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

• 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。
• 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。
• Applications of Macerating Enzyme in Processing of Fruits and Vegetables
  粥化酶在果蔬加工中的应用
• 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
• 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
• 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。
• 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。
• 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。
• 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；