gelatination

简明释义

英[dʒɛləˈtɪneɪʃən]美[dʒəˌlætəˈneɪʃən]

胶凝作用；[物化] 凝胶化

英英释义

单词用法

同义词

反义词

例句

1.The wall or the component can be fabricated by one-time lamination or gelatination and also can be fabricated by naturally composite molding with mechanical pressure or without pressure.

本发明的墙体或构件可以一次性压合或胶凝而成，也可以通过机械压力或不通过压力自然复合成型。

2.The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.

本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。

3.The wall or the component can be fabricated by one-time lamination or gelatination and also can be fabricated by naturally composite molding with mechanical pressure or without pressure.

本发明的墙体或构件可以一次性压合或胶凝而成，也可以通过机械压力或不通过压力自然复合成型。

4.The process of gelatination is crucial in making jellies and desserts.

制作果冻和甜点时，明胶化过程至关重要。

5.During cooking, the gelatination of starch helps thicken sauces.

在烹饪过程中，淀粉的明胶化有助于使酱汁变稠。

6.The chef explained that gelatination can impact the texture of the final dish.

厨师解释说，明胶化会影响最终菜肴的质地。

7.The gelatination of grains during cooking releases their natural flavors.

在烹饪过程中，谷物的明胶化释放出它们的天然风味。

8.In baking, understanding gelatination is important for achieving the right consistency.

在烘焙中，理解明胶化对于达到正确的一致性非常重要。

作文

Gelatin is a fascinating substance that plays a crucial role in various culinary and scientific applications. The process of transforming certain ingredients into a gel-like consistency is known as gelatination (明胶化). This transformation is not only important in cooking but also has significant implications in the food industry, pharmaceuticals, and even in the field of art. Understanding gelatination (明胶化) can enhance our appreciation of both cooking and the science behind food preparation.In the kitchen, gelatination (明胶化) is most commonly associated with recipes that require gelatin, a protein derived from collagen found in animal bones and skin. When gelatin is mixed with warm water, it dissolves and forms a liquid solution. As this solution cools, it begins to thicken and eventually sets into a gel. This process is essential for creating popular dishes such as jellies, puddings, and mousses. Chefs often rely on gelatination (明胶化) to achieve the desired texture in their desserts, making it a fundamental technique in gastronomy.Moreover, gelatination (明胶化) is not limited to sweet dishes. Savory applications also exist, particularly in the preparation of aspics and terrines, where meat or vegetables are suspended in a gelatinous matrix. This not only enhances the visual appeal of the dish but also adds a unique mouthfeel that cannot be replicated with other thickening agents.In addition to its culinary uses, gelatination (明胶化) has significant implications in the pharmaceutical industry. Many medications are formulated using gelatin capsules, which dissolve in the stomach, allowing for the controlled release of active ingredients. The gelatination (明胶化) process ensures that these capsules maintain their integrity until they reach the appropriate environment in the digestive system. This application highlights the importance of understanding gelatination (明胶化) beyond the kitchen, as it directly impacts health and medicine.Furthermore, artists and craftsmen utilize gelatination (明胶化) in various creative projects. For instance, gelatin can be used in photographic processes, where it acts as a binder for light-sensitive materials. Artists also use gelatin in printmaking and sculpture, taking advantage of its unique properties to create intricate designs and textures.In conclusion, the concept of gelatination (明胶化) encompasses a wide range of applications that extend far beyond simple cooking techniques. Whether in the preparation of delectable desserts, the formulation of life-saving medications, or the creation of stunning artworks, gelatination (明胶化) is a vital process that showcases the intersection of science and art. By understanding and mastering gelatination (明胶化), individuals can enhance their culinary skills, appreciate the science behind food, and explore new creative avenues.

明胶是一种迷人的物质，在各种烹饪和科学应用中发挥着至关重要的作用。将某些成分转变为凝胶状的一致性过程被称为明胶化（gelatination）。这种转变不仅在烹饪中很重要，而且在食品工业、制药业，甚至艺术领域也具有重大意义。理解明胶化（gelatination）可以增强我们对烹饪和食物准备背后科学的欣赏。在厨房中，明胶化（gelatination）通常与需要明胶的食谱相关，明胶是一种从动物骨骼和皮肤中的胶原蛋白提取的蛋白质。当明胶与温水混合时，它会溶解并形成液体溶液。在此溶液冷却时，它开始变稠，最终凝固成凝胶。这个过程对于制作果冻、布丁和慕斯等受欢迎的菜肴至关重要。厨师们常常依赖明胶化（gelatination）来实现他们甜点所需的质地，使其成为烹饪中的基本技术。此外，明胶化（gelatination）不仅限于甜品。咸味应用也存在，特别是在制备肉冻和肉饼时，肉类或蔬菜悬浮在明胶基质中。这不仅增强了菜肴的视觉吸引力，还增加了一种独特的口感，这种口感是其他增稠剂无法复制的。除了烹饪用途外，明胶化（gelatination）在制药行业也具有重要意义。许多药物都是使用明胶胶囊配制的，这些胶囊在胃中溶解，从而控制活性成分的释放。明胶化（gelatination）过程确保这些胶囊在到达消化系统的适当环境之前保持完整性。这一应用突显了理解明胶化（gelatination）超越厨房的重要性，因为它直接影响健康和医学。此外，艺术家和工匠在各种创意项目中利用明胶化（gelatination）。例如，明胶可以用于摄影过程中，作为光敏材料的粘合剂。艺术家们还在版画和雕塑中使用明胶，利用其独特的特性创造复杂的设计和纹理。总之，明胶化（gelatination）的概念涵盖了一系列广泛的应用，远远超出了简单的烹饪技术。无论是在制作美味甜点、生命救助药物的配方，还是创造令人惊叹的艺术作品，明胶化（gelatination）都是一个重要的过程，展示了科学与艺术的交汇。通过理解和掌握明胶化（gelatination），个人可以提高他们的烹饪技能，欣赏食物背后的科学，并探索新的创意途径。