Yemeklik ya\u011f bizim i\u00e7in g\u00fcnl\u00fck bir ihtiya\u00e7t\u0131r ve bir\u00e7ok t\u00fcketici s\u0131kl\u0131kla preslenmi\u015f mi yoksa s\u00fcz\u00fclm\u00fc\u015f ya\u011f m\u0131 alaca\u011f\u0131 konusunda teredd\u00fct ya\u015far. Peki, ikisi aras\u0131ndaki fark nedir?<\/p>\n
Yemeklik ya\u011flar, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n farkl\u0131 ekstraksiyon i\u015flemlerine g\u00f6re preslenmi\u015f ya\u011flar ve s\u00fcz\u00fclm\u00fc\u015f ya\u011flar olarak kategorize edilebilir. Preslenmi\u015f ya\u011f, genellikle \"g\u00fcvenli\", \"sa\u011fl\u0131kl\u0131\" ve \"y\u00fcksek dereceli\" olarak tasvir edilen geleneksel bir \u00fcr\u00fcnd\u00fcr. \u00d6te yandan, modern g\u0131da end\u00fcstrisinde yeni bir s\u00fcre\u00e7 olan s\u00fczme ya\u011f, genellikle \"sa\u011fl\u0131ks\u0131z\" ve \"g\u00fcvensiz\" olarak k\u00fc\u00e7\u00fcmsenmektedir.<\/p>\n
Bu do\u011fru mu? \u0130\u015fte preslenmi\u015f ya\u011flar ve s\u00fcz\u00fclm\u00fc\u015f ya\u011flar hakk\u0131nda sorulacak baz\u0131 sorular:<\/p>\n
Y\u00fczy\u0131llard\u0131r preslenmi\u015f ya\u011flar\u0131 yedikten sonra.<\/strong><\/p>\n Neden \"li\u00e7\" s\u00fcrecini ba\u015flatmam\u0131z gerekiyor?<\/strong><\/p>\n \"Presleme\", ya\u011fl\u0131 tohumlardan ya\u011f\u0131 s\u0131kmak i\u00e7in mekanik g\u00fc\u00e7 kullan\u0131lmas\u0131d\u0131r. Presleme y\u00f6nteminin ya\u011f verimi d\u00fc\u015f\u00fckt\u00fcr ve pres kal\u0131nt\u0131s\u0131nda \u00f6nemli miktarda ya\u011f kal\u0131r.<\/p>\n Li\u00e7 y\u00f6ntemini kullan\u0131rsan\u0131z, kal\u0131nt\u0131daki ya\u011f i\u00e7eri\u011fini y\u00fczde birin alt\u0131na d\u00fc\u015f\u00fcrebilir, ya\u011f verimini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131rabilir ve at\u0131klar\u0131 azaltabilirsiniz. Ayr\u0131ca, \"li\u00e7\" i\u015fleminin \u00f6l\u00e7e\u011fi \"presleme\" i\u015flemine k\u0131yasla \u00e7ok b\u00fcy\u00fck olabilir.<\/p>\n Li\u00e7 ya\u011f\u0131 olmadan, bug\u00fcn \u00c7in'in ya\u011f ve kat\u0131 ya\u011f end\u00fcstrisinde \"presleme\" i\u015flemiyle k\u0131yaslanamayacak bir \u00f6l\u00e7ek ve modernizasyon s\u00f6z konusu de\u011fildir.<\/p>\n S\u0131zd\u0131rma ya\u011f\u0131 ne kadar g\u00fcvenlidir?<\/strong><\/p>\n S\u00fczme, ya\u011fl\u0131 tohumlardaki ya\u011flar\u0131 ve kat\u0131 ya\u011flar\u0131 \u00e7\u0131karmak ve \u00e7\u00f6zmek i\u00e7in organik \u00e7\u00f6z\u00fcc\u00fclerin kullan\u0131lmas\u0131 ve ard\u0131ndan \u0131s\u0131tma ve buharla\u015ft\u0131rma yoluyla \u00e7\u00f6z\u00fcc\u00fclerin ya\u011flardan ve kat\u0131 ya\u011flardan uzakla\u015ft\u0131r\u0131lmas\u0131d\u0131r. Ekstraksiyon sadece fiziksel bir i\u015flemdir ve ya\u011f ile \u00e7\u00f6z\u00fcc\u00fc aras\u0131nda kimyasal bir reaksiyon yoktur. Bu organik \u00e7\u00f6z\u00fcc\u00fcler d\u00fc\u015f\u00fck kaynama noktas\u0131na sahiptir ve olduk\u00e7a u\u00e7ucudur ve temel olarak rafinasyon s\u00fcrecinde uzakla\u015ft\u0131r\u0131l\u0131r.<\/p>\n Li\u00e7 y\u00f6ntemiyle \u00fcretilen yemeklik ya\u011f, devlet taraf\u0131ndan verilen yemeklik ya\u011f teknik kalite standartlar\u0131n\u0131 kar\u015f\u0131lad\u0131\u011f\u0131 s\u00fcrece y\u00fcksek kaliteli, g\u00fcvenli bir yemeklik ya\u011fd\u0131r ve endi\u015fe duymadan t\u00fcketilebilir.<\/p>\n Preslenmi\u015f ya\u011f sat\u0131n ald\u0131\u011f\u0131m\u0131z ya\u011f ile ayn\u0131 m\u0131?<\/strong><\/p>\n Asl\u0131nda, ister presleme i\u015flemini ister li\u00e7 i\u015flemini yap\u0131n, elde etti\u011finiz ya\u011f sadece ham ya\u011f olabilir (br\u00fct ya\u011f olarak da adland\u0131r\u0131l\u0131r), ham ya\u011f do\u011frudan t\u00fcketilemez, t\u00fcm \u00fcretim s\u00fcrecinde rafine i\u015fleminden ge\u00e7mesi gerekir, ya\u011fdaki safs\u0131zl\u0131klar\u0131 gidermek i\u00e7in daha a\u00e7\u0131k renkli, berrakla\u015ft\u0131r\u0131lm\u0131\u015f rafine ya\u011f haline getirmek ve pazarlanmadan ve sat\u0131lmadan \u00f6nce t\u00fcm ya\u011f seviyelerinin standartlar\u0131n\u0131 kar\u015f\u0131lamak i\u00e7in.<\/p>\n S\u0131zd\u0131rma ya\u011f\u0131nda \u00e7ok fazla besin kayb\u0131 olur mu?<\/strong><\/p>\n \u0130ster \"preslenmi\u015f\" ister \"s\u00fcz\u00fclm\u00fc\u015f\" olsun, fosfolipidler, E vitamini, steroller vb. gibi insan sa\u011fl\u0131\u011f\u0131 i\u00e7in faydal\u0131 olan lipidler ya\u011fla birlikte ham ya\u011fa ekstrakte edilecektir. Hammaddelerin kalitesi garanti edildi\u011fi, ya\u011f \u00fcretim ve ar\u0131tma s\u00fcreci bilimsel oldu\u011fu s\u00fcrece, s\u00fczme ya\u011f\u0131n besleyicili\u011fi garanti edilebilir.<\/p>\n \u00d6zel Hat\u0131rlatma<\/strong><\/p>\n 1. Preslenmi\u015f ya\u011f veya s\u00fcz\u00fclm\u00fc\u015f ya\u011f fark etmeksizin, d\u00fczenli kanallara gitmeli ve kayna\u011f\u0131 ve raf \u00f6mr\u00fc belli olan yemeklik ya\u011f sat\u0131n almal\u0131s\u0131n\u0131z. Piyasadaki rafine edilmemi\u015f evde preslenmi\u015f ya\u011f, \u00f6zel bir tada sahip olmas\u0131na ra\u011fmen, daha fazla safs\u0131zl\u0131k i\u00e7erir, \u00f6zellikle aflatoksin i\u00e7eri\u011fi daha y\u00fcksek olabilir ve toprak preslenmi\u015f ya\u011f titiz testlerden ve karantinadan ge\u00e7memi\u015ftir, g\u0131da g\u00fcvenli\u011finde bir\u00e7ok risk vard\u0131r.<\/p>\n 2. Rafinasyon derecesine g\u00f6re, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131, soya fasulyesi ya\u011f\u0131 ve m\u0131s\u0131r ya\u011f\u0131 gibi bitkisel ya\u011flar genellikle 1. S\u0131n\u0131f, 2. S\u0131n\u0131f, 3. S\u0131n\u0131f ve 4. S\u0131n\u0131f olarak kategorize edilir. Derece ne kadar y\u00fcksekse, o kadar rafine edilmi\u015f demektir. Bununla birlikte, ister birinci s\u0131n\u0131f ister d\u00f6rd\u00fcnc\u00fc s\u0131n\u0131f ya\u011f olsun, \u00c7in'in yemeklik ya\u011f g\u0131da g\u00fcvenli\u011fi standartlar\u0131n\u0131 kar\u015f\u0131lad\u0131\u011f\u0131 s\u00fcrece, y\u00fcksek kaliteli ve g\u00fcvenli bir yemeklik ya\u011fd\u0131r ve g\u00fcvenle kullanabilirsiniz.<\/p>\n 3. Bir\u00e7ok insan uzun s\u00fcre sadece bir \u00e7e\u015fit ya\u011f yememeyi bilir, bu y\u00fczden soya fasulyesi ya\u011f\u0131, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 yemek olmu\u015ftur, asl\u0131nda bu bir yanl\u0131\u015f anlamad\u0131r. Uzun s\u00fcre sadece bir \u00e7e\u015fit ya\u011f yememek, sadece ya\u011fa yak\u0131n ya\u011f asidi oran\u0131 yememek anlam\u0131na gelir, ya\u011f\u0131n farkl\u0131 ya\u011f asidi oran\u0131 bile\u015fimini yemek i\u00e7in de\u011fi\u015ftirilmelidir. Soya fasulyesi ya\u011f\u0131, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 yak\u0131n; m\u0131s\u0131r ya\u011f\u0131, ay\u00e7i\u00e7e\u011fi ya\u011f\u0131 yak\u0131n; zeytinya\u011f\u0131, \u00e7ay tohumu ya\u011f\u0131 yak\u0131n ve benzeri gibi.<\/p>\n Burada, ortaklar\u0131n anlad\u0131\u011f\u0131na inan\u0131yorum, preslenmi\u015f ya\u011f veya s\u0131z\u0131nt\u0131 ya\u011f\u0131 konusuna \u00e7ok fazla kar\u0131\u015fmay\u0131n, ulusal g\u0131da g\u00fcvenli\u011fi standartlar\u0131n\u0131 kar\u015f\u0131lad\u0131\u011f\u0131 s\u00fcrece en sevdi\u011finiz \u00e7e\u015fitleri iyi se\u00e7in, iyi bir ya\u011f yemek g\u00fcvenlidir.<\/p>","protected":false},"excerpt":{"rendered":" Cooking oil is a daily necessity for us, and many consumers often struggle with whether to buy pressed or leached oil. So, what is the difference between the two? Cooking oils can be categorized into pressed oils and leached oils according to the different extraction processes of fats and oils. Pressed oil is a traditional […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n