[et_pb_section fb_built=“1″ _builder_version=“4.0.1″ custom_padding=“7px|||||“][et_pb_row _builder_version=“4.0.1″ custom_padding=“6px|||||“][et_pb_column type=“4_4″ _builder_version=“4.0.1″][et_pb_image src=“https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/11\/zpracovani-oleje-studene.png“ _builder_version=“4.0.1″ animation_style=“fold“][\/et_pb_image][et_pb_text _builder_version=“4.0.1″]<\/p>\n
Semena \u0159epky se po sklizni vysu\u0161\u00ed na vlhkost pod 7 % a\u00a0skladuj\u00ed se p\u0159i teplot\u011b do 12 \u00b0C do dal\u0161\u00edho zpracov\u00e1n\u00ed.<\/p>\n
Olej se z\u00edsk\u00e1v\u00e1 ze semen lisov\u00e1n\u00edm. Rozli\u0161ujeme lisov\u00e1n\u00ed za studena, kdy se semeno lisuje p\u0159\u00edmo bez p\u0159edchoz\u00edch \u00faprav. Ve skute\u010dnosti i\u00a0p\u0159i lisov\u00e1n\u00ed za studena doch\u00e1z\u00ed k\u00a0zah\u0159\u00e1t\u00ed semene na teplotu 50\u201360 \u00b0C d\u00edky vysok\u00fdm tlak\u016fm v\u00a0lisech. Lisov\u00e1n\u00ed za studena je pova\u017eov\u00e1no za nej\u0161etrn\u011bj\u0161\u00ed postup, jak\u00fdm lze z\u00edskat olej ze semen. Nev\u00fdhodou je vy\u0161\u0161\u00ed zbytkov\u00fd obsah oleje ve v\u00fdlisc\u00edch, kter\u00fd zhor\u0161uje v\u00fdt\u011b\u017eek oleje. V\u011bt\u0161\u00ed zpracovatelsk\u00e9 podniky p\u0159ed vlastn\u00edm lisov\u00e1n\u00edm semeno zah\u0159\u00edvaj\u00ed a\u00a0upravuj\u00ed jeho vlhkost v\u00a0klimatiza\u010dn\u00edch p\u00e1nv\u00edch, co\u017e n\u00e1sledn\u011b vede ke zv\u00fd\u0161en\u00ed \u00fa\u010dinnosti cel\u00e9ho procesu. Zbytkov\u00fd obsah tuku lze z\u00a0v\u00fdlisk\u016f je\u0161t\u011b vyt\u011b\u017eit extrakc\u00ed. Ta v\u0161ak prob\u00edh\u00e1 rovn\u011b\u017e jen ve velk\u00fdch zpracovatelsk\u00fdch z\u00e1vodech. Surov\u00fd olej obsahuje \u0159adu ne\u017e\u00e1douc\u00edch l\u00e1tek, kter\u00e9 se odstra\u0148uj\u00ed v\u00a0procesu rafinace.<\/p>\n
\u010casto se st\u00e1v\u00e1, \u017ee spot\u0159ebitel nev\u00ed, co se za rafinac\u00ed skr\u00fdv\u00e1 a\u00a0k\u00a0\u010demu slou\u017e\u00ed. V\u00a0posledn\u00ed dob\u011b se st\u00e1le v\u00edce objevuj\u00ed diskuse, zda konzumovat olej lisovan\u00fd za studena nebo rafinovan\u00fd. Rafinac\u00ed se olej zbavuje zbytk\u016f mechanick\u00fdch ne\u010distot, bun\u011b\u010dn\u00fdch tk\u00e1n\u00ed, b\u00edlkovin a\u00a0sacharid\u016f, vody a\u00a0doprovodn\u00fdch l\u00e1tek, kter\u00fdmi mohou b\u00fdt stopy pesticid\u016f, p\u0159\u00edpadn\u011b t\u011b\u017ek\u00fdch kov\u016f nebo dal\u0161\u00edch kontaminant\u016f, je\u017e p\u0159e\u0161ly z\u00a0\u017eivotn\u00edho prost\u0159ed\u00ed. D\u00e1le se odstra\u0148uj\u00ed n\u011bkter\u00e9 barevn\u00e9 l\u00e1tky (nap\u0159. chlorofyl), kter\u00e9 negativn\u011b ovliv\u0148uj\u00ed chu\u0165ov\u00e9 vlastnosti oleje, zbytkov\u00fd obsah vody do 1 %, kter\u00fd se m\u016f\u017ee v\u00e1zat na rostlinn\u00e9 slizy a\u00a0fosfolipidy a\u00a0spolu s\u00a0p\u0159\u00edtomn\u00fdmi b\u00edlkovinami m\u016f\u017ee b\u00fdt \u017eivnou p\u016fdou pro mikroorganizmy. Rafinace odstran\u00ed tak\u00e9 zbytkov\u00e9 \u010d\u00e1sti bun\u011bk semen, obsahuj\u00edc\u00ed lipolytick\u00e9 enzymy, kter\u00e9 z\u00a0tuku uvol\u0148uj\u00ed voln\u00e9 mastn\u00e9 kyseliny a\u00a0zhor\u0161uj\u00ed jeho jakost.<\/p>\n
Na druhou stranu se p\u0159i rafinaci rovn\u011b\u017e sni\u017euje obsah prosp\u011b\u0161n\u00fdch biologicky aktivn\u00edch l\u00e1tek, jako jsou tokoferoly (vitamin E) a\u00a0rostlinn\u00e9 steroly. Sn\u00ed\u017een\u00ed obsahu tokoferol\u016f a\u00a0rostlinn\u00fdch sterol\u016f je v\u0161ak pouze \u010d\u00e1ste\u010dn\u00e9 v\u00a0rozsahu 20 a\u017e 30 % z\u00a0p\u016fvodn\u00edho mno\u017estv\u00ed. Biologicky cennou skupinou jsou fosfolipidy, kter\u00e9 jsou sou\u010d\u00e1st\u00ed bun\u011b\u010dn\u00fdch membr\u00e1n. Ty se v\u00a0pr\u016fb\u011bhu rafinace z\u00a0oleje odstran\u00ed. Z\u00a0hlediska v\u00fd\u017eivy mohou m\u00edt v\u00fdznam pouze v\u00a0p\u0159\u00edpad\u011b pou\u017eit\u00ed oleje ve studen\u00e9 kuchyni. To plat\u00ed pro v\u0161echny oleje lisovan\u00e9 za studena. P\u0159i pou\u017eit\u00ed za studena lisovan\u00e9ho oleje v\u00a0tepl\u00e9 kuchyni se fosfolipidy tepeln\u011b rozkl\u00e1daj\u00ed na ne\u017e\u00e1douc\u00ed produkty.<\/p>\n
Rafinovan\u00fd \u0159epkov\u00fd olej m\u00e1 univerz\u00e1ln\u00ed pou\u017eit\u00ed. Hod\u00ed se jak do studen\u00e9, tak i\u00a0tepl\u00e9 kuchyn\u011b. Dal\u0161\u00ed v\u00fdhodou \u0159epkov\u00e9ho oleje oproti slune\u010dnicov\u00e9mu oleji je jeho vy\u0161\u0161\u00ed tepeln\u00e1 stabilita, proto se d\u00e1 pou\u017e\u00edt i\u00a0na kr\u00e1tkodob\u00e9 sma\u017een\u00ed.<\/p>\n
Procesu rafinace se v\u00a0laick\u00e9 ve\u0159ejnosti nejv\u00edce vyt\u00fdk\u00e1 vysok\u00e1 teplota nad 180 \u00b0C p\u0159i odstra\u0148ov\u00e1n\u00ed ne\u017e\u00e1douc\u00edch pachov\u00fdch slo\u017eek. Proces v\u0161ak prob\u00edh\u00e1 za vakua a\u00a0k\u00a0oxidaci oleje v\u00a0podstat\u011b nedoch\u00e1z\u00ed. V\u00a0r\u00e1mci kuchy\u0148sk\u00fdch \u00faprav a\u00a0pou\u017eit\u00ed oleje v\u00a0dom\u00e1cnostech mnohdy doch\u00e1z\u00ed k\u00a0v\u011bt\u0161\u00edm zm\u011bn\u00e1m.<\/p>\n
P\u0159i rafinaci se naopak n\u011bkter\u00e9 oxida\u010dn\u00ed produkty odstra\u0148uj\u00ed. Proto nap\u0159\u00edklad n\u011bkter\u00e9 ukazatele, charakterizuj\u00edc\u00ed oxida\u010dn\u00ed procesy v\u00a0oleji (jako nap\u0159\u00edklad peroxidov\u00e9 \u010d\u00edslo), maj\u00ed v\u00a0p\u0159\u00edpad\u011b rafinovan\u00fdch olej\u016f ni\u017e\u0161\u00ed hodnoty ne\u017e u\u00a0olej\u016f lisovan\u00fdch za studena.<\/p>\n
Olej lisovan\u00fd za studena, kter\u00fd se p\u0159ed uveden\u00edm do obchodn\u00ed s\u00edt\u011b nerafinuje, se obvykle zbav\u00ed mechanick\u00fdch ne\u010distot a\u00a0kal\u016f jejich separac\u00ed.<\/p>\n
V\u00fd\u017eivov\u00e1 hodnota olej\u016f lisovan\u00fdch za studena a\u00a0rafinovan\u00fdch je v\u00a0podstat\u011b stejn\u00e1. P\u0159i volb\u011b se m\u016f\u017eeme rozhodovat podle chuti \u010di zp\u016fsobu pou\u017eit\u00ed.<\/p>\n
[\/et_pb_text][et_pb_image src=“https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/11\/zpracovani-oleje-teple.png“ _builder_version=“4.0.1″ animation_style=“bounce“][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
[et_pb_section fb_built=“1″ _builder_version=“4.0.1″ custom_padding=“7px|||||“][et_pb_row _builder_version=“4.0.1″ custom_padding=“6px|||||“][et_pb_column type=“4_4″ _builder_version=“4.0.1″][et_pb_image src=“https:\/\/www.olejnadzlato.cz\/wp-content\/uploads\/2019\/11\/zpracovani-oleje-studene.png“ _builder_version=“4.0.1″ animation_style=“fold“][\/et_pb_image][et_pb_text _builder_version=“4.0.1″] Zpracov\u00e1n\u00ed \u0159epky a\u00a0rafinace olej\u016f Semena \u0159epky se po sklizni vysu\u0161\u00ed na vlhkost pod 7 % a\u00a0skladuj\u00ed se p\u0159i teplot\u011b do 12 \u00b0C do dal\u0161\u00edho zpracov\u00e1n\u00ed. Olej se z\u00edsk\u00e1v\u00e1 ze semen lisov\u00e1n\u00edm. Rozli\u0161ujeme lisov\u00e1n\u00ed za studena, kdy se semeno lisuje p\u0159\u00edmo bez p\u0159edchoz\u00edch \u00faprav. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":8,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/pages\/581"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=581"}],"version-history":[{"count":5,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/pages\/581\/revisions"}],"predecessor-version":[{"id":610,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/pages\/581\/revisions\/610"}],"up":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/pages\/8"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}