發問時間: 社會與文化語言 · 1 0 年前

食品專題翻譯~要專業的

要專業翻譯~

題目:Tofu is a traditional soybean food. As a staple food, tofu has

been playing an important role in people’s daily diet in most

countries of Asia. There are many types of fresh tofu and tofu

derivatives. Filled-tofu and soft-tofu are two of most popular tofu

products, which calcium sulfate and glucono--lactone (GDL)

are used as coagulants.

Soymilk heating is a prerequisite for tofu gel structure formation

from soybean protein [1]. One of the purposes of soymilk

heating is to denature the soybean proteins, that is, to expose the

hydrophobic region and sulfhydryl groups to facilitate soymilk

solidification in order to finally obtain a unique tofu texture. The

traditional heating method is to heat soybean milk for 3–10 min

at 100 ◦C [2,3]. It was reported that the texture and yield of

tofu were affected by thermal treatment, and 12 min boiling

of soymilk is appropriate for making tofu [4]. Limited heating

resulted in a paste like gel; excessive heating decreasedcohesion of the gel [2]. A two-stage heating has been reported,

with which the filled-tofu’s physical properties could be significantly

improved [5]. However, the optimal condition of the

two-stage heating for tofu-making was not reported. In addition,

the effect of two-stage heating on soft-tofu’s properties is

unknown.

1 個解答

評分
  • V739UV
    Lv 5
    1 0 年前
    最佳解答

    首先是以下幾個單字:

    calcium sulfate 硫酸鈣, 即石膏.

    glucono lactone 葡萄糖酸内脂, 是一種食品凝固劑, 詳見http://www.flavor.net.tw/epaper/epaper002.asp

    coagulants 凝結劑

    hydrophobic 怕水的、拒水的、厭水的、遠離水的

    sulfhydryl groups 硫氫基

    =======================

    譯文如下:

    豆腐是傳統的大豆食品. 豆腐被當作主食而一直在亞洲人日常飲食中扮演重要的角色. (市面上)有很多種類的新鮮豆腐, 也有很多豆腐的衍生性食品. 老豆腐與嫩豆腐是其中兩種最普遍的豆腐製品, 他們是用硫酸鈣(石膏) 與葡萄糖酸内脂來作凝結劑.

    將豆漿加熱是讓豆腐的大豆蛋白凝結成膠狀的首要步驟. 將豆漿加熱的其中一個原因是改變大豆蛋白的結構, 也就是讓大豆蛋白中拒水的部份及硫氫基暴露在高熱中以促使豆漿凝固, 最後便可結構形成豆腐.

    傳統的加熱方法是將豆漿以100度加熱個3~10分鐘. 有消息指出操控加熱會影響豆腐的質感與作出的成果, 還有, 沸煮豆漿12分鐘是製作豆腐最適當的方法. 若加熱時間不足會導致豆腐成糊爛的膠狀; 加熱過度則會又會降低凝膠的凝固力. 也有消息指出"兩段式加熱" 可有效地讓老豆腐的質感更好. 不過兩段式加熱的理想作法並無記載. 此外, 也不知道兩段式加熱對豆腐的質地有何影響.

    2007-11-15 02:02:58 補充:

    翻了半天發現原來才給5點...

    難怪都沒有人要試了... 唉...

    參考資料: myself, Google
還有問題?馬上發問,尋求解答。