koumiss

简明释义

英[ˈkuːmɪs]美[ˈkʊmɪs]

n. 乳酒（中亚地区牧民用马乳或骆驼乳做的）；马奶酒（等于 kumiss）

英英释义

单词用法

同义词

反义词

例句

1.The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition.

测定了酸马奶酒中有机酸和酒精的组成，据此配制了人工模拟酸马奶酒，评价酸马奶酒中有机酸、精对细菌的作用。

2.Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.

研究结果表明，有机酸对枯草芽胞杆菌有抑菌作用，其中乳酸起主要作用，醋酸和酒精起增效作用。

3.During spring and summer, the most popular drink is "Airag", fermented horse milk. The Russians call it "Koumiss".

在春天和夏天，最流行的饮料叫艾日格(airag)，这是一种发酵的马奶，俄国人称之为酸马奶。

4.Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis, in them, lactic acid was most important whereas acetic acid and alcohol had synergistic effect.

研究结果表明，有机酸对枯草芽胞杆菌有抑菌作用，其中乳酸起主要作用，醋酸和酒精起增效作用。

5.This paper introduced koumiss making method in different parts of ancient times. It is of great importance to study, develop and utilize the resource of mare milk in China.

本文分析远古各个时期我国制作马奶酒的方法。这对我国研究、开发、利用马奶资源具有重要意义。

6.I learned that koumiss 马奶酒 is often used in traditional ceremonies and celebrations.

我了解到koumiss 马奶酒常用于传统仪式和庆祝活动中。

7.During our trip to Mongolia, we were eager to taste authentic koumiss 马奶酒 straight from the source.

在我们的蒙古之行中，我们渴望品尝到正宗的koumiss 马奶酒，直接来自源头。

8.The local market offered a variety of dairy products, including koumiss 马奶酒 made from fermented mare's milk.

当地市场提供了多种乳制品，包括由发酵的母马奶制成的koumiss 马奶酒。

9.After a long day of hiking, we enjoyed some refreshing koumiss 马奶酒 by the campfire.

在徒步旅行的一天结束后，我们在营火旁享用了清爽的koumiss 马奶酒。

10.Many nomadic tribes consider koumiss 马奶酒 a staple in their diet due to its nutritional benefits.

许多游牧部落认为koumiss 马奶酒是他们饮食中的主食，因为它具有营养价值。

作文

Koumiss, a traditional fermented dairy product, has been a staple in the diets of various nomadic cultures, particularly among the Mongolian and Central Asian peoples. This unique beverage is made from mare's milk, which is fermented using specific bacteria and yeast to create a slightly alcoholic drink that is both nutritious and refreshing. The process of making koumiss (酸奶酒) involves several steps, including pasteurization, inoculation with starter cultures, and fermentation. The result is a tangy, effervescent drink that is rich in vitamins, minerals, and probiotics. Historically, koumiss (酸奶酒) was not only a source of nourishment but also played a significant role in the social and cultural practices of the nomadic tribes. It was often consumed during celebrations, rituals, and gatherings, serving as a symbol of hospitality and community. The drink's ability to provide energy and hydration made it particularly valuable for those living in harsh climates, where food and water sources could be scarce. In modern times, koumiss (酸奶酒) has gained popularity beyond its traditional roots. Health enthusiasts have embraced it for its probiotic properties, which are believed to aid digestion and boost the immune system. As a result, koumiss (酸奶酒) can now be found in health food stores and specialty markets around the world. Many people appreciate its unique flavor profile, which is both tart and creamy, making it an excellent addition to smoothies, salad dressings, or enjoyed on its own. The production of koumiss (酸奶酒) is still closely tied to the land and the lifestyle of the people who make it. In Mongolia, for instance, herders continue to rely on their horses for milk, which is a vital part of their way of life. The art of making koumiss (酸奶酒) is passed down through generations, preserving not only the recipe but also the cultural heritage associated with it. Moreover, the global interest in fermented foods has led to a resurgence in the popularity of koumiss (酸奶酒). People are increasingly seeking out natural, probiotic-rich options that can contribute to a healthy lifestyle. This trend has prompted many entrepreneurs to experiment with different flavors and variations of koumiss (酸奶酒), incorporating fruits, herbs, and spices to cater to diverse palates. In conclusion, koumiss (酸奶酒) is more than just a beverage; it is a testament to the resilience and adaptability of the cultures that have cherished it for centuries. As we continue to explore the benefits of traditional foods, koumiss (酸奶酒) stands out as a delicious and healthful option that connects us to our past while offering potential benefits for our future. Whether enjoyed straight from the bottle or used as an ingredient in creative culinary applications, koumiss (酸奶酒) is a drink worth celebrating.

酸奶酒，一种传统的发酵乳制品，曾是各种游牧文化饮食中的主食，尤其是在蒙古和中亚人民中。这种独特的饮料是由母马的牛奶制成，通过特定的细菌和酵母进行发酵，创造出一种略带酒精的饮品，既营养又清爽。制作koumiss（酸奶酒）的过程包括几个步骤，包括巴氏消毒、接种初始培养物和发酵。最终产品是一种酸味、起泡的饮料，富含维生素、矿物质和益生菌。历史上，koumiss（酸奶酒）不仅是营养来源，还在游牧部落的社会和文化实践中发挥了重要作用。它常在庆祝活动、仪式和聚会上消费，作为好客和社区的象征。这种饮品提供能量和水分的能力，使其在气候严酷、食物和水源稀缺的地方尤为珍贵。在现代，koumiss（酸奶酒）在其传统根基之外获得了越来越多的关注。健康爱好者因其益生菌特性而接受它，认为它有助于消化和增强免疫系统。因此，koumiss（酸奶酒）现在可以在全球的健康食品商店和特色市场找到。许多人欣赏它独特的风味，既酸又奶油，非常适合加入冰沙、沙拉酱或单独享用。制作koumiss（酸奶酒）仍与生产它的人们的土地和生活方式密切相关。例如，在蒙古，牧民们仍然依靠他们的马来获取牛奶，这是他们生活方式的重要部分。制作koumiss（酸奶酒）的艺术代代相传，不仅保留了配方，也保留了与之相关的文化遗产。此外，全球对发酵食品的兴趣使得koumiss（酸奶酒）的受欢迎程度重新上升。人们越来越寻求自然的、富含益生菌的选择，以促进健康的生活方式。这一趋势促使许多企业家尝试不同的口味和变种，将水果、草药和香料融入其中，以迎合多样的味蕾。总之，koumiss（酸奶酒）不仅仅是一种饮品；它是那些珍惜它的文化韧性和适应性的证明。随着我们继续探索传统食品的益处，koumiss（酸奶酒）作为一种美味且健康的选择，连接着我们的过去，同时为我们的未来提供潜在的益处。无论是直接从瓶中享用，还是作为创意烹饪应用中的成分，koumiss（酸奶酒）都是值得庆祝的饮品。