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KEFIR

kefirKEFIR, yak nav gizoi turshi parhezist, ki az shiri pasterizonidai gov bo rohi turshonidan hosil mekunand. Baroi turshonidan ba shir safeda yo moyai makhsus meandozand. Vobasta ba muhlati tayyor shudan K. shirin (yakruza), nimtursh (duruza) va tursh (seruza) meshavad. Muhlati turshonidani K. har qadar ziyod boshad, miqdori spirti on (az 0,2 to 0,6%), gazi karbonat va kislotai shir hamon qadar meafzoyad. Zavodhoi shir K.-i serravgan (doroi 2,5; 3,2 va 6% ravgani shir), serravgani doroi vitamini S, K.-i mevagi (sharbati meva va 2,5% ravgan dorad) va K.-i beravgan (doroi to 0,05% ravgani shir) istehsol mekunand.
K. nisbat ba shir khele zudhazm meboshad. Spirt va kislotai karbonati tarkibi K. tami tursh va bui khushi ishtihoovar doshta, ba sistemai asab va dilu ragho taqviyat mebakhshad, ravandi fosidshaviro dar medayu rudaho peshgiri menamoyad. K. gizoi shifobakhsh ast. Onro dar harorati 8°S to se shaboruz nigoh doshtan mumkin.
Istemoli muntazami K. mikroflorai rudaro solim gardonda, saviyai kholesterinro dar khun past mekunad, masuniyat (immunitet)-ro ustuvor menamoyad. Bino ba aqidai mutakhassison khususan K.-i asidofili ahamiyati kalon dorad. Baroi tayyor kardani on asidofilus lozim ast. Asidofilusro (dar gilofak joy dorad) metavon az dorukhonaho kharid. Dar 500 ml shiri jushondai garm se gilofaki onro hal karda, zarfro ba joi garm guzored va 12 – 18 soat intizor shaved. In guna K.-ro khunuk karda nushidan lozim ast. K.-i «nav» khosiyati darunroni doshta, K.-i seruza darunro mebandad. Minbad ba joi asidofilus metavon khudi K.-ro istifoda burd (baroi 1 l shir du qoshuq K.). Bad az dah ruz boz asidofilusro istifoda burdan lozim ast.
K. baroi rafi farbehi davoi khub meboshad. On dar barobari kam kardani vazni badan ba silsilai dilu ragho tasiri mufid merasonad. Hususan yakjoya bo sabzavotu mevaho istemol namudani K. ahamiyati kalon dorad.

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