Jen 8 z 10 \u010cech\u016f na prvn\u00ed dobrou \u0159ekne slovo lyofilizace. U\u017e se pomalu dost\u00e1v\u00e1 do pov\u011bdom\u00ed, \u017ee jde o su\u0161en\u00ed mrazem. Mohli bychom zamachrovat a jako v\u0161ichni ostatn\u00ed napsat, \u017ee se jedn\u00e1 o hlubok\u00e9 zmrazen\u00ed a pak vysu\u0161en\u00ed potravin. Jen\u017ee pod t\u00edm si v\u011bt\u0161ina populace nic nep\u0159edstav\u00ed. Zn\u00e1me to z dotaz\u016f z trh\u016f, kde lyofilizovan\u00e9 houby a chilli papri\u010dky prod\u00e1v\u00e1me.<\/p>\n\n\n\n
Tak\u00e9 bychom mohli \u0159\u00edct, \u017ee lyofilizace je vytvo\u0159en\u00ed stabiln\u00edho p\u0159\u00edpravku l\u00e1tky zmrazen\u00edm a dehydratac\u00ed zmrazen\u00e9ho produktu za vysok\u00e9ho vakua, kdy p\u0159i kontrolovan\u00e9 teplot\u011b a tlaku voda sublimuje a p\u0159ech\u00e1z\u00ed z pevn\u00e9 l\u00e1tky do stavu p\u00e1ry. To u\u017e si v\u011bt\u0161ina z n\u00e1s nev\u00ed v\u016fbec nic. <\/p>\n\n\n\n
Tak\u017ee my na to jdeme od lesa a p\u011bkn\u011b krok za krokem v\u00e1m pop\u00ed\u0161eme, jak u n\u00e1s v Zach\u00b4s pesto & chilli su\u0161\u00edme mrazem papri\u010dky a houby.<\/p>\n\n\n\n
Nad\u010dasov\u00e1 a modern\u00ed metoda uchov\u00e1n\u00ed chuti, v\u016fn\u011b a hodnotn\u00fdch \u017eivin v potravin\u00e1ch<\/strong> \u2013 to je lyofilizace. Tato technika, zn\u00e1m\u00e1 tak\u00e9 jako \u201esu\u0161en\u00ed mrazem\u201c, je proces, kter\u00fd umo\u017e\u0148uje zachovat v\u00fd\u017eivn\u00e9 l\u00e1tky a chu\u0165 potravin dlouhodob\u011b bez pou\u017eit\u00ed vysok\u00fdch teplot nebo konzerva\u010dn\u00edch chemik\u00e1li\u00ed. A nejde jenom o ovoce a zeleninu. Lyofilizovat lze tak\u00e9:<\/p>\n\n\n\n I kdy\u017e nov\u00e1 metoda! Prvn\u00ed zm\u00ednky o tomto uchov\u00e1n\u00ed potravin najedeme u\u017e u star\u00fdch Ink\u016f. Ti konzervovali potraviny podobn\u00fdm zp\u016fsobem. N\u00edzk\u00e9 teploty pod bodem mrazu a n\u00edzk\u00fd tlak ve vysok\u00fdch hor\u00e1ch zp\u016fsoboval, \u017ee ulo\u017een\u00e9 plodiny pomalu vysychaly a d\u00edky tomu vydr\u017eely d\u00e9le.<\/p>\n\n\n\n P\u0159edstavte si takovou pra\u010dku, postavenou na le\u017eato. U n\u00e1s v Zach\u00b4s pesto & chilli lyofilizujeme v AMARU od\u00a0Lyotrade Freeze Dryers<\/a>.<\/p>\n\n\n\n Do tzv. produktov\u00e9 komory, kter\u00e1 pr\u00e1v\u011b vypad\u00e1 jako buben pra\u010dky se zasune policov\u00fd syst\u00e9m, na kter\u00e9m jsou rozlo\u017eeny potraviny, u ovoce a zeleniny mus\u00ed b\u00fdt naru\u0161en\u00e1 slupka, proto\u017ee by nedo\u0161lo k sublimaci.<\/p>\n\n\n\n Na \u0159\u00edd\u00edc\u00ed jednotce pak nastav\u00edme \u010das mra\u017een\u00ed a n\u00e1sledn\u00e9ho su\u0161en\u00ed. Po skon\u010den\u00ed procesu se potravina vynd\u00e1 a na bubnu vid\u00edme silnou vrstvu ledu, kter\u00e1 p\u0159i lyofilizaci vznikla.<\/p>\n\n\n\n V prvn\u00edm kroku se potravina zamraz\u00ed na velmi n\u00edzkou teplotu<\/strong>. U lyofilizace hub a chilli papri\u010dek zamraz\u00edme na -22 \u00b0C. Pokud je teplota vy\u0161\u0161\u00ed, nedojde ke spr\u00e1vn\u00e9mu procesu lyofilizace. Lyofiliz\u00e1tor dok\u00e1\u017ee zamrazit potraviny dokonce a\u017e na -40 \u00b0C. <\/p>\n\n\n\n V lyofiliz\u00e1toru se navod\u00ed speci\u00e1ln\u00ed podm\u00ednky, p\u0159i kter\u00fdch se zmrzl\u00e1 voda p\u0159em\u011bn\u00ed z pevn\u00e9ho skupenstv\u00ed p\u0159\u00edmo na plyn<\/strong> \u2013 tento proces, se naz\u00fdv\u00e1 sublimace<\/strong>. Tu zajist\u00ed desti\u010dky pod policemi, kter\u00e9 se zah\u0159ej\u00ed a\u017e na 30 \u00b0C a tak\u00e9 zm\u011bna tlaku v lyofiliz\u00e1toru. <\/p>\n\n\n\n Voda ve form\u011b ledu se tedy p\u0159\u00edmo p\u0159em\u011bn\u00ed na vodn\u00ed p\u00e1ru, ani\u017e by pro\u0161la tekutou f\u00e1z\u00ed. A pr\u00e1v\u011b toto odstran\u011bn\u00ed vody umo\u017e\u0148uje potravin\u00e1m dlouhodob\u00e9 skladov\u00e1n\u00ed bez rizika znehodnocen\u00ed<\/strong>.<\/p>\n\n\n\n \u010cas su\u0161en\u00ed je tak\u00e9 velmi individu\u00e1ln\u00ed. M\u00e1me za sebou mnoho pokus\u016f. M\u016f\u017ee to trvat od 24 do 55 hodin. Nesm\u00ed se to usp\u00ed\u0161it. Jeden \u0161patn\u011b vysu\u0161en\u00fd kousek m\u016f\u017ee zkazit celou v\u00e1rku. Naopak to nejde p\u0159ep\u00edsknout, jen v\u00edce vysu\u0161it. <\/p>\n\n\n\n Potraviny, kter\u00e9 projdou lyofilizac\u00ed jsou mnohem su\u0161\u0161\u00ed ne\u017e p\u0159i b\u011b\u017en\u00e9m su\u0161en\u00ed. Maj\u00ed vlhkost pouze 1-5 %. Po lyofilizaci se mus\u00ed potraviny zabalit<\/strong> tak, aby k nim nemohla \u017e\u00e1dn\u00e1 vlhkost<\/strong>, nejl\u00e9pe do vakuovan\u00e9ho balen\u00ed nebo obalu s ochrannou atmosf\u00e9rou.<\/p>\n\n\n\n A tady se ukazuj\u00ed v\u00fdhody lyofilizace:<\/p>\n\n\n\n Lyofilizovan\u00e9 potraviny jsou skv\u011blou volbou pro v\u0161echny, kdo cht\u011bj\u00ed m\u00edt po ruce kvalitn\u00ed a delik\u00e1tn\u00ed pokrmy bez p\u0159idan\u00fdch chemick\u00fdch l\u00e1tek<\/strong>. V\u00fdhody lyofilizace zahrnuj\u00ed mimo jin\u00e9 malou hmotnost, dlouhou trvanlivost a snadn\u00e9 skladov\u00e1n\u00ed. Lyofilizovan\u00e9 potraviny snadno rehydratuj\u00ed a maj\u00ed stejnou chu\u0165 jako \u010derstv\u00e9 potraviny.<\/p>\n\n\n\n Lyofilizace potravin nen\u00ed pouze metoda, ale i um\u011bn\u00ed a alchymie. Pr\u00e1v\u011b d\u00edky pe\u010dliv\u00e9mu zach\u00e1zen\u00ed s ka\u017ed\u00fdm pokrmem z\u016fst\u00e1v\u00e1 zachov\u00e1na jeho autenti\u010dnost. A\u0165 u\u017e jde o ovoce, zeleninu, maso nebo dezerty. <\/p>\n\n\n\n Lyofilizace je kl\u00ed\u010dem k zachov\u00e1n\u00ed lahodn\u00fdch chut\u00ed p\u0159\u00edrody v podob\u011b praktick\u00fdch a zdrav\u00fdch pochoutek. Zkuste lyofilizovan\u00e9 potraviny a odemkn\u011bte si pokladnici p\u0159\u00edrodn\u00ed chuti a v\u00fd\u017eivy!<\/p>\n\n\n\n Zkuste na\u0161e\u00a0lyofilizovan\u00e9 houby<\/a>\u00a0z \u010desk\u00fdch les\u016f nebo\u00a0chilli papri\u010dky<\/a>\u00a0z na\u0161\u00ed zahr\u00e1dky, tedy ze sklen\u00edk\u016f.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" Jen 8 z 10 \u010cech\u016f na prvn\u00ed dobrou \u0159ekne slovo lyofilizace. U\u017e se pomalu dost\u00e1v\u00e1 do pov\u011bdom\u00ed, \u017ee jde o su\u0161en\u00ed mrazem. Mohli bychom zamachrovat a jako v\u0161ichni ostatn\u00ed napsat, \u017ee se jedn\u00e1 o hlubok\u00e9 zmrazen\u00ed a pak vysu\u0161en\u00ed potravin. Jen\u017ee pod t\u00edm si v\u011bt\u0161ina populace nic nep\u0159edstav\u00ed. Zn\u00e1me to z dotaz\u016f z trh\u016f, kde […]<\/p>\n","protected":false},"author":1,"featured_media":2452,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\n\n
Jak vypad\u00e1 lyofiliz\u00e1tor<\/h2>\n\n\n\n
Jak to funguje? Alchymie lyofilizace<\/h2>\n\n\n\n
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