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Boza-Üretimi.Pdf BOZA ÜRETİMİ Türkiye’de genellikle darıdan yapılan boza, başka ülkelerde yapıldığı yerin başlıca ürününe göre mısır, arpa, çavdar, yulaf, buğday, kara buğday, arnavutdarısı, gernik gibi tahılların unu, bazen da pirinç ve ekmek, nadir olarak da kenevir unu ve karamuk gibi hububatların öğütülüp su katılarak pişirilmesi ve şeker katılarak alkol ve laktik asit fermentasyonuna tabi tutulmasıyla üretilen kıvamlı bir içkidir. Esasen boza biranın orijinidir. Günümüzde üretilen biradan farkı; alkol fermentasyonundan sonra laktik asit fermentasyonunun gerçekleşmesidir. Boza, Mısır ve Kuzey Afrika sahilleriyle Akdenizli tüccar gemiciler aracılığıyla batıya, Hazar Denizi güneyinden doğuya, Asya içlerine ve Çin’e, İran ve Afganistan’a, Kafkaslar’dan kuzeye, Volga havzasına doğru geniş bir coğrafyaya yayılır. Dünya’da boza üretimi çoğunlukla Türklerin bulundukları veya Türk egemenliğinde kalmış toplumlarda gerçekleşmektedir. Evliya Çelebi 17. yüzyıl ortalarında İstanbul'da 300'den fazla bozacı dükkanının bulunduğunu, bu dükkanlarda 1100 kadar bozacının çalıştığını aktarmıştır. Osmanlı'da fazla mayalandırılarak, içine afyon katılan bozahanelerin, 19.yüzyıla doğru ortadan kalktığı bilinmektedir. BOZA HAMMADDELERİ Mısır, darı ve pirinç en sık kullanılanlarıdır. Ancak üretildiği ülkeye göre yaygın olan diğer hububatlar da kullanılabilir. Bu amaçla arpa, buğday gibi hububat unlarından ve bulgurdan da boza üretmek mümkündür. Ülkemizde çoğunlukla hammadde olarak akdarı kullanılmaktadır. Akdarı ile üretilen bozanın rengi daha beyaz olmaktadır. Bazı işletmelerde ise akdarıya mısır irmiği ilave edilmektedir. AKIŞ ŞEMASI Hammaddenin hazırlanması • Boza hammaddeleri değirmenden geçirilerek irmik-bulgur iriliğinde öğütülür. Daha sonra elenerek kepek kısmı ayrılır. Islatma • Mısır, pirinç ve bulgur miktarlarının 2 katı kadar 30˚C de saf su ile ıslatılır. Islatılan mısır, pirinç ve bulgur 1 gece buzdolabında bekletilir. Kaynatma Kaynatma tanklarına önce su konularak ısıtmaya başlanır. Kaynamaya başlayınca 1 ton su için 150-200 kg hammadde ilave edilir. Kaynamadan önce hammadde içerisinde kalan kepek gibi su yüzeyine çıkan maddeler uzaklaştırılır. Hammadde su alarak şişmeye başlar, kabarır ve kaynar.Bu esnada hammaddenin karıştırılması şarttır. Aksi halde alt kısmında yanıklar, yüzeyde ise kaymak tabakası oluşur. • Hammadde su alıp şiştiği için gerekirse zaman zaman sıcak su ilave edilebilir. • Kaynatma işlemi erimiş lapa halini alıncaya kadar devam etmelidir. • Bu süre 5-10 saat arasında değişebilir. Soğutma • Soğutma çoğunlukla başka bir tankta gerçekleştirilir. • Elde edilen lapa şeklindeki mamülün soğuması ve dinlenmesi için 8-10 saat kadar beklenir. • Daha sonra elde edilen kütleye yeterince su ilave edilerek inceltilir. • Daha sonra irmik iriliğindeki maddeler geçmeyecek şekilde süzülür. Süzme Haşlanan malzemeler sürekli karıştırılarak soğutulur. İnce, gözenekli tülbent yardımıyla süzülür. Şeker ilave etme • 100 kg ham bozaya 20-25 kg sakkaroz ilave edilir. • Şeker oranı en az %15 olmalıdır. • Şeker karıştırılarak aşama aşama hammaddeye ilave edilir. Çoğunlukla bu işlem süzmeden önce gerçekleştirilir. • Daha sonra fermentasyona kadar 15 saat dolayında dinlendirilir. Fermentasyon Maya olarak daha önceden yapılan boza kullanılabilir. Eklenecek boza miktarı ürünün tüketileceği zamana ve sıcaklığa göre değişir. %2-3 oranında katılan maya 15-25 ˚C arasında 24 saat sonra bozanın içilebilir kıvama gelmesini sağlar. Daha önce de belirtildiği gibi boza üretiminde iki farklı fermentasyon birlikte gerçekleşir. Birincisi alkol fermentasyonu olup; bozanın kabarması ve CO2 gazı oluşumuyla kendini gösterir. Diğeri ise laktik asit fermentasyonudur. •Fermentasyon tamamlandıktan sonra ileri düzeyde fermentasyonu önlemek için bozayı soğukta muhafaza etmek gerekir. •Starter kültür bulunamaması durumunda mayalı hamur veya yoğurt kullanılabilir. •Ekşi hamur kullanılacak ise boza daha az kıvamlı ve yüksek asitli olur. •Yoğurt kullanılacak ise orta kıvamlı bir ürün elde edilir, fakat yoğurt kokusu hissedilir. •Bozada laktik asit %0.52-0.84, alkol %0-0.8 arasındadır. Fermentasyon sırasında bozadan izole edilen mikroorganizmalar Bakteriler •Leuconostoc paramesenteroides (25.6%), •Lactobacillus sanfrancisco (21.9%), •Leuconostoc mesenteroides subsp. mesenteroides (18.6%), •Lactobacillus coryniformis (9.1%), •L. confusus (7.8%), •Leuconostoc mesenteroides subsp. dextranicum (7.3%), •Lactobacillus fermentum (6.5%), •Leuconostoc oenos (3.7%). Maya • Saccharomyces uvarum (83.0%) • S. cerevisiae (17.0%). Darı ve mısır bozasının bileşimi (g/100g) Kuru madde 23.7 Toplam şeker 11.6 Dekstrin 0.6 Azotlu madde 0.9 Ham selüloz 0.02 Yağ 0.27 kül 0.16 T.S.9778 Boza Standardı'na göre bozanın kimyasal özellikler; T.S. 9778 Boza Standardı' na göre bozanın tip özellikleri; Boza Üretiminde Rol Oynayan Mikroorganizmalar: Alkol Fermantasyonu Yapan Mayalar: Alkol mayaların faaliyeti sonucu meydana gelir. Alkol miktarı bozanın fermantasyonu süresine bağlıdır. Fermantasyon süresi 24 saatten fazla olursa alkol miktarı da yükselir. Alkol miktarı bozada %1 olduğu gibi yurtdışında bu değer %6’ya kadar çıkmaktadır.Bozadaki alkol mayaları: Saccharomyces carlsbergensis Hansen ve Saccharomyces cerevisiae. Ayrıca bozada alkol mayalarından başka en çok rastlanan yabancı maya olarak Candida mycoderma ve Torulopsis candida açığa çıkmıştır. Bozada laktik asit fermantasyonu yapan bakteriler: Laktik asit; laktik asit bakterilerinin, sirke asidi ise; az da olsa alkol ve laktik asit fermantasyonları sonucunda oluşur.Laktik asit %0.35-0.46 g uçucu asitler ise; %0.04- 0.13 g’dır. Ham bozalarda pH:4.1- 6.7 , olgun bozalarda ise; pH:3.9-4.0 dır.Bozada laktik asit fermantasyonu yapan bakteriler; Streptococcus sp. , Micrococcus varlans migula ve Lactobasillus sp. Bozanın mikrobiyolojik özellikleri Koliform bakteri En çok 10 kob/g Fekal koliform Bulunmamalı Salmonella Bulunmamalı Staphylococcus aureus Bulunmamalı Küf En çok 20 kob/g Bileşiminde bulunan protein ve karbonhidratlar nedeniyle beslenmemizde önemli rolü olan boza, birçok besin öğesini içerdiğinden "sıvı ekmek" olarak da adlandırılmaktadır. Ayrıca fermentasyon sırasında oluşan CO2 ve laktik asit, bozaya aroma ve ferahlatıcı bir özellik kazandırmaktadır Bozanın içerdiği laktik asit nedeniyle barsak florasını düzenleyici role sahip olduğu ayrıca mide bezlerinin faaliyetine olumlu etki sağladığı bildirilmiştir. Verilen literatür bilgilerine göre bozanın zihin açıcı ve sinirleri dinlendirici bir etkisi bulunmaktadır. Ayrıca içerdiği B grubu vitaminleri bozanın beslenmedeki önemini arttırmaktadır. Bozanın salep gibi öksürük tedavisinde kullanıldığı ve özellikle emziren annelere tavsiye edildiği belirtilmiştir. Şehirlerde özellikle kış aylarında tüketilen boza; daha çok rahatlatıcı ve ferahlatıcı etkisi nedeniyle tercih edilmektedir. Oysa boza, besin değeri yönüyle de önemsenmesi ve halkımıza tanıtılması gereken geleneksel bir içeceğimizdir. Boza üretiminin küçük imalathanelerden kurtarılıp, endüstriyel boyutlarda, uygun kalitede ve hijyenik şartlarda gerçekleştirilmesi gerekmektedir. Hammaddenin kabulü Hammaddenin hazırlanması Kaynatma(96-98 oC de 3 saat) Soğutma (Teknelere ince tabaka halinde yayarak 20-25 oC ye soğutma 24 saat ) Süzme(160 µ 60 no elek) Şeker ilavesi (%20) Fermantasyon (pH 3.9-4, %2 maya ilavesi) Şişelere dolum ve kapaklama Pastörizasyon (93 oC, 4 dak) Depolama Pazar Hammaddenin kabulü Hammaddenin hazırlanması Kaynatma(96-98 oC de 3 saat) Soğutma (Teknelere ince tabaka halinde yayarak 20-25 oC ye soğutma 24 saat ) Süzme(160 µ 60 no elek) Şeker ilavesi (%20) Fermantasyon (pH 3.9-4, %2 maya ilavesi) Şişelere dolum ve kapaklama Pastörizasyon (93 oC, 4 dak) Depolama .
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