Med se d\u011bl\u00ed na dva z\u00e1kladn\u00ed druhy: kv\u011btov\u00fd a medovicov\u00fd. Rozd\u00edl je d\u00e1n zdrojem, kter\u00fd v\u010dely nav\u0161t\u011bvuj\u00ed.<\/p>\n

Medovicov\u00fd med<\/h2>\n

Med medovicov\u00fd je z medovice, kterou tvo\u0159\u00ed m\u0161ice, mery a \u010dervci za parn\u00fdch dn\u016f v \u010dervenci a srpnu.  Medovice je tedy p\u0159efiltrovan\u00e1 m\u00edza strom\u016f a rostlin, z kter\u00e9 si tento hmyz vezme b\u00edlkoviny a pro n\u011bj nepot\u0159ebn\u00e9 zbytky vypuzuje na povrch sv\u00e9ho t\u011bla. V\u010dely, ale i mravenci, tuto sladinu sb\u00edraj\u00ed.<\/p>\n

Medovice je bohat\u00e1 na miner\u00e1ln\u00ed l\u00e1tky, dal\u0161\u00ed stopov\u00e9 prvky, enzymy a rostlinn\u00e1 barviva, kter\u00e1 medovicov\u00e9mu medu prop\u016fj\u010duj\u00ed tmav\u0161\u00ed odst\u00edny. Medovicov\u00fd med obsahuje slo\u017eit\u011bj\u0161\u00ed cukry, tzv. oligosacharidy, proto medy medovicov\u00e9 krystalizuj\u00ed velice pomalu.<\/p>\n

 <\/a><\/h2>\n

 Kv\u011btov\u00fd med<\/h2>\n

Med kv\u011btov\u00fd v\u010dely vytvo\u0159\u00ed z nektaru, kter\u00fd sb\u00edraj\u00ed v kv\u011btech rostlin spole\u010dn\u011b s pylem. Je to vlastn\u011b odm\u011bna rostliny za opylen\u00ed. Nektaru je v ka\u017ed\u00e9m kv\u011btu mal\u00e9 mno\u017estv\u00ed a obsahuje a\u017e 80 % vody. V\u010dely nektar p\u0159inesou v medov\u00e9m v\u00e1\u010dku do \u00falu a p\u0159ed\u00e1vaj\u00ed si med mezi sebou, t\u00edm med obohat\u00ed o d\u016fle\u017eit\u00e9 aminokyseliny. Sladina se p\u016fsoben\u00edm t\u011bchto aminokyselin p\u0159etv\u00e1\u0159\u00ed na med. Uv\u00e1d\u00ed se, \u017ee v\u010dely mus\u00ed nav\u0161t\u00edvit a\u017e 7 milion\u016f kv\u011bt\u016f, aby nasb\u00edraly jedno kilo medu.<\/p>\n

<\/a><\/p>\n

V zahrani\u010d\u00ed je cen\u011bn hlavn\u011b med kv\u011btov\u00fd sm\u00ed\u0161en\u00fd, proto\u017ee m\u00e1 bohat\u00e9 spektrum l\u00e1tek, kter\u00e9 jsou nasb\u00edran\u00e9 na velk\u00e9m mno\u017estv\u00ed druh\u016f rostlin. V\u00fdsledkem je tedy vysoce kvalitn\u00ed med, bohat\u00fd na \u017eiviny, kter\u00fd m\u016f\u017ee vznikat v na\u0161ich zem\u011bpisn\u00fdch \u0161\u00ed\u0159k\u00e1ch. Pro v\u011bt\u0161inu sm\u00ed\u0161en\u00fdch med\u016f je u n\u00e1s charakteristick\u00e1 krystalizace. Je to p\u0159irozen\u00fd jev, kter\u00fd k na\u0161emu medu neodmysliteln\u011b pat\u0159\u00ed.<\/p>\n

<\/a><\/p>\n

Med od n\u00e1s je ihned po vy\u010de\u0159en\u00ed nebo od po\u010d\u00e1tku krystalizace uskladn\u011bn ve sklenic\u00edch. Jedin\u011b t\u00edmto zp\u016fsobem se m\u016f\u017eeme vyhnout ztekucov\u00e1n\u00ed medu. Proto od n\u00e1s v\u011bt\u0161inou dostanete pastov\u00fd med kv\u011btov\u00fd nebo pln\u011b zkrystalizovan\u00fd. V\u00fdjimku tvo\u0159\u00ed jen medy medovicov\u00e9 a medy kv\u011btov\u00e9 s v\u011bt\u0161\u00edm pod\u00edlem ak\u00e1tu, kter\u00e9 krystalizuj\u00ed pozd\u011bji, t\u0159eba a\u017e 5 m\u011bs\u00edc\u016f po sto\u010den\u00ed.<\/p>\n

<\/a><\/p>\n

Pokud pot\u0159ebujete med p\u0159iv\u00e9st do tekut\u00e9ho stavu, nap\u0159. na pou\u017eit\u00ed do sirup\u016f nebo p\u0159\u00edpravu j\u00eddel, postupujte podle tohoto n\u00e1vodu. Nutno podotknout, \u017ee neexistuje zp\u016fsob ztekucov\u00e1n\u00ed medu, kter\u00fd kvalitu medu nesn\u00ed\u017e\u00ed, proto byste m\u011bli rozeh\u0159\u00edvat p\u0159im\u011b\u0159en\u00e9 mno\u017estv\u00ed a jen jedenkr\u00e1t. Med uzav\u0159en\u00fd (aby se do medu nedostala vlhkost, med je velmi hydroskopick\u00fd) vlo\u017ete do vodn\u00ed l\u00e1zn\u011b, kter\u00e9 bude m\u00edt teplotu do 50 \u00b0C. \u010cek\u00e1me, dokud se cel\u00fd obsah nerozpust\u00ed. Druh\u00fd zp\u016fsob je je\u0161t\u011b leh\u010d\u00ed, sklenici medu polo\u017e\u00edte p\u0159es pl\u00e1tno na radi\u00e1tor. Nejd\u0159\u00edve<\/p>\n

O rozeh\u0159\u00edv\u00e1n\u00ed zde: Krystalizace a ztekucov\u00e1n\u00ed<\/a>
\nO rozboru medu zde: Kvalitativn\u00ed ukazatel\u00e9 medu<\/a>
\nObjedn\u00e1n\u00ed medu zde: Objednejte si med<\/a>
\nV\u00edce o na\u0161em medu Z\u00edskan\u00e1 ocen\u011bn\u00ed<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Med se d\u011bl\u00ed na dva z\u00e1kladn\u00ed druhy: kv\u011btov\u00fd a medovicov\u00fd. Rozd\u00edl je…<\/p>\n

V\u00edce \"O medu\"<\/span>… <\/a><\/div>","protected":false},"author":2,"featured_media":163,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/posts\/143"}],"collection":[{"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":37,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/posts\/143\/revisions"}],"predecessor-version":[{"id":991,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/posts\/143\/revisions\/991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/media\/163"}],"wp:attachment":[{"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/media?parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/categories?post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pardus.cz\/wp-json\/wp\/v2\/tags?post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}