{"id":440,"date":"2014-06-21T08:50:08","date_gmt":"2014-06-21T08:50:08","guid":{"rendered":"http:\/\/aksehirgrup.com\/v2\/?p=440"},"modified":"2014-07-22T13:35:05","modified_gmt":"2014-07-22T13:35:05","slug":"bulgur-uretim-asamalari","status":"publish","type":"post","link":"https:\/\/aksehirgrup.com\/v2\/tr\/bulgur-uretim-asamalari\/","title":{"rendered":"Bulgur \u00dcretim A\u015famalar\u0131"},"content":{"rendered":"

\u00dclkemizde bulgur yap\u0131m\u0131nda durum bu\u011fdaylar\u0131 \u00fcst\u00fcn tutulmaktad\u0131r. Bu bu\u011fday sert bir bu\u011fday t\u00fcr\u00fcd\u00fcr ve bulgurun parlak yap\u0131l\u0131 olmas\u0131n\u0131 sa\u011flar.<\/span><\/p>\n

Bulgur yapmaya elveri\u015fli ba\u015fl\u0131ca durum \u00e7e\u015fitleri Amanos, Spagetti, Fuat Bey, \u00c7akmak 79 vb. dir. Ayr\u0131ca bu bu\u011fdaylarda d\u00f6nmeli dane miktar\u0131n\u0131n az olmas\u0131na \u00f6nem g\u00f6sterilmelidir.<\/span><\/p>\n

Durum bu\u011fday\u0131 bulunamad\u0131\u011f\u0131 takdirde ekmeklik bu\u011fdaylarda bulgur yap\u0131m\u0131nda kullan\u0131labilir. Ancak bu\u011fday\u0131n sert ekmeklik bu\u011fday olmas\u0131 ve beyaz renkli olmas\u0131 \u00f6nemlidir.<\/span><\/p>\n

E\u011fer bu\u011fday yumu\u015fak \u00f6zellikli ise yani k\u0131rm\u0131z\u0131 ekmeklik bu\u011fdaydan yap\u0131l\u0131rsa esmer bulgur elde edilmi\u015f olur.Esmer Bulgur ile sari bulgurun i\u015flem basamaklar\u0131 benzerdir.<\/span><\/p>\n

Bu\u011fdaydan bulgur elde edili\u015fini 9 a\u015famada inceleyebiliriz. Bunlar s\u0131ras\u0131yla bu\u011fday\u0131;<\/span><\/p>\n

1 . Temizleme<\/span>
\n2. Islama<\/span>
\n3. Pi\u015firme<\/span>
\n4. Kurutma<\/span>
\n5. Eleme<\/span>
\n6. Kabuk soyma<\/span>
\n7. K\u0131rma ve II. Eleme<\/span>
\n8.S\u0131n\u0131fland\u0131rma Ele\u011fi<\/span>
\n9. Ambalajlama ve depolamad\u0131r<\/span><\/p>\n

1. Temizleme ve Y\u0131kama<\/strong><\/span>
\nTekni\u011fine uygun bu\u011fday se\u00e7imi yap\u0131ld\u0131ktan sonra bu\u011fdaylar bulgurun kalite \u00f6zelliklerini bozan sap, saman, ta\u015f, toprak, yabanc\u0131 tohum ve hububat danelerinden temizleme makinalarinda veya elle temizlenmelidir.<\/span><\/p>\n

2. Islatma<\/strong><\/span>
\nTemizlenen ve y\u0131kanan bu\u011fdaylar \u0131slatma kazanlar\u0131na al\u0131narak \u0131slatma i\u015flemine tabii tutulurlar.<\/span><\/p>\n

Islatman\u0131n faydas\u0131 danede bulunan ni\u015fastan\u0131n b\u00fcnyesine gerekli suyu alarak pi\u015fme s\u0131ras\u0131nda \u00e7abuk jelatinle\u015fmeyi sa\u011flamakt\u0131r.<\/span><\/p>\n

Islatmada dikkat edilecek husus; \u0131slatma suyunun temiz ve mikropsuz olmas\u0131 ve fazla sert su olmamas\u0131d\u0131r.<\/span><\/p>\n

3. Pi\u015firme<\/strong><\/span>
\nPi\u015firme b\u00fcnyesine yeteri kadar su alm\u0131\u015f bu\u011fday\u0131n 95 C civar\u0131nda 1-2 saat kaynat\u0131lmas\u0131 olay\u0131d\u0131r. Pi\u015firme bulgurun kalitesini etkileyen en \u00f6nemli i\u015flem basama\u011f\u0131d\u0131r.<\/span><\/p>\n

Bu nedenle \u015fu i\u015flemlere dikkat edilmelidir;<\/strong><\/span>
\nBu\u011fday\u0131n pi\u015fmesi s\u0131ras\u0131nda ni\u015fasta tamamen jelatinle\u015fmeli ancak bu\u011fday danesi da\u011f\u0131lmamal\u0131 ve ni\u015fasta a\u00e7\u0131\u011fa \u00e7\u0131kmamal\u0131d\u0131r. Bunun i\u00e7in bu\u011fday \u00e7ok kuvvetli ate\u015fte pi\u015firilmelidir.<\/span><\/p>\n

Pi\u015fmenin tam olmas\u0131 gerekir. Dane ortadan kesildi\u011finde beyazl\u0131k kalmamal\u0131d\u0131r.<\/span><\/p>\n

Pi\u015fen bu\u011fdayda topakla\u015fma, yap\u0131\u015fma, da\u011f\u0131lma, renkte koyula\u015fma (yanma) olmamal\u0131d\u0131r.<\/span><\/p>\n

Pi\u015firme i\u00e7in ilave edilen su miktar\u0131 iyi ayarlanmal\u0131d\u0131r. \u00d6yleki; bu\u011fday\u0131n pi\u015fmesi ve ni\u015fastan\u0131n jelatinle\u015fmesi tam olmal\u0131, bu\u011fday\u0131n i\u00e7erisinde beyaz nokta kalmamal\u0131 ve kazandaki su bu\u011fday taraf\u0131ndan tamamen emilmelidir.<\/span><\/p>\n

E\u011fer kazanda su kal\u0131r ise bulgurun besin de\u011ferinde \u00f6nemli kay\u0131p meydana gelir.\u00a0<\/span><\/p>\n

Bu\u011fday\u0131n tam olarak pi\u015fti\u011finden emin olduktan sonra kazan s\u00f6nd\u00fcr\u00fcl\u00fcr. Kapak kald\u0131r\u0131l\u0131r ve bulgur biraz kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra bir s\u00fcre bekletilir. B\u00f6ylece tam olarak pi\u015fmeyen bulgurlar\u0131n buharla pi\u015fmesi sa\u011flan\u0131r.<\/span><\/p>\n

Bu\u011fday vakumlu kazanlarda bas\u0131n\u00e7 alt\u0131nda da pi\u015firilebilir. Bu \u015fekilde s\u00fcre daha k\u0131sa s\u00fcrmektedir.<\/span><\/p>\n

4. Kurutma<\/strong><\/span>
\nKurutma, pi\u015fen bu\u011fday danesinin su oran\u0131n\u0131 (nemini) %10 civar\u0131na indirmek i\u00e7in uygulanan bir i\u015flemdir.<\/span><\/p>\n

Pi\u015fen bu\u011fdaylar elevat\u00f6rler yard\u0131m\u0131yla kurutma kulesine ta\u015f\u0131n\u0131r. Kurutma kulesinde vantilat\u00f6rlerle 60-70\u00b0C lik kuru hava verilerek bulgurlar 4-5 saatte kurutulabilir. Ancak burada dikkat edilecek husus s\u0131cakl\u0131\u011f\u0131n \u00e7ok y\u00fcksek tutulmamas\u0131d\u0131r.Aksi takdirde bulgurun rengi koyula\u015f\u0131r.<\/span><\/p>\n

5. Eleme<\/strong><\/span>
\nEleme ile bu\u011fdaylar\u0131n eleklerden tekrar ge\u00e7irilerek boylanmas\u0131, kabuk soyma i\u015fleminin daha kolay olmas\u0131 ve ikinci bir temizleme i\u015flemi daha yap\u0131lm\u0131\u015f olur.<\/span><\/p>\n

6. Kabuk Soyma<\/strong><\/span>
\nPi\u015fen bu\u011fdaylar\u0131n kabuklar\u0131 \u00e7e\u015fitli usullerle soyularak bulgurdan ayr\u0131l\u0131r.\u00a0<\/span>
\nKabuk soymadan \u00f6nce bulgurlar\u0131n su ile hafif tavlanmas\u0131 kabu\u011fun daha \u00e7abuk ve iyi soyulmas\u0131n\u0131 sa\u011flar.<\/span><\/p>\n

Bulgurun kabu\u011fu evlerde ta\u015f dibeklerde a\u011fa\u00e7 tokmaklarla d\u00f6v\u00fclerek soyulurken, imalathanelerde dik ta\u015flarla veya k\u0131rma makinalar\u0131ndan ge\u00e7irilerek kabuklar\u0131 soyulur.<\/span><\/p>\n

7. K\u0131rma ve II. Eleme<\/strong><\/span>
\nKurutulan bulgurlar el de\u011firmenlerinde veya bu i\u015f i\u00e7in \u00f6zel olarak yap\u0131lm\u0131\u015f makinalarda istenilen boyda k\u0131r\u0131larak eleklerden ge\u00e7irilerek boylamas\u0131 yap\u0131l\u0131r.<\/span><\/p>\n

Bulgurun irili\u011fi kullanma amac\u0131na ve al\u0131\u015fkanl\u0131klara g\u00f6re de\u011fi\u015fmekle birlikte genelde; 1. Pilavl\u0131k: g\u00f6zenek a\u00e7\u0131kl\u0131\u011f\u0131 2,5 mm olan ele\u011fin alt\u0131na ge\u00e7en iri bulgurlar. 2. K\u00f6ftelik veya \u00e7orbal\u0131k: g\u00f6zenek a\u00e7\u0131kl\u0131\u011f\u0131 1.6 mm olan ele\u011fin alt\u0131na ge\u00e7en ince bulgurlar olmak \u00fczere ikiye ayr\u0131l\u0131rlar.<\/span><\/p>\n

Daha k\u00fc\u00e7\u00fck bulgurlara elekalt\u0131 ad\u0131 verilir ve bunlar ya at\u0131l\u0131r yada ba\u015fka ama\u00e7larla kullan\u0131l\u0131r.<\/span><\/p>\n

K\u0131rma ve eleme i\u015fleminde bir miktar ince kepek a\u00e7\u0131\u011fa \u00e7\u0131kar buda hava sirk\u00fclasyonu ile ortamdan uzakla\u015ft\u0131r\u0131l\u0131r.<\/span><\/p>\n

8. Ambalajlama ve Depolama<\/strong><\/span>
\nBulgurlar yeni ve i\u00e7erisindeki maddeyi bozmayacak \u00e7uval, bez torba vb. uygun ambalajlara konarak depolanmal\u0131d\u0131r.<\/span><\/p>\n

Bulgurun depoland\u0131\u011f\u0131 yerin serin ve rutubetsiz olmas\u0131na \u00f6zen g\u00f6sterilmelidir. Ortam rutubetli olursa yada bulgur iyi kurutulmam\u0131\u015fsa, bulgurda k\u00fcflenme ve di\u011fer bozulmalar olmaktad\u0131r.<\/span><\/p>\n

Ortam\u0131n s\u0131cakl\u0131\u011f\u0131 30-35\u00b0C nin \u00fczerinde olursa 4-5 ayda bulgurlarda ek\u015fime ve a\u00e7\u0131la\u015fma olmaktad\u0131r.<\/span><\/p>\n

Bulgurun bekletildi\u011fi yer direk g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131 alm\u0131yorsa ve 20\u00b0C civar\u0131nda oldu\u011funda bulgurun g\u0131da de\u011ferinde bozulma olmadan bir y\u0131l dayanabilmektedir.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00dclkemizde bulgur yap\u0131m\u0131nda durum bu\u011fdaylar\u0131 \u00fcst\u00fcn tutulmaktad\u0131r. Bu bu\u011fday sert bir bu\u011fday t\u00fcr\u00fcd\u00fcr ve bulgurun parlak yap\u0131l\u0131 olmas\u0131n\u0131 sa\u011flar. Bulgur yapmaya elveri\u015fli ba\u015fl\u0131ca durum \u00e7e\u015fitleri Amanos, Spagetti, Fuat Bey, \u00c7akmak 79 vb. dir. Ayr\u0131ca bu bu\u011fdaylarda d\u00f6nmeli dane miktar\u0131n\u0131n az olmas\u0131na \u00f6nem g\u00f6sterilmelidir. Durum bu\u011fday\u0131 bulunamad\u0131\u011f\u0131 takdirde ekmeklik bu\u011fdaylarda bulgur yap\u0131m\u0131nda kullan\u0131labilir. Ancak bu\u011fday\u0131n sert […]<\/p>\n","protected":false},"author":1,"featured_media":257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,36],"tags":[37,39,38,40],"_links":{"self":[{"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/posts\/440"}],"collection":[{"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/comments?post=440"}],"version-history":[{"count":3,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/posts\/440\/revisions"}],"predecessor-version":[{"id":553,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/posts\/440\/revisions\/553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/media\/257"}],"wp:attachment":[{"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/media?parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/categories?post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aksehirgrup.com\/v2\/tr\/wp-json\/wp\/v2\/tags?post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}