茶饮料泡沫生成机理及控制技术研究进展

Abstract

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

CLC Number:

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

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