{"id":4070,"date":"2022-03-17T09:48:43","date_gmt":"2022-03-17T09:48:43","guid":{"rendered":"http:\/\/www.xmedya.com.tr\/aridamlasi\/?p=3562"},"modified":"2022-03-17T09:48:43","modified_gmt":"2022-03-17T09:48:43","slug":"bal-nasil-saklanir","status":"publish","type":"post","link":"https:\/\/aridamlasi.com\/tr\/bal-nasil-saklanir\/","title":{"rendered":"BAL NASIL SAKLANIR?"},"content":{"rendered":"<p>Kahvalt\u0131 sofralar\u0131m\u0131z\u0131n vazge\u00e7ilmezi olan bal\u0131 nas\u0131l saklad\u0131\u011f\u0131m\u0131zda \u00f6nemli hususlardan biridir. Bal zor bozulan bir g\u0131da oldu\u011fu i\u00e7in muhafazas\u0131 da gerekli ko\u015fullar sa\u011fland\u0131\u011f\u0131nda \u00e7ok kolayd\u0131r.<\/p>\n<p><strong>Peki bu ko\u015fullar nelerdir?<\/strong><\/p>\n<ul>\n<li>Bal\u0131 oda s\u0131cakl\u0131\u011f\u0131n\u0131n (18-24 \u00b0C) oldu\u011fu bir ortamda saklay\u0131n\u0131z.<\/li>\n<li>Bal\u0131n bulundu\u011fu ambalaj a\u011fz\u0131n\u0131n nem ve hava almayacak \u015fekilde kapal\u0131 oldu\u011fundan emin olmal\u0131s\u0131n\u0131z.<\/li>\n<li>Bal\u0131n\u0131z\u0131 cam kavanozda veya g\u0131da temas\u0131na uygun olan ambalajlarda saklay\u0131n\u0131z.<\/li>\n<li>Bal uzun s\u00fcre boyunca g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131na maruz kalmayacak \u015fekilde muhafaza ediniz.<\/li>\n<li>Bal\u0131n i\u00e7erisine su kar\u0131\u015fmas\u0131n\u0131 \u00f6nlemelisiniz.<\/li>\n<\/ul>\n<p><strong>BAL BUZDOLABINDA SAKLANIR MI?<\/strong><\/p>\n<p>Bal\u0131n i\u00e7eri\u011finde ortalama %16-20 aras\u0131 su ve yakla\u015f\u0131k %80 oran\u0131nda da do\u011fal \u015feker bile\u015fenleri bulunmaktad\u0131r. Balda ki glikoz miktar\u0131 fruktoz miktar\u0131na yakla\u015fm\u0131\u015fsa e\u011fer kristallenme d\u00fc\u015f\u00fck s\u0131cakl\u0131kla birlikte daha \u00e7abuk olmaktad\u0131r. Bal\u0131n kristallenmesi (\u015fekerlenmesi) bal\u0131n bozuldu\u011fu anlam\u0131na gelmemektedir. Bal krsitallendi\u011fi zaman benmari usul\u00fc ile \u00e7\u00f6z\u00fcp bal\u0131 tekrar t\u00fcketebilirsiniz. Burada dikkat edilmesi gereken husus, bal\u0131n direkt olarak \u0131s\u0131 ile temas etmemesidir.<\/p>\n<p><strong>BAL NEDEN BOZULMAZ?<\/strong><\/p>\n<p>Ar\u0131lar \u00e7i\u00e7eklerden toplad\u0131\u011f\u0131 nektarlar\u0131n bala d\u00f6n\u00fc\u015fmeden \u00f6nce i\u00e7indeki su miktar\u0131 %70-80 civar\u0131nda iken bu oran ar\u0131n\u0131n nektar\u0131 bala d\u00f6n\u00fc\u015ft\u00fcrmesiyle birlikte %20\u2019lerin alt\u0131na d\u00fc\u015fmektedir. B\u00f6ylelikle bal i\u00e7erisinde daha az su bar\u0131nd\u0131rd\u0131\u011f\u0131 i\u00e7in bozulmada kolay olmamaktad\u0131r. Tabi su miktar\u0131n\u0131n az olmas\u0131n\u0131n yan\u0131nda baldaki \u015feker miktar\u0131n\u0131n ve pH de\u011ferinin d\u00fc\u015f\u00fck olmas\u0131n\u0131n etkisi de b\u00fcy\u00fckt\u00fcr.<\/p>\n<p><strong>BALIN FERMENTE OLMA DURUMU<\/strong><\/p>\n<p>Balda ki nem oran\u0131 TGK Bal Tebli\u011fi\u2019ne g\u00f6re en fazla %20 olabilir. Nem %20\u2019nin \u00fczerine \u00e7\u0131kt\u0131\u011f\u0131 zaman bal i\u00e7erisinde bulunan mayalar\u0131n bal\u0131n i\u00e7erisindeki \u015fekerden beslenerek \u00e7o\u011falmas\u0131yla birlikte ek\u015fime meydana gelmektedir. Kapa\u011f\u0131 a\u00e7\u0131k bir \u015fekilde b\u0131rak\u0131lm\u0131\u015f bal da havadan nem alaca\u011f\u0131 i\u00e7in nem oran\u0131 %20\u2019nin \u00fczerine \u00e7\u0131kabilir. Bu durumda da bal ek\u015fimi\u015f olur. Bunun i\u00e7in bal\u0131 saklarken bal\u0131n bulundu\u011fu ambalaj\u0131n kapa\u011f\u0131n\u0131 s\u0131k\u0131 bir \u015fekilde kapat\u0131lmas\u0131 gerekmektedir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kahvalt\u0131 sofralar\u0131m\u0131z\u0131n vazge\u00e7ilmezi olan bal\u0131 nas\u0131l saklad\u0131\u011f\u0131m\u0131zda \u00f6nemli hususlardan biridir. Bal zor bozulan bir g\u0131da oldu\u011fu i\u00e7in muhafazas\u0131 da gerekli ko\u015fullar sa\u011fland\u0131\u011f\u0131nda \u00e7ok kolayd\u0131r. Peki bu<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[9],"tags":[],"class_list":["post-4070","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/posts\/4070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/comments?post=4070"}],"version-history":[{"count":0,"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/posts\/4070\/revisions"}],"wp:attachment":[{"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/media?parent=4070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/categories?post=4070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aridamlasi.com\/tr\/wp-json\/wp\/v2\/tags?post=4070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}