食品体系中泡沫的稳定性及其影响因素研究进展  

Progress in Research on Foam Stability and the Factors Influencing It in the Food System

作　　者：陈玉峰 巫丽君[1] 严红云 孙怡 高肖静 刘书来[1] 丁玉庭[1] 周绪霞[1] CHEN Yufeng;WU Lijun;YAN Hongyun;SUN Yi;GAO Xiaojing;LIU Shulai;DING Yuting;ZHOU Xuxia(Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province,National R&D Branch Center for Pelagic Aquatic Processing(Hangzhou),College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江省深蓝渔业资源高效开发利用重点实验室,国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014

出　　处：《食品科学》2022年第21期386-395,共10页Food Science

基　　金：浙江省公益技术应用研究项目(LGJ21C200001);浙江省大学生新苗人才计划项目(2021R403035);国家自然科学基金面上项目(32172242,32172241)。

摘　　要：泡沫是气体分散在液体或半固体中的分散体系,对稀奶油、冰淇淋、啤酒等界面主导食品的口感、质地和外观等品质的形成发挥着重要作用。研究人员在探索发泡技术与不同界面主导食品创新结合的同时,也期望厘清泡沫在食品体系中形成与稳定的机制。然而泡沫属于高度热力学不稳定体系,极易发生排液、聚结和歧化等现象,如何在复杂的食品体系中得到最佳的泡沫稳定性,需要兼顾多种因素的影响。因此本文从探究泡沫失稳机理出发,系统综述不同物质的泡沫特性及不同食品中泡沫的稳定机制,并重点从气-液界面角度阐释了表面活性剂及加工助剂、固体颗粒、加工条件及技术等因素对泡沫稳定性的影响。旨在为泡沫在界面主导食品中的开发与稳态化提供理论指导。Foam is a disperse system in which a gas is dispersed in a liquid or semi-solid medium.It plays an important role in shaping the taste,texture and appearance of interface-dominated foods such as cream,ice cream,and beer.Researchers usually expect to clarify the formation and stabilization mechanism of foam in the food system when they explore an innovative combination of foaming technology and various interface-dominated foods.However,foam,a highly thermodynamically unstable system,is prone to drainage,polymerization,and disproportionation.There are various factors to consider when acquiring the best foam stability in a complicated food system.Therefore,this paper starts with a discussion of the mechanisms for foam instability,followed by a systematical review of the foaming characteristics of different substances and the mechanisms for the stability of foam in different foods.This paper focuses on explaining the effect of surfactants or processing aids,solid particles,and processing conditions or technologies on foam stability from the perspective of the gas-liquid interface,aiming to provide a theoretical guidance for the development and stabilization of foam in interface-dominated foods.

关 键 词：泡沫稳定性 食品体系 表面活性剂 固体颗粒 发泡技术 

分 类 号：TS201.7[轻工技术与工程—食品科学]