茶叶科学2025，Vol.45Issue(2)：181-190,10.
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
摘要
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.关键词
茶饮料/泡沫/消泡剂Key words
tea beverage/foam/anti-foaming agents分类
农业科学引用本文复制引用
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):181-190,10.基金项目
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) （32372769）
