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食品与发酵工业  2020, Vol. 46 Issue (13): 270-279    DOI: 10.13995/j.cnki.11-1802/ts.023695
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纳微米颗粒稳定泡沫的研究现状及在食品中的应用
李梦飒1, 赵国华1, 叶发银1,2*
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400715)
Progress in nano- and micro- particle-stabilized foams and theirimplications in food technology
LI Mengsa1, ZHAO Guohua1, YE Fayin1,2*
1(College of Food Science, Southwest University, Chongqing 400715,China)
2(Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China)
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摘要 泡沫是气体分散在液体或半固体中的分散体系,在蛋糕、冰淇淋、饮料、掼奶油等界面主导食品的质地、外观、消费者可接受性等品质的形成过程中发挥着重要作用。食品纳微米颗粒独特的表界面特性和形态尺寸的可控性,使其在复杂食品体系中发挥悬浮、乳化、起泡等界面活性的潜力日益受到关注。该文概述了此类食品颗粒的界面特性、制备方法及发泡过程,论述了食品颗粒稳定的泡沫性质,阐述了基于颗粒特性设计来改善泡沫稳定性的相关技术方法,并总结了近期这类食品颗粒及其稳定的泡沫的有关应用,以期为新型食品起泡剂开发及纳微米颗粒主导的发泡食品品质形成机制提供参考和理论依据。
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李梦飒
赵国华
叶发银
关键词:  纳微米颗粒  起泡性  食品泡沫  制备  表征    
Abstract: The foam is a dispersion system in which gas is dispersed in a liquid or semi-solid phase, and plays an important role in the formation of the qualities such as texture, appearance, and consumers' acceptability of interface-dominated foods like cakes, ice cream, beverages, and whipped cream. Due to their unique surface/interface characteristics and controllable morphology and size, food-grade nano- and micro- particles have attracted a lot of attention for their potential to suspending, emulsifying, and foaming and other interfacial effects in complex food systems. The interface characteristics, preparation methods and foaming process of such kinds of food particles were reviewed. The properties of the particles-stabilized foams were expounded. Meanwhile, related technical methods based on particles' characteristics design for the improvement of foam stability were discussed. The food use of the particles and the foams created by them was elaborated. The review is expected to provide a reference and theoretical basis for the development of new food foaming agents and analysis of the quality formation mechanism of foamed food which is mediated by nano- and micro- particles.
Key words:  nano- and micro- particles    foaming property    food foam    preparation    characterization
收稿日期:  2020-02-19                出版日期:  2020-07-15      发布日期:  2020-08-04      期的出版日期:  2020-07-15
基金资助: 2019年重庆市留学人员回国创业创新支持计划项目(cx2019071);重庆市技术创新与应用示范专项产业类重点研发项目(cstc2018jszx-cyzdX0046)
作者简介:  硕士研究生(叶发银副教授为通讯作者,E-mail:fye@swu.edu.cn)
引用本文:    
李梦飒,赵国华,叶发银. 纳微米颗粒稳定泡沫的研究现状及在食品中的应用[J]. 食品与发酵工业, 2020, 46(13): 270-279.
LI Mengsa,ZHAO Guohua,YE Fayin. Progress in nano- and micro- particle-stabilized foams and theirimplications in food technology[J]. Food and Fermentation Industries, 2020, 46(13): 270-279.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023695  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/270
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