泡茶、榨果汁、煮肉时,水上面都会出现一层泡沫。有的人说这是食材的精华要保留,有的人怀疑其中含有害物质得除掉。美国普度大学农业与生物系食品工程专业博士云无心为大家解开“泡沫之谜”。煮粥或煮面的泡沫大米和面粉中都含有一些蛋白质,煮的过程中会有一些溶到水中起到表面活性剂的作用。此外,大米和面中的淀粉也会有一些溶到水中,增加水的黏度。高黏度的汤有助于泡沫 Tea, fruit juice, boiled meat, there will be a layer of foam on the water. Some people say that this is the essence of ingredients to be retained, and some people suspect it contains harmful substances removed. Purdue University Department of Agriculture and Biology Department of Food Engineering Dr. Yun inadvertently for everyone to unlock “bubble mystery ”. Porridge or boiled foamy rice and flour contain some protein and some boil into the water to act as a surfactant. In addition, some of the starch in rice and flour will dissolve into the water, increasing the viscosity of the water. High-viscosity soup helps with the foam