macerating

英 [ˈmæsəreɪtɪŋ] 美 [ˈmæsəreɪtɪŋ]

v.  把(食物等)浸软; 被浸软
macerate的现在分词

化学

柯林斯词典

  1. V-ERG 浸泡;浸渍;(使)浸透;(使)浸软
    If you macerate food, or if it macerates, you soak it in a liquid for a period of time so that it absorbs the liquid.
    1. I like to macerate the food in liqueur for a few minutes before serving...
      我喜欢先把这种食物在利口酒里浸泡几分钟再端上桌。
    2. Cognac is also used to macerate and flavour ingredients and casseroles...
      干邑白兰地也用于浸渍食材，给砂锅炖菜提味。
    3. Seal tightly then leave for four to five days to macerate.
      密封之后再浸泡4至5天。
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双语例句

  1. The effect of macerating time, particle size and steam velocity on the extn. yields are also studied.
    浸泡时间、颗粒大小以及蒸气速度对于萃取产率的影响也被研究。
  2. The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits.
    结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高。
  3. The characters of macerating enzymes and its applications in the processing of vegetables and fruits were studied, and the applicable effects were compared between macerating enzymes and other enzymes which used in fruits and vegetables processing.
    研究了粥化酶的粗酶特性及其在果蔬加工中的应用，并比较了粥化酶与其它果蔬加工用酶在苹果加工中的应用效果。
  4. The Macerating Enzyme for Processing of Fruit and Vegetable
    新型果蔬加工用酶&粥化酶
  5. New Technology of Inorganic Particle Macerating Cellulose Fibre Fabric
    无机粒子与纤维素纤维织物复合的新工艺
  6. Applications of Macerating Enzyme in Processing of Fruits and Vegetables
    粥化酶在果蔬加工中的应用
  7. Studies on the Macerating Enzyme Applied to the Process of Fruits and Vegetables
    果蔬加工用软化酶的研究
  8. This paper summarizes the status of fruit and vegetable processing in our country. According to some deficiencies in using pectinase only, a new kind of enzyme, macerating enzyme, used to process fruit and vegetable is putting forward.
    综述了我国果蔬加工的现状，根据目前加工过程中单一使用果胶酶还存在不足的情况，提出了一种新型的果蔬加工用酶&粥化酶。
  9. We studied the effects of mutation, medium ingredients, the cultivation conditions and extracting conditions on the rate of the macerating enzymes produced by Aspergillus niger with solid-state fermentation.
    本研究通过诱变育种筛选出果胶酶含量较高的黑曲霉突变株，研究了营养条件、培养条件和浸提条件等对其固体发酵产粥化酶的影响；
  10. Days was better for macerating pigment and phenols.
    在浸渍时间为7d时有利于对葡萄酒的色素和酚类物质的浸提。
  11. The variation of lactobacillus flora during corn maceration was studied with MRS lactobacillus culture medium and the improved MRS culture medium, and the relation between the bacterium fermentation and composition of the macerating fluid was investigated.
    以MRS乳酸培养基和修改的MRS培养基研究了玉米浸渍过程中乳酸菌区系的变化，并探讨了玉米浸渍过程中乳酸发酵与玉米浸渍液成分的关系。
  12. The Screening of Aspergillus A-19 Producing Plant Cell Macerating Enzymes
    植物细胞离析酶生产菌AspergillusA-19的筛选
  13. The results showed that the addition of macerating enzymes was better than the blank samples for the yields of juice, and they do the same with the clarification.
    结果表明添加复合酶可以提高果蔬的出汁率，对果蔬汁的澄清度提高效果较好。
  14. Optimal Macerating Enzyme Fermentation Condition by Aspergillus niger and the Condensed Enzyme Liquid Preparation
    黑曲霉产粥化酶的发酵条件优化和浓缩酶液的制备
  15. Then, these four elements were determinated by flowing injecting ( without pump) 100ul the macerating solution into AAS.
    然后，用无泵流动注射法，取酸浸提液各100μl，进行原子吸收测定。
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