{"id":504510,"date":"2019-10-14T07:44:19","date_gmt":"2019-10-14T05:44:19","guid":{"rendered":"https:\/\/obcina.rogatec.si\/?p=504510"},"modified":"2019-10-16T10:31:26","modified_gmt":"2019-10-16T08:31:26","slug":"kristalizacija-medu","status":"publish","type":"post","link":"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/","title":{"rendered":"Kristalizacija medu"},"content":{"rendered":"<p>Med je zelo cenjeno \u017eivilo in sladilo. V najve\u010dji meri ga sestavljata enostavna sladkorja fruktoza in glukoza, v manj\u0161i meri pa tudi saharoza. Poleg sladkorjev med vsebuje \u0161e vodo, razli\u010dne kisline, encime, aromati\u010dne snovi in ostale spojine, ki so koristne za delovanje \u010dlove\u0161kega organizma. Zaradi velike vsebnosti enostavnih sladkorjev, ki jih na\u0161e telo la\u017eje izkoristi, in ostalih bioaktivnih snovi je med veliko bolj cenjeno sladilo v primerjavi z navadnim, belim, konzumnim sladkorjem, ki ga sestavlja le saharoza. Velikokrat se zgodi, da nam med, \u0161e preden ga porabimo, kristalizira v kozarcu. To pomeni, da se iz teko\u010dega, viskoznega stanja spremeni v trdno v obliki drobnih kristal\u010dkov. \u017dal \u0161e zmeraj veliko ljudi misli, da je kristaliziran med pokvarjen. Vendar temu ni tako. Kristalizacija medu je popolnoma naraven pojav, ki ne vpliva na kakovost medu in ne povzro\u010da nobenih kemijskih sprememb v medu. V kolikor med kristalizira ste lahko prepri\u010dani, da ste kupili naraven, kakovosten med, ki so ga pridelale \u010debele. Do pojava kristalizacije medu pride pri vseh vrstah medu. Hitrost pojava kristalizacije pa je odvisna od vrste medu in razmerja sladkorjev v njem. Tako med, ki ima ve\u010djo vsebnost fruktoze, ki je v vodi dobro topna, kristalizira po\u010dasneje (npr. akacijev, kostanjev med), medtem ko je kristalizacije hitrej\u0161a pri medu, ki vsebuje ve\u010d glukoze, ki v vodi ni dobro topna (npr. cvetli\u010dni med). Kristaliziran med je v primerjavi s teko\u010dim tudi za kak\u0161en odtenek svetlej\u0161e barve.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"567\"><strong>Zna\u010dilna lastnost medu je, da kristalizira. V preteklosti so ga imenovali tudi STRD.<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Poleg vsebnosti in razmerja sladkorjev v medu na hitrost kristalizacije vplivajo tudi temperatura in \u010das skladi\u0161\u010denja medu, vsebnost vode v medu in prisotnost kristalizacijskih jeder. Kristalizacijo medu pospe\u0161uje shranjevanje medu na temperaturi med 10 in 18 \u00b0C, ni\u017eje temperature shranjevanja pa proces kristalizacije upo\u010dasnijo. Ravno tako med, ki vsebuje manj\u0161o vsebnost vode kristalizira hitreje v primerjavi z medom, ki vsebuje ve\u010d vode. Velikokrat se lahko zgodi tudi, da med kristalizira nepravilno. Govorimo sicer o napakah kristalizacije, vendar le te na samo kakovost medu v najve\u010djem \u0161tevilu primerov nimajo prevelikega vpliva. \u010ce imate doma v kozarcu kristaliziran med in so se po kozarcu pojavile bele lise, nikar ne bodite zaskrbljeni. Tak\u0161na kristalizacija nastane v medu, ki ima zelo nizko vsebnost vode. Med kristalizacijska jedra se ujame zrak in povr\u0161ina postane bele barve (pojavu belih lis pravimo \u00bbcvet\u00ab). Pojav \u00bbcveta\u00ab velja za znamenje kakovostnega medu, saj gre za med z zelo nizko vsebnostjo vode. V\u010dasih se kristalizacija medu pojavi tudi v obliki razslojevanja. Nevarnost razslojevanja je predvsem pri medu, ki vsebuje visoko vsebnost vode (ve\u010d kot 18 %), saj spodnji del medu kristalizira, zgornji pa ostane teko\u010d. V teko\u010dem delu je tako pove\u010dana vsebnost vode, kar predstavlja idealno okolje za razvoj kvasovk, ki lahko povzro\u010dijo fermentacijo medu.<\/p>\n<p>Za doma\u010do uporabo medu se priporo\u010da, da\u00a0 ga uteko\u010dinite v vodni kopeli na najve\u010d 40 \u00b0C. \u010ce je temperatura uteko\u010dinjanja previsoka se v medu po\u0161kodujejo ali celo uni\u010dijo toplotno ob\u010dutljive sestavine kot so encimi, hormoni in toplotno ob\u010dutljivi vitamini. Biolo\u0161ka vrednost medu je tako izgubljena in postane uporaben zgolj kot sladilo brez dodane vrednosti.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"570\"><strong>Da ohranite biolo\u0161ko vrednost medu ga nikoli ne dajte v prevro\u010d \u010daj.<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Med pa ni uporaben le kot namaz na kruhu in sladilo v razli\u010dnih napitkih ampak se lahko uporablja pri pripravi tako zelenjavnih kot mesnih jedi, za pripravo razli\u010dnih marinad in pekarskih ter mle\u010dnih izdelkov. Med je slaj\u0161i od sladkorja, zato se ga v receptih dodaja manj kot navadnega sladkorja, jedem pa podari bogato aromo. Priporo\u010dljivo je, da ga jedem dodajamo, tam kjer je mogo\u010de, po toplotni obdelavi oz. uporabimo ni\u017eje temperature peke.<\/p>\n<table width=\"595\">\n<tbody>\n<tr>\n<td width=\"595\">Razli\u010dne recepte za pripravo jedi iz medu najdete v elektronski knji\u017eici Jedi z medom od tu in tam, ki je dosegljiva na spletni povezavi <a href=\"http:\/\/www.czs.si\/Upload\/files\/Jedi%20z%20medom%202019%20last.pdf\">http:\/\/www.czs.si\/Upload\/files\/Jedi%20z%20medom%202019%20last.pdf<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>V kolikor je med ustrezno skladi\u0161\u010den je njegov rok uporabe zelo dolg. Priporo\u010da se u\u017eivanje medu iz lokalnega, doma\u010dega okolja, saj ima tak\u0161en med za nas ve\u010djo biolo\u0161ko vrednost. S kristaliziranim medom ni popolnoma ni\u010d narobe, in naj vas kristalizacija medu ne odvrne pri poku\u0161anju in spoznavanju pestrosti okusov slovenskega medu.<\/p>\n<p>&nbsp;<\/p>\n<p>Nata\u0161a Lilek, \u010cZS<\/p>\n<p>Svetovalka za zagotavljanje varne hrane<\/p>\n<p>&nbsp;<\/p>\n<p>Slika 1: Kristaliziran med<\/p>\n<p><a href=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-504511 aligncenter\" src=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1-300x193.jpg\" alt=\"\" width=\"540\" height=\"348\" srcset=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1-300x193.jpg 300w, https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1-768x495.jpg 768w, https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1.jpg 939w\" sizes=\"auto, (max-width: 540px) 100vw, 540px\" \/><\/a><\/p>\n<p>Slika 2: Kristaliziran med \u2013 \u00bbcvet\u00ab<\/p>\n<p><a href=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-504512 aligncenter\" src=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_2-300x290.jpg\" alt=\"\" width=\"497\" height=\"480\" srcset=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_2-300x290.jpg 300w, https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_2-768x741.jpg 768w, https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_2-1024x989.jpg 1024w\" sizes=\"auto, (max-width: 497px) 100vw, 497px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Med je zelo cenjeno \u017eivilo in sladilo. V najve\u010dji meri ga sestavljata enostavna sladkorja fruktoza in glukoza, v manj\u0161i meri pa tudi saharoza. Poleg sladkorjev med vsebuje \u0161e vodo, razli\u010dne kisline, encime, aromati\u010dne snovi in ostale spojine, ki so koristne za delovanje \u010dlove\u0161kega organizma. Zaradi velike vsebnosti enostavnih sladkorjev, ki jih na\u0161e telo la\u017eje izkoristi, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[60,48,49,61],"tags":[],"class_list":["post-504510","post","type-post","status-publish","format-standard","hentry","category-aktualno-aktualno-obvestila","category-aktualno-obvestila","category-obvestila-za-javnost","category-naslovnica-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kristalizacija medu - Ob\u010dina Rogatec<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kristalizacija medu - Ob\u010dina Rogatec\" \/>\n<meta property=\"og:description\" content=\"Med je zelo cenjeno \u017eivilo in sladilo. V najve\u010dji meri ga sestavljata enostavna sladkorja fruktoza in glukoza, v manj\u0161i meri pa tudi saharoza. Poleg sladkorjev med vsebuje \u0161e vodo, razli\u010dne kisline, encime, aromati\u010dne snovi in ostale spojine, ki so koristne za delovanje \u010dlove\u0161kega organizma. Zaradi velike vsebnosti enostavnih sladkorjev, ki jih na\u0161e telo la\u017eje izkoristi, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\" \/>\n<meta property=\"og:site_name\" content=\"Ob\u010dina Rogatec\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/VisitRogatec\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-14T05:44:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-10-16T08:31:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1-300x193.jpg\" \/>\n<meta name=\"author\" content=\"Suzana Likar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Suzana Likar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\"},\"author\":{\"name\":\"Suzana Likar\",\"@id\":\"https:\/\/obcina.rogatec.si\/#\/schema\/person\/b87cd5e12411df5bf32f697bc9ebce7e\"},\"headline\":\"Kristalizacija medu\",\"datePublished\":\"2019-10-14T05:44:19+00:00\",\"dateModified\":\"2019-10-16T08:31:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\"},\"wordCount\":748,\"publisher\":{\"@id\":\"https:\/\/obcina.rogatec.si\/#organization\"},\"image\":{\"@id\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/obcina.rogatec.si\/wp-content\/uploads\/2019\/10\/slika_1-300x193.jpg\",\"articleSection\":[\"aktualno\",\"Aktualno\",\"Obvestila za javnost\",\"NASLOVNICA\"],\"inLanguage\":\"sl-SI\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\",\"url\":\"https:\/\/obcina.rogatec.si\/kristalizacija-medu\/\",\"name\":\"Kristalizacija medu - 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V najve\u010dji meri ga sestavljata enostavna sladkorja fruktoza in glukoza, v manj\u0161i meri pa tudi saharoza. Poleg sladkorjev med vsebuje \u0161e vodo, razli\u010dne kisline, encime, aromati\u010dne snovi in ostale spojine, ki so koristne za delovanje \u010dlove\u0161kega organizma. 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V najve\u010dji meri ga sestavljata enostavna sladkorja fruktoza in glukoza, v manj\u0161i meri pa tudi saharoza. Poleg sladkorjev med vsebuje \u0161e vodo, razli\u010dne kisline, encime, aromati\u010dne snovi in ostale spojine, ki so koristne za delovanje \u010dlove\u0161kega organizma. Zaradi velike vsebnosti enostavnih sladkorjev, ki jih na\u0161e telo la\u017eje izkoristi,&hellip;","_links":{"self":[{"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/posts\/504510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/comments?post=504510"}],"version-history":[{"count":2,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/posts\/504510\/revisions"}],"predecessor-version":[{"id":504514,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/posts\/504510\/revisions\/504514"}],"wp:attachment":[{"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/media?parent=504510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/categories?post=504510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/obcina.rogatec.si\/wp-json\/wp\/v2\/tags?post=504510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}