Study On The Artifac-Titious Technics And The Nutri-Tional Components In Roasted Egg

Egg, one of the most perfect animal foods in nature, may provide abundant protein, fat, mineral elements and vitamins to people. However, delicious and convenient egg products are scarce and monotonous. Few investigations on roasted egg products are conducted, and the changes of nutritional ingredients and sensory characters in roasted egg products are rarely reported in China.The processing technology of roasted egg was studied using orthogonal tests, and the nutritional materials, such as protein, fat, cholesterin, Na, Fe, Mn and Zn, were determined using national standard methods, and the changes of flavor ingredients in roasted egg. The main results were as follows:1. The processing technology of roasted egg:1) The boiled time with slow fire is 10min after cleaning.2) The optimal prescription of marinade consists of 20g salt, 20mL soy sauce, 20g sugar, 1g prickly ash, 1g star anise, 1g chilli, 1g fennel, 1g cinnamon, 1g ginger, 1kg water and 10mL distilled spirit.3) The boiled time of marinade is 10min.4) The time of marination of eggs with eggshell peeled off in marinade is 24h .5) The roasting technology of egg is for 45min at 180℃in far infrared electric oven.6) Roasted eggs can be conserved for 180 days at room temperature.7)Quality criteria of roasted eggs:A,The product is of amber color, delicious taste, polished appearance, separated egg yolk and egg white, crisp and soft egg yolk, elastic and slick egg white, good bite and good mouth feel, strong roasted and marinated flavor.B,Physical and chemical properties:protein≧120g/kg;fat≧100g/kg;Na≤3.8g/kg;Pb≤1.0mg/kg;total Hg≤0.03mg/kg;nonorganic As≤0.5mg/kg。C,microbe properties:Total number of bacteria<100cfu/ g;coliform<30MPN/100g。2. The changes of nutritional ingredients of roasted egg:Compared with control, the average water contents of roasted egg declined from 73.70% to 61.39%, and Na, Fe, Mn and Zn, and the total ashes contents of roasted eggs were significantly higher and the differences were extremely significant (p<0.01), whereas, the K content and pH value of roasted eggs were significantly lower than that of control (p<0.01). The protein, fat, cholesterin, P and Ca contents of roasted eggs were slightly lower than that of control and the differences were not significant (p>0.05). Furthermore, the Cu and Mg contents in comparison with control did not change. The studies on changes in nutrient ingredients of roasted egg showed that the processing technology of roasted egg had little effects on nutrient ingredients of products, which had been proved to be a new type of egg product and could been used to practical production, and which provide a basis of theory to bringing about industrialization of roasted egg products.