{"id":16981,"date":"2019-07-26T08:19:52","date_gmt":"2019-07-26T05:19:52","guid":{"rendered":"https:\/\/bar.lv\/sulas\/"},"modified":"2019-07-26T08:19:53","modified_gmt":"2019-07-26T05:19:53","slug":"sulas","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16981","title":{"rendered":"Sulas"},"content":{"rendered":"<p style=\"text-align: justify\">Ikviens b\u0101rs ir neiedom\u0101jams bez alkohola, kas ir galvenais ien\u0101kuma avots \u0161\u012bm iest\u0101d\u0113m. Tom\u0113r, lai alkoholu \u0113rt\u0101k p\u0101rdot, tas tiek izplat\u012bts koktei\u013cu veid\u0101, savuk\u0101rt, lai tos pagatavotu, nepiecie\u0161amas da\u017e\u0101das papildus izejvielas, k\u0101 vienu no svar\u012bg\u0101kaj\u0101m un popul\u0101r\u0101kaj\u0101m\u00a0 piemin\u0113\u0161u sulu. \u201cSula ir \u0161\u0137idrums vai suspensija, kuru satur aug\u013ci, ogas vai d\u0101rze\u0146i. Par sul\u0101m sauc ar\u012b citus augu izcelsmes \u0161\u0137idrumus (piem\u0113ram, b\u0113rzu sula).\u201d [1]<br \/>\n\u201cAtkar\u012bb\u0101 no ieg\u016b\u0161anas tehnolo\u0123ijas sulas tiek iedal\u012btas dab\u012bg\u0101s, kupa\u017e\u0113t\u0101s, saldin\u0101t\u0101s, iebiezin\u0101t\u0101s, dzidrin\u0101t\u0101s un g\u0101z\u0113t\u0101s sul\u0101s.<br \/>\n<a href=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2849\" title=\"sulas\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulas.jpg\" alt=\"\" width=\"293\" height=\"226\" \/><\/a>Dab\u012bg\u0101s sulas gatavo no viena veida izejviel\u0101m bez\u00a0 piedev\u0101m \u2013 cukura, sk\u0101bes, kr\u0101svielas.<br \/>\nKupa\u017e\u0113t\u0101s sulas ieg\u016bst, sajaucot divu vai vair\u0101ku veidu sulas, pamatsulai j\u0101b\u016bt vismaz 65% no visa daudzuma, \u0161\u0101di tiek ra\u017eotas sulas ar lab\u0101k\u0101m gar\u0161as \u012bpa\u0161\u012bb\u0101m, arom\u0101tu un kr\u0101su, piem\u0113ram, \u0101bolu \u2013 aroniju, \u0101bolu \u2013 v\u012bnogu, u.c.<br \/>\nSaldin\u0101t\u0101s sulas ieg\u016bst, dab\u012bgaj\u0101m sul\u0101m pievienojot cukuru vai cukura s\u012brupu. Saldin\u0101tas sulas nosaukum\u0101 par\u0101d\u0101s \u201eNectar\u201d.<br \/>\nDzidrin\u0101to sulu ieg\u016b\u0161anai no izspiestaj\u0101m sul\u0101m meh\u0101nisk\u0101 veid\u0101 atdala nogulsnes un biezumus.<br \/>\nIebiezin\u0101t\u0101s sulas ieg\u016bst no dzidrin\u0101taj\u0101m dab\u012bgaj\u0101m sul\u0101m, no t\u0101m iztvaic\u0113jot vai izsald\u0113jot da\u013cu \u016bdens. Pirms lieto\u0161anas t\u0101s v\u0113lams at\u0161\u0137aid\u012bt ar \u016bdeni.<br \/>\nBieze\u0146a sulas (biezsulas jeb \u0161\u0137idrie aug\u013ci) satur smalki saberztu aug\u013cu, ogu vai d\u0101rze\u0146u masu, t\u0101p\u0113c t\u0101s kupa\u017e\u0113 ar citu aug\u013cu sul\u0101m, tad homogeniz\u0113, kas sekm\u0113 m\u012bkstuma vienm\u0113r\u012bgu sadal\u012b\u0161anos sul\u0101. Tad \u0161o sulu pak\u013cauj deaer\u0101cijai \u2013 atdala gaisu, jo t\u0101 kl\u0101tb\u016btne veicina sulas r\u016bg\u0161anu.<br \/>\nG\u0101z\u0113t\u0101s sulas ieg\u016bst, dzidrin\u0101t\u0101s sulas pies\u0101tinot ar oglek\u013ca dioks\u012bdu.\u201d[10]<br \/>\nPast\u0101v tr\u012bs sulas ieg\u016b\u0161anas metodes.<br \/>\noPirmaj\u0101 metod\u0113 no svaigiem aug\u013ciem vai og\u0101m tiek ieg\u016bta svaigi spiesta sula.<br \/>\noOtrais sulu ieg\u016b\u0161anas veids ir izspie\u017eot sulu un to kars\u0113jot, lai var\u0113tu to ilg\u0101ku laiku uzglab\u0101t.<br \/>\noTre\u0161ais veids, k\u0101 ieg\u016bt sulas, ir izmantojot koncentr\u0101tus, ko ieg\u016bst sare\u017e\u0123\u012bta procesa rezult\u0101t\u0101.<\/p>\n<p style=\"text-align: justify\"><a href=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sula.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2847\" title=\"sula\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sula.jpg\" alt=\"\" width=\"157\" height=\"151\" \/><\/a>Svaigi izspiestas sulas ir visu aug\u013cos un d\u0101rze\u0146os eso\u0161o vesel\u012bgo vielu avots. T\u0101s ieg\u016bst meh\u0101niski izspie\u017eot sulu no aug\u013ca, ieg\u016bstot svaigu, vitam\u012bniem bag\u0101tu, vesel\u012bgu sulu. \u201cT\u0101s var izmantot p\u0101rtik\u0101 tie\u0161i vai ar\u012b k\u0101 izejvielu citiem produktiem vai \u0113dieniem. Lai sul\u0101s tiktu saglab\u0101tas visas v\u0113rt\u012bg\u0101s vielas, j\u0101lieto sulu spiede.\u201d [9] Pirms aug\u013cus vai d\u0101rze\u0146us likt sulu spied\u0113, tie r\u016bp\u012bgi j\u0101nomazg\u0101 teko\u0161\u0101 \u016bden\u012b, nedr\u012bkst tos lietot neapstr\u0101d\u0101tus, sula j\u0101dzer t\u016bli\u0146 p\u0113c izspie\u0161anas.<br \/>\nOtro variantu noteikti ir redz\u0113jis ikviens no mums \u2013 k\u0101: \u201cno d\u0101rz\u0101 audz\u0113tiem aug\u013ciem un og\u0101m sagatavo sulas ziemas periodam: aug\u013ci un d\u0101rze\u0146i tiek nov\u0101kti, nomazg\u0101ti, att\u012br\u012bti (no mizas, s\u0113kl\u0101m, kauli\u0146iem u.tml.), izspiesti caur sulu spiedi, tad \u0161\u0137idrums tiek uzkars\u0113ts un iepild\u012bts stikla burk\u0101, kurai tiek uzlikts met\u0101la v\u0101ci\u0146\u0161.\u201d[3]<br \/>\nTre\u0161ais veids, k\u0101 ieg\u016bt sulas, ir izmantojot koncentr\u0101tus, ta\u010du, nosaukumu &#8220;sula&#8221; lieto tikai tad, ja ra\u017eo\u0161anas proces\u0101 ir pievienots tie\u0161i tikpat daudz \u016bdens, cik ir atdal\u012bts, gatavojot koncentr\u0101tu. \u0160\u0101das sulas m\u0113dz satur\u0113t konservantus.<br \/>\n\u201cSulas tiek ra\u017eotas no koncentr\u0101tiem, jo ir aug\u013ci, kas nav sastopami m\u016bsu platuma gr\u0101dos \u2013 apels\u012bni, persiki, mango, gran\u0101t\u0101boli, u.c.\u201d [2;7]. Sulu ra\u017eo\u0161ana no koncentr\u0101tiem ir pla\u0161i izplat\u012bta, jo ir probl\u0113mas ar aug\u013cu nogatavo\u0161anos un v\u0113lamo pat\u0113ri\u0146u, un importu.<br \/>\n\u201cSulas koncentr\u0113\u0161ana var tikt veikta vair\u0101kos veidos: &#8211; Ar mitruma iztvaic\u0113\u0161anu (ietvaices princips); &#8211; Ar mitruma izsald\u0113\u0161anu); &#8211; Ar membr\u0101nu pal\u012bdz\u012bbu.\u201d<br \/>\n\u201cM\u016bsdien\u0101s popul\u0101r\u0101kais koncentr\u0101tu ieguves veids ir iztvaic\u0113\u0161ana, kuras rezult\u0101t\u0101 no not\u012br\u012btiem un nomizotiem aug\u013ciem izspie\u017e sulu, no kuras paaugstin\u0101tas temperat\u016bras apst\u0101k\u013cos atdala noteiktu \u016bdens daudzumu, \u0161aj\u0101 proces\u0101 sulas apjoms samazin\u0101s 5-6 reizes- sula tiek koncentr\u0113ta jeb sabiezin\u0101ta. Sulas koncentr\u0101ts ir dab\u012bga izejviela, ko ieg\u016bst no piln\u012bb\u0101 nogatavoju\u0161os aug\u013cu sulas, iztvaic\u0113jot \u016bdeni. Aug\u013ciem j\u0101b\u016bt ne tikai gataviem, bet ar\u012b neboj\u0101tiem.\u201d<br \/>\n<a href=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulu-komponenti.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2850\" title=\"sulu-komponenti\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulu-komponenti.jpg\" alt=\"\" width=\"361\" height=\"168\" \/><\/a>Sulas pagatavo\u0161anas s\u0101kumposm\u0101 sajauc ar noteiktu \u016bdens daudzumu liel\u0101s sagatavo\u0161anas tvertn\u0113s jeb tankos, un p\u0101rbauda, vai sagatavot\u0101 sula atbilst kvalit\u0101tes krit\u0113rijiem. N\u0101ko\u0161ais solis ir pasteriz\u0101cija (to kars\u0113 l\u012bdz 95o \u2013 98oC), kas ilgst 30 sekundes, jo \u0161aj\u0101 laik\u0101 iet boj\u0101 liel\u0101k\u0101 da\u013ca mikroorganismu, bet saglab\u0101jas v\u0113rt\u012bg\u0101s uzturvielas. \u201c P\u0113c pasteriz\u0101cijas sulu t\u016bl\u012bt atdzes\u0113 un virza uz pild\u012b\u0161anu. Sula vairs nesaskaras ar apk\u0101rt\u0113jo gaisu \u2013 to iepilda speci\u0101l\u0101 Tetra Pak iepakojam\u0101. Neatv\u0113rt\u0101 iepakojum\u0101 r\u016bpnieciski ra\u017eot\u0101s sulas tiek pasarg\u0101tas no gaismas un gaisa ietekmes, t\u0101d\u0113\u013c ilg\u0101k saglab\u0101jas svaigas un vesel\u012bgas\u201d un glab\u0101 savas pozit\u012bv\u0101s gar\u0161as \u012bpa\u0161\u012bbas.<br \/>\n\u201cVisbie\u017e\u0101k aug\u013cu koncentr\u0101ti ra\u017eo\u0161anai Latvijas r\u016bpn\u012bc\u0101s tiek ievesti no Kubas, Braz\u012blijas, Izra\u0113las, Sp\u0101nijas un Polijas. Galvenais, lai tie tiktu ieg\u0101d\u0101ti no valst\u012bm, kur attiec\u012bgie aug\u013ci aug dab\u012bgos apst\u0101k\u013cos, tiem rakstur\u012bg\u0101 vid\u0113.\u201d Jo t\u0101pat k\u0101 alkoholiskajiem dz\u0113rieniem (whiskey, armagnac, v\u012bniem) piem\u012bt savdab\u012bgs raksturs aug\u0161anas vietas d\u0113\u013c, ar\u012b sul\u0101m gar\u0161as nianses var tikt ietekm\u0113tas gan aug\u013cu \u0161\u0137irnes, aug\u0161anas apst\u0101k\u013cu, temperat\u016bras un saulaino dienu skaita d\u0113\u013c. T\u0101d\u0113\u013c tiek pien\u0101c\u012bgi v\u0113rt\u0113ts ieg\u016btais produkts, t\u0101 vizu\u0101lais izskats un gar\u0161a, ja atbilst visiem krit\u0113rijiem, tad ra\u017ea tiek izmantota t\u0101l\u0101kajiem procesiem, tiek sagatavots koncentr\u0101ts uz ilg\u0101ku laiku, kas nodro\u0161ina nemain\u012bgu sulas gar\u0161u cauru gadu.<br \/>\nSulas ir ne tikai sl\u0101pju remd\u0113\u0161anai, bet t\u0101m piem\u012bt ar\u012b dziednieciskas \u012bpa\u0161\u012bbas, t\u0101s atjauno ener\u0123iju. \u201cV\u0113l 5000 gadus atpaka\u013c austrumu medic\u012bna atkl\u0101ja, ka sula pastiprina organisma dab\u012bg\u0101s \u0101rstniecisk\u0101s sp\u0113jas un izmantoja sulu terapiju k\u0101 tradicion\u0101lu \u0101rst\u0113\u0161anos un profilaksi.\u201d<br \/>\n\u201cPiev\u0113rsiet uzman\u012bbu iepakojuma mar\u0137\u0113jumam! Ja uz iepakojuma nav nor\u0101d\u012bts, ka t\u0101 satur konservantus vai citas p\u0101rtikas piedevas, tad to tur nav.\u201d Sulas j\u0101uzglab\u0101 2-12oC temperat\u016br\u0101, ja pievienoti konservanti, tad temperat\u016bra dr\u012bkst sasniegt pat 20oC.<br \/>\n\u201dVair\u0101ki pa\u0161m\u0101ju r\u016bpniecisko sulu ra\u017eot\u0101ji Latvij\u0101 darbojas jau apm\u0113ram 15 gadus, un ir ieguvu\u0161i pat\u0113r\u0113t\u0101ja uztic\u012bbu produktam. Latvij\u0101 liel\u0101kie sulu ra\u017eot\u0101ji &#8211; \u201eGutta&#8221; un \u201eCido Grupa&#8221;, kas labi zin\u0101mi ar\u012b Baltijas tirg\u016b. Igaunij\u0101 zin\u0101m\u0101kie ra\u017eot\u0101ji ir \u201eAura&#8221; un \u201ePoltsamaa&#8221;, bet Lietuv\u0101 &#8211; \u201eElmenhorster&#8221; un \u201eRasa&#8221;.\u201d<br \/>\n<a href=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulas1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2848\" title=\"sulas1\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/sulas1.jpg\" alt=\"\" width=\"324\" height=\"239\" \/><\/a>Sul\u0101m ir liela\u00a0 noz\u012bme ra\u017eo\u0161an\u0101, jo no t\u0101m tiek ieg\u016bti papildprodukti k\u0101 aug\u013cu s\u012brupi, ko lieto k\u0101 izejvielu dz\u0113rienu un saldo \u0113dienu pagatavo\u0161an\u0101. Ieg\u016bst ar\u012b aug\u013cu ekstraktus, v\u0101rot iebiezin\u0101t\u0101s aug\u013cu sulas ar cukuru, \u0161os ekstraktus galvenok\u0101rt izmanto bezalkoholisko dz\u0113rienu ra\u017eo\u0161an\u0101.<br \/>\nSavuk\u0101rt no pa\u0161\u0101m sul\u0101m tiek ieg\u016bti ar\u012b g\u0101z\u0113tie bezalkoholiskie dz\u0113rieni, k\u0101 ar\u012b g\u0101z\u0113to un neg\u0101z\u0113to dz\u0113rienu sausie koncentr\u0101ti.<br \/>\nSavuk\u0101rt b\u0101r\u0101 sulas pla\u0161i tiek izmantotas koktei\u013cu recep\u0161u rad\u012b\u0161an\u0101 un dz\u0113rienu jauk\u0161an\u0101, popular\u0101k\u0101s sulas, ko izmanto b\u0101r\u0101 ir:<br \/>\noLemon-laims vai laima limon\u0101des\u00a0 &#8211; izmanto liel\u0101 da\u013c\u0101 koktei\u013cu, lai pagatavotu Sour, Fizz grupas koktei\u013cus. Piem\u0113ram, Gin Fizz, Sour, u.c.<br \/>\noGreifr\u016btu limon\u0101des \u2013 lieto gan bezalkoholiskos, gan alkoholiskos koktei\u013cos, bie\u017ei vien internetavotos min\u0113ts, ka lieto ar tekilu.<br \/>\noApels\u012bnu sula \u2013 popul\u0101r\u0101k\u0101\u00a0 sula, ko izmanto koktei\u013cu pagatavo\u0161anai, piem\u0113ram, skr\u016bve \u2013 50ml Vodka + 150ml Apels\u012bnu sula.<br \/>\noCitrona vai laima sula\u00a0 &#8211; run\u0101jot par citrona vai laima sulu, nevar nepiemin\u0113t tekilu! Ar\u012b \u013coti pla\u0161i izmantota sula, liel\u0101kajai da\u013cai IBA koktei\u013cu. Piem\u0113ram, Daiquiri, Cosmopolitain, u.c.<br \/>\noDz\u0113rve\u0146u sula\u00a0 &#8211; atceries slaveno Cosmopolitan kokteili!<br \/>\noTom\u0101tu sula \u2013 izmanto Pick-me-up kokteilim Bloody Marry<br \/>\noUpe\u0146u sula \u2013 lieto ar rumu, taisot Grok, \u013coti popul\u0101rs ir Meln\u0101 Balz\u0101ma un upe\u0146u sulas dz\u0113riens.<br \/>\nK\u0101 jau min\u0113ju s\u0101kum\u0101, sulas ir svar\u012bgs components, kas nepiecie\u0161ams katr\u0101 b\u0101r\u0101, lai apmierin\u0101tu katra klienta v\u0113lmes.<\/p>\n<p>Autors: Di\u0101na Ber\u0123e &#8211; ieskaites darbs, Bar.lv b\u0101rme\u0146u treni\u0146u centrs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ikviens b\u0101rs ir neiedom\u0101jams bez alkohola, kas ir galvenais ien\u0101kuma avots \u0161\u012bm iest\u0101d\u0113m. Tom\u0113r, lai alkoholu \u0113rt\u0101k p\u0101rdot, tas tiek izplat\u012bts koktei\u013cu veid\u0101, savuk\u0101rt, lai tos<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5502,5473,5463],"tags":[],"class_list":["post-16981","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-bez-alk-dzerieni","category-interesanti","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16981"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16981\/revisions"}],"predecessor-version":[{"id":19183,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16981\/revisions\/19183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9003"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}