Study On The Process And Physical Characteristics Of Featured Marinated Egg

Marinated egg is a kind of product made of stewed and pickled egg marinated with materials,which is delicious and convenient for tasting after vacuum packaging,sterilization and other processes.At present,some scholars have developed marinated egg with different flavor,but most of them reflected the eggs on improving the flavor,few of them researched on improving the nutrient composition of marinated egg.Based on traditional marinating materials,there are four kinds of special flavor plants: rose,chrysanthemum,Chinese wolfberry and turnip.Turnip were added so as to develop characteristic marinated eggs with special flavor and nutrients.The method of orthogonal and fuzzy mathematics sensory evaluation were used in optimizing the marinating materials ratio,physicochemical indexes and texture parameters of the eggs under different treatments,optimize the processing technic of featured marinated egg.Compared and analyzed with the traditional marinated egg in several sides,including physicochemical indexes,texture parameters and volatile flavor components,product storage characteristics,the relativity of each index,and the prediction model of shelf life and so on.The results was as follows:(1)The optimal ratio of marinating materials of featured marinated egg: A class marinating materials(star-anise,pepper,fennel,cinnamon,cardamom,ginger): 3%,B class marinating materials(rose,Chinese wolfberry,chrysanthemum)5%,turnip 50%,salt 5%,sugar 5%,soybean sauce 2%,onion and garlic(1:1)4%,cooking wine 2%.(2)The optimum conditions of feature marinated egg was determined finally: the optimum marinating time,optimum pickling time,optimum baking temperature and optimum baking time respectively were 2 hours,24 hours,60? and 60 minutes.Order of investigation factors on marinated egg flavor in process conditions: marinating time>baking time>baking temperature>pickling time.(3)Marinated egg protein had no significant difference from egg yolk in crude protein,crude fat,ash,pH,moisture content and the contrast(without roses,Chinese wolfberry,chrysanthemum,turnip in marinating materials).Only protein hardness in texture index differed from the traditional marinated egg,the other texture index had no significant difference.Total phenolic,flavonoids and polysaccharide content of featured marinated egg were separately 8.323 mg/kg,0.076 mg/kg and 95.333 mg/kg,among which the total phenolic and polysaccharides content significantly increased compared with the contrast,while the content of flavonoids did not increase significantly.Detected and analyzed the protein of non-marinated eggs,traditional marinated eggs and featured marinated eggs by GC-MS,retrieval by the NIST2.0 spectrum database,through the statistics and comparative analysis,it is found that adding roses,Chinese wolfberry,chrysanthemum and turnip,especially alkene compounds and ester compounds can enrich the flavor of marinated egg.(4)By the analysis of the correlation of each index,regression equation can be obtained in vacuum packaged marinated egg formulated and produced in accordance with the test process.The result which were analyzed through referring relevant product standards,marinated egg shelf life by the process.While compared with predicted respectively(38?:39.7d?25?:95.6d?4?:333.7d)and the actual measured shelf-life(38?:35d?25?:98d?4?),there was no final result by the limited test time.According to the comparison of measured shelf life,standard error was small.It is showed that the shelf life of marinated egg can be accurately predicted according to the main index under different temperature.