gelatine

简明释义

英[ˌdʒeləˈtiːn]美[ˈdʒelətn]

n. 胶质；果子冻；白明胶

复 数 g e l a t i n e s

英英释义

单词用法

同义词

反义词

例句

1.Fold in dissolved gelatine and spring onions. Season to taste.

加春葱，包裹在溶化的明胶中，加香料调味。

2.High transparency room temperature vulcanizing potting silicone gelatine;

高透明室温硫化有机硅电子灌封胶；

3.Double side anti-static gelatine coating substrate; Used for producing printing film and movie film, etc.

双面涂布防静电明胶底层；用于生产印刷胶片、电影胶片等。

4.Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.

果压碎的木瓜泥过筛并装进另一个碗中加入植物性吉利丁粉(琼脂粉)并用叉子混合。

5.Results The medicine dosage form clinical use exists the improper service condition for the tablet, the gelatine capsule and the injection.

结果药物剂型临床使用存在有片剂、胶囊剂和注射剂的不当使用情况。

6.Add 1 bag of the gelatine powder immediately.

立刻加一袋果冻粉。

7.Many desserts, like jelly and panna cotta, are made using gelatine.

许多甜点，如果冻和奶冻，都是用明胶制作的。

8.To make marshmallows, you need to dissolve gelatine in warm water.

制作棉花糖时，你需要将明胶溶解在温水中。

9.Some candies, such as gummy bears, contain gelatine for their chewy texture.

一些糖果，如小熊软糖，含有明胶以增加嚼劲。

10.Vegetarians often look for alternatives to gelatine, such as agar-agar.

素食者通常寻找明胶的替代品，例如琼脂。

11.The recipe calls for gelatine sheets instead of powdered gelatine.

这个食谱要求使用明胶片，而不是粉状明胶。

作文

Gelatine, a translucent, colorless, flavorless food ingredient, is derived from collagen obtained from various animal by-products. It has been utilized in culinary practices for centuries, dating back to ancient civilizations. The versatility of gelatine (明胶) allows it to be used in a wide range of recipes, from desserts like jellies and marshmallows to savory dishes such as aspics. Its unique properties make it an essential ingredient in the food industry, particularly in the production of gummy candies and other confections. One of the most fascinating aspects of gelatine (明胶) is its ability to form a gel-like substance when dissolved in hot water and then cooled. This gelling property is due to the presence of proteins that unfold and bond together as they cool, creating a stable structure. This characteristic makes gelatine (明胶) a popular choice for chefs and home cooks alike, as it can transform liquids into solid forms, adding texture and mouthfeel to various dishes. In addition to its culinary uses, gelatine (明胶) also plays a significant role in the pharmaceutical and cosmetic industries. It is commonly used in the production of capsules for medications, providing a safe and effective way to deliver active ingredients. Moreover, the beauty industry often incorporates gelatine (明胶) in skincare products, as it can help improve skin elasticity and hydration. Despite its widespread use, there are some ethical concerns surrounding gelatine (明胶), particularly regarding its animal origins. As a result, many people are seeking alternatives that align with their dietary preferences or ethical beliefs. Plant-based substitutes, such as agar-agar and pectin, have gained popularity among vegans and vegetarians. These alternatives can mimic the gelling properties of gelatine (明胶) while being suitable for those who avoid animal products. When using gelatine (明胶) in recipes, it is essential to know how to properly prepare it. Typically, it comes in two forms: powdered and sheet. For powdered gelatine (明胶), it should be bloomed in cold water before being dissolved in hot liquid. Sheet gelatine (明胶) requires soaking in cold water until softened, then gently squeezing out excess liquid before adding it to the warm mixture. Understanding these techniques ensures that the gelatine (明胶) sets correctly and achieves the desired consistency. In conclusion, gelatine (明胶) is a versatile and valuable ingredient that has made a significant impact on both culinary and industrial practices. Its unique gelling properties allow for endless creative possibilities in the kitchen, while its applications extend beyond food into pharmaceuticals and cosmetics. As we continue to explore new dietary trends and ethical considerations, it is crucial to stay informed about alternatives to gelatine (明胶) that cater to diverse needs. Whether you are a professional chef, a home cook, or someone interested in health and wellness, understanding gelatine (明胶) and its uses can enhance your culinary experiences and broaden your knowledge of food science.

明胶是一种半透明、无色、无味的食品成分，来源于从各种动物副产品中提取的胶原蛋白。几个世纪以来，它一直被用于烹饪实践，追溯到古代文明。gelatine（明胶）的多功能性使其可以用于各种食谱，从甜点如果冻和棉花糖到咸味菜肴如肉冻。它独特的特性使其成为食品工业中一种必不可少的成分，特别是在软糖和其他糖果的生产中。 gelatine（明胶）最迷人的方面之一是它在热水中溶解后再冷却时形成类似凝胶的物质的能力。这种凝胶特性是由于蛋白质在冷却时展开并结合在一起，形成稳定的结构。这一特性使得gelatine（明胶）成为厨师和家庭厨师的热门选择，因为它可以将液体转变为固体形式，为各种菜肴增添质地和口感。 除了在烹饪中的用途，gelatine（明胶）在制药和化妆品行业也起着重要作用。它通常用于药物胶囊的生产，提供了一种安全有效的方式来传递活性成分。此外，美容行业常常在护肤产品中加入gelatine（明胶），因为它可以帮助改善皮肤弹性和水分。 尽管使用广泛，但围绕gelatine（明胶）的伦理问题仍然存在，特别是关于其动物来源。因此，许多人正在寻找与他们的饮食偏好或伦理信仰相一致的替代品。植物基替代品，如琼脂和果胶，已在素食者和素食者中获得了普及。这些替代品可以模仿gelatine（明胶）的凝胶特性，同时适合那些避免动物产品的人。 在食谱中使用gelatine（明胶）时，了解如何正确准备它至关重要。通常，它有两种形式：粉末和片状。对于粉末gelatine（明胶），应先在冷水中浸泡，然后再溶解在热液体中。片状gelatine（明胶）则需要在冷水中浸泡至软化，然后轻轻挤出多余的液体，再加入温热混合物中。理解这些技巧可确保gelatine（明胶）正确凝固并达到所需的一致性。 总之，gelatine（明胶）是一种多功能且有价值的成分，对烹饪和工业实践产生了重大影响。其独特的凝胶特性为厨房中的无限创意可能性提供了空间，而其应用则超越了食品，延伸至制药和化妆品。随着我们继续探索新的饮食趋势和伦理考虑，了解适合多样需求的gelatine（明胶）替代品至关重要。无论您是专业厨师、家庭厨师，还是对健康和福祉感兴趣的人，理解gelatine（明胶）及其用途都能丰富您的烹饪体验，拓宽您对食品科学的认识。