Study Of The Process Of Xiangzaolu And Its Critical Control Point

Zao-pickled foods, cooked by zaolu condiment, are very popular in China.Zaolu condiment mainly includes xiangzao and xiangzaolu. Xiangzao is usually produced by re-fermentation of yellow wine lees, and xiangzoalu is the extraction of xiangzao.Yellow wine, with a history of more than 5000 years, is a special local product of China. Lees is the byproduct of yellow wine factories, Millions tons of yellow wine lees is produced every year, but it can not be re-used effectively. The cycle of making zaolu condiment is so long that zaolu-making factories can not get enough profit from it.The intention of this paper is to shorten the term of making xiangzaolu and promote the comprehension utilization of yellow wine lees.The study in this paper shows that protein content of yellow wine lees is very high, a lot of yellow wine flavor components is adsorbed, these characters mean that yellow wine lees is good material of making condiments.The optimal condition of acid hydrolysis is: the ratio of lees and acid is 1:2, hydrochloric acid concentration 15%, 85℃hydrolysis for 24 hours, the optimal condition of decoloration of acid hydrolysate is 1% activated carbon, 60℃for 40min; The optimal condition of acid-enzyme hydrolysis is: 10g lees put into 50ml 4% HCl, 100℃hydrolysis for 6 hours, then pH value is adjusted to 6.5, and 1% flavourzyme is added, 55℃for 18hours. The color of acid-enzyme hydrolysate is light yellow and there is no need to be decoloured. Sugar, amino acid and protein content of two kinds of hydrolysates are also determined.The optimal processing of making xiangzaolu is as follows: 1% spicery extraction, 3% monosodium glutamate, 1%saccharose and 5% yellow wine are added into yellow wine lees hydrolysates, then keep at 70℃for 20min to be sterilized. The flavor components of two xiangzaolu samples were also analysed, the relationship between flavor compounds and taste of Zaolu condiment need being further studied. Zao chicken claw was cooked by two xiangzaolu samples, one bought from Qingshan market, the other made in the lab. The color, taste and flavor of two samples are compared and result showed that there is no significant difference between them.HACCP system is applied in the processing of xiangzaolu.Hazards are analysed and critical control points are confirmed:Checking and accept of yellow wine lees(CCP1), and yellow wine, sugar, monosodium glutamate, bags, etc(CCP2), Temperature and time of hydrolysissing (CCP3), of sterilizing(CCP4) . Limits, monitoring procedures, corrective actions, verifications and recording keepings of each CCP are also included in this paper.