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

• V-ERG 浸泡;浸渍;(使)浸透;(使)浸软
  If youmaceratefood, or if itmacerates, 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。

双语例句

• 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。
• 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
• 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。
• Studies on the Macerating Enzyme Applied to the Process of Fruits and Vegetables
  果蔬加工用软化酶的研究
• 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
• 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。
• 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。
• 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；
• Applications of Macerating Enzyme in Processing of Fruits and Vegetables
  粥化酶在果蔬加工中的应用
• 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