study on preparation and performance of amino acid soap containing tangerine peel extract[J]. China Surfactant Detergent and Cosmetics, 2020, 50(6): 408-412, 426.
[29] 郭华, 徐进, 何云平, 等. 椰油酰水解燕麦蛋白钾对氨基酸洁面膏的性能影响[J]. 日用化学工业(中英文), 2022, 52(12): 1307-1313.
Guo H, Xu J, He Y P, et al.Effects of potassium cocoyl hydrolyzed oat protein on the performance of the amino acid facial cleanser[J]. China Surfactant Detergent & Cosmetics, 2022, 52(12): 1307-1313.
[30] 高春芳, 任静. 氨基酸表面活性剂在机用洗碗剂中的应用[J]. 日用化学品科学, 2022, 45(9): 53-59.
Gao C F, Ren J.Application of amino acid surfactants in mechanical dishwashing detergents[J]. Detergent & Cosmetics, 2022, 45(9): 53-59.
[31] 陈宇宏, 高颖, 韩震, 等. 不同种质茶叶籽皂素含量及组成分析[J]. 茶叶科学, 2022, 42(5): 705-716.
Chen Y H, Gao Y, Han Z, et al.Analysis of the saponin contents and composition in tea seeds of different germplasms[J]. Journal of Tea Science, 2022, 42(5): 705-716.
[32] 普冰清, 徐怡, 杜春华, 等. 不同茶叶中茶多酚类成分及咖啡碱含量研究[J]. 食品工业, 2017, 38(2): 301-303.
Pu B Q, Xu Y, Du C H, et al.Analyze and compared the tea polyphenol contents and caffeine in different varieties of tea[J]. The Food Industry, 2017, 38(2): 301-303.
[33] 黄鉴舜, 叶宝存, 王少壮. 汤花形成的基础及影响条件[J]. 福建茶叶, 1993(2): 18-21, 30.
Huang J S, Ye B C, Wang S Z.The fundamentals and influencing factors of foam formation[J]. Tea in Fujian, 1993(2): 18-21, 30.
[34] 张峥锋, 高福勇, 张桦宇. 消泡桨及搅拌装置和发酵罐: CN217479442U[P].2022-09-23.
Zhang Z F, Gao F Y, Zhang H Y. Anti-foaming paddles, agitators,fermentation tanks: CN217479442U[P].2022-09-23.
[35] 方书起, 李肖斌, 雪金勇. 机械搅拌式发酵罐中的消泡技术研究与探讨[J]. 化学工程, 2009, 37(5): 34-37.
Fang S Q, Li X B, Xue J Y.Investigation on defoaming technology in fermenter with mechanical agitator[J]. Chemical Engineering, 2009, 37(5): 34-37.
[36] 杜志欣, 严玲, 万端极. 茶皂素的表面活性研究[J]. 湖北工业大学学报, 2015, 30(5): 28-30.
Du Z X, Yan L, Wan D J.Surface activity study of tea saponins[J]. Journal of Hubei University of Technology, 2015, 30(5): 28-30.
[37] 陈莹. 油茶籽粕皂素的提取纯化及表面活性研究[D]. 杭州: 浙江大学, 2012.
Chen Y.Extraction, purification and surface activity of the saponins from camellia seed meal[D]. Hangzhou: Zhejiang University, 2012.
[38] 黄文红, 皮晓龙, 黄文新, 等. 茶皂素的泡沫性能研究[J]. 新疆石油天然气, 2010, 6(2): 44-46, 110.
Huang W H, Pi X L, Huang W X, et al.Study on the foam properties of tea saponins[J]. Xinjiang Oil & Gas, 2010, 6(2): 44-46, 110.
[39] 尹忠, 赵晓东. 天然茶皂素的提取及泡沫性能[J]. 应用化工, 2002(4): 24-27.
Yin Z, Zhao X D.Extraction and foam properties of natural tea saponins[J]. Applied Chemical Industry, 2002(4): 24-27.
[40] 易醒, 聂佳顺, 张俊, 等. 茶皂素中乙醇脱氢酶活性组分表面活性的研究[J]. 南昌大学学报(理科版), 2023, 47(6): 556-563.
Yi X, Nie J S, Zhang J, et al.Surface properties analysis of alcohol dehydrogenase related active ingredients in tea saponin[J]. Journal of Nanchang University (Natural Science), 2023, 47(6): 556-563.
[41] Dachmann E, Nobis V, Kulozik U, et al.Surface and foaming properties of potato proteins: impact of protein concentration, pH value and ionic strength[J]. Food Hydrocolloids, 2020, 107: 105981. doi: 10.1016/j.foodhyd.2020.105981.
[42] Ruíz-Henestrosa V P, Sánchez C C, Escobar M M Y, et al. Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength[J]. Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 2008, 309(1/2/3): 202-215.
[43] 罗龙新. 罐装茶饮料主要生产设备及其工作原理[J]. 中国茶叶, 1996, 18(5): 12-13.
Luo L X.Main production equipment and working principles of canned tea beverages[J]. China Tea, 1996, 18(5): 12-13.
[44] 佚名. 有机硅消泡剂在食品发酵工业中的应用[J]. 化工新型材料, 1992, 20(11): 28-30.
Anon. Application of silicone anti-foamingagents in the food fermentation industry[J]. New Chemical Materials, 1992, 20(11): 28-30.
[45] Martínez K D, Pilosof A M R, Farías M E. Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis[J]. Food Hydrocolloids, 2011, 25(7): 1667-1676.
[46] Ochi A, Katsuta K, Maruyama E, et al.Effects of sugars on stability of egg foam and their rheological properties[J]. Hydrocolloids, 2000: 275-280.
[47] Sun J J, Chang C H, Su Y J, et al.Impact of saccharides on the foam properties of egg white: correlation between rheological, interfacial properties and foam properties[J]. Food Hydrocolloids, 2022, 122: 107088. doi: 10.1016/j.foodhyd.2021.107088.
[48] Clarkson J R, Cui Z F, Darton R C.Effect of solution conditions on protein damage in foam[J]. Biochemical Engineering Journal, 2000, 4(2): 107-114.
[49] 葛成灿, 王源升, 余红伟, 等. 泡沫及消泡剂的研究进展[J]. 材料开发与应用, 2010, 25(6): 81-85.
Ge C C, Wang Y L, Yu H W, et al.Research advances in foam and anti-foaming agents[J]. Development and Application of Materials, 2010, 25(6): 81-85.
[50] 李威峥, 刘宝, 王海波, 等. 超声波除沫在工业废水处理中的应用[J]. 辽宁化工, 2021, 50(4): 493-496.
Li W Z, Liu B, Wang H B, et al.Application of ultrasound defoaming in industrial wastewater treatment[J]. Liaoning Chemical Industry, 2021, 50(4): 493-496.
[51] 顾廷权, 康保钧, 范群, 等. 超声耦合水供给脱气处理装置: CN2517732[P].2002-10-23.
Gu T Q, Kang B J, Fan Q, et al. Ultrasound coupled water supply degassing treatment device: CN2517732[P].2002-10-23.
[52] 曹家明. 消泡剂在生物发酵过程中的应用研究进展[J]. 中国酿造, 2019, 38(9): 19-23.
Cao J M.Advances on the application of defoamers in biological fermentation[J]. China Brewing, 2019, 38(9): 19-23.
[53] 李春静, 卢义和, 宫素芝, 等. 消泡剂的发展概述[J]. 四川化工, 2005, 8(6): 20-23.
Li C J, Lu Y H, Gong S Z, et al.Overview of the development of anti-foaming agents[J]. Sichuan Chemical Industry, 2005, 8(6): 20-23.
[54] 朱天一, 李茂, 程亮, 等. 消泡剂的分类及其特点概述[J]. 润滑油, 2017, 32(6): 23-25.
Zhu T Y, Li M, Cheng L, et al.Types and characteristics introduction of anti-foaming agent[J]. Lubricating Oil, 2017, 32(6): 23-25.
[55] 周洋, 赵敏锋, 文进. 生产线奶茶消泡沫工艺优化研究[J]. 包装与食品机械, 2024, 42(1): 34-38, 52.
Zhou Y, Zhao M F, Wen J.Study on optimization of foam elimination technology of milk tea in production line[J]. Packaging and Food Machinery, 2024, 42(1): 34-38, 52.
[56] Pelton R.A review of antifoam mechanisms in fermentation[J]. Journal of Industrial Microbiology & Biotechnology, 2002, 29: 149-154.
[57] 杨双春, 张爽, 赵倩茹, 等. 国内外食品消泡剂的研究进展[J]. 中国食品添加剂, 2012, 23(6): 225-229.
Yang S C, Zhang S, Zhao Q R, et al.Study on domestic and international food industry defoamers[J]. China Food Additives, 2012, 23(6): 225-229.
[58] 黎跃红, 方全玉, 钟卫兵. 一种采用食品级消泡剂进行消泡制备低聚异麦芽糖的方法: CN101775420A[P].2010-07-14.
Li Y H, Fang Q Y, Zhong W B. A method for preparing isomaltooligosaccharides using food-grade anti-foaming agents for defoaming: CN101775420A[P].2010-07-14.
[59] 邓凤仙. 消泡剂对啤酒双乙酰检测结果的影响[J]. 啤酒科技, 2009(1): 62.
Deng F X.Effect of anti-foam agents on the detection results of diacetyl in beer[J]. Beer Science and Technology, 2009(1): 62.
[60] Velugula S R, Williams A, Trunfio N, et al.Impact of media and antifoam selection on monoclonal antibody production and quality using a high throughput micro-bioreactor system[J]. Biotechnology Progress, 2018, 34(1): 262-270.
[61] 都艳群, 张京伟, 郭一凡, 等. 炸鸡和油炸薯条中甲基硅氧烷低聚物的残留分析及其暴露评估[J]. 食品工业科技, 2024, 45(1): 216-223.
Du Y Q, Zhang J W, Guo Y F, et al.Residue analysis and exposure assessment of methylsiloxane oligomers in fried chicken and french fries[J]. Science and Technology of Food Industry, 2024, 45(1): 216-223.
[62] 周玲, 龚金炎, 何光华, 等. 适冷β-半乳糖苷酶及其在食品工业中的应用[J]. 食品与发酵工业, 2024, 50(3): 314-320.
Zhou L, Gong J Y, He G H, et al.Cold-adapted β-galactosidase and its applications in food industry[J]. Food and Fermentation Industries, 2024, 50(3): 314-320.
[63] Choi C W, Jeong J Y, Park H S, et al.Evaluation of toxicological data on food additives and guideline for ADI establishment polydimethylsiloxane as emulsifier[J]. Journal of Food Hygiene and Safety, 2009, 24(4): 352-356.
[64] 乐粉鹏, 辛明亮, 吴瑛, 等. ICP-OES有机进样法测定食用油脂中聚二甲基硅氧烷的含量[J]. 食品科技, 2013, 38(11): 303-306.
Yue F P, Xin M L, Wu Y, et al.Determination of content of polydimethylsiloxane in edible oils by organic direct injection ICP-OES[J]. Food Science and Technology, 2013, 38(11): 303-306.
[65] 高峰, 李小林, 冯骞, 等. 电感耦合等离子体发射光谱法测定食品中聚二甲基硅氧烷的含量[J]. 食品科学, 2013, 34(8): 182-185.
Gao F, Li X L, Feng Q, et al.Determination of dimethylpolysiloxanes in foodstuffs by inductively coupled plasma atomic emission spectrometry[J]. Food Science, 2013, 34(8): 182-185.
[66] 任泽文, 肖志红, 吴红, 等. 高效降解茶皂素菌株的分离鉴定及其发酵优化研究[J]. 中国粮油学报, 2019, 34(3): 99-104.
Ren Z W, Xiao Z H, Wu H, et al.Isolation and identification of tea saponin strain in a highly efficient degradation and optimization of its fermentation[J]. Journal of the Chinese Cereals and Oils Association, 2019, 34(3): 99-104.
[67] 罗彦玉, 王磊, 邹春霞, 等. 枯草芽孢杆菌降解油茶饼中茶皂素及成分变化[J]. 食品与发酵工业, 2023, 49(17): 161-167.
Luo Y Y, Wang L, Zou C X, et al.Degradation of tea saponin in Camellia oleifera cake by Bacillus subtilis and its composition change[J]. Food and Fermentation Industries, 2023, 49(17): 161-167.
[68] 朱芸, 肖瑜, 黄浦, 等. 施氏假单胞菌液态发酵降解茶皂素的条件优化[J]. 西北农林科技大学学报(自然科学版), 2017, 45(11): 114-121, 131.
Zhu Y, Xiao Y, Huang P, et al.Optimization of tea saponin degradation by Pseudomonas stutzeri liquid fermentation[J]. Journal of Northwest A & F University (Natural Science Edition), 2017, 45(11): 114-121, 131.