{"id":22546,"date":"2025-05-30T14:29:45","date_gmt":"2025-05-30T11:29:45","guid":{"rendered":"https:\/\/zelbukis.lt\/?p=22546"},"modified":"2025-05-30T14:29:50","modified_gmt":"2025-05-30T11:29:50","slug":"ktu-mokslininkes-patarimai-roziniam-savaitgaliui-kaip-tinkamai-paruosti-saltibarscius","status":"publish","type":"post","link":"https:\/\/zelbukis.lt\/en\/ktu-mokslininkes-patarimai-roziniam-savaitgaliui-kaip-tinkamai-paruosti-saltibarscius\/","title":{"rendered":"KTU researcher's tips for a pink weekend - how to properly prepare cold borscht?"},"content":{"rendered":"

Lietuviai \u0161altibar\u0161\u010dius skanauja jau nuo XVIII am\u017eiaus \u2013 \u0161is ro\u017einis patiekalas \u2013 iki \u0161iol neatsiejama lietuvi\u0161kos vasaros dalis. Per daugel\u012f met\u0173 \u0161altibar\u0161\u010diams pavyko i\u0161laikyti populiarum\u0105, bet keit\u0117si j\u0173 sud\u0117tis ir gamybos technologijos. Art\u0117jant Vilniaus \u0161altibar\u0161\u010di\u0173 festivaliui, KTU mokslinink\u0117 dalijasi \u012f\u017evalgomis apie \u0161io unikalaus patiekalo transformacijas bei sveikatai palank\u0173 jo paruo\u0161im\u0105.<\/p>\n\n\n\n

Kauno technologijos universiteto (KTU) Juslin\u0117s analiz\u0117s mokslo laboratorijos vadov\u0117 Aelita Zabulion\u0117 \u012fsitikinusi, kad did\u017eiausia \u0161altibar\u0161\u010di\u0173 nauda \u2013 j\u0173 universalumas. \u0160is patiekalas gali lengvai transformuotis nuo lengvo u\u017ekand\u017eio iki labai sotaus patiekalo. Be to, \u0161altibar\u0161\u010diai prisideda prie sveikatai palankios mitybos formavimo, nes labai paprastai gali b\u016bti pritaikomi prie individuali\u0173 mitybos poreiki\u0173.<\/p>\n\n\n\n

\u201ePasirinkus tradicin\u012f \u0161altibar\u0161\u010di\u0173 recept\u0105 kaip \u012fkv\u0117pimo \u0161altin\u012f, patiekal\u0105 mes galime \u201epalengvinti\u201c. Pavyzd\u017eiui, padidinus tarkuot\u0173 agurk\u0173 kiek\u012f, gausime vandeningesn\u012f, bet tuo pa\u010diu ir ma\u017eesn\u012f kaloringum\u0105 turint\u012f variant\u0105. Norint lengvo u\u017ekand\u017eio, galima tiesiog kefyr\u0105 ar r\u016bgpien\u012f pagardinti trupu\u010diu druskos ir \u0161vie\u017eiomis \u017eolel\u0117mis\u201c, \u2013 apie \u0161altibar\u0161\u010di\u0173 ruo\u0161imo ypatumus pasakoja KTU mokslinink\u0117.<\/p>\n\n\n\n

Tinkamas produkt\u0173 paruo\u0161imas<\/strong><\/p>\n\n\n\n

Tarp mokslinink\u0173 vieningo atsakymo, ar \u0161altibar\u0161\u010diai sveikas patiekalas, ar ne, n\u0117ra. Pasak A. Zabulion\u0117s, yra daugyb\u0117 niuans\u0173, kuriuos tur\u0117tume \u012fvertinti prie\u0161 paskelbiant verdikt\u0105. Patiekalo palankum\u0105 sveikatai lemia vartojimo da\u017enis, kompozicija, bendrai konkretaus asmens pasirinktos mitybos \u012fvairov\u0117 ir kiti aspektai. \u0160is produktas vartojamas i\u0161skirtinai \u0161iltuoju sezonu, tod\u0117l mokslinink\u0117 atkreipia d\u0117mes\u012f \u012f komponent\u0173 jautrum\u0105 aplinkos s\u0105lygoms.<\/p>\n\n\n\n

\u201eR\u016bgpienis, jogurtas ar kefyras, naudojami \u0161altibar\u0161\u010di\u0173 gamybai, yra sveikatai palank\u016bs fermentuoti, ta\u010diau \u201egyvi\u201c produktai. Juose gausu nauding\u0173 mikroorganizm\u0173, bet terp\u0117 palanki ir \u017ealing\u0173 mikroorganizm\u0173 dauginimuisi. D\u0117l to pagamintus \u0161altibar\u0161\u010dius iki vartojimo reik\u0117t\u0173 laikyti \u0161aldytuve ir stengtis, kad kar\u0161toje aplinkoje jie b\u016bt\u0173 kuo trumpiau\u201c, \u2013 pastebi A. Zabulion\u0117.<\/p>\n\n\n\n

D\u0117mes\u012f reik\u0117t\u0173 atkreipti ir \u012f \u012fvairias naudojamas \u017eoleles, lapines dar\u017eoves bei agurkus. Juos rekomenduojama kruop\u0161\u010diai nuplauti po tekan\u010diu vandeniu. Taip u\u017etikrinama mikrobiologin\u0117 sauga.<\/p>\n\n\n\n

\u201eYpatingo d\u0117mesio reikalauja kiau\u0161iniai \u2013 prie\u0161 virim\u0105 juos reikia kruop\u0161\u010diai nuplauti sodos tirpalu, o u\u017ebaigus proced\u016br\u0105, nuvalyti ir aplinkinius pavir\u0161ius. Mink\u0161tai virti kiau\u0161iniai tur\u0117t\u0173 b\u016bti suvartojami nedelsiant. Tad norint \u0161altibar\u0161\u010dius valgyti ilgesn\u012f laik\u0105, geriausia kiau\u0161inius virti kietus ir \u012f bendr\u0105 patiekalo mas\u0119 j\u0173 i\u0161 karto ned\u0117ti\u201c, \u2013 akcentuoja laboratorijos vadov\u0117.<\/p>\n\n\n\n

KTU mokslinink\u0117 primena, kad ilgiau palaikius maist\u0105 \u0161aldytuve, b\u016btina \u012fsivertinti, ar produktas nerodo gedimo po\u017eymi\u0173 \u2013 ar nepasikeit\u0117 i\u0161vaizda, spalva, neatsirado pa\u0161alinis kvapas. Kilus \u012ftarimams \u2013 \u0161altibar\u0161\u010di\u0173 nevartoti.<\/p>\n\n\n\n

Technologijos kei\u010dia \u0161altibar\u0161\u010dius<\/strong><\/p>\n\n\n\n

Kalbant apie \u0161\u012f ro\u017ein\u012f patiekal\u0105, \u012fdomiausia tai, kad didel\u0119 \u012ftak\u0105 jo receptui tur\u0117jo technologijos. Pasak A. Zabulion\u0117s, anks\u010diau \u0161altibar\u0161\u010diai b\u016bdavo gaminami ne su burok\u0117liais, o su apvirtais ir smulkiai pjaustytais lapko\u010diais. Dabar tokie \u0161altibar\u0161\u010diai \u2013 labiau gastronomin\u0117 pramoga nei kasdienyb\u0117.<\/p>\n\n\n\n

\u201eDabar i\u0161mokome rudens derli\u0173 \u2013 burok\u0117lius, i\u0161saugoti gerokai ilgiau nei anks\u010diau. Visus metus turime \u012fvairiausi\u0173 dar\u017eovi\u0173 bei \u017ealumyn\u0173 ir tai n\u0117ra blogai. Ilgesn\u0117 tinkamumo trukm\u0117 yra kuriama ne konservantais, o naudojant vakuumines pakuotes, \u017eemos temperat\u016bros pasterizacij\u0105, laikym\u0105 kontroliuojant aplinkos temperat\u016br\u0105 ir dr\u0117gn\u012f\u201c, \u2013 sako A. Zabulion\u0117.<\/p>\n\n\n\n

KTU mokslinink\u0117 \u0161ypsosi, kad seniau \u0161altibar\u0161\u010diuose buvo galima rasti ne tik paprastus pavasarinius komponentus \u2013 svog\u016bn\u0173 lai\u0161kus, krapus, r\u016bg\u0161tynes, bet ten gal\u0117jo atsidurti ir virta m\u0117sa, \u017euvis, kruopos, \u0161paragai, \u017eiediniai kop\u016bstai ar net v\u0117\u017ei\u0173 uodeg\u0117l\u0117s.<\/p>\n\n\n\n

\u201eNors man sunku \u012fsivaizduoti tokius derinius ant modernaus stalo, bet pana\u0161u, kad tai buvo ne tik greitas ir paprastas patiekalas. Turb\u016bt nuo pat \u0161io recepto atsiradimo buvo suvokiama, kad jis gali transformuotis \u012f ka\u017ek\u0105 labai prabangaus ir \u012fmantraus\u201c, \u2013 teigia A. Zabulion\u0117.<\/p>","protected":false},"excerpt":{"rendered":"

Lietuviai \u0161altibar\u0161\u010dius skanauja jau nuo XVIII am\u017eiaus \u2013 \u0161is ro\u017einis patiekalas \u2013 iki \u0161iol neatsiejama lietuvi\u0161kos vasaros dalis. Per daugel\u012f met\u0173 \u0161altibar\u0161\u010diams pavyko i\u0161laikyti populiarum\u0105, bet keit\u0117si j\u0173 sud\u0117tis ir gamybos technologijos. Art\u0117jant Vilniaus \u0161altibar\u0161\u010di\u0173 festivaliui, KTU mokslinink\u0117 dalijasi \u012f\u017evalgomis apie \u0161io unikalaus patiekalo transformacijas bei sveikatai palank\u0173 jo paruo\u0161im\u0105. Kauno technologijos universiteto (KTU) Juslin\u0117s […]<\/p>\n","protected":false},"author":451,"featured_media":22547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[496],"tags":[],"class_list":["post-22546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptai"],"yoast_head":"\nKTU mokslinink\u0117s patarimai ro\u017einiam savaitgaliui \u2013 kaip tinkamai paruo\u0161ti \u0161altibar\u0161\u010dius? - Zelbukis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zelbukis.lt\/en\/ktu-mokslininkes-patarimai-roziniam-savaitgaliui-kaip-tinkamai-paruosti-saltibarscius\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"KTU mokslinink\u0117s patarimai ro\u017einiam savaitgaliui \u2013 kaip tinkamai paruo\u0161ti \u0161altibar\u0161\u010dius? - Zelbukis\" \/>\n<meta property=\"og:description\" content=\"Lietuviai \u0161altibar\u0161\u010dius skanauja jau nuo XVIII am\u017eiaus \u2013 \u0161is ro\u017einis patiekalas \u2013 iki \u0161iol neatsiejama lietuvi\u0161kos vasaros dalis. 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