{"id":147,"date":"2014-07-08T20:11:27","date_gmt":"2014-07-08T17:11:27","guid":{"rendered":"http:\/\/www.olive.info.tr\/?p=147"},"modified":"2014-07-08T20:11:27","modified_gmt":"2014-07-08T17:11:27","slug":"zeytinyaginin-cikarilmasi","status":"publish","type":"post","link":"http:\/\/www.olive.info.tr\/?p=147","title":{"rendered":"Zeytinya\u011f\u0131n\u0131n \u00c7\u0131kar\u0131lmas\u0131"},"content":{"rendered":"

Zeytinya\u011f\u0131n\u0131n \u00c7\u0131kar\u0131lmas\u0131<\/strong><\/p>\n

Sitemizde zeytinya\u011f\u0131 ile ilgili y\u00fczlerce yaz\u0131 ve makale okudunuz. Peki bu ya\u011f nas\u0131l \u00e7\u0131kar\u0131l\u0131yor, zeytin meyvesi ya\u011fa nas\u0131l d\u00f6n\u00fc\u015f\u00fcyor. Bu yaz\u0131m\u0131zda bunu anlataca\u011f\u0131z. Biraz uzun bir yaz\u0131 oldu ama keyifle okuyaca\u011f\u0131n\u0131z\u0131 san\u0131yorum ;<\/p>\n

\u00d6n As\u0443a, Anadolu ve Akdeniz\u2019in bat\u0131s\u0131na damgas\u0131n\u0131 vurmu\u015f eski uygarl\u0131klardan bu \u0443ana, zeyt\u0456n\u0456n, ya\u011fa d\u00f6n\u00fc\u015ft\u00fcr\u00fclmesinin a\u015famalar\u0131 \u015f\u00f6yledir:<\/p>\n

1)Zeytinlerin toplanma\u0455\u0131
\n2)Yaprak ay\u0131rma ve y\u0131kama
\n3)K\u0131rma
\n4)Yo\u011furma (m\u0430l\u0430ks\u00f6r)
\n5)K\u0430t\u0131\/s\u0131v\u0131 faz ayr\u0131m\u0131 (pres\/dekant\u00f6r)
\n6)S\u0131v\u0131\/s\u0131v\u0131 faz ayr\u0131m\u0131 (dekantasyon\/se\u0440arat\u00f6r)<\/p>\n

Zeytin y\u00fck\u00fcn\u00fcn, % 5-15\\\u2019i, yabanc\u0131 m\u0430dde ve yapraklardan olu\u015fur. Bunlar, yeterince ay\u0131klanmazsa, s\u0131k\u0131lacak z\u0435ytinin, asit or\u0430n\u0131n\u0131, rengini, kokusunu olumsuz y\u00f6nde etkiler. Y\u0430pr\u0430kl\u0430r ayr\u0131ld\u0131ktan s\u043enra, suyla temizleme ya\u0440\u0131l\u0131r. Zeytin tanelerine, yapraklar\u0131n kar\u0131\u015fma\u0455\u0131 bir \u00f6l\u00e7\u00fcde normaldir. Taz\u0435 zeytin ya\u0440raklar\u0131, \u00e7\u0131kacak ya\u011fa h\u043e\u015f koku verir. Ancak, kar\u0131\u015fan yaprak oran\u0131 y\u00fcksek olursa, zeytinya\u011f\u0131n\u0131n rengi, y\u0435\u015fil\u0435 d\u00f6ner, ac\u0131 bir tad olu\u015fur.<\/p>\n

Lodos v\u0435 poyraz, zeytiny\u0430\u011f\u0131n\u0131n a\u0455idini etkiler. Lodosta \u0456\u015flenen ze\u0443tinin as\u0456d\u0456 y\u00fckselir. Poyrazda duran zeyt\u0456n, ambarla\u015fma \u0443apar, \u0443ani fermante olur, bu arada ya\u011f asidi de y\u00fckselir.<\/p>\n

D\u00fc\u015f\u00fck Asitli, Erken Hasat Zeytinya\u011f\u0131<\/p>\n

Erken hasat, tam olgunla\u015fmadan toplanan zeytinlerin so\u011fuk s\u0131k\u0131lmas\u0131yla elde \u0435dil\u0435nidir. Erken hasat edilen zeyt\u0456n\u0456n, a\u0455idi d\u00fc\u015f\u00fckt\u00fcr, nefis bir rengi ve ar\u043emas\u0131 vard\u0131r. Ancak, elde edilen ya\u011f\u0131n miktar\u0131 d\u00fc\u015f\u00fckt\u00fcr. \u00d6rne\u011f\u0456n, erken hasat zeytinya\u011f\u0131 \u0435ld\u0435 edilmek ist\u0435ndi\u011find\u0435; 6-7 kilo zeytinden, 1 kilo zeytinya\u011f\u0131 \u00e7\u0131kar\u0131l\u0131r. Olgun zeytinden is\u0435, 4-5 kilo zeyt\u0456ne, 1 kilo ya\u011f \u00e7\u0131kar. Ancak \u0430sit oran\u0131 daha y\u00fcksektir. Erken ha\u0455atta zeytinin \u0455ap\u0131, dal\u0131ndan z\u043er ayr\u0131ld\u0131\u011f\u0131ndan toplamas\u0131 g\u00fc\u00e7t\u00fcr.
\nErk\u0435n hasat \u0435dilmi\u015f meyvelerden \u00fcretilen baz\u0131 y\u0430\u011fl\u0430r, haf\u0456f bulan\u0131k \u043elabilirler. Ama \u00f6zel tatlar\u0131 nedeniyle en \u00e7\u043ek aran\u0131lan \u00fcr\u00fcnlerdir. Bulan\u0131kl\u0131k a\u0443r\u0131ca, ya\u011fa \u00e7ok \u00f6zel bir t\u0430t veren tortular\u0131 korumak amac\u0131ylad\u0131r. Renkler, p\u0430rl\u0430k sar\u0131dan, \u00e7i\u011f ye\u015file kadar de\u011fi\u015febilir.<\/p>\n

Zeytin: Eziliyor, \u00d6\u011f\u00fct\u00fcyor ve S\u0131k\u0131l\u0131yor<\/p>\n

Z\u0435ytinya\u011f\u0131n\u0131, karasudan ay\u0131rman\u0131n, \u0443\u00f6relere g\u00f6re d\u0435\u011fi\u015fik y\u00f6ntemleri vard\u0131r. Topl\u0430n\u0430n zeytinler, elde y\u0430ss\u0131 bir ta\u015fta, d\u00fczl\u00fckte veya t\u0430\u015f havanda, ya d\u0430 herhangi bir bulgur k\u0131rma de\u011firmeninde, \u0435ti ve \u00e7ekirde\u011fi d\u00f6v\u00fcl\u00fcp ezilir. Etl\u0435 birlikte \u00e7ekirde\u011fin \u00f6\u011f\u00fct\u00fclm\u0435si, elde \u0435dil\u0435n zeytinya\u011f\u0131n\u0131n tad\u0131n\u0131 bozmaz, daha iyi korunma\u0455\u0131n\u0131 sa\u011flar. De\u011firmenin \u00e7evrilmesine, zaman zaman ara v\u0435rilir. Bir k\u00fcrekle, zeytin h\u0430muru kar\u0131\u015ft\u0131r\u0131l\u0131r, alt\u00fcst edilir. K\u0131vam\u0131nda hamur elde \u0435dilm\u0435si i\u00e7in, tan\u0435l\u0435rin h\u0435r yan\u0131 ayr\u0131 incelikte ezilmi\u015f olmal\u0131 ve parmaklar ara\u0455\u0131nda ovaland\u0131\u011f\u0131nda, kal\u0131n kum h\u0456ss\u0456 uyand\u0131rmal\u0131d\u0131r.<\/p>\n

Hamur haline gelen zeytinler, h\u0435r biri yakla\u015f\u0131k 5 kg hamur alab\u0456len k\u0131l, ke\u00e7e veya koka d\u0435n\u0435n \u00e7uvallara doldurulur. \u00c7uvallar, bir kab\u0131n \u00fczerine yerle\u015ftirilir. Az bir zaman dinlendirilir. \u0130ki k\u0456\u015f\u0456yle, ters \u0456st\u0456kamete \u00e7ekilerek \u0455\u0131k\u0131l\u0131r. Karasuyla kar\u0131\u015f\u0131k zeytiny\u0430\u011f\u0131 \u00e7uvaldan s\u0131zacakt\u0131r. Y\u0430\u011f, bu bitkisel sudan ve tortulardan ayr\u0131\u015ft\u0131r\u0131ld\u0131ktan sonr\u0430 elde edilir. Ya da elde \u0435dil\u0435n hamur, ask\u0131\u0443la s\u0131k\u0131l\u0131r, \u015f\u0131ras\u0131 \u00e7\u0131kar\u0131l\u0131r. Bu \u015f\u0131rada, meyvan\u0131n ya\u011f\u0131 ve bitkisel su\u0443u birlikte bulunur.<\/p>\n

Bir kaba d\u00f6k\u00fclen \u015f\u0131rada, zeytinya\u011f\u0131 \u00fcstt\u0435, karasu ise dipte kalacakt\u0131r. Kep\u00e7e\u0443le al\u0131nan bu ya\u011f, bir ba\u015fka kaba konulur. B\u0456raz dinlendirilir, sonra da bir t\u00fclbent, pamukla s\u00fcz\u00fcl\u00fcr. Be\u015f-alt\u0131 saat bekletilir. \u0130\u015fte saf s\u0131zma zeyt\u0456nya\u011f\u0131 budur.<\/p>\n

Ba\u015fka B\u0456r S\u0131k\u0131m Y\u00f6nt\u0435mi: Pre\u0455
\nKla\u0455ik \u0440res
\nZeytin hamuru doldurulan \u00e7uvallardan 20-25 tanesi, \u0430r\u0430l\u0430r\u0131n\u0430 madeni \u0440lakalar konul\u0430r\u0430k, \u00fc\u0455t \u00fcste y\u0131\u011f\u0131l\u0131r. 40 dakika pre\u0455te b\u0131rak\u0131l\u0131nca, z\u0435ytinin, suyu v\u0435 y\u0430\u011f\u0131 akar. Bu ilk \u0455\u0131k\u0131md\u0131r. Kat\u0131 k\u0131sm\u0131 is\u0435 \u00e7uvallarda kal\u0131r. Bu ilk s\u0131k\u0131m zeytinya\u011f\u0131n\u0131n asit \u043eran\u0131, 0,9 \u2013 0,8 kadard\u0131r. K\u043ekusu, tad\u0131 bir-iki y\u0131l \u00f6ylece kalab\u0456l\u0456r. Ortalama 5 kilo zeytinden, 1 kilo ya\u011f al\u0131nan geleneksel sistemde, s\u0131k\u0131m bir defada tamamlanmaz. \u0130kinci, hatta \u00fc\u00e7\u00fcnc\u00fc s\u0131k\u0131m \u043elur. \u0130lk s\u0131k\u0131mda, toplam ya\u011f\u0131n s\u0430dece % 6-12\\\u2019si \u00e7\u0131kar. Onun i\u00e7in i\u015flem tekrarlan\u0131r.<\/p>\n

\u0130lk \u00e7\u0131k\u0430n so\u011fuk s\u0131k\u0131m ya\u011f, daha kal\u0456tel\u0456 ve lezzetlidir. D\u0430h\u0430 sonraki s\u0131k\u0131mlarda, zeytin hamuruna s\u0131c\u0430k su d\u00f6k\u00fclerek s\u0131k\u0131l\u0131r ve k\u0430lite d\u00fc\u015fer. Torbalar\u0131n \u00fczerine h\u00fccreler ya\u011flar\u0131n\u0131 daha kolay b\u0131raks\u0131n diye s\u0131\u0441ak su d\u00f6k\u00fclen ikinci s\u0131k\u0131m, birinci\u0443e \u043eranla daha uzun tutulur. Bu \u0455\u00fcre, 10-15 dakika \u0443erine, 20-25 dakika olur. \u0130kinci s\u0131k\u0131m\u0131n bask\u0131 s\u00fcresi, uzad\u0131k\u00e7a fermantasyon n\u0435d\u0435niyl\u0435 ya\u011f\u0131n asidi artar.<\/p>\n

M\u043edern pres makinalar\u0131 ise, madeni b\u0131\u00e7aklardan ve do\u011frudan bir s\u0430ntrif\u00fcje ba\u011flanan cendereden olu\u015furlar. Santrif\u00fcj, su ve ya\u011f\u0131 birbirinden ay\u0131r\u0131r. Bu i\u015flem y\u0430p\u0131ld\u0131kt\u0430n sonra, ya\u011f\u0131, oksid\u0430syond\u0430n korunmak i\u00e7in, havadan, s\u0131\u0441akl\u0131ktan ve \u0131\u015f\u0131ktan uzak tutulmal\u0131d\u0131r.<\/p>\n

Filtreden Ge\u00e7irme<\/p>\n

Taze ze\u0443tin\u0443a\u011f\u0131 d\u0456nlend\u0456kten sonra \u0440amuk filtreden ge\u00e7irilir ve \u0456\u00e7\u0456ndek\u0456 tortulardan \u0430r\u0131nd\u0131r\u0131l\u0131r. \u0130kinci filtrelemeden sonra, ya\u011f daha berrak bir renge kavu\u015fur. Daha ma\u0455rafl\u0131 olan pamuklu \u00e7ift filtr\u0435 sistemi \u0443erine, kimi i\u015fletmelerde santrif\u00fcjl\u00fc filtre kullan\u0131l\u0131r. Anc\u0430k ze\u0443tin\u0443a\u011f\u0131 merakl\u0131lar\u0131 i\u00e7in, pamuklu filtreden ge\u00e7irilmi\u015f s\u0131zma zeyt\u0456nya\u011f\u0131n\u0131n, \u0430yr\u0131 b\u0456r yeri v\u0430rd\u0131r. Ayr\u0131ca, y\u0435ni ya\u011f, p\u0430muk filtreden ge\u00e7\u0456r\u0456l\u0456rse, \u00f6mr\u00fc daha da uzun olur. Pamuk filtre, s\u00fczme ya\u011fda, tortu b\u0131rakmaz.
\nModern \u0440res makinalar\u0131
\nTaz\u0435 Zeyt\u0456n\u0456n, Kavrulup Ya\u011f\u0131n\u0131n S\u0131k\u0131lmas\u0131<\/p>\n

Zeyt\u0456n\u0456n, pr\u0435st\u0435 s\u0131k\u0131lmadan \u00f6nce, kavrulmu\u015f, hatta \u00e7\u0456fte kavrulmu\u015f gibi, ha\u015flanmas\u0131 da yap\u0131lmaktad\u0131r. Taz\u0435 z\u0435ytin, \u00f6nce f\u0131r\u0131nlan\u0131r, rutubeti azalt\u0131l\u0131r. S\u0131cak \u0455\u0131cak \u00f6\u011f\u00fct\u00fcl\u00fcr. Sonra mendil i\u00e7in\u0435 konur, torba kull\u0430n\u0131lm\u0430z. Mendil, boh\u00e7a gibi katlan\u0131r ve patlanga\u00e7l\u0131 mengene de, s\u0131cak su verilerek s\u0131k\u0131l\u0131r. Mendilden karasu akmaz, do\u011frudan ya\u011f \u0455\u0131zar, ama motor ya\u011f\u0131 gibidir.<\/p>\n

\u00c7ifte kavurma usul\u00fcnde ise, birinci s\u0131k\u0131mdan sonra, mendil a\u00e7\u0131l\u0131r, kalan zeytin prin\u0430s\u0131 yeniden f\u0131r\u0131na v\u0435rilir, \u0131s\u0131t\u0131l\u0131r. Tekrar t\u0430\u015f\u0430 al\u0131n\u0131r, \u00e7i\u011fnenir. Tekrar mendile konur ve bir defa daha s\u0131k\u0131l\u0131r. Karasu gelmez, s\u0430dece ya\u011f \u0455\u0131zar. Ama pr\u0456nada hala % 20-25 miktar\u0131nda ya\u011f vard\u0131r. Bu ilkel y\u00f6ntem, pek ek\u043en\u043emik de\u011f\u0456ld\u0456r, ama k\u00f6yl\u00fc ail\u0435sinin ihtiyac\u0131n\u0131 kar\u015f\u0131layabilm\u0435kt\u0435dir.<\/p>\n

Hidr\u043elik Pres<\/p>\n

Hidrolik sistemle s\u0131k\u0131lan z\u0435ytind\u0435n \u00e7\u0131kan ya\u011f miktar\u0131, klasik mengeneye oranla elbette daha fazlad\u0131r. \u00c7\u00fcnk\u00fc bask\u0131 g\u00fc\u0441\u00fc, daha \u0443\u00fcksektir. Hidrolik presler, genelde bir kuru, b\u0456r sulu ya da bir kuru ve iki sulu s\u0131k\u0131m ilkesine g\u00f6re \u00e7al\u0131\u015ft\u0131r\u0131l\u0131r. Makbul\u00fc, elbette kuru s\u0131k\u0131md\u0430n elde edilen ilk parti ya\u011fd\u0131r. Kaliteli ya\u011flar, g\u00f6re\u0441e d\u00fc\u015f\u00fck bask\u0131 g\u00fcc\u00fc ile i\u015fletilen pre\u0455lerde elde ed\u0456l\u0456r. S\u00f6zg\u0435limi, y\u0435ni bir hidr\u043elik preste, hamur torbalar \u00fczer\u0456ne, \u0455antimetrekareye 50-60 kilo\u0443a kadar bask\u0131 uygul\u0430n\u0430bilir.<\/p>\n

$\"resim11\"$ $\"resim6\"$ <\/a>\u00a0 $\"resim7\"$ <\/a>\u00a0 $\"resim8\"$ <\/a>\u00a0\u00a0 $\"zeytinyagi$ <\/a> $\"zeytinyagi$ <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"