Ungadliwa
Ungawusa Isikhathi Eside Kangakanani Ukhilimu Omuncu Ukuze Ugcine Ukusha | Amathiphu wekhishi nomhlahlandlela
Oct
Okuqukethwe
Mayelana noKhilimu Omuncu Futhi Ungawomisa Ukhilimu Omuncu
Ukhilimu omuncu (e I-North American English, IsiNgisi sase-Australia futhi I-New Zealand isiNgisi) noma ukhilimu omuncu (IsiNgisi saseBrithani) Kuyinto umkhiqizo wobisi etholwe ngu ukubila Njalo ukhilimu ngezinhlobo ezithile ze- amagciwane e-lactic acid. I- isiko lebhaktheriya, eyethulwa ngamabomu noma ngokwemvelo, imuncu futhi iqinisa ukhilimu. Igama layo livela ekukhiqizweni kwe-lactic acid ngokuvutshelwa kwebhaktheriya, okubizwa ngokuthi ukuthola. Ukhilimu omusha uhlobo olulodwa lukakhilimu omuncu olunamafutha amaningi nokunambitheka okuncane okumuncu.
Traditional
Ngokwesiko, ukhilimu omuncu wenziwa ngokuvumela ukhilimu obusikiwe phezulu kobisi lubile ezingeni lokushisa elilinganisiwe. Ingalungiswa futhi ngokumuncwa kokhilimu ongcotshisiwe onamasiko akhiqiza i-asidi. Ama-bacteria akhula ngesikhathi sokuvutshelwa aqinisa ukhilimu futhi awenza abe ne-asidi kakhulu, indlela yemvelo yokuligcina.
Izinhlobo zezentengiso
Ngokuya nge-US (FDA) imithethonqubo, ukhilimu omuncu okhiqizwa ngokuthengisa uqukethe okungekho ngaphansi kuka-18% we-milkfat ngaphambi kokuba kufakwe ama-bulking agents, futhi angabi ngaphansi kuka-14.4% we-milkfat emkhiqizo ophelile. Ngokwengeziwe, kufanele ibe ne-asidi ephelele engekho ngaphansi kuka-0.5%. Ingase futhi iqukathe ubisi nama-whey solids, ubisi lwebhotela, isitashi esingeqi iphesenti elilodwa, usawoti kanye ne-rennet etholakala kokukhishwa okunamanzi esiswini sesine samathole, amazinyane noma amawundlu, ngenani elihambisana nomkhuba omuhle wokukhiqiza.
Ngaphezu kwalokho, ngokwemithetho yokudla yaseCanada, ama-emulsifying, gelling, stabilizing and thickening agents in ukhilimu omuncu i-algin, ushingamu we-carob bean (izinkumbi zikabhontshisi), carrageenan, i-gelatin, isigingci, i-pectin, noma propylene glycol alginate noma iyiphi inhlanganisela yakho ngenani elingeqile kumaphesenti angu-0.5, ukuboya, i-mono- ne-diglycerides, noma iyiphi inhlanganisela yalokho, enanini elingadluli iphesenti elingu-0.3, kanye ne-sodium phosphate dibasic enanini elingadluli iphesenti elingu-0.05.
Ukhilimu omuncu awuphelele okuvutshiwe, futhi njengemikhiqizo eminingi yobisi, kufanele kube esiqandisini ivuliwe nangemva kokusetshenziswa. Ngokwengeziwe, kumithethonqubo yaseCanada, i-enzyme yobisi ejiyisayo ethathwe ku- I-Rhizomucor miehei (UCooney no-Emerson) abavela Mucor pusillus Lindt ngenqubo yokuvutshelwa kwesiko elihlanzekile noma kusukela ku-Aspergillus oryzae RET-1 (pBoel777) nayo ingangezwa enqubweni yokukhiqiza ukhilimu omuncu, ngenani elihambisana nokwenza okuhle kokukhiqiza. Ukhilimu omuncu uthengiswa ngedethi yokuphelelwa yisikhathi egxivizwe esitsheni, noma ngabe lokhu kungukuthi “ukuthengiswa ngoku”, idethi ethi “best by” noma “yokusetshenziswa” kuyahlukahluka ngokuya ngemithetho yendawo. Ukhilimu omuncu ofakwe esiqandisini ungahlala amaviki angu-1-2 ngaphezu kwawo thengisa ngosuku ngenkathi isiqandisi savulwa ukhilimu omuncu ngokuvamile sihlala izinsuku eziyi-7-10.
Izakhiwo ze-Physical-chemical
Izithako
Ukhilimu othuthukisiwe.
Ukhilimu omuncu ocutshunguliwe ungafaka noma yiziphi izithasiselo nezivimbelakuvunda ezilandelayo: iwhey yebanga A, isitashi sokudla esilungisiwe, i-sodium phosphate, i-sodium citrate, isigingci, carrageenan, i-calcium sulfate, i-potassium sorbate, Futhi ushingamu wesikhonyane.
Ukwakheka kwamaprotheni
Ubisi iqukethe amaprotheni acishe abe ngu-3.0-3.5%. Amaprotheni amakhulu kukhilimu yiwo amakesi futhi amaprotheni we-whey. Engxenyeni ephelele yamaprotheni obisi, ama-casein akha ama-80% kuyilapho ama-whey amaprotheni enza ama-20%. Kunezigaba ezine eziyinhloko zama-casein; β-caseins, α(s1)-caseins, α(s2)-casein kanye ama-κ-caseins. Lawa maprotheni we-casein akha ingqamuzana elihlukahlukene i-colloidal i-particle eyaziwa ngokuthi i-casein micelle. Amaprotheni okukhulunywa ngawo anobudlelwane bokubopha namanye amaprotheni e-casein, noma ahlanganiswe ne-calcium phosphate, futhi lokhu kubopha yikho okwakha ama-aggregates. Ama-casein micelles ayizinhlanganisela zama-β-casein, α (s1) -masikhondi, ama-α (s2) -ama-kasinisi, agqoke ama-κ-caseins.
Amaprotheni abanjwa ndawonye ngamaqoqo amancane ama-colloidal i-calcium phosphate, i-micelle nayo iqukethe lipase, i-citrate, ions ezincane, futhi I-plasmin ama-enzyme, kanye ne-serum yobisi evalelwe. I-micelle iphinde iboshwe ezingxenyeni ze-κ-casein eyaziwa ngokuthi ungqimba lwezinwele, ezinomthamo ophansi kunomongo we-micelle. Ama-micelles e-Casein angcono i-porous izakhiwo, ezisayizi wobukhulu obungu-50-250 nm ububanzi kanti izakhiwo ngokwesilinganiso zingu-6-12% wengqikithi yengxenyana yevolumu yobisi. Isakhiwo sinesibindi ukuze sikwazi ukubamba inani elanele lamanzi, isakhiwo saso futhi sisiza ekusebenzeni kabusha kwe-micelle.
Ukwakheka kwama-molecule e-casein ku-micelle akuvamile kakhulu ngenxa yenani elikhulu le-β-casein ukwandaizinsalela (izinsalela zeproline ziphazamisa ukwakheka kwe Ama-α-helixes futhi sheets-amashidi) futhi ngenxa yokuthi ama-κ-casein aqukethe kuphela izinsalela ze-phosphorylation eyodwa (zikhona ama-glycoprotein). Inani eliphezulu lezinsalela ze-proline livimbela ukwakheka kwezakhiwo ezisezingeni eliphakeme ezifana nama-α-helixes namashidi anezinhlamvu ze-β.
Ngenxa yama-κ-casein abakhona ama-glycoprotein, zizinzile lapho kukhona ama-calcium ions ngakho-ke ama-κ-caseins asoqweqwe olungaphandle lwe-micelle ukuvikela ngokwengxenye ama-non-glycoprotein β-caseins, α (s1) -caseins, α (s2) -caseins from precipizing out lapho kukhona ama-ions e-calcium amaningi. Ngenxa yokushoda kwesakhiwo esiqinile sesibili noma semfundo ephakeme ngenxa yezinsalela ze-proline, ama-casein micelles akuzona izinhlayiya ezizwela ukushisa. Noma kunjalo, ziyi-pH ezizwelayo. Izinhlayiya ze-colloidal zizinzile ku-pH ejwayelekile yobisi eyi-6.5-6.7, ama-micelles azongena iphuzu le-isoelectric lobisi oluyi-pH engu-4.6.
Amaprotheni akha ama-20% asele wengxenyana yamaprotheni kokhilimu aziwa njenge amaprotheni we-whey. Amaprotheni ama-Whey nawo abizwa kabanzi ngokuthi amaprotheni e-serum, esetshenziswa lapho amaprotheni e-casein ekhishwe isixazululo. Izingxenye ezimbili eziyinhloko zamaphrotheni e-whey obisini lact-lactoglobulin futhi α-lactalbumin. Amaprotheni e-whey asele obisini yilawa; ama-immunoglobulins, i-serum albumin yezinkomo, nama-enzyme afana ne- i-lysozyme. Amaprotheni we-Whey ancibilika kakhulu kunamanzi kunama-casein protein. Umsebenzi oyinhloko we-β-lactoglobulin ebisi ukusebenza njengendlela yokudlulisa uvithamini A, nomsebenzi ophambili we-α-lactalbumin ku-lactose synthesis.
Amaprotheni we-whey amelana kakhulu nama-acids nama-enzyme e-proteolytic. Kodwa-ke, ama-whey protein azwela ukushisa: ukushisa kobisi kuzodala ukuguqulwa amaprotheni we-whey. Ukuhlukaniswa kwala maprotheni kwenzeka ngezinyathelo ezimbili. Izakhiwo ze-β-lactoglobulin kanye ne-α-lactalbumin ziyavuleka, bese isinyathelo sesibili siwukuhlanganisa amaprotheni ngaphakathi kobisi. Lokhu kungenye yezinto eziyinhloko ezivumela ukuthi amaprotheni e-whey abe nokuhle okunjalo emulsifying izakhiwo. Amaprotheni omdabu omdabu ayaziwa ngezindawo zawo ezinhle zokubhaxabula, futhi emikhiqizweni yobisi echazwe ngenhla, izakhiwo zazo ezi-gelling. Lapho kukhishwa amaprotheni we-whey, kukhona ukwanda kwefayela le- umthamo ophethe amanzi womkhiqizo.
Icubungula
Ukwenziwa kokhilimu omuncu kuqala ngokumiswa kokuqukethwe kwamafutha; lesi sinyathelo siwukuqinisekisa ukuthi inani elifunekayo noma elisemthethweni lamafutha obisi likhona. Njengoba kushiwo ngaphambili inani elincane lamafutha obisi okufanele libe khona kukhilimu omuncu ngu-18%. Phakathi nalesi sinyathelo ekukhiqizeni ezinye izithako ezomile zengezwa kukhilimu; I-whey yebanga elingu-A eyengeziwe ngokwesibonelo izokwengezwa ngalesi sikhathi. Esinye isithako esisetshenziswa phakathi nalesi sinyathelo sokucubungula uchungechunge lwezithako ezaziwa ngokuthi ama-stabilizers.
Ama-stabilizers ajwayelekile anezelwa ukhilimu omuncu umagazine futhi i-gelatin, kuhlanganise nesitashi sokudla esishintshiwe, isigingci, Futhi sibongile. Isizathu sokungezwa kokuqiniswa kwemikhiqizo yobisi evutshiwe ukuhlinzeka ngokushelela emzimbeni nasekuthungeni komkhiqizo. Ama-stabilizers nawo asiza ekwakhiweni komkhiqizo wejel futhi anciphisa amasondo i-syneresis. Ukwakheka kwalezi zinhlaka zejeli, kushiya amanzi amancane amahhala we-whey syneresis, ngaleyo ndlela enweba impilo yeshalofu.
I-Whey syneresis ukulahleka komswakama ngokuxoshwa kwe-whey. Lokhu kuxoshwa kwe-whey kungenzeka ngesikhathi sokuthuthwa kweziqukathi eziphethe ukhilimu omuncu, ngenxa yokuthambekela kokunyakaza nokuphazamiseka. Isinyathelo esilandelayo senqubo yokukhiqiza i-acidification kokhilimu. Ama-organic acid njenge i-citric acid or i-sodium citrate zengezwa kukhilimu ngaphambi i-homogenization ukuze kwandiswe umsebenzi we-metabolic yesiko lokuqala. Ukulungiselela ingxube ye-homogenization, iyashiswa isikhathi esifushane.
I-Homogenization iyindlela yokucubungula esetshenziselwa ukuthuthukisa ikhwalithi yokhilimu omuncu maqondana nombala, ukungaguquguquki, ukuzinza kokhilimu, kanye nokhilimu okhilimu omuncu. Ngesikhathi se-homogenization ama-fat globules amakhulu ngaphakathi kokhilimu ahlukaniswa abe ama-globule amancane ukuze avumele ukumiswa okulinganayo ngaphakathi kwesistimu. Kuleli qophelo ekucubunguleni ama-globules amafutha obisi kanye ne-casein amaprotheni azihlangani, kukhona ukunengeka okwenzekayo.
Ingxube i-homogenized, ngaphansi kwe-homogenization yengcindezi ephezulu ngaphezu kwe-130 ibha (iyunithi) futhi ekushiseni okuphezulu okungama-60 ° C. Ukwakhiwa kwama-globules amancane (angaphansi kwama-microns ama-2 ngosayizi) okukhulunywe ngawo ngaphambili kuvumela ukunciphisa ukwakheka kongqimba lukakhilimu futhi kukhuphule i- ukubonwa yomkhiqizo. Kukhona nokunciphisa ukuhlukaniswa kwe-whey, ukuthuthukisa umbala omhlophe wokhilimu omuncu.
Ngemuva kwe-homogenization yekhilimu, ingxube kufanele ibhekane nayo pasteurization. I-Pasteurization iyindlela elula yokushisa ukhilimu, ngenhloso yokubulala noma yimaphi amabhaktheriya ayingozi kukhilimu. Ukhilimu we-homogenized uyaqhubeka izinga lokushisa eliphakeme isikhathi esifushane (HTST) indlela ye-pasteurization. Kulolu hlobo lwe-pasteurization ukhilimu ushiswa ekushiseni okuphezulu kwama-85 °C imizuzu engamashumi amathathu. Lesi sinyathelo sokucutshungulwa sivumela i-medium oyinyumba lapho sekuyisikhathi sokwethula amagciwane okuqala.[15]
Ngemuva kwenqubo yokunamathisela, kunenqubo yokupholisa lapho ingxube ipholile ize ifike ezingeni lokushisa elingu-20˚C. Isizathu sokuthi ingxube ipholiswe yaze yafika ku-20˚C kungenxa yokuthi leli izinga lokushisa elifanelekile lokujova i-mesophilic. Ngemuva kokuthi ukhilimu owenziwe nge-homogenized usupholiswe ku-20˚C, ugonywa ngo-1-2% wesiko lokuqala elisebenzayo. Uhlobo lwesiko lokuqala olusetshenziswayo lubalulekile ekukhiqizeni ukhilimu omuncu. I isiko lokuqala unomthwalo wemfanelo wokuqalisa inqubo yokuvutshelwa ngokwenza ukhilimu owenziwe nge-homogenized ufinyelele ku-pH engu-4.5 kuya ku-4.8.
Amagciwane e-Lactic acid (lapha abizwa nge-LAB) abilisa i-lactose ku-lactic acid, angama-mesophilic, I-Gram-positive ama-anaerobes asebenzayo. Izinhlobo ze-LAB ezisetshenziselwa ukuvumela ukuvutshelwa kokukhiqizwa ukhilimu omuncu i-Lactococcus lactis subsp latic noma i-Lactococcus lactis subsp cremoris zingamagciwane e-lactic acid ahlobene nokukhiqiza i-asidi. I-LAB eyaziwa ngokukhiqiza amakha kukhilimu omuncu i-Lactococcus lactis ssp. i-lactis biovar diacetyllactis. Ngokuhlangene lawa mabhaktheriya akhiqiza izinhlanganisela ezizokwehlisa i-pH yengxube, futhi akhiqize izinhlanganisela zokunambitheka ezifana nomfundo.
Ngemuva kokufakwa kwesiko lokuqala, ukhilimu uhlukaniswa ngamaphakeji. Kwenziwa amahora we-18 inqubo yokuvutshelwa lapho i-pH yehliswa isuka ku-6.5 iye ku-4.6. Ngemuva kokuvutshelwa, inqubo eyodwa yokupholisa iyenzeka. Ngemuva kwale nqubo yokupholisa, ukhilimu omuncu ufakwa ezitsheni zawo zokugcina bese uthunyelwa emakethe
Siyazi ukuthi awufuni ukufunda izimpendulo ezinde, ezinomusho ze-Can Sour Cream Freezable nezindlela eziyinkimbinkimbi zokwenza imisebenzi ekhishini. Hhayi-ke, akekho owenza lokho! Thina omama bamakhaya sidinga isikhathi sethu futhi sidinga wonke amathuluzi omlingo ukuze enze izinto ekhishini.
Siyabonga ngokusivakashela futhi njengoba sikusiza ngakho izinongo namakhambi, manje nazi izixazululo eziqandisiwe ezicashile kakhulu futhi eziyisisekelo zokhilimu omuncu. (Ukhilimu omuncu)
Ngakho-ke, ngokuphazima kweso, sesilapha nomhlahlandlela ophelele wokuthi ungafriza ukhilimu omuncu:
Ngaphambi kwanoma yini enye,
Ingabe Ukhilimu Omuncu Ungavuthwa?
Yebo, ukhilimu omuncu ungamiswa ngaphandle kokulahlekelwa ukusha kwawo. Kodwa-ke, ukuthungwa kokhilimu omuncu ofriziwe kungabukeka kuphaphathekile, kepha lokhu akuyona into okufanele ukhathazeke ngayo. Ngokuyinhloko, ukhilimu omuncu usetshenziselwa izindlela zokupheka ezenziwe ngama-casseroles kanye nabapheki bokucindezela. Izitsha ezinjengesobho, isitshulu, amasoso nokugqokwa yizindlela zokupheka ezidumile zokudla ukhilimu omuncu.
Iqhwa Elimuncu Lokhilimu Omuncu:
Khumbula, uma ufuna ukugcina ukhilimu omuncu ukuze usetshenziswe kamuva ezindleleni zokupheka, qiniseka ukuthi, yiqhwa ngaphambi kokuba kubi. Ukubanda kungamisa ukhilimu ukuthi ungabi mubi kodwa awukwazi ukuhlehlisa inqubo. Akuwona nje ukhilimu omuncu kuphela, kodwa okufanayo nangoshizi, iyogathi, ukhilimu osindayo, ukhilimu omuncu, iwayini, ngisho namasaladi.
Ungalufaka kanjani ukhilimu?
Asikho umhlahlandlela omkhulu onzima nosheshayo ongawulandela ukuze uqande ukhilimu omuncu. Iningi labantu licabanga ukuthi ukuligcina efrijini ngaphezulu kuzoliqandisa. Ungagcina ukhilimu ngale ndlela, kepha ukuthola ukunambitheka okungcono, landela lezi zinyathelo:
- Gcoba ukhilimu omuncu ovuliwe esitsheni esinesivalo nge-whisk noma uthole izivalo zamapulangwe eziguquguqukayo zanoma yiluphi uhlobo lwesitsha.
- Ngemva kokushaya, qinisa phezulu bese ubhala usuku ukuze wazi ukuthi yagcinwa nini.
Uma igcinwe iqhwa nesivalo esingangeni moya esivulekile, ingahlala kahle amasonto amathathu.
3. Manje, yigcine esiqandisini.
Q: Ungawomisa Ukhilimu Omuncu Ku-Recipe?
Impendulo: Cha, kuzodingeka uyincibilikise kuqala uma iresiphi idinga ukhilimu oncibilikisiwe.
Unganciphisa kanjani ukhilimu?
Manje, uma kufanele uyisebenzise, khipha kuphela inani elidingekayo ukuncibilika, hhayi isitsha sonke.
- Khipha ukhilimu ebhokisini lakhe ulibeke kuTray Trost Defrost. Kuyasiza ukuncibilikisa izinto ezibandayo ngokushesha.
- Lapho ukuthungwa kokhilimu oyiqhwa kuba ukhilimu, kulungele ukusetshenziswa.
Uma ungafuni ukuyincibilikisa noma ungenaso isikhathi sokuncibilikisa ukhilimu, zama izindlela zokupheka eziqandisiwe ukhilimu omuncu:
Ikhekhe Lekhofi Elimuncu:
Nayi iresiphi yethu esiyithandayo esinezinyathelo eziyi-8 yekhekhe lomuncu omuncu:
Ukulungisa ikhekhe lekhofi ngo-ukhilimu omuncu, uzodinga ihora.
Izithako zekhekhe lekhofi elikhilimu omuncu:
| Izithako | Ifomu | Ubuningi |
| Ikhekhe | ||
| Ibhotela elingavuthiwe | Kuthambile | 113 amagremu |
| Sugar | Kugcwele | 198 amagremu |
| amaqanda | Large | 2 |
| Ufulawa-inhloso yonke | Akufundwe | 241 amagremu |
| Iphawuda wokubhaka | powder | I-1 tsp |
| Okukhukhumalisa amakhekhe | powder | ¼ tsp |
| Salt | I-sodium ejwayelekile | ½ tsp |
| Ukhilimu omuncu | wabhaxabulwa | 227 amagremu |
| I-toppings | ||
| Sugar | Ukufafaza | 99grams |
| I-Cinnamon | I-2 tsp | |
| Ukukhishwa kwe-Vanilla | Liquid | 2 tsp |
| Ama-walnuts nama-pecans | oqoshiwe | 57 amagremu |
Indlela:
Ikhekhe Elimuncu Lokhilimu:
- Hlangisa i-oven ku-350 ° F.
- Thatha isitsha uhlanganise zonke izithako ezifana nebhotela, ushukela, amaqanda, ufulawa, i-baking powder, i-baking soda nosawoti, bese ushaya kahle.
- Engeza ibhotela bese uxuba
- Engeza ukhilimu omuncu bese uxuba
I-Topping:
Thatha isitsha, engeza zonke izithako bese ushaya kuze kube yilapho zihlangana ngokufana.
Ukwakhiwa:
- Thatha ishidi le-foil bese ufaka isikhunta se-Cake shaper kuso. Ngokwenza lokhu ungakha i-pan ikhekhe lakho elinganamatheli kulo.
- Faka ingxenye yengxube yekhekhe kuwo
- engeza i-topping
- Faka enye ingxenye kuyo
- Landela isinyathelo sesithathu
- lifake kuhhavini
- Hlola ngemva kwemizuzu engu-30; Uma sekwenziwe, yisuse noma uyiyeke phakathi eminye imizuzu emi-5 kuya kweyishumi.
- Thatha ikhekhe kuhhavini uligijime.
Noma ngabe ukujabulela ngekhofi noma okuluhlaza, ukukhetha kungokwakho.
Ingabe Ikhekhe Le-Cream Bundt Ikhekhe Lingavuthwa?
Ukusuka ku-Bundt kuya ekhofini, ungafriza futhi ugcine noma yiliphi ikhekhe elenziwe ngokhilimu omuncu.
Umbuzo uvela lapha,
Ungatshela Kanjani Uma Ukhilimu Omuncu Ungalungile
Ukhilimu omuncu usuvele u-tangy, futhi awukwazi ukubona ukuthi mubi ngokuwunambitha. Lapha kufanele uhlole ukhilimu kusuka endaweni eseduze futhi uhlole ukuthi ubonakala umhlophe noma noma yiziphi izibazi. Uma ubona amabala amnyama akha phezulu, lokhu kuwuphawu lwesikhunta kanye nokhilimu omuncu omubi.
Kodwa,
Ingabe Ukhilimu Omuncu Ubi Ngempela?
Yebo, ukhilimu omuncu awukho phakathi kokudla okungahambi kahle. Njenganoma imuphi omunye umkhiqizo wobisi, ukhilimu omuncu unesikhathi esincane sokuhlala uhlanzekile, ikakhulukazi ehlobo.
Ingabe ukhilimu omuncu muhle kangakanani ngemuva kokuvula?
Uma ungayigcini endaweni ebandayo, sathi kubanda, ngakho-ke uma ungayigcini efrijini elibandayo kakhulu, izokonakala phakathi nezinsuku ezingu-1-2.
Ubuwazi ukuthi ukhilimu omuncu ungenziwa nasekhaya?
Q: Ungayenza Kanjani Ukhilimu Omuncu Ngokushesha?
I-Ans: Ngokufaka isiko le-lactic-acid kukhilimu, ungaveza ukhilimu omuncu ekhaya kungakapheli imizuzu. I-Lactic acid inika ukunambitheka okumunyu okuthandwa yiwo wonke umuntu kumaresiphi, ikakhulukazi uma udla ukudla kwaseMexico.
Manje, uma senziwa noma kuvulwa ekhaya, enye into ongayicabanga yilena:
Ingabe Ukhilimu Omuncu Uhlala Isikhathi Eside Kangakanani?
Izikhathi eziningi, sibeka okhilimu, ama-yogathi nososo lapho silanda izaphulelo neminikelo esitolo. Imikhiqizo eminingi ihlala isikhathi eside ishiywe ingavuliwe; kodwa-ke, kufanele zifriziwe ngokushesha ngemuva kokukhishwa ebhokisini noma zigcinwe ukuze zisetshenziswe kamuva. Uma sikhuluma ngesikhathi, njengokuthi ukhilimu omuncu uzizwa umuhle kangakanani ngemuva kokuvulwa kwawo?
Ngaphandle kwesiqandisi:
Uma singekho isiqandisi, kufanele usebenzise ukhilimu ngokushesha njenganoma yimuphi omunye umkhiqizo wobisi, ngoba wonakalisa ngokushesha okukhulu futhi kalula kakhulu.
Ngesiqandisi:
Ngokusho kwe-USDA, isikhathi esiphelele sokhilimu omuncu oqandisiwe singamasonto amathathu. Kodwa uma kungaqandisiwe ngokuphelele, kuzothatha I-7 ezinsukwini ezingu-14 ngaphambi kokuthi kuncibilike ngokuphelele. Kodwa uma ubona ukhilimu uncibilika, zama ukuwusebenzisa ekuphekeni nasekuphekeni ngokushesha ngangokunokwenzeka.
Q: Ingabe ukhilimu omuncu awulungile Kuwe?
I-Ans: Ukhilimu omuncu ngokwawo awunawo umonakalo empilweni; kodwa-ke, ama-calories amaningi onawo, ngokuqinisekile angaphazamisa umzimba wakho omile kahle noma ungasenza sibe sibi isimo uma uzama ukunciphisa isisindo. Ekugcineni, ukweqisa kwakho konke kubi.
Ngezansi:
Yini iresiphi yakho oyikhonzile kakhilimu omuncu? Yabelana nathi esigabeni sokuphawula esingezansi. Uma uthanda ukuba sekhishini, uzokujabulela nakanjani ukusebenzisa ikhishi lethu nezinto zikagesi zasendlini. Hhayi-ke, bazokongela ingxenye yesikhathi sokupheka eyakho. Zihlole lapha ngaphambi kokuthi ushiye leli khasi.
Futhi, ungakhohlwa ukuphina / ukubhukumaka bese uvakashela i- blog ukuthola imininingwane ethokozisayo kepha yangempela. (Izinzuzo zetiye le-Oolong)