{"id":311,"date":"2023-11-09T14:36:54","date_gmt":"2023-11-09T13:36:54","guid":{"rendered":"https:\/\/syltes.dk\/?page_id=311"},"modified":"2024-06-17T21:25:59","modified_gmt":"2024-06-17T19:25:59","slug":"spoerg-bare","status":"publish","type":"page","link":"https:\/\/syltes.dk\/index.php\/spoerg-bare\/","title":{"rendered":"SP\u00d8RG BARE"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" id=\"gr\u00f8ntsager-spr\u00f8de\">Hvorfor bliver gr\u00f8ntsager spr\u00f8de i eddikelage?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Plantecellev\u00e6ggene i r\u00f8dbeder best\u00e5r af et netv\u00e6rk af cellulosefibre, der er uopl\u00f8selige i vand, samt hemicellulose og pektin, der fastholder cellulosefibrene ligesom cement, men som kan bl\u00f8dg\u00f8res og delvist opl\u00f8ses ved kogning af r\u00f8dbeder i vand ved neutralt pH (postevand).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ved kogeprocessen \u00f8del\u00e6gges cellev\u00e6ggene, og samtidig vil der str\u00f8mme calcium fra kogevandet ind i de \u00f8delagte cellev\u00e6gge, og i l\u00f8bet af 20-30 minutter vil r\u00f8dbederne v\u00e6re bl\u00f8dgjorte.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00e5r r\u00f8dbederne bagefter kommes i eddikelage, vil syren i lagen bindes til den efterladte pektin i cellev\u00e6ggene og styrke bindingen mellem pektinmolekylerne, hvilket yderligere forst\u00e6rkes ved binding af den indesluttede calcium fra kogevandet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Samlet set vil eddikelagen f\u00e5 de \u00f8delagte cellev\u00e6gge til at tr\u00e6kke sig sammen og genskabe en samlet struktur af cellev\u00e6ggen og herved fast og spr\u00f8d karakter af r\u00f8dbeden i lagen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dette princip g\u00e6lder ogs\u00e5 for syltede asier og agurker.<\/p>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Kilde: \u201dSp\u00f8rg Scenariet\u201d, Teknologiens Mediehus. Tekst: Karsten Olsen, lektor ved Institut for F\u00f8devarevidenskab, KU Life.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hvorfor bliver gr\u00f8ntsager spr\u00f8de i eddikelage? Plantecellev\u00e6ggene i r\u00f8dbeder best\u00e5r af et netv\u00e6rk af cellulosefibre, der er uopl\u00f8selige i vand, samt hemicellulose og pektin, der fastholder cellulosefibrene ligesom cement, men&#8230; <a class=\"read-more\" href=\"https:\/\/syltes.dk\/index.php\/spoerg-bare\/\">[L\u00e6s videre]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-311","page","type-page","status-publish","hentry","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/pages\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/comments?post=311"}],"version-history":[{"count":3,"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/pages\/311\/revisions"}],"predecessor-version":[{"id":476,"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/pages\/311\/revisions\/476"}],"wp:attachment":[{"href":"https:\/\/syltes.dk\/index.php\/wp-json\/wp\/v2\/media?parent=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}