{"id":672,"date":"2010-10-03T09:42:16","date_gmt":"2010-10-03T07:42:16","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/03\/125\/"},"modified":"2024-11-07T13:57:14","modified_gmt":"2024-11-07T12:57:14","slug":"125","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/125\/","title":{"rendered":"S\u00fdry v lidsk\u00e9 v\u00fd\u017eiv\u011b I"},"content":{"rendered":"<p style=\"text-align: left\"><span style=\"color: #003399\">V\u00fdroba a slo\u017een\u00ed s\u00fdr\u016f.<\/span><\/p>\n<p>S\u00fd<img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/syry.jpg\" alt=\"syry\" width=\"144\" height=\"91\" \/>ry jsou jedn\u00edm z nejd\u00e9le vyr\u00e1b\u011bn\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. Podle star\u00e9 legendy byl prvn\u00ed s\u00fdr objeven asijsk\u00fdm ko\u010dovn\u00edkem, kter\u00fd si jeden ze sv\u00fdch cestovn\u00edch vak\u016f na vodu naplnil ml\u00e9kem. Kdy\u017e se po n\u011bkolika hodin\u00e1ch v ko\u0148sk\u00e9m sedle cht\u011bl osv\u011b\u017eit dou\u0161kem ml\u00e9ka, nalezl ke sv\u00e9mu p\u0159ekvapen\u00ed m\u00edsto n\u011bj lehce nakyslou bledou tekutinu a pevn\u00e9 b\u00edl\u00e9 chuchvalce.<\/p>\n<p>Ko\u017een\u00e9 vaky byly toti\u017e vyr\u00e1b\u011bn\u00e9 ze \u017ealudk\u016f mlad\u00fdch zv\u00ed\u0159at a obsahovaly je\u0161t\u011b \u017eiv\u00e9 sr\u00e1\u017eec\u00ed <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span>. O zbytek se postaralo slunce a ko\u0148sk\u00fd cval. Tekutin\u011b dnes \u0159\u00edk\u00e1me syrov\u00e1tka a b\u00edl\u00fdm chuchvalc\u016fm s\u00fd\u0159enina.<strong> <br \/><\/strong><\/p>\n<p><strong>V\u00fdroba s\u00fdr\u016f<\/strong><\/p>\n<p>Dnes je v\u00fdroba s\u00fdr\u016f pom\u011brn\u011b slo\u017eit\u00fd technologick\u00fd proces, jeho\u017e z\u00e1kladem je sr\u00e1\u017een\u00ed ml\u00e9ka kyselinou ml\u00e9\u010dnou nebo sy\u0159idlem. Sr\u00e1\u017een\u00edm vznikaj\u00ed pevn\u00e1 b\u00edl\u00e1 s\u00fd\u0159enina a syrov\u00e1tka. S\u00fd\u0159enina se n\u00e1sledn\u011b r\u016fzn\u011b upravuje podle druhu s\u00fdra a nakonec se nech\u00e1 zr\u00e1t. Zr\u00e1n\u00edm z\u00edsk\u00e1v\u00e1 s\u00fdr svou charakteristickou chu\u0165 a aroma.\u00a0<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Slo\u017een\u00ed s\u00fdr\u016f<\/strong><\/p>\n<p>S\u00fdry jsou v\u00fdznamn\u00fdm zdrojem mnoha cenn\u00fdch l\u00e1tek. P\u0159edev\u0161\u00edm velmi kvalitn\u00edch b\u00edlkovin a peptid\u016f, kter\u00e9 vznikaj\u00ed p\u0159i v\u00fdrob\u011b s\u00fdr\u016f, d\u00e1le vitamin\u016f a miner\u00e1ln\u00edch l\u00e1tek. V\u0161echny \u017eiviny jsou v s\u00fdrech p\u0159\u00edtomny v mnohem vy\u0161\u0161\u00ed koncentraci ne\u017e v ml\u00e9ce, ze kter\u00e9ho se s\u00fdry vyr\u00e1b\u011bj\u00ed. Nap\u0159\u00edklad obsah b\u00edlkovin se v s\u00fdrech pohybuje mezi 6 &#8211; 30 %, co\u017e je 2-10x v\u00edce ne\u017e v ml\u00e9ce.<\/p>\n<p><strong>B\u00edlkovina s\u00fdru<\/strong> obsahuje v\u0161echny z\u00e1kladn\u00ed aminokyseliny, kter\u00e9 na\u0161e t\u011blo pot\u0159ebuje a m\u016f\u017ee ovlivnit \u0159adu fyziologick\u00fdch pochod\u016f v t\u011ble &#8211; nap\u0159\u00edklad m\u00e1 protisr\u00e1\u017eliv\u00e9 a <span class='tooltipsall tooltipsincontent classtoolTips30'>antibakteri\u00e1ln\u00ed \u00fa\u010dinky<\/span>, podporuje obranyschopnost, sni\u017euje riziko vzniku zubn\u00edho kazu a p\u0159\u00edzniv\u011b ovliv\u0148uje krevn\u00ed tlak. Na rozd\u00edl od masa neobsahuje puriny a nepod\u00edl\u00ed se tak na vzniku <span class='tooltipsall tooltipsincontent classtoolTips131'>onemocn\u011bn\u00ed <span class='tooltipsall tooltipsincontent classtoolTips320'>DNA<\/span><\/span>.\u00a0<\/p>\n<p><strong>Tuk<\/strong> je v s\u00fdrech p\u0159\u00edtomen v r\u016fzn\u00e9m mno\u017estv\u00ed, od n\u011bkolika m\u00e1lo procent v \u010derstv\u00fdch s\u00fdrech a\u017e po 30-60 % i v\u00edce v parmaz\u00e1nu, ement\u00e1lu nebo tu\u010dn\u00fdch s\u00fdrech pl\u00eds\u0148ov\u00fdch. Je dob\u0159e straviteln\u00fd, nebo\u0165 je jemn\u011b rozpt\u00fdlen, a je bohat\u00fd na mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm a st\u0159edn\u00edm \u0159et\u011bzcem, kter\u00e9 vznikaj\u00ed i b\u011bhem zr\u00e1n\u00ed. Je tak\u00e9 nosi\u010dem d\u016fle\u017eit\u00fdch vitamin\u016f rozpustn\u00fdch v tuc\u00edch A, D a E. Stejn\u011b jako v\u0161echny ml\u00e9\u010dn\u00e9 v\u00fdrobky obsahuje pom\u011brn\u011b dost nasycen\u00fdch mastn\u00fdch kyselin (okolo 60 %), n\u011bco m\u00e1lo <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00fdch kyselin<\/span> (5-6 %) a tak\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips188'>Cholesterol<\/span>, jeho\u017e obsah se pohybuje od 5 do 100 i v\u00edce mg na 100 g s\u00fdra. Z tohoto d\u016fvodu bychom m\u011bli d\u00e1vat p\u0159ednost s\u00fdr\u016fm s ni\u017e\u0161\u00ed tu\u010dnost\u00ed.<\/p>\n<p><strong>Obsah vitamin\u016f <\/strong>se u jednotliv\u00fdch druh\u016f s\u00fdr\u016f odv\u00edj\u00ed hlavn\u011b od druhu pou\u017eit\u00e9ho ml\u00e9ka a v\u00fdrobn\u00edho postupu. S\u00fdry jsou vynikaj\u00edc\u00edm zdrojem vitamin\u016f rozpustn\u00fdch v tuc\u00edch &#8211; A, D, E a n\u011bkter\u00fdch vitamin\u016f skupiny B. \u010c\u00edm vy\u0161\u0161\u00ed je obsah tuku v s\u00fdru, t\u00edm je i vy\u0161\u0161\u00ed obsah vitamin\u016f A, D a E. V\u00a0 tu\u010dn\u00fdch s\u00fdrech je obsah vitaminu A a\u017e o 50 % vy\u0161\u0161\u00ed ne\u017e v ml\u00e9ce.<\/p>\n<p>Z <strong>miner\u00e1ln\u00edch l\u00e1tek <\/strong>obsahuj\u00ed s\u00fdry bohat\u011b v\u00e1pn\u00edk, tak\u00e9 fosfor, ho\u0159\u010d\u00edk, sod\u00edk, drasl\u00edk a dal\u0161\u00ed.\u00a0 Jejich obsah z\u00e1vis\u00ed zejm\u00e9na na v\u00fdrobn\u00edm procesu, mno\u017estv\u00ed p\u0159idan\u00fdch sol\u00ed apod. Mno\u017estv\u00ed v\u00e1pn\u00edku v s\u00fdrech a jeho vst\u0159ebatelnost je ovlivn\u011bna mno\u017estv\u00edm b\u00edlkovin, proto plat\u00ed, \u017ee obsah v\u00e1pn\u00edku se rovnom\u011brn\u011b zvy\u0161uje se zvy\u0161uj\u00edc\u00edm se obsahem celkov\u00fdch b\u00edlkovin. \u00dapln\u011b nejlep\u0161\u00edm zdrojem jsou tvrd\u00e9 s\u00fdry, kter\u00e9 obsahuj\u00ed v\u00edce ne\u017e 800 mg v\u00e1pn\u00edku ve 100 g (doporu\u010den\u00e1 denn\u00ed d\u00e1vka v\u00e1pn\u00edku pro dosp\u011bl\u00e9 osoby je 700-1000 mg), naopak \u0161patn\u00fdm zdrojem jsou s\u00fdry taven\u00e9, kde je v\u00e1pn\u00edk v\u00e1z\u00e1n na fosf\u00e1ty v tavic\u00edch sol\u00edch.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><em><span><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/span><\/em><\/p>\n<p><em><span>Sukov\u00e1 I. T\u0159\u00edd\u011bn\u00ed a charakteristika p\u0159\u00edrodn\u00edch s\u00fdr\u016f. 2004. Agronavig\u00e1tor.cz<\/span><\/em><br \/><em><span>Ozna\u010dov\u00e1n\u00ed s\u00fdr\u016f. <span><em>Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span><br \/><\/span><\/em><em><span>S\u00fdry ve v\u00fd\u017eiv\u011b. <span><em>Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span><br \/><\/span><\/em><em><span>S\u00fdry a jejich druhy. <span><em>Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/em><\/span><\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips30','Antibakteri\u00e1ln\u00ed \u00fa\u010dinky = \u00fa\u010dinky maj\u00edc\u00ed nep\u0159\u00edzniv\u00fd vliv na bakterie sni\u017eov\u00e1n\u00edm jejich po\u010dtu nebo br\u00e1n\u011bn\u00edm jejich mno\u017een\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips66','Mastn\u00e9 kyseliny jsou z\u00e1kladem v\u0161ech tuk\u016f. Li\u0161\u00ed se svou d\u00e9lkou a tak\u00e9 vlastnostmi sv\u00fdch vazeb \u2013 podle toho se pak mluv\u00ed o tuc\u00edch nasycen\u00fdch a nenasycen\u00fdch. Trans mastn\u00e9 kyseliny jsou nenasycen\u00e9 a vznikaj\u00ed v potravin\u00e1ch hlavn\u011b b\u011bhem procesu tzv. ztu\u017eov\u00e1n\u00ed tuk\u016f. Potraviny je v\u0161ak obsahuj\u00ed i p\u0159irozen\u011b. V mal\u00e9m mno\u017estv\u00ed n\u00e1m ne\u0161kod\u00ed, ve v\u011bt\u0161\u00edm mohou p\u0159isp\u00edvat ke vzniku nemoc\u00ed srdce a c\u00e9v. U n\u00e1s jsou velk\u00fdm zdrojem trans mastn\u00fdch kyselin p\u0159edev\u0161\u00edm potravin\u00e1\u0159sk\u00e9 v\u00fdrobky vyroben\u00e9 s pou\u017eit\u00edm cukr\u00e1\u0159sk\u00fdch a peka\u0159sk\u00fdch margarin\u016f (koblihy, v\u00e1no\u010dky, tukov\u00e9 rohl\u00edky, \u2026) a potenci\u00e1ln\u011b v\u0161echny potraviny, kter\u00e9 maj\u00ed na obalu naps\u00e1no, \u017ee obsahuj\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk. I v za\u0159\u00edzen\u00edch ve\u0159ejn\u00e9ho stravov\u00e1n\u00ed se z\u0159ejm\u011b pou\u017e\u00edvaj\u00ed produkty obsahuj\u00edc\u00ed ztu\u017een\u00fd rostlinn\u00fd tuk velmi \u010dasto.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips131','Dna je chronick\u00e9 onemocn\u011bn\u00ed spojen\u00e9 s vysokou hladinou kyseliny mo\u010dov\u00e9 v t\u011ble. T\u011blo se j\u00ed nedok\u00e1\u017ee zbavit a ukl\u00e1d\u00e1 ji v podob\u011b ostr\u00fdch krystalk\u016f v okol\u00ed kloub\u016f a jin\u00fdch tk\u00e1n\u00ed (zejm\u00e9na ledvin), kde zp\u016fsobuje z\u00e1n\u011bt a velk\u00e9 bolesti.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips169','Aminokyseliny jsou organick\u00e9 kyseliny, kter\u00e9 obsahuj\u00ed aminoskupinu -NH2. Aminokyseliny jsou z\u00e1kladem b\u00edlkovin a \u201estavebn\u00edm kamenem\u201c v\u0161ech \u017eiv\u00fdch organism\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips238','Prav\u00fd parmaz\u00e1n poch\u00e1z\u00ed z It\u00e1lie a m\u00e1 zrnitou strukturu a hladkou k\u016frku. Jmenuje se Parmigiano-Reggiano a zraje na d\u0159ev\u011bn\u00fdch polic\u00edch 1 a\u017e 3 roky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips300','Peptidy vznikaj\u00ed \u0161t\u011bpen\u00edm b\u00edlkovin.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips320','DNA je zkratka pro deoxyribonukleovou kyselinu, kter\u00e1 je nositelkou genetick\u00e9 informace v\u011bt\u0161iny organism\u016f a p\u0159edur\u010duje v\u00fdvoj a vlastnosti cel\u00e9ho organismu.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>V\u00fdroba a slo\u017een\u00ed s\u00fdr\u016f.<br \/>\nS\u00fdry jsou jedn\u00edm z nejd\u00e9le vyr\u00e1b\u011bn\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f. Podle star\u00e9 legendy byl prvn\u00ed s\u00fdr objeven asijsk\u00fdm ko\u010dovn\u00edkem, kter\u00fd si jeden ze sv\u00fdch cestovn\u00edch vak\u016f na vodu naplnil ml\u00e9kem. Kdy\u017e se po n\u011bkolika hodin\u00e1ch v ko\u0148sk\u00e9m sedle cht\u011bl osv\u011b\u017eit dou\u0161kem ml\u00e9ka, nalezl ke sv\u00e9mu p\u0159ekvapen\u00ed m\u00edsto n\u011bj lehce nakyslou bledou tekutinu a pevn\u00e9 b\u00edl\u00e9 chuchvalce.<\/p>\n","protected":false},"author":16,"featured_media":460,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":915,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/672\/revisions\/915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media\/460"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}