emulsified
简明释义
英[ɪˈmʌl.sɪ.faɪd]美[ɪˈmʌl.sɪ.faɪd]
乳化的
英英释义
Emulsified refers to a mixture where two immiscible liquids, such as oil and water, are combined into a stable emulsion through the use of an emulsifier. | 乳化是指将两种不相溶的液体(如油和水)通过乳化剂的作用混合成一种稳定的乳状液。 |
单词用法
乳化油 | |
乳化脂肪 | |
乳化调味汁 | |
稳定的乳化系统 | |
均质和乳化 | |
与水乳化 |
同义词
反义词
分离的 | 油和水的混合物随着时间的推移而分离。 | ||
分散的 | The particles in the solution are dispersed rather than emulsified. | 溶液中的颗粒是分散的,而不是乳化的。 |
例句
1.The fiber shows good water retaining power in emulsified meat products when it is added in low level.
当添加量较低时,大豆纤维应用于乳化型碎肉制品时显现出良好的保水性。
2.Burning emulsified oil is a new burning technology.
燃烧乳化油是一项新的燃烧技术。
3.This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
实验结果表明,随着磷脂乳化油的配比及添加量的不同,面条颜色、蒸煮品质、质构品质均有明显变化。
4.That the re-corrected Marshall stability test for mould is better to evaluate the formed strength of the emulsified asphalt mixture.
通过比较和分析,得到最佳的乳化沥青混合料成型强度评价方法:成型再修正马歇尔试验。
5.Wettable powders exhibited higher activity than emulsified formulations.
可湿性粉剂的活性高于乳化制剂的活性。
6.A coal slime test was carried out by use of diesel oil emulsified by new type of emulsifying reagent developed independently.
利用一种自主开发的新型乳化剂将柴油乳化后作为捕收剂进行煤泥浮选试验。
7.Formulation, process technology and properties of cationic chloroprene latex modified emulsified pitch paint for Bridges are introduced.
介绍了氯丁胶乳改性阳离子乳化沥青的配方、工艺及其性能特点。
8.Temperature was a sensitive factor on dehydration of the emulsified oil; and ultrasonic treatment could lower the treating temperature.
温度是乳化污油脱水的敏感因素,使用超声波处理污油可降低污油处理温度;
9.The chef prepared a delicious vinaigrette by combining oil and vinegar, which were then emulsified to create a smooth dressing.
厨师通过将油和醋混合,并随后乳化,制作了一款美味的调味汁。
10.In the laboratory, scientists often emulsified various substances to study their interactions.
在实验室中,科学家们经常乳化各种物质以研究它们的相互作用。
11.Mayonnaise is made by slowly adding oil to egg yolks while whisking, allowing the mixture to be emulsified.
蛋黄酱是通过在搅拌时缓慢加入油来制作的,这样混合物就可以被乳化。
12.The cosmetic cream was emulsified to ensure that the oil and water components blended well.
这款化妆品乳霜经过乳化以确保油和水成分良好混合。
13.To make a stable sauce, it is essential to properly emulsify the ingredients.
要制作一种稳定的酱汁,正确乳化成分是至关重要的。
作文
In the world of culinary arts, the term emulsified refers to a process that combines two liquids that usually do not mix well, such as oil and water. This technique is essential in creating many sauces, dressings, and even desserts. For instance, when making mayonnaise, the chef must vigorously whisk egg yolks and oil together, resulting in a stable emulsion. The reason why this is important lies in the unique properties of emulsified mixtures. An emulsified sauce can achieve a creamy texture and a rich flavor that is often difficult to replicate with separate ingredients. Understanding how to create an emulsified mixture can elevate one’s cooking skills significantly. Emulsification occurs when tiny droplets of one liquid are dispersed throughout another liquid. This process can be achieved through mechanical action, such as whisking or blending, which breaks down the fat molecules and suspends them in the water phase. The use of emulsifiers, such as egg yolks or mustard, can also help stabilize the mixture by reducing the surface tension between the two liquids. For example, consider the classic vinaigrette dressing. When oil and vinegar are combined without proper technique, they will quickly separate, creating an unappealing appearance and inconsistent flavor. However, by emulsifying the two components, one can create a smooth and cohesive dressing that clings beautifully to salads. This transformation can be achieved by adding a small amount of mustard to the vinegar before slowly whisking in the oil. The result is a deliciously balanced vinaigrette that enhances any dish. In addition to its culinary applications, emulsification plays a vital role in various industries, including cosmetics and pharmaceuticals. Creams and lotions are often emulsified to ensure that oil and water-based ingredients blend seamlessly, providing a smooth application on the skin. Similarly, in the pharmaceutical industry, certain medications require an emulsified format to enhance the absorption of active ingredients within the body. The science behind emulsification is fascinating. It involves understanding the properties of different substances and how they interact. For instance, oil is hydrophobic, meaning it repels water, while vinegar is hydrophilic, meaning it attracts water. By introducing an emulsifier, one can bridge the gap between these two opposing substances. This is why chefs and food scientists often experiment with various emulsifiers to achieve desired textures and flavors in their dishes. In conclusion, mastering the art of emulsified mixtures can significantly enhance one’s culinary repertoire. Whether preparing a classic hollandaise sauce, a refreshing salad dressing, or a luxurious dessert, the ability to create stable emulsions opens up a world of possibilities in the kitchen. As we continue to explore the science and techniques behind emulsification, we gain a deeper appreciation for the complexity and beauty of cooking. So next time you whip up a sauce or dressing, remember the importance of emulsified mixtures and the delightful flavors they bring to your table.
在烹饪艺术的世界中,术语emulsified指的是将通常不易混合的两种液体(如油和水)结合在一起的过程。这种技术在制作许多酱汁、调味品甚至甜点时至关重要。例如,在制作蛋黄酱时,厨师必须用力搅拌蛋黄和油,从而形成一个稳定的乳化液。之所以这很重要,是因为乳化混合物具有独特的性质。emulsified酱汁可以实现奶油般的质地和丰富的风味,这往往是用单独的成分难以复制的。 理解如何创建emulsified混合物可以显著提升一个人的烹饪技巧。乳化发生在一种液体的微小液滴被分散在另一种液体中时。这个过程可以通过机械作用来实现,比如搅拌或混合,这会破坏脂肪分子并将其悬浮在水相中。使用乳化剂,如蛋黄或芥末,也可以通过降低两种液体之间的表面张力来帮助稳定混合物。 例如,考虑经典的油醋汁。当油和醋在没有适当技术的情况下结合时,它们会迅速分离,形成不吸引人的外观和不一致的风味。然而,通过emulsifying这两个成分,可以创建一种光滑且一致的调味品,完美地附着在沙拉上。这个转变可以通过在醋中加入少量芥末,然后慢慢搅拌油来实现。结果是一种美味平衡的油醋汁,可以增强任何菜肴。 除了其烹饪应用外,乳化在化妆品和制药等各个行业中也发挥着重要作用。乳霜和乳液通常是emulsified的,以确保油性和水性成分无缝融合,为皮肤提供光滑的涂抹效果。同样,在制药行业,某些药物需要以emulsified形式存在,以增强活性成分在体内的吸收。 乳化背后的科学是迷人的。它涉及到理解不同物质的性质及其相互作用。例如,油是疏水性的,意味着它排斥水,而醋是亲水性的,意味着它吸引水。通过引入乳化剂,可以弥合这两种对立物质之间的差距。这就是为什么厨师和食品科学家经常尝试各种乳化剂,以在他们的菜肴中实现所需的质地和风味。 总之,掌握emulsified混合物的艺术可以显著提升一个人的烹饪能力。无论是准备经典的荷兰酱、清爽的沙拉调味品还是奢华的甜点,创造稳定乳化液的能力为厨房打开了一个可能性的大门。当我们继续探索乳化背后的科学和技术时,我们对烹饪的复杂性和美丽有了更深的欣赏。因此,下次你制作酱汁或调味品时,请记住emulsified混合物的重要性以及它们为你的餐桌带来的美味风味。
文章标题:emulsified的意思是什么
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