acid coagulation

简明释义

1. 酸凝; 2. 酸凝结; 3. 酸致凝结;

英英释义

例句

1.In the lab, scientists observed acid coagulation (酸凝固) when vinegar was added to milk.

在实验室，科学家观察到当醋被加入牛奶时发生了酸凝固（酸凝固）。

2.The acid coagulation (酸凝固) process can be influenced by temperature and pH levels.

温度和pH值可以影响酸凝固（酸凝固）过程。

3.During the cheese-making process, the milk undergoes acid coagulation (酸凝固) to form curds.

在奶酪制作过程中，牛奶经历了酸凝固（酸凝固）以形成凝乳。

4.Understanding acid coagulation (酸凝固) is crucial for food scientists developing new dairy products.

理解酸凝固（酸凝固）对开发新乳制品的食品科学家至关重要。

5.The acid coagulation (酸凝固) of proteins is essential in the production of yogurt.

蛋白质的酸凝固（酸凝固）在酸奶生产中至关重要。

作文

The process of food preparation often involves various chemical reactions, and one such reaction is known as acid coagulation. This term refers to the process where proteins in food, particularly dairy products, are denatured and clump together when exposed to an acid. For example, when lemon juice or vinegar is added to milk, the proteins in the milk begin to unfold and aggregate, resulting in curds forming. This phenomenon is not only fascinating from a scientific perspective but also plays a crucial role in culinary practices.Understanding acid coagulation can enhance our cooking skills significantly. It is a fundamental principle in making cheese, yogurt, and various desserts. When making cheese, for instance, the introduction of an acid helps in separating the curds from the whey, leading to the formation of a solid mass that can be further processed into different types of cheese. Similarly, in yogurt production, the addition of bacterial cultures that produce lactic acid causes the milk proteins to coagulate, resulting in the creamy texture we associate with yogurt.Moreover, acid coagulation is not limited to dairy products. It can also be observed in the preparation of certain meats and fish. When marinated with acidic ingredients like citrus juices or vinegar, these proteins undergo a similar transformation, altering their texture and flavor. This technique is widely used in cuisines around the world, particularly in ceviche, where raw fish is 'cooked' in lime juice, resulting in a firm and flavorful dish.The implications of acid coagulation extend beyond just texture and flavor enhancement; they also relate to food safety. Properly coagulated proteins can reduce the risk of spoilage and improve the shelf life of products. For instance, in the case of cheese, the acidification process not only helps in forming the cheese but also inhibits the growth of harmful bacteria, making it safer for consumption.In conclusion, acid coagulation is a vital process that underpins many aspects of food science and culinary arts. By understanding this concept, cooks and food enthusiasts can manipulate textures, flavors, and safety of their dishes. Whether you are making a simple salad dressing or embarking on the intricate journey of cheese-making, knowledge of acid coagulation will undoubtedly elevate your culinary creations. As we continue to explore the science behind cooking, we uncover the beauty of these chemical reactions that transform simple ingredients into delightful meals.

食品准备过程通常涉及各种化学反应，其中一种反应被称为酸凝固。这个术语指的是在食物中，特别是奶制品中，当暴露于酸时，蛋白质被变性并聚集在一起的过程。例如，当向牛奶中添加柠檬汁或醋时，牛奶中的蛋白质开始展开并聚集，形成凝乳。这种现象不仅从科学角度来看令人着迷，而且在烹饪实践中也起着至关重要的作用。理解酸凝固可以显著提高我们的烹饪技能。这是制作奶酪、酸奶和各种甜点的基本原理。例如，在制作奶酪时，引入酸有助于将凝乳与乳清分离，从而形成一个固体块，可以进一步加工成不同类型的奶酪。类似地，在酸奶生产中，添加产生乳酸的细菌培养物导致牛奶蛋白凝固，从而形成我们所熟悉的奶油质地。此外，酸凝固不仅限于奶制品。在某些肉类和鱼类的准备过程中也可以观察到这种现象。当用柑橘汁或醋等酸性成分腌制时，这些蛋白质会经历类似的转变，改变其质地和风味。这种技术在世界各地的烹饪中广泛使用，尤其是在酸橘汁腌鱼中，生鱼片在青柠汁中“烹饪”，形成一种紧实且美味的菜肴。酸凝固的影响不仅限于口感和风味的增强；它们还与食品安全有关。适当凝固的蛋白质可以降低变质风险并改善产品的保质期。例如，在奶酪的情况下，酸化过程不仅有助于形成奶酪，还抑制有害细菌的生长，使其更安全可食用。总之，酸凝固是许多食品科学和烹饪艺术方面的重要过程。通过理解这一概念，厨师和美食爱好者可以操控菜肴的质地、风味和安全性。无论你是在制作简单的沙拉酱还是踏上复杂的奶酪制作之旅，了解酸凝固无疑会提升你的烹饪作品。随着我们继续探索烹饪背后的科学，我们揭示了这些化学反应的美丽，它们将简单的食材转变为美味的餐点。