emulsify

简明释义

英[ɪˈmʌlsɪfaɪ]美[ɪˈmʌlsɪfaɪ]

vt. 使……乳化

vi. 乳化

第 三 人 称 单 数 e m u l s i f i e s

现 在 分 词 e m u l s i f y i n g

过 去 式 e m u l s i f i e d

过 去 分 词 e m u l s i f i e d

英英释义

单词用法

同义词

反义词

例句

1.Pinenut milk HLB value is about 6 that is lower than ordinary plant protein beverage. So it need the emulsify stabilizer that the lipophilic group is more.

HLB值是选择乳化稳定剂的重要指标，松仁乳的HLB值在6左右，较一般的植物蛋白饮料的HLB值低，需要亲油基较多的乳化稳定剂。

2.Whisk the cream into the mixture to emulsify it.

将奶油搅打到混合物中，使其乳化。

3.Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.

瓜尔胶可增粘、稳定、乳化水体系并能够自身结合水分。

4.The technique of give mix way of anionic emulsifiers is used to emulsify the crude asphalt with Lan No. 3 anionic emulsifiers.

利用预混法阴离子乳化沥青技术，用兰3号阴离子乳化剂对原沥青进行乳化处理，所得乳化沥青的各项性能指标均合格；

5.It is the pressure which releases the coffee oils; these emulsify and give the coffee its rich, velvety texture.

是压力将咖啡油脂释放出来；这些油脂充分乳化融合给咖啡带来浓郁、醇厚的口感。

6.And the material liquid property (mainly is viscosity and emulsify stability) is main factor that affects the microencapsulation efficiency.

提出初始液性质(主要是粘度和乳化稳定性)是影响微胶囊化效果的主要因素。

7.In the intestine, products of the acids and salts emulsify fat and reduce its surface tension to prepare it for the action of pancreatic and intestinal fat-splitting enzymes.

在小肠内，酸和盐的生成物使脂肪乳化，降低脂滴的表面张力，作好准备，让胰和小肠分泌的分解脂肪的起作用。

8.To make a salad dressing, you need to emulsify the oil and vinegar.

要制作沙拉酱，你需要乳化油和醋。

9.The chef taught us how to emulsify butter into the sauce for a creamy texture.

厨师教我们如何将黄油乳化到酱汁中，以获得奶油般的质感。

10.When making mayonnaise, you must emulsify the egg yolks with the oil slowly.

制作蛋黄酱时，必须慢慢地将蛋黄与油乳化在一起。

11.You can use a blender to emulsify your ingredients quickly.

你可以使用搅拌机快速地将成分乳化。

12.Some lotions are designed to emulsify water and oil for better absorption.

一些乳液旨在乳化水和油，以便更好地被吸收。

作文

In the world of cooking, understanding the science behind food preparation can greatly enhance our culinary skills. One fascinating process that chefs often utilize is the ability to emulsify (使乳化) ingredients. Emulsification is the technique of combining two liquids that typically do not mix well, such as oil and water. This process creates a stable mixture known as an emulsion, which is essential in many recipes, including salad dressings, mayonnaise, and sauces. To understand how to emulsify (使乳化) effectively, it is important to grasp the role of emulsifiers. Emulsifiers are substances that help to stabilize the mixture by reducing the surface tension between the two liquids. Common examples of emulsifiers include egg yolks, mustard, and honey. When preparing a vinaigrette, for instance, adding mustard not only enhances the flavor but also aids in the emulsification (乳化) process, resulting in a creamy dressing that clings to the greens. The method of emulsifying (乳化) can vary depending on the desired outcome. For a simple emulsion, one can whisk together the oil and vinegar vigorously. The mechanical action helps to break down the oil into smaller droplets, allowing it to disperse throughout the vinegar. However, for more complex emulsions like mayonnaise, a different approach is required. In this case, the egg yolk acts as an emulsifier, and the oil must be added slowly while whisking continuously. This gradual incorporation allows the oil to be properly emulsified (使乳化), creating a thick and creamy texture. Another important aspect of emulsifying (乳化) is temperature. Both the ingredients and the tools used should be at room temperature to achieve the best results. Cold ingredients can cause the emulsion to break, leading to a separation of the oil and water phases. Therefore, when making a hollandaise sauce or a béarnaise sauce, it is crucial to ensure that all components are at the right temperature to maintain the stability of the emulsion. Understanding how to emulsify (使乳化) properly opens up a world of culinary possibilities. It allows home cooks and professional chefs alike to create rich and flavorful dishes that rely on the perfect balance of textures. From creamy salad dressings to luxurious sauces, mastering the art of emulsification is a valuable skill in any kitchen. Moreover, experimenting with different emulsifiers can lead to unique flavor profiles, making each dish personal and innovative. In conclusion, the process of emulsifying (乳化) is an essential technique in cooking that transforms simple ingredients into extraordinary creations. By understanding the science behind emulsification, we can elevate our cooking and impress our friends and family with delicious, well-balanced dishes. Whether you are a novice cook or a seasoned chef, mastering the art of emulsifying (使乳化) will undoubtedly enhance your culinary repertoire.

在烹饪的世界中，理解食物准备背后的科学可以大大提高我们的烹饪技巧。厨师们经常使用的一种迷人过程是将两种通常不易混合的液体（如油和水）进行乳化（使乳化）。这一过程创造了一种称为乳液的稳定混合物，这在许多食谱中是必不可少的，包括沙拉酱、蛋黄酱和酱汁。 要有效地乳化（使乳化），重要的是要理解乳化剂的作用。乳化剂是帮助通过降低两种液体之间表面张力来稳定混合物的物质。常见的乳化剂包括蛋黄、芥末和蜂蜜。例如，在准备油醋汁时，加入芥末不仅增强了风味，还帮助乳化（使乳化）过程，从而产生一种粘附在生菜上的奶油状调料。 乳化（使乳化）的方法可能会根据所需的结果而有所不同。对于简单的乳液，可以用力搅拌油和醋。机械动作有助于将油分解成更小的液滴，使其能够在醋中分散。然而，对于更复杂的乳液，如蛋黄酱，则需要不同的方法。在这种情况下，蛋黄作为乳化剂，油必须在持续搅拌的同时缓慢加入。这种逐步加入允许油被妥善乳化（使乳化），创造出浓厚而奶油状的质地。 乳化（使乳化）的另一个重要方面是温度。所有成分和使用的工具都应处于室温，以获得最佳效果。冷却的成分可能导致乳液破裂，导致油和水相分离。因此，在制作荷兰酱或贝尔纳酱时，确保所有成分处于正确的温度以维持乳液的稳定性至关重要。 理解如何有效地乳化（使乳化）打开了烹饪可能性的世界。它使家庭厨师和专业厨师能够创造出丰富而美味的菜肴，这些菜肴依赖于完美的质地平衡。从奶油状的沙拉酱到奢华的酱汁，掌握乳化的艺术是在任何厨房中都非常宝贵的技能。此外，尝试不同的乳化剂可以导致独特的风味组合，使每道菜都变得个性化和创新。 总之，乳化（使乳化）过程是烹饪中的一项基本技术，它将简单的成分转变为非凡的创作。通过理解乳化背后的科学，我们可以提升烹饪水平，让朋友和家人对美味、均衡的菜肴印象深刻。无论您是新手厨师还是经验丰富的厨师，掌握乳化（使乳化）的艺术无疑会增强您的烹饪能力。