kefir

简明释义

英[ˈkefə(r)]美[keˈfɪr]

n. （俄）（由牛奶发酵而成的）克非尔

英英释义

单词用法

同义词

反义词

例句

1.Estonia's kama (a mixture of ground and roasted grains, including pea flour) added to chilled buttermilk or kefir is healthier and a taste well worth acquiring.

爱沙尼亚的Kama(一种磨碎和烘烤过的谷物的混合食品，包括豌豆粉)加入酪乳或者酸乳酒更健康，值得品尝。

2.These days the word "kefir" is consequently more likely to bring to mind glamorous, yoga mat-toting women from Los Angeles than austere visions of blustery Eastern Europe.

因此，如今“开菲尔”这个词更容易让人联想到来自洛杉矶、带着瑜伽垫的魅力四射的女性，而不是那种狂风大作的东欧的简朴景象。

3.Some of the best sources of these friendly bacteria are cultured dairy products - like yogurt and kefir.

一些最好来源，这些友好的细菌培养乳制品-如酸奶和酸牛奶。

4.This is in comparison with a drop of just under 1% in the total yogurt and kefir market, according to natural and organic market research company SPINS.

相比之下，根据天然和有机市场研究公司 SPINS的数据显示，酸奶和克菲尔饮品市场的总销量下降了将近1%。

5.On this page, I've also dedicated a small section for Kombucha, and home made vinegar, because of some similarities I feel kefir-grains share with the Kombucha or the vinegar making organisms.

在这页我还有少量康普茶部分，和家庭制造醋，因为有某些类似，我感觉凯伏依颗粒和康普茶或醋都是用微生物制造的。

6.When Wimm-Bill-Dann started selling yogurt in Russia in 1993, local newspapers wondered whether it was sweet kefir or warm ice-cream.

当在1993年Wimm-Bill-Dann开始在俄罗斯销售酸奶酪时，当地报纸怀疑它是否是甜的克菲尔发酵剂或者常温冰淇淋。

7.I love the tangy flavor of kefir in my breakfast bowl.

我喜欢在早餐碗中加入克非尔的酸味。

8.I start my day with a glass of kefir.

我一天的开始是一杯克非尔。

9.Fermented foods like kefir are great for gut health.

像克非尔这样的发酵食品对肠道健康非常有益。

10.You can use kefir as a substitute for yogurt in recipes.

你可以在食谱中用克非尔替代酸奶。

11.Adding kefir to my smoothie makes it creamier.

在我的奶昔中添加克非尔使其更浓郁。

作文

In recent years, the popularity of fermented foods has surged, with many people turning to natural options for health benefits. One such food that has gained attention is kefir, a probiotic-rich drink that originates from the Caucasus region. This unique beverage is made by fermenting milk or water with kefir grains, which are a combination of bacteria and yeast. The result is a tangy, effervescent drink that is not only delicious but also packed with nutrients.The history of kefir dates back centuries, where it was traditionally consumed by nomadic peoples in the Caucasus mountains. These cultures believed that kefir had numerous health benefits, including improved digestion and enhanced immunity. Modern science has begun to validate these claims, showing that the probiotics found in kefir can promote gut health, reduce inflammation, and even support mental well-being.One of the most appealing aspects of kefir is its versatility. While it is commonly made with cow's milk, it can also be prepared using goat's milk, sheep's milk, or even non-dairy alternatives like coconut milk or almond milk. This makes it accessible to those with lactose intolerance or dietary restrictions. Additionally, kefir can be enjoyed plain or flavored with fruits, herbs, or spices, allowing for a wide range of culinary creativity.To make kefir, one must obtain kefir grains, which are small, gelatinous clusters that resemble cauliflower. These grains are added to milk or water and left to ferment at room temperature for 24 hours. The fermentation process transforms the sugars in the liquid into lactic acid, creating a tart flavor and thick consistency. After fermentation, the kefir can be strained to remove the grains, which can be reused for future batches.The nutritional profile of kefir is impressive. It is rich in vitamins B12 and K2, calcium, magnesium, and protein. Furthermore, the probiotics in kefir can help balance the gut microbiome, making it easier for the body to digest food and absorb nutrients. Many people report feeling more energetic and healthier after incorporating kefir into their diets.Despite its numerous benefits, some may be hesitant to try kefir due to its sour taste or unfamiliar texture. However, many find that they grow to love its unique flavor, especially when mixed with fruits or used in smoothies. As awareness of gut health continues to rise, kefir is likely to become a staple in many households.In conclusion, kefir is more than just a trendy health drink; it is a nutritious and versatile addition to any diet. With its rich history, impressive health benefits, and delightful taste, kefir deserves a place in our kitchens. Whether enjoyed on its own or as part of a recipe, kefir offers a delicious way to support overall health and well-being.

近年来，发酵食品的受欢迎程度激增，许多人转向天然选项以获得健康益处。其中一种受到关注的食品是克非尔，这是一种富含益生菌的饮料，起源于高加索地区。这种独特的饮料是通过用克非尔颗粒发酵牛奶或水制成的，这些颗粒是细菌和酵母的组合。最终的结果是一种酸味十足、带有气泡的饮料，不仅美味可口，而且富含营养。克非尔的历史可以追溯到几个世纪前，当时它是高加索山区游牧民族传统上消费的饮品。这些文化相信克非尔具有众多健康益处，包括改善消化和增强免疫力。现代科学开始验证这些说法，显示出克非尔中的益生菌可以促进肠道健康、减少炎症，甚至支持心理健康。克非尔最吸引人的方面之一就是它的多功能性。虽然通常使用牛奶制作，但也可以用羊奶、山羊奶，甚至椰奶或杏仁奶等非乳制品替代品来准备。这使得那些对乳糖不耐受或有饮食限制的人能够轻松享用。此外，克非尔可以原味或与水果、香草或香料调味，允许广泛的烹饪创意。制作克非尔需要获得克非尔颗粒，这些颗粒是小而胶状的团块，类似于花椰菜。这些颗粒被加入牛奶或水中，并在室温下发酵24小时。发酵过程将液体中的糖转化为乳酸，创造出酸味和浓稠的质地。发酵后，可以将克非尔过滤，以去除颗粒，这些颗粒可以用于未来的批次。克非尔的营养成分令人印象深刻。它富含维生素B12和K2、钙、镁和蛋白质。此外，克非尔中的益生菌可以帮助平衡肠道微生物群，使身体更容易消化食物和吸收营养。许多人报告说，在饮食中加入克非尔后，感到精力充沛和更健康。尽管有众多好处，但一些人可能会因为其酸味或不熟悉的质地而犹豫尝试克非尔。然而，许多人发现，尤其是在与水果混合或用于奶昔时，他们逐渐喜欢上这种独特的味道。随着对肠道健康意识的不断提高，克非尔可能会成为许多家庭的主食。总之，克非尔不仅仅是一种时尚的健康饮品；它是任何饮食中营养丰富且多功能的补充。凭借其丰富的历史、令人印象深刻的健康益处和美妙的味道，克非尔值得在我们的厨房中占有一席之地。无论是单独享用还是作为食谱的一部分，克非尔都提供了一种美味的方式来支持整体健康和福祉。