茶饮料泡沫生成机理及控制技术研究进展

摘要/Abstract

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。

关键词: 茶饮料, 泡沫, 消泡剂

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.

Key words: tea beverage, foam, anti-foaming agents

中图分类号:

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.

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.

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