国内外食品消泡剂的研究进展

Study on domestic and international food industry defoamers

消泡剂是一种具有化学和界面化学消泡作用的化学药剂,具有低表面张力、高表面活性的特点,它利用局部表面张力降低或破坏膜弹性的机理实现破泡、抑泡、脱泡。食品在加工时,如发酵、搅拌、煮沸、浓缩等过程中会产生大量泡沫,过多的泡沫会降低设备的装料系数,致使排气管黏带液体,造成原料的损失,还会降低菌种的产酸能力,甚至使操作无法正常进行,消泡剂的加入能够使泡沫破灭。消泡剂有聚醚型,有机硅型,复合型,酯型等,本文综述了聚醚消泡剂、N型消泡剂、有机硅消泡剂、蔗糖脂肪酸酯类消泡剂、复合型消泡剂等在国内外食品业,如味精生产、糖生产、淀粉酶生产、酿酒中的应用情况,并对同一种行业中不同消泡剂的使用效果进行了比较,复合型消泡剂将是未来的发展趋势之一。

The defoamer is an anti - foaming chemical agent which has low surface tension and high surface activity. The mechanism of local surface tension reduction or destruction of membrane elasticity is used to break and inhibit bubbles. In the food processing, such as fermentation, stirring, boiling, condensing process, bubbles will reduce the loading coefficient and the exhausting pipe adhered by liquids will cause the loss of raw material. It can also decrease the acid yields in fermentation processing and will cause the stop of operation. Defoamers used in the food industries include polyether type, silicone type, ester type, and composite type. These paper summaries the defomers of polyether defoamer, N type defoamer, silicone defoamer, sucrose fatty acid ester defoamer and composite defoamer and their applications in domestic and international food industry, such as monosodium glutamate, sugar production, amylaseproduction, brew industry. The effect of different defoamers in the same area was compared. Compound defoamers will be the trend used in food industry.