acidulate

简明释义

英[əˈsɪdjʊˌleɪt]美[əˈsɪdʒəˌleɪt]

v. 使酸化，使略带酸性；使尖刻

第 三 人 称 单 数 a c i d u l a t e s

现 在 分 词 a c i d u l a t i n g

过 去 式 a c i d u l a t e d

过 去 分 词 a c i d u l a t e d

英英释义

单词用法

同义词

反义词

例句

1.The synthetic method and performance testing of BH series acidulate corrosion inhibitor were introduced.

介绍了BH系列酸化缓蚀剂的合成方法及性能测试。

2.The synthetic method and performance testing of BH series acidulate corrosion inhibitor were introduced.

介绍了BH系列酸化缓蚀剂的合成方法及性能测试。

3.The recipe calls for you to acidulate the water with vinegar before adding the vegetables.

这个食谱要求你在加入蔬菜之前用醋来酸化水。

4.Some fruits can acidulate the taste of desserts, making them more refreshing.

一些水果可以酸化甜点的味道，使其更加清爽。

5.You should acidulate the milk with a bit of citric acid to create a tangy flavor.

你应该用一点柠檬酸来酸化牛奶，以创造出一种酸爽的味道。

6.To enhance the flavor of the dish, the chef decided to acidulate the sauce with some lemon juice.

为了增强菜肴的风味，厨师决定用一些柠檬汁来酸化酱汁。

7.During the fermentation process, the winemaker will acidulate the must to balance the flavors.

在发酵过程中，酿酒师会酸化原料以平衡风味。

作文

In culinary arts, the ability to balance flavors is essential for creating delicious dishes. One technique that chefs often employ is to acidulate ingredients, which means to add a small amount of acid to enhance the overall taste. This process can transform a bland dish into a flavorful masterpiece. For instance, when preparing a salad, a chef might choose to acidulate the dressing with lemon juice or vinegar. The acidity not only brightens the flavors but also helps to bring out the natural sweetness of the vegetables. Furthermore, acidulate can also refer to the process of adding acidic components to various food items to improve their preservation and taste. For example, pickling vegetables involves acidulating them with vinegar, which adds flavor while also acting as a preservative. This method has been used for centuries in different cultures around the world to ensure that food remains edible for longer periods. The science behind acidulating foods is quite fascinating. When acids are introduced to certain ingredients, they can alter the pH levels, making the environment less hospitable for harmful bacteria. This is why many fermented foods, such as yogurt and sauerkraut, undergo a acidulation process. The beneficial bacteria thrive in acidic conditions while the harmful ones are inhibited, leading to a safer and tastier product. Moreover, acidulation plays a significant role in the beverage industry as well. For instance, winemakers often acidulate their wines to achieve a desired level of acidity, which is crucial for balancing sweetness and enhancing the wine's overall profile. A well-balanced wine can elevate a dining experience, making it memorable for those who partake. In baking, acidulating ingredients like buttermilk or yogurt can activate baking soda, resulting in a lighter and fluffier texture in cakes and breads. The reaction between the acid and the alkaline baking soda produces carbon dioxide gas, which helps the dough rise. This is another example of how acidulation is not just about flavor but also about chemical reactions that lead to desirable outcomes in cooking and baking. As we explore the concept of acidulate, it becomes clear that this technique is not merely a culinary trick but an essential skill that can elevate any dish. Whether it's enhancing the flavor of a salad, preserving vegetables, or perfecting a batch of cookies, understanding how to acidulate allows cooks to create more complex and enjoyable flavors. The next time you prepare a meal, consider how you might acidulate your ingredients to achieve a more balanced and delightful dish. In conclusion, mastering the art of acidulation can significantly impact the quality of the food we eat, making it an invaluable tool for any aspiring chef or home cook.

在烹饪艺术中，平衡口味的能力对于创造美味菜肴至关重要。厨师们常用的一种技巧是对食材进行酸化，这意味着添加少量酸以增强整体味道。这一过程可以将平淡的菜肴转变为美味的杰作。例如，在准备沙拉时，厨师可能会选择用柠檬汁或醋来酸化调料。酸度不仅使味道更加鲜明，还能帮助突出蔬菜的天然甜味。此外，酸化也可以指向各种食品中添加酸性成分以改善其保存和味道的过程。例如，腌制蔬菜就是通过用醋进行酸化，这不仅增加了风味，还起到了防腐作用。这种方法在世界各地的不同文化中已经使用了几个世纪，以确保食物在更长时间内保持可食用。酸化食品背后的科学原理非常迷人。当酸被引入某些成分时，它们可以改变pH值，使环境对有害细菌不太友好。这就是为什么许多发酵食品，如酸奶和酸菜，经历酸化过程的原因。益生菌在酸性条件下繁茂，而有害菌则受到抑制，从而导致更安全和更美味的产品。此外，酸化在饮料行业也发挥着重要作用。例如，酿酒师常常对他们的葡萄酒进行酸化，以达到所需的酸度水平，这对于平衡甜度和提升葡萄酒的整体特征至关重要。一款平衡良好的葡萄酒可以提升用餐体验，使参与者难以忘怀。在烘焙中，酸化像酪乳或酸奶这样的成分可以激活小苏打，从而使蛋糕和面包的质地更加轻盈和蓬松。酸与碱性小苏打之间的反应会产生二氧化碳气体，帮助面团膨胀。这是另一个例子，说明酸化不仅仅关乎风味，还涉及到导致烹饪和烘焙中理想结果的化学反应。当我们探索酸化的概念时，很明显这一技巧不仅仅是一种烹饪技巧，而是一项可以提升任何菜肴的基本技能。无论是增强沙拉的风味、腌制蔬菜，还是完善一批饼干，理解如何酸化使厨师能够创造出更复杂和令人愉悦的风味。下次你准备餐点时，考虑一下如何对你的食材进行酸化，以实现更平衡和愉悦的菜肴。总之，掌握酸化的艺术可以显著影响我们所吃食物的质量，使其成为任何有抱负的厨师或家庭厨师不可或缺的工具。