malted

简明释义

英[ˈmɔːltɪd]美[ˈmɔːltɪd]

adj. 加入麦芽的；混有麦芽的；成为麦芽的

n. 麦芽乳饮料

v. 作成麦芽；用麦芽处理（malt 的过去式和过去分词）

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.Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.

但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。

3.Most Beer is made from malted Barley, which is also used in distilled Beverages.

大多数啤酒就是由大麦芽制成，大麦芽也用于制造蒸馏饮料。

4.Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.

但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。

5.Single malt Scotch whiskies are distilled entirely from a fermented mash of malted barley.

苏格兰纯麦威士忌完全从发酵的大麦芽浆中蒸馏获得。

6.The flavor of all malted barley was similar to the whisky in the market and was the most favored by some well trained people.

以全大麦芽组的结果较接近市售威士忌的产品，特别是一些微量的脂类香气。

7.Whiskey distilled in scotland; especially whiskey made from malted barley in a pot still .

苏格兰地区蒸馏制成的威士忌；尤其是用罐式蒸馏器中的发芽大麦制成的威士忌。

8.The brewer used malted barley to create a rich flavor in the beer.

酿酒师使用了麦芽大麦来为啤酒创造丰富的风味。

9.I enjoy malted milkshakes during the summer.

我在夏天喜欢喝麦芽奶昔。

10.The recipe calls for malted wheat to enhance the bread's texture.

这个食谱需要麦芽小麦来增强面包的质地。

11.He prefers malted drinks because of their unique taste.

他喜欢喝麦芽饮料，因为它们有独特的味道。

12.The chocolate was made with malted ingredients for a deeper flavor.

这款巧克力是用麦芽成分制作的，味道更浓郁。

作文

Malted beverages have been a part of human culture for centuries, providing not only refreshment but also a unique flavor profile that many people enjoy. The process of creating these drinks begins with the selection of grains, which are then soaked in water to allow them to germinate. This is where the term malted (麦芽化的) comes into play. The grains, usually barley, are allowed to sprout, and during this time, enzymes convert starches into sugars. Once the grains have germinated, they are dried in a kiln, halting the germination process. This drying process gives us what we know as malt, and it is the foundation for many traditional drinks, including beer and whiskey. The flavor imparted by malted (麦芽化的) grains is rich and complex, often described as nutty, caramel-like, or even chocolatey. Different types of malt can be used to create various flavors, depending on how long the grains are roasted and the specific type of grain used. For example, pale malts are typically used in lagers, while darker malts are often found in stouts and porters. The versatility of malted (麦芽化的) grains makes them an essential ingredient in brewing, allowing brewers to experiment and craft unique beverages. In addition to their use in alcoholic beverages, malted (麦芽化的) grains have found their way into various non-alcoholic drinks and food products. Malted milk, for instance, is a popular flavor in shakes and candies, and it is made from a combination of malted (麦芽化的) barley, milk powder, and sugar. This sweet, creamy flavor has become a favorite in many households and is often associated with nostalgia and comfort. Furthermore, the health benefits of malted (麦芽化的) grains cannot be overlooked. They are a source of vitamins and minerals, including B vitamins, iron, and magnesium. The fermentation process involved in brewing also produces probiotics, which can aid digestion and improve gut health. Thus, consuming malted (麦芽化的) beverages in moderation can contribute positively to one’s diet. As we explore the world of malted (麦芽化的) drinks, it is important to appreciate the craftsmanship that goes into their production. Each batch is a labor of love, requiring careful attention to detail and a deep understanding of the ingredients. Craft breweries and distilleries often take pride in sourcing high-quality grains and using traditional methods to produce their beverages. This dedication to quality not only enhances the flavor but also supports local agriculture and economies. In conclusion, malted (麦芽化的) grains play a crucial role in the creation of many beloved beverages and food products. Their unique flavors, health benefits, and the artistry involved in their production make them worthy of appreciation. Whether enjoyed in a cold beer on a hot summer day or in a comforting malted milkshake, the influence of malted (麦芽化的) grains is undeniable. As consumers, we should take the time to explore and savor the diverse offerings that these grains provide, celebrating the rich history and tradition behind them.

麦芽饮料在几个世纪以来一直是人类文化的一部分，不仅提供了清爽感，还带来了许多人喜爱的独特风味。这些饮品的制作过程始于谷物的选择，谷物被浸泡在水中以便发芽。这就是术语malted（麦芽化的）发挥作用的地方。谷物，通常是大麦，被允许发芽，在此期间，酶将淀粉转化为糖。一旦谷物发芽完成，它们会在窑中干燥，停止发芽过程。这个干燥过程给我们带来了我们所知道的麦芽，它是许多传统饮品的基础，包括啤酒和威士忌。 malted（麦芽化的）谷物所赋予的风味丰富而复杂，常常被描述为坚果味、焦糖味甚至巧克力味。可以使用不同类型的麦芽来创造各种风味，具体取决于谷物烘烤的时间长短和使用的具体谷物类型。例如，淡色麦芽通常用于拉格啤酒，而深色麦芽则常见于世涛和波特啤酒。malted（麦芽化的）谷物的多功能性使其成为酿造中的重要成分，使酿酒师能够进行实验，制作独特的饮品。 除了用于酒精饮料外，malted（麦芽化的）谷物还进入了各种非酒精饮料和食品产品中。例如，麦芽奶是一种在奶昔和糖果中流行的风味，它是由malted（麦芽化的）大麦、奶粉和糖的组合制成的。这种甜美、奶油味的风味已成为许多家庭的最爱，常常与怀旧和舒适感联系在一起。 此外，malted（麦芽化的）谷物的健康益处也不容忽视。它们是维生素和矿物质的来源，包括B族维生素、铁和镁。酿造过程中产生的发酵也会产生益生菌，有助于消化和改善肠道健康。因此，适量消费malted（麦芽化的）饮料可以对饮食产生积极影响。 在探索malted（麦芽化的）饮品的世界时，重要的是要欣赏其生产过程中所涉及的工艺。每一批都是爱的劳动，需要仔细关注细节以及对成分的深入理解。手工酿酒厂和蒸馏厂通常会自豪地采购高质量的谷物，并使用传统方法生产他们的饮品。这种对质量的奉献不仅增强了风味，还支持了当地农业和经济。 总之，malted（麦芽化的）谷物在许多受人喜爱的饮品和食品产品的制作中发挥着至关重要的作用。它们独特的风味、健康益处以及生产过程中涉及的艺术性使其值得欣赏。无论是在炎热的夏天享用一杯冷啤酒，还是在舒适的麦芽奶昔中，malted（麦芽化的）谷物的影响都不可否认。作为消费者，我们应该花时间去探索和品味这些谷物所提供的多样化产品，庆祝其背后丰富的历史和传统。