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牛奶巧克力vs黑巧克力:最终对决 – 译学馆
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牛奶巧克力vs黑巧克力:最终对决

Milk Vs. Dark Chocolate: The Ultimate Showdown

情人节那天 无论你是和你的意中人度过
Valentine day’s here and whether you’re spending it with your significant other or
还是沉浸在孤独的痛苦中 巧克力都会参与其中
drowning in the misery of your total loneliness, chocolate is often in the mix.
但如果你今年格外钟情于巧克力
But, if you’re going to go overboard on the chocolate this year, what’s the best
那你最好的选择是什么呢?
choice?
一方是可可含量低于20%的牛奶巧克力
In this corner, mixed in at under 20% cacao, you’ve got creamy milk chocolate.
另一方是可可含量高于45%的诱人的黑巧克力
In the other, weighing in at over 60 45% cacao, you’ve got complex and alluring dark chocolate.
是时候在化学擂台上解决这一争端了
It’s time to settle this dispute in the chemistry thunderdome.
谁将会在这次科学对峙中胜出呢?
Who will come out on top in this scientific face-off!?
第一轮 春药?
人们一直相信巧克力是甜心村的通行证
It’s long been believed that chocolate is free ticket to friskyville.
如果这是真的 那么问题来了 到底是巧克力中哪种化学成分
And if this is true, the real question is what chemicals in chocolate can trigger the
触发了这种浪漫情境呢?
romance?
考虑到黑巧克力中含有更多可可
Given the higher concentration of cacao in dark chocolate, we could unscientifically
我们不科学地推测 如果巧克力颜色更暗 则更能让人心情愉悦
guess that the darker the chocolate, the sweeter the emotion.
请注意我们使用词条“可可”来概述
Also note we’re using the word “cacao” as that’s term chocolate makers use for
生产商从可可植物中提取的所有成分的总和
the sum of all ingredients from the cocoa plant.
人类大脑产生一种叫做苯乙铵的化学物质 或者写作PEA 它有助于多巴胺的分泌
Your brain produces a chemical called phenylethylamine or PEA, which helps release, dopamine and
而去甲肾上腺素在感受“被爱”时格外重要
norepinephrine, which are big time players in feeling “in-love.”
猜得没错 苯乙铵在巧克力中的含量将会作为竞赛项目
And you guessed it, phenylethylamine can be found in trace amounts in chocolate!
问题是 当苯乙铵激活人类的本能时 身体会很快代谢掉它
Problem is folks, when it hits your gut your body quickly begins to metabolize it, leaving
对大脑不会产生真切的影响
no legitimate effects on your brain.
于是就巧克力来说 能够使人愉悦大概只是一种古老的安慰剂效应
In the end it when it comes to chocolate it might just be that old fashion placebo effect
这意味着引起欲望这一回合是以平局收场
which means that the aphrodisiac round ends in a draw.
第二轮 有益健康
你可能也听说巧克力对身体健康有益
You may have heard that chocolate has some great health benefits.
这可能是由于它含有大量的多酚 这是一种非常有益于健康的植物化合物
This due to an abundance of potentially healthful plant compounds called polyphenols and in
尤其是一种叫做黄烷醇的成分
particular, a group known as flavanols.
实验室检测发现 这些化合物具有抗氧化作用
In the laboratory, these compounds have been shown to have antioxidant effects that may
能够对抗致癌自由基 降低血压
result in combating cancer-causing free radicals, lower blood pressure, and limit the progression
抑制心脏疾病发展进程
of heart disease.
由于黑巧克力中可可含量更高 也就比牛奶巧克力含有更多的多酚成分
Due to higher concentrations of cacao in dark chocolate, it packs a higher quantity of polyphenols
但是还没有结束
than its milk counterpart, but that’s not all.
黄烷醇也会导致释放出更多一氧化氮 从而扩张血管
Flavanols have been shown to up the release of nitric oxide which opens your blood vessels,
改善心脏健康状况
and may lead to better heart health.
并且食用黑巧克力所产生的抗氧化剂的数量
Also, eating dark chocolate can deliver equal or greater amounts of antioxidants as red
并不低于红酒 浆果和绿茶
wine, berries, and green tea.
我们坦白说 巧克力并不是健康的食物 但由于这些潜在的健康益处
Let’s be real folks, chocolate’s no health food, but when it comes to these potential
黑巧克力中更高的黄烷醇含量 使它在与牛奶巧克力的比较中获得了微弱优势
benefits the higher flavanol content gives dark chocolate a small but slight edge giving it the win
第三轮 口感
质地或者说口感是巧克力的一个不可思议的特质
Texture or mouthfeel for the foodies is one of those incredible characteristics in chocolate
特别是它溶化以后的醇和细腻
and in particular how it melts into a velvety smooth good
包裹着口腔的每一处 最终只留有余香
that coats every surface of your mouth giving you nothing but unfettered flavor all
所有的巧克力都是有这些东西混合而成的
all chocolate bars are composed with mix of this stuff
但是牛奶巧克力还加入了浓缩或者粉状的牛奶
but milk chocolate also has condensed or powdered milk
所以就口感的丝滑程度来说 牛奶巧克力在这方面的得分很高
when it comes to smooth texture those milk products are what really knocks it smoothness out the ballpark
牛奶中的乳蛋白为巧克力增添一种乳脂的柔和口感
milk proteins can add an incredible melty creaminess to a bar of chocolate
起到乳化剂的作用 使其他成分可以相互融合
casein proteins from milk act as an emulsifier and help keep other ingredients mixed together
牛奶的乳脂能够软化可可脂 使之吃起来更加柔软 易融化
the milk butter fats softens the cocoa butter making for a smooth even melt rather than the facts and roasted
而不会像脂肪和植物结构一样零散和结块
roasted plant bits losing touch and getting all clumpy
虽然黑巧克力本身的质感非常漂亮 但这一局是牛奶巧克力胜出
even though dark chocolate has a nice texture of its own milk chocolate is going to have to take the wind that’s right
第四轮 风味
几乎每个人都知道巧克力的味道
Pretty much everyone knows what chocolate tastes like, but its complexity can be hard
但没办法付之语言
to pin down with words.
巧克力的真正味道来自可可豆 它的风味则在发酵和烘焙过程中大大提升
The real flavor of chocolate comes from cocoa beans, whose flavor profiles are drastically
就像制作面包 奶酪和啤酒时的发酵一样
enhanced by the process of both fermentation — like when you make bread, cheese or beer
就像制作美味咖啡时的烘焙那样
— and roasting, as in delicious coffee.
可可豆中一种叫做甲基黄嘌呤的复合物中含有咖啡因和可可碱
In cocoa beans, compounds called methylxanthines, which include caffeine and theobromine, contribute
这使巧克力会带有一点苦味 这种提醒对你可能是多余的
to a chocolate’s bitterness – and a little buzz for you!
我们谈到的这些多酚成分同样会有苦味 但是作为草本健康成分
Those polyphenols we talked about contribute to that bitterness too, but being herbaceous
他们又赋予了巧克力一种独特的
health-benefitters they also give a sort of earthy green note that’s very particular
质朴和新鲜气息
to chocolate.
可可豆中的氨基酸和肽类 以及糖类和碳水化合物的作用
Amino acids and peptides in cocoa beans along with the bean’s sugars and carbohydrates
如同烧烤过程中美拉德反应的触发
also mean the Maillard reaction explodes during roasting, giving chocolate its characteristic
给巧克力增添了它独有的特色口味
bold flavor.
不稳定复合物在形成巧克力独特口味时也发挥了重大作用
Volatile compounds play a big role in defining the characteristic chocolate flavor as well.
研究者在巧克力蒸汽中发现了超过700种单一化合物
Researchers have identified over 700 individual compounds in chocolate vapors.
更为神奇的是 可可植物具有难以想象的生物多样性
But here’s where it gets tricky, with the incredible biodiversity of cocoa plants, each
每次过滤都会形成它独特的风味
strain exhibits its own flavor profile.
黑巧克力会过滤更多次 意味着口味也会更加丰富
With dark chocolate, you find more strains, meaning that there are going to be more complex
因此这一回合黑巧克力胜出
flavors, giving it the win for the flavor round.
第五轮 收益
牛奶巧克力的经济效益更好
well milk-chocolate tends to be a lot easier in the pocketbook and
原因很简单 可可含量越高 则价位越高
and the reason is simple the more cocoa the more expensive if
如果你是一个糖果制造商
if you’re a candy maker and
并且不打算使用非常昂贵的原材料
and don’t use as much of your expensive product,
那么你可以大量生产 以更高的利润来收回成本
you can make a lot more servings and recoup your cost with higher margin
这也是牛奶巧克力似乎占领了大多数商店货架的原因
when it comes to economics folks, milk chocolate chocolate takes to win
现在我们需要多一轮比赛来决定谁能胜出了
Right now we’ve got a draw which means we need one more round to settle this.
这由你来决定
It’s up to you guys!
我们将会在情人节为胜出者加冕 但是首先我们需要你来决定
We’re going to crown a winner on Valentine’s Day, but first, we need you to tell us which
这些重量级选手中谁是优胜者
of these heavy hitters is the greatest.
在评论中写下你的冠军人选 我们将会进行统计 并在下周公布胜出者
Post your champ in the comments, and we’ll tally them up and reveal the winner next week.
好了 伸出大拇指 按下订阅 我们稍后再见
Until, thumbs up, and subscribe, we’ll see you again soon.

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