{"id":36962,"date":"2024-10-21T14:50:24","date_gmt":"2024-10-21T12:50:24","guid":{"rendered":"https:\/\/naturalpoland.com\/artykuly\/prirodni-produkty\/aromata-pri-vyrobe-potravin\/"},"modified":"2024-10-21T14:50:27","modified_gmt":"2024-10-21T12:50:27","slug":"aromata-pri-vyrobe-potravin","status":"publish","type":"post","link":"https:\/\/naturalpoland.com\/cs\/artykuly\/prisady-potravin\/aromata-pri-vyrobe-potravin\/","title":{"rendered":"Potravin\u00e1\u0159sk\u00e1 aromata p\u0159i v\u00fdrob\u011b potravin"},"content":{"rendered":"\n

\u00da\u010delem potravin\u00e1\u0159sk\u00fdch aromat je dodat nebo zv\u00fdraznit chu\u0165 a v\u016fni v\u00fdrobk\u016f, zejm\u00e9na po procesech, jako je va\u0159en\u00ed, su\u0161en\u00ed nebo mra\u017een\u00ed, kter\u00e9 mohou oslabit jejich p\u0159irozen\u00e9 vlastnosti. Aromata pom\u00e1haj\u00ed obnovit p\u016fvodn\u00ed senzorick\u00e9 vlastnosti potravin. Umo\u017e\u0148uj\u00ed potravin\u00e1m z\u00edskat zp\u011bt jejich pln\u00e9, charakteristick\u00e9 aroma a st\u00e1t se chutn\u011bj\u0161\u00edmi. <\/p>\n\n

P\u0159\u00edrodn\u00ed v\u016fn\u011b<\/h2>\n\n

P\u0159\u00edrodn\u00ed v\u016fn\u011b se z\u00edsk\u00e1vaj\u00ed p\u0159\u00edmo z rostlin<\/strong><\/a> nebo \u017eivo\u010di\u0161n\u00fdch surovin. Jsou pova\u017eov\u00e1ny za nejzdrav\u011bj\u0161\u00ed, proto\u017ee se z\u00edsk\u00e1vaj\u00ed p\u0159\u00edmo z p\u0159\u00edrodn\u00edch zdroj\u016f. K jejich v\u00fdrob\u011b se pou\u017e\u00edvaj\u00ed dv\u011b skupiny metod: biotechnologick\u00e9 a fyzik\u00e1ln\u011b-chemick\u00e9, jako je nap\u0159. extrakce \u00e9terick\u00fdch olej\u016f z rostlin<\/strong><\/a> nebo parn\u00ed destilace. <\/p>\n\n

P\u0159\u00edkladem p\u0159\u00edrodn\u00edch aromat je citronov\u00fd olej z\u00edskan\u00fd z citronov\u00e9 k\u016fry, mentol z m\u00e1tov\u00e9ho oleje nebo vanilka z vanilkov\u00fdch lusk\u016f. Tato aromata dod\u00e1vaj\u00ed potravin\u00e1m autentickou, intenzivn\u00ed chu\u0165. Vzhledem k vysok\u00fdm v\u00fdrobn\u00edm n\u00e1klad\u016fm jsou v\u0161ak p\u0159\u00edrodn\u00ed aromata m\u00e9n\u011b dostupn\u00e1 a dra\u017e\u0161\u00ed. <\/p>\n\n

P\u0159\u00edrodn\u011b identick\u00e9 v\u016fn\u011b<\/h2>\n\n

P\u0159\u00edrodn\u011b identick\u00e1 aromata jsou syntetizov\u00e1na v laborato\u0159i, ale jejich molekuly jsou identick\u00e9 s jejich p\u0159\u00edrodn\u00edmi prot\u011bj\u0161ky. P\u0159esto\u017ee nepoch\u00e1zej\u00ed z rostlin nebo zv\u00ed\u0159at, nab\u00edzej\u00ed stejn\u00e9 chu\u0165ov\u00e9 a aromatick\u00e9 vlastnosti jako p\u0159\u00edrodn\u00ed aromata, ale za mnohem ni\u017e\u0161\u00ed cenu. <\/p>\n\n

P\u0159\u00edkladem je vanilin<\/strong>, l\u00e1tka s v\u016fn\u00ed a chut\u00ed vanilky, kter\u00e1 se hojn\u011b pou\u017e\u00edv\u00e1 v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu jako levn\u011bj\u0161\u00ed n\u00e1hrada p\u0159\u00edrodn\u00ed vanilky. Umo\u017e\u0148uje n\u00e1m vychutnat si vanilkovou p\u0159\u00edchu\u0165 ve v\u00fdrobc\u00edch, jako je pe\u010divo, n\u00e1poje, cukrovinky a ml\u00e9\u010dn\u00e9 v\u00fdrobky. <\/p>\n\n

Um\u011bl\u00e1 aromata<\/h2>\n\n

Um\u011bl\u00e1 aromata jsou chemick\u00e9 slou\u010deniny, kter\u00e9 se nevyskytuj\u00ed v p\u0159\u00edrod\u011b, ale jsou syntetizov\u00e1ny v laborato\u0159\u00edch s c\u00edlem napodobit nebo vytvo\u0159it nov\u00e1 a jedine\u010dn\u00e1 aromata. Tyto p\u0159\u00edchut\u011b se \u010dasto pou\u017e\u00edvaj\u00ed tam, kde by v\u00fdroba p\u0159\u00edrodn\u00edch p\u0159\u00edchut\u00ed byla p\u0159\u00edli\u0161 n\u00e1kladn\u00e1 nebo neprovediteln\u00e1. <\/p>\n\n

Obl\u00edben\u00fdm p\u0159\u00edkladem je diacetyl<\/strong>, kter\u00fd dod\u00e1v\u00e1 v\u00fdrobk\u016fm charakteristickou m\u00e1slovou chu\u0165 a pou\u017e\u00edv\u00e1 se nap\u0159\u00edklad v popcornu a su\u0161enk\u00e1ch. Um\u011bl\u00e1 aromata se tak\u00e9 pou\u017e\u00edvaj\u00ed k vytvo\u0159en\u00ed intenzivn\u00ed chuti v perliv\u00fdch n\u00e1poj\u00edch, \u017eel\u00e9 nebo sladkostech, kde by p\u0159\u00edrodn\u00ed aromata byla p\u0159\u00edli\u0161 jemn\u00e1 nebo p\u0159\u00edli\u0161 drah\u00e1. <\/p>\n\n

Pou\u017e\u00edv\u00e1n\u00ed aromat v modern\u00ed potravin\u00e1\u0159sk\u00e9 v\u00fdrob\u011b<\/h2>\n\n

V potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu se aromata b\u011b\u017en\u011b pou\u017e\u00edvaj\u00ed ve v\u00fdrobc\u00edch, kter\u00e9 pro\u0161ly zmrazen\u00edm nebo su\u0161en\u00edm, ale tak\u00e9 ve v\u00fdrobc\u00edch, kde je p\u0159irozen\u00e1 chu\u0165 p\u0159\u00edli\u0161 slab\u00e1 nebo je t\u0159eba ji pos\u00edlit. Mohou se tak\u00e9 pou\u017e\u00edvat v potravin\u00e1ch pro star\u0161\u00ed osoby, kde je t\u0159eba zintenzivnit chu\u0165 v d\u016fsledku ztr\u00e1ty chu\u0165ov\u00fdch a \u010dichov\u00fdch vjem\u016f. <\/p>\n\n

Jednou z metod aromatizace v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu je zapouzd\u0159en\u00ed<\/strong>. Tento proces umo\u017e\u0148uje zapouzd\u0159it aromatick\u00e9 l\u00e1tky do mikro\u010d\u00e1stic, kter\u00e9 je chr\u00e1n\u00ed p\u0159ed odpa\u0159ov\u00e1n\u00edm, reakc\u00ed s jin\u00fdmi slo\u017ekami nebo ztr\u00e1tou intenzity b\u011bhem dlouh\u00e9ho skladov\u00e1n\u00ed. T\u00edm je zaji\u0161t\u011bno, \u017ee se aromata uvoln\u00ed ve spr\u00e1vn\u00fd okam\u017eik, nap\u0159. p\u0159i konzumaci nebo p\u0159\u00edprav\u011b pokrmu. <\/p>\n\n

\n\n

Bibliografia<\/strong><\/p>\n\n

1 Janiszewska, E., Arciszewska, M., & Witrowa-Rajcher, D. (2013). Vztah mezi \u00fa\u010dinnost\u00ed mikroenkapsulace vanilinov\u00e9ho aromatu a fyzik\u00e1ln\u00edmi vlastnostmi z\u00edskan\u00fdch pr\u00e1\u0161k\u016f. Food. Science. Technology. Quality. <\/p>\n\n

2 Heath, H. B., & Allen, B. B. (2019). Uplatn\u011bn\u00ed chuti p\u0159i zpracov\u00e1n\u00ed potravin. Dostupn\u00e9 z: https:\/\/foreverest.net\/news-list\/the-application-of-flavor-in-food-processing <\/p>\n\n

3 Al Saqqa, G. S. R. (2022). Co v\u011bd\u011bt o chuti potravin? A Review. Jordan Journal of Agricultural Sciences,<\/p>\n\n

4. Seznam povolen\u00fdch mno\u017estv\u00ed p\u0159\u00eddatn\u00fdch a jin\u00fdch l\u00e1tek, Sb\u00edrka z\u00e1kon\u016f 2023, polo\u017eka 805. 5. Co jsou p\u0159\u00edrodn\u00ed a syntetick\u00e1 aromata? Pollenaaroma.co.uk. Dostupn\u00e9 z: https:\/\/pollenaaroma.pl\/bank-wiedzy\/czym-sa-aromaty-naturalne-syntetyczne\/.<\/p>\n\n

6 Zawirska-Wojtasiak, R. (2005). Aromata, barviva, konzerva\u010dn\u00ed l\u00e1tky – perspektivy pou\u017eit\u00ed. Przemysl Spo\u017cywczy. <\/p>\n","protected":false},"excerpt":{"rendered":"

\u00da\u010delem potravin\u00e1\u0159sk\u00fdch aromat je dodat nebo zv\u00fdraznit chu\u0165 a v\u016fni v\u00fdrobk\u016f, zejm\u00e9na po procesech, jako je va\u0159en\u00ed, su\u0161en\u00ed nebo mra\u017een\u00ed, kter\u00e9 mohou oslabit jejich p\u0159irozen\u00e9 vlastnosti. Aromata pom\u00e1haj\u00ed obnovit p\u016fvodn\u00ed senzorick\u00e9 vlastnosti potravin. Umo\u017e\u0148uj\u00ed potravin\u00e1m z\u00edskat zp\u011bt jejich pln\u00e9, charakteristick\u00e9 aroma a st\u00e1t se chutn\u011bj\u0161\u00edmi. P\u0159\u00edrodn\u00ed v\u016fn\u011b P\u0159\u00edrodn\u00ed v\u016fn\u011b se z\u00edsk\u00e1vaj\u00ed p\u0159\u00edmo z rostlin nebo […]\n","protected":false},"author":26,"featured_media":36864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6616,1868],"tags":[],"class_list":["post-36962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potravinarsky-prumysl","category-prisady-potravin"],"acf":[],"yoast_head":"\nPotravin\u00e1\u0159sk\u00e1 aromata p\u0159i v\u00fdrob\u011b potravin<\/title>\n<meta name=\"description\" content=\"Potravin\u00e1\u0159sk\u00e1 aromata dod\u00e1vaj\u00ed nebo zv\u00fdraz\u0148uj\u00ed chu\u0165 a v\u016fni v\u00fdrobk\u016f, zejm\u00e9na po procesech, jako je va\u0159en\u00ed, su\u0161en\u00ed nebo mra\u017een\u00ed.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/naturalpoland.com\/cs\/artykuly\/prisady-potravin\/aromata-pri-vyrobe-potravin\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potravin\u00e1\u0159sk\u00e1 aromata p\u0159i v\u00fdrob\u011b potravin\" \/>\n<meta property=\"og:description\" content=\"Potravin\u00e1\u0159sk\u00e1 aromata dod\u00e1vaj\u00ed nebo zv\u00fdraz\u0148uj\u00ed chu\u0165 a v\u016fni v\u00fdrobk\u016f, zejm\u00e9na po procesech, jako je va\u0159en\u00ed, su\u0161en\u00ed nebo mra\u017een\u00ed.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/naturalpoland.com\/cs\/artykuly\/prisady-potravin\/aromata-pri-vyrobe-potravin\/\" \/>\n<meta property=\"og:site_name\" content=\"NATURAL POLAND - 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