茶饮料泡沫生成机理及控制技术研究进展  

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

作　　者：黄珊由美 林东艺[1] 马成英[2] 荣杰峰 孙威江[4] 黄艳[1] HUANG Shanyoumei;LIN Dongyi;MA Chengying;RONG Jiefeng;SUN Weijiang;HUANG Yan(Anxi College of Tea Science,Fujian Agriculture and Forestry University,Anxi 362400,China;Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Quanzhou Customs Comprehensive Technology Service Center,Quanzhou 362000,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学安溪茶学院,福建安溪362400 [2]广东省农业科学院茶叶研究所,广东广州510640 [3]泉州海关综合技术服务中心,福建泉州362000 [4]福建农林大学园艺学院,福建福州350002

出　　处：《茶叶科学》2025年第2期181-190,共10页Journal of Tea Science

基　　金：国家自然科学基金(32372769);福建农林大学安溪茶学院教育发展基金会(ACKY2023007);福建张天福茶叶发展基金会科技创新基金(FJZTF01)。

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。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.

关 键 词：茶饮料 泡沫 消泡剂 

分 类 号：S571.1[农业科学—茶叶生产加工] TS275.2[农业科学—作物学]