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问:洗黄豆的时候我们经常发现有很多泡沫;煮燕麦或者用开水冲燕麦的时候,水面上也会浮出一些泡沫。有些人会担心,食材里怎么会出现这么多泡沫呢?这些泡沫是如何产生的?有泡沫的食物可以吃吗?答:其实,所谓“泡泡”就是气体被液体隔开的分散体系。通常纯液体不会产生泡沫,但液体中如果含有一种或几种具有起泡和稳泡作用的表面活性剂,就足以产生能持续存在数十分钟乃至数小时的泡沫。在食物中,很多生物大分子都
Q. We often find a lot of foam when washing soybeans. When oatmeal or oatmeal is boiled there is some foam on the surface. Some people worry that how many bubbles will appear in the ingredients? How are these bubbles produced? Are there any foamy foods to eat? A: In fact, the so-called “bubble” is a dispersion of gases separated by liquids . Normally, a pure liquid will not produce foam, but a liquid that contains one or more surfactants that have a foaming and stabilizing effect will be sufficient to produce a foam that lasts for tens of minutes or even hours. In food, many biological macromolecules are