Causes of food bubbles
Food foaming is related to stirring and ventilation. Another reason is that food contains a large amount of protein raw materials, such as peptone, corn steep liquor, soybean flour, and yeast powder, which are easy to produce foam.

Dangers of Food Foam
1. Foam will affect the taste of food.
2. When there is too much foam, it will easily overflow, causing waste of materials and increasing the chance of bacterial contamination.
3. In severe cases, the respiration of the bacteria will be hindered, leading to the destruction of the bacteria.
4. Excessive foam will lead to reduced filling during canning.

There are indeed many problems in food production. For example, a large amount of foam is generated during juice processing, and the same problem exists during filling. If it is filled once, it will definitely not be filled. If it is filled many times, firstly, it will increase the machine operation and increase the production cost; secondly, the foam will overflow to the mouth and body of the bottle, which may cause mold contamination, thus affecting the quality of the bottle. Quality of products.

For another example, one step in the process of making tofu is to boil soy milk. Soy milk contains a lot of protein and some saponins. They all have surface activity and can form a large amount of foam during heating and stirring. Soy milk contains quite a lot of protease inhibitors. If it does not lose its activity, it will inhibit the activity of protease and affect the body's digestion and absorption of protein. Saponins have a bitter and astringent taste, and high levels can cause nausea and vomiting. The temperature at which a large amount of foam is formed is only about 70 or 80 degrees, which is not high enough to inactivate protease inhibitors and saponins. If the foam is not defoamed, the production of a large amount of foam will make it difficult for the temperature to continue to rise. Therefore, defoaming is an unavoidable operation.

To sum up, it can be said that the foam generated during production not only affects the smooth progress of industrial production, but also affects the quality of the product. In addition, it will reduce the usage area of the equipment and increase the consumption of processing time.

There are two methods to eliminate foam: mechanical defoaming and chemical defoaming. Mechanical defoaming refers to breaking the foam with the help of mechanical force or using pressure to rupture the foam. This method does not require the addition of additional substances, saves raw materials, and reduces There is a possibility of contamination of chemical reagents, but this method requires certain equipment and power, and cannot fundamentally eliminate the factors that cause foam. Chemical defoaming means adding a defoaming agent. Compared with mechanical defoaming, this method saves time, effort, small investment and quick results.