gelatinize

简明释义

英[dʒɪˈlætɪnaɪz]美[dʒɪˈlætəˌnaɪz]

v. 制成凝胶状；在……上涂明胶

第 三 人 称 单 数 g e l a t i n i z e s

现 在 分 词 g e l a t i n i z i n g

过 去 式 g e l a t i n i z e d

过 去 分 词 g e l a t i n i z e d

英英释义

单词用法

同义词

反义词

例句

1.The first step in beer-making is to combine the malted barley with water and mildly cook the mixture, known as mash, to extract readily soluble materials and to gelatinize the starches.

制造啤酒的第一个步骤是将发芽大麦与水混合，并适当蒸煮此混合物(称为麦芽浆)，以便在容易地提取可溶性物质的同时使淀粉糊化。

2.The first step in beer-making is to combine the malted barley with water and mildly cook the mixture, known as mash, to extract readily soluble materials and to gelatinize the starches.

制造啤酒的第一个步骤是将发芽大麦与水混合，并适当蒸煮此混合物(称为麦芽浆)，以便在容易地提取可溶性物质的同时使淀粉糊化。

3.Solvent-free, you have the business card printing and membership card production, gelatinize of double-bonded immediately after.

无溶剂的，则可以在制卡和会员卡制作，涂胶后当即复膜粘不解。

4.Adopting the sprinkle method and using Low viscosity slurry, using manual gelatinize and high viscosity slurry.

采用喷涂法时宜用低粘度浆，用人工涂胶则宜用高粘度浆。

5.When heated, the starch will gelatinize, creating a thicker consistency in the sauce.

当加热时，淀粉会明胶化，使酱汁的稠度增加。

6.The chef explained how to gelatinize the mixture for the perfect pudding texture.

厨师解释了如何将混合物明胶化以获得完美的布丁质地。

7.To make the jelly, you need to gelatinize the fruit juice with gelatin.

要制作果冻，你需要用明胶将果汁明胶化。

8.As the rice cooks, the starches begin to gelatinize, making it sticky and soft.

随着米饭的烹饪，淀粉开始明胶化，使其变得粘稠和柔软。

9.In baking, it’s crucial to gelatinize the ingredients properly for the desired outcome.

在烘焙中，正确地明胶化成分对于达到预期效果至关重要。

作文

The process of cooking is often filled with fascinating transformations, one of which is the ability of certain ingredients to gelatinize. When we think about cooking, we might not immediately consider the science behind it. However, understanding how ingredients behave under heat can significantly enhance our culinary skills. For instance, when starches are heated in the presence of water, they undergo a process known as gelatinization, which is crucial for creating a variety of dishes. This process involves the swelling and bursting of starch granules, which then release amylose and amylopectin into the surrounding liquid, thickening it in the process. This is why sauces and gravies become thicker when cornstarch or flour is added and cooked. In baking, gelatinization plays a vital role in the texture of bread and pastries. The heat from the oven causes the starches in the flour to gelatinize, contributing to the structure and mouthfeel of the final product. Without this transformation, baked goods would be dense and unpalatable. This is also true for other recipes that rely on starches, such as puddings and custards, where achieving the right consistency is essential. Moreover, gelatinization is not limited to just flour-based recipes. It can also be observed in the preparation of rice and pasta. When rice is cooked, the starches inside the grains gelatinize, allowing them to absorb water and swell, resulting in the fluffy texture we all enjoy. Similarly, pasta releases its starches into the boiling water, which creates a starchy sauce that clings beautifully to the noodles. Understanding the concept of gelatinization can also help in troubleshooting common cooking issues. For example, if a sauce does not thicken as expected, it may be due to insufficient heat or the wrong type of starch being used. Knowing how to properly gelatinize starches can save a dish from being overly runny or too thick. In conclusion, the term gelatinize refers to a fundamental cooking process that transforms starches into a thickened, cohesive mixture through the application of heat and moisture. By mastering this technique, cooks can improve their dishes' textures and flavors, leading to more successful and enjoyable meals. Whether you are a novice in the kitchen or an experienced chef, recognizing the importance of gelatinization will undoubtedly elevate your culinary creations. So next time you cook, pay attention to how ingredients gelatinize and appreciate the science behind the magic of cooking.

烹饪的过程常常充满了迷人的转变，其中之一就是某些成分能够明胶化。当我们想到烹饪时，可能不会立即考虑到其背后的科学。然而，理解成分在热量下的行为可以显著提高我们的烹饪技巧。例如，当淀粉在水的存在下加热时，它们会经历一个被称为明胶化的过程，这对创造各种菜肴至关重要。这个过程涉及淀粉颗粒的膨胀和破裂，然后释放出直链淀粉和支链淀粉到周围液体中，从而使其变稠。这就是为什么在添加和加热玉米淀粉或面粉后，酱汁和肉汁会变得更浓稠。 在烘焙中，明胶化在面包和糕点的质地中扮演着重要角色。烤箱的热量使面粉中的淀粉明胶化，有助于最终产品的结构和口感。如果没有这种转变，烘焙食品将会是密实且不可口的。这对于依赖淀粉的其他食谱也是如此，例如布丁和奶油，达到正确的稠度至关重要。 此外，明胶化不仅限于面粉基的食谱。在米饭和意大利面的准备中也可以观察到。当米饭被烹饪时，谷物内部的淀粉明胶化，使其吸收水分并膨胀，形成我们都喜欢的松软口感。同样，意大利面在沸水中释放出淀粉，形成一种粘稠的酱汁，完美地附着在面条上。 理解明胶化的概念还可以帮助解决常见的烹饪问题。例如，如果酱汁没有像预期那样变稠，可能是因为热量不足或使用了错误类型的淀粉。知道如何正确地明胶化淀粉可以拯救一道菜，使其不至于过于稀薄或过于浓稠。 总之，术语明胶化指的是一个基本的烹饪过程，通过施加热量和湿气，将淀粉转变为浓稠、凝聚的混合物。通过掌握这一技术，厨师可以改善菜肴的质地和风味，从而带来更成功和愉快的餐点。无论你是厨房的新手还是经验丰富的厨师，认识到明胶化的重要性无疑会提升你的烹饪创作。因此，下次你烹饪时，注意成分是如何明胶化的，并欣赏烹饪魔法背后的科学。