fermenting
简明释义
[轻] 发酵
英英释义
单词用法
发酵的水果 | |
发酵过程 | |
发酵酵母 | |
正在发酵 | |
发酵成酒精 | |
发酵文化 |
同义词
发酵 | The process of fermenting grapes is essential in winemaking. | 葡萄的发酵过程在酿酒中至关重要。 | |
酿造 | 他们在家酿造自己的啤酒。 | ||
培养 | 农民培养细菌以改善土壤健康。 | ||
腐烂 | 由于缺乏护理,伤口开始腐烂。 |
反义词
平静 | 音乐的平静效果帮助大家放松。 | ||
稳定 | The stabilizing measures taken by the government eased market tensions. | 政府采取的稳定措施缓解了市场紧张局势。 |
例句
1.The fermenting wine has bubbled up and over the top.
这些发酵的酒已经冒泡溢出来了。
2.Local media said the charges are set to include promoting racism and fermenting intolerance.
当地媒体称,指控将包括推行种族差别主义和煽动不容忍的态度。
3.Ms Rogers' parents both worked at McIlhenny-her father hunted alligators and her mother stirred the vats of fermenting pepper mash.
Roger的父母都在McIlhenny公司工作—她的父亲狩猎鳄鱼,她的母亲搅动大桶里发酵的辣椒末。
4.The oxygen content in fermenting grains for pit entry played an important role in the fermentation of fermenting grains.
入池糟醅含氧量对糟醅发酵很重要,其氧含量主要受踩池松紧和辅料谷壳的添加量影响。
5.In wine, the skin and seeds are part of the fermenting process, but both are removed when making grape juice.
在葡萄酒中,葡萄皮和籽参与发酵过程,但当制果汁过程中两者都被丢弃。
6.The results showed that yeast inoculation quantity could effectively increase ethanol yield in fermenting liquid.
结果表明,酵母接种量能有效地提高发酵液中乙醇的产率。
7.Although it is called fermenting, the process of making black tea is technically misnamed.
虽说我们把制造红茶的这个步骤叫做发酵,但技术上来讲这个叫法并不对。
蛋糕在发酵。
9.The grapes are currently fermenting in the vat to produce wine.
葡萄目前正在发酵中,以生产葡萄酒。
10.He enjoys fermenting his own vegetables to make pickles.
他喜欢自己发酵蔬菜来制作腌菜。
11.The process of fermenting yogurt requires specific bacteria.
制作酸奶的发酵过程需要特定的细菌。
12.They are fermenting a new idea for a community project.
他们正在为一个社区项目酝酿一个新想法。
13.You can start fermenting your own kombucha at home.
你可以在家开始发酵自己的康普茶。
作文
The process of making yogurt is a fascinating example of how nature can transform simple ingredients into something delicious and nutritious. At the heart of this transformation is the concept of fermenting, which refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. In the case of yogurt, milk is heated and then cooled to a specific temperature before adding live cultures of bacteria. These bacteria thrive in the warm environment and start fermenting the lactose in the milk, converting it into lactic acid. This acid not only gives yogurt its tangy flavor but also acts as a preservative, extending its shelf life. The art of fermenting has been practiced for centuries, with various cultures around the world developing their own unique fermented products. From kimchi in Korea to sauerkraut in Germany, the process of fermenting food has allowed people to preserve their harvests and enjoy them long after the growing season has ended. Additionally, many fermented foods are rich in probiotics, which are beneficial for gut health. This has led to a resurgence of interest in fermenting at home, as people seek to harness the health benefits associated with these foods. However, fermenting is not without its challenges. The process requires careful attention to hygiene and temperature control. If the environment is not suitable, undesirable bacteria can take over, leading to spoilage rather than the desired fermentation. This aspect of fermenting can be intimidating for beginners, but with practice and patience, anyone can learn to master the art of fermentation. Moreover, fermenting is not limited to dairy or vegetables; it can also be applied to beverages. For instance, the production of beer involves fermenting sugars from grains, while wine is made by fermenting the sugars found in grapes. Each type of beverage has its own specific strains of yeast that contribute to the final flavor profile. The diversity of flavors produced through fermenting is one of the reasons why these beverages have such a rich cultural significance. In conclusion, fermenting is a remarkable natural process that has allowed humans to enhance their diets and preserve food for generations. Whether it's through making yogurt, brewing beer, or pickling vegetables, the art of fermenting offers endless possibilities for creativity in the kitchen. As more people become aware of the health benefits and culinary delights associated with fermenting, it is likely that this ancient practice will continue to thrive in modern society.
制作酸奶的过程是一个迷人的例子,展示了大自然如何将简单的原料转变为美味和营养丰富的食物。在这个转变的核心是“发酵”的概念,指的是通过细菌、酵母或其他微生物对物质进行化学分解的过程。在酸奶的情况下,牛奶被加热然后冷却到特定温度后,加入活性细菌文化。这些细菌在温暖的环境中茁壮成长,开始“发酵发酵”的艺术已经被实践了几个世纪,各种文化在世界各地发展出自己独特的发酵产品。从韩国的泡菜到德国的酸菜,“发酵”食物的过程使人们能够保存他们的收成,并在生长季节结束后享用这些食物。此外,许多发酵食品富含益生菌,对肠道健康有益。这导致人们对在家中“发酵”的兴趣重新兴起,因为人们寻求利用与这些食品相关的健康益处。 然而,“发酵”并不是没有挑战。这个过程需要仔细关注卫生和温度控制。如果环境不适合,不良细菌可能会占据主导地位,导致腐败而不是期望的发酵。对于初学者来说,“发酵”的这一方面可能令人畏惧,但通过练习和耐心,任何人都可以学习掌握发酵的艺术。 此外,“发酵”不仅限于乳制品或蔬菜;它也可以应用于饮料。例如,啤酒的生产涉及“发酵”谷物中的糖,而葡萄酒则是通过“发酵”葡萄中的糖来制作的。每种饮料都有其特定的酵母菌株,有助于最终的风味特征。“发酵”所产生的风味多样性是这些饮料具有如此丰富文化意义的原因之一。 总之,“发酵”是一个非凡的自然过程,让人类增强饮食和保存食物的能力,历经几代人。无论是制作酸奶、酿造啤酒还是腌制蔬菜,“发酵”的艺术为厨房中的创造力提供了无尽的可能性。随着越来越多的人意识到与“发酵”相关的健康益处和烹饪乐趣,这一古老的实践很可能会在现代社会中继续蓬勃发展。
文章标题:fermenting的意思是什么
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