caramelization

简明释义

英[ˌkærəməlaɪˈzeɪʃən]美[kærəməlaɪˈzeɪʃən]

n. 生产焦糖；变成焦糖（或焦糖色）

英英释义

单词用法

同义词

反义词

例句

1.In this article, the phenol-sulfuric acid method combined with caramelization - grating photometer method is used to determine and monitor the content of sugar in algae solution.

本文采用硫酸苯酚法与焦糖化分光光度法相结合的方法，测定含藻水溶液中总糖浓度的变化。

2.In this article, the phenol-sulfuric acid method combined with caramelization - grating photometer method is used to determine and monitor the content of sugar in algae solution.

本文采用硫酸苯酚法与焦糖化分光光度法相结合的方法，测定含藻水溶液中总糖浓度的变化。

3.But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.

而随著环境pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦或是因高温而产生焦糖化反应。

4.The process of caramelization involves heating sugar until it melts and turns brown.

糖的加热直到融化并变成棕色的过程称为焦糖化。

5.When you bake onions, the caramelization brings out their natural sweetness.

当你烤洋葱时，焦糖化会释放出它们的天然甜味。

6.The chef explained that caramelization is crucial for developing flavors in many dishes.

厨师解释说，焦糖化对于许多菜肴的风味发展至关重要。

7.To achieve perfect caramelization, you need to control the heat carefully.

要实现完美的焦糖化，你需要仔细控制温度。

8.The caramelization of sugar creates a rich, complex flavor profile.

糖的焦糖化创造了丰富而复杂的风味特征。

作文

Caramelization is a fascinating process that transforms sugar into a rich, golden-brown substance known as caramel. This transformation occurs when sugar is heated to a specific temperature, typically between 320°F and 350°F (160°C to 180°C). During this process, the sugar molecules break down and undergo a series of complex chemical reactions, leading to the development of new flavors and colors. The result is a sweet, slightly bitter flavor profile that adds depth to a variety of dishes. Understanding the science behind caramelization (焦糖化) can greatly enhance one’s culinary skills and appreciation for cooking. In many kitchens around the world, caramelization (焦糖化) is an essential technique used in both savory and sweet recipes. For instance, when onions are slowly cooked over low heat, they undergo caramelization (焦糖化), resulting in a sweet, deep flavor that enhances soups, stews, and sauces. This method not only improves the taste but also adds a beautiful color to the dish. Similarly, vegetables like carrots and bell peppers can be caramelized (焦糖化) to bring out their natural sweetness, making them more appealing and flavorful. In baking, caramelization (焦糖化) plays a crucial role in creating the perfect dessert. When sugar is heated to create caramel sauce, it can be used in a variety of applications, from topping cakes to drizzling over ice cream. The unique flavor and texture of caramel can elevate simple desserts into gourmet creations. Additionally, caramelization (焦糖化) contributes to the browning of baked goods, such as cookies and bread, giving them a desirable appearance and enhancing their flavor. Moreover, the process of caramelization (焦糖化) is not limited to just sugar; it can also occur with other carbohydrates found in foods. For example, when fruits like apples and pears are cooked, the natural sugars within them can caramelize, creating a deliciously sweet and complex flavor. This technique is often used in desserts, where caramelized (焦糖化的) fruits can add an exquisite touch to tarts and pastries. However, it is essential to monitor the caramelization (焦糖化) process closely, as it can quickly go from perfectly golden to burnt if left unattended. The key is to maintain a consistent temperature and stir the mixture regularly to ensure even cooking. Many chefs recommend using a heavy-bottomed pan to distribute heat evenly, preventing hot spots that can lead to burning. In conclusion, caramelization (焦糖化) is a vital cooking technique that enhances the flavor and appearance of various dishes. Whether you are sautéing vegetables, baking desserts, or making sauces, understanding how to properly execute caramelization (焦糖化) can significantly improve your culinary outcomes. By mastering this process, you will not only expand your cooking repertoire but also deepen your appreciation for the art of cooking. So next time you find yourself in the kitchen, remember the magic of caramelization (焦糖化) and how it can transform ordinary ingredients into extraordinary meals.

焦糖化是一个迷人的过程，它将糖转变为一种称为焦糖的丰富金棕色物质。当糖加热到特定温度时，通常在320°F到350°F（160°C到180°C）之间，这一转变就会发生。在此过程中，糖分子分解并经历一系列复杂的化学反应，导致新风味和颜色的发展。最终的结果是一种甜而微苦的风味，给各种菜肴增添了深度。理解焦糖化的科学可以极大地提升一个人的烹饪技巧和对烹饪的欣赏。 在世界各地的许多厨房中，焦糖化是一种在咸味和甜味食谱中都至关重要的技术。例如，当洋葱在低火下慢慢烹饪时，它们会经历焦糖化，产生一种甜美、深邃的风味，增强汤、炖菜和酱汁。这种方法不仅改善了味道，还为菜肴增添了美丽的颜色。同样，像胡萝卜和甜椒这样的蔬菜也可以被焦糖化，以突出它们天然的甜味，使其更加诱人和美味。 在烘焙中，焦糖化在制作完美甜点方面发挥着至关重要的作用。当糖被加热以制作焦糖酱时，可以用于多种应用，从蛋糕的顶层到冰淇淋的淋酱。焦糖独特的风味和质地可以将简单的甜点提升为美食创作。此外，焦糖化还促进了烘焙食品的上色，例如饼干和面包，使它们具有令人渴望的外观并增强了风味。 此外，焦糖化的过程不仅限于糖；它也可以发生在食物中的其他碳水化合物上。例如，当苹果和梨等水果被烹饪时，它们内部的天然糖分可以焦糖化，创造出一种美味的甜美和复杂的风味。这种技术常用于甜点中，焦糖化的水果可以为塔和糕点增添精致的风味。 然而，密切监控焦糖化过程是至关重要的，因为如果不加注意，它可能会迅速从完美的金色变为烧焦。关键是保持恒定的温度，并定期搅拌混合物，以确保均匀烹饪。许多厨师建议使用重底锅，以均匀分配热量，防止导致烧焦的热点。 总之，焦糖化是一种重要的烹饪技术，可以增强各种菜肴的风味和外观。无论您是在炒蔬菜、烘焙甜点还是制作酱汁，理解如何正确执行焦糖化可以显著改善您的烹饪结果。通过掌握这个过程，您不仅会扩展您的烹饪知识，还会加深对烹饪艺术的欣赏。因此，下次您在厨房时，请记住焦糖化的魔力，以及它如何将普通食材转变为非凡的美食。