Optimization of Processing Technology of Soft-boiled Egg

DING Bo; CHEN Yulin; DOU Yuping; LI Bing; LIU Hongna

doi:10.13386/j.issn1002-0306.2020030409

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 135-141,148. > DOI: 10.13386/j.issn1002-0306.2020030409

DING Bo, CHEN Yulin, DOU Yuping, LI Bing, LIU Hongna. Optimization of Processing Technology of Soft-boiled Egg[J]. Science and Technology of Food Industry, 2021, 42(4): 135-141,148. DOI: 10.13386/j.issn1002-0306.2020030409

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Optimization of Processing Technology of Soft-boiled Egg

1. College of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, China;
2. Gansu Light Industry Research Institute Co., Ltd., Lanzhou 730099, China;
3. Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China

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Received Date: March 29, 2020
Available Online: March 01, 2021

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Abstract

Abstract

Fresh eggs were utilized as raw material for soft-boiled eggs. The single factor tests and Box-Behnken test design were used to analyze and explore the effects of cooking time,cooking temperature and cooling time on the sensory,texture and egg yellow color of soft-boiled eggs. The results showed that the best conditions were:Cooking time 8 min,cooking temperature 85 ℃,cooling time 15 min. Under this condition,the soft-boiled egg was soft and tender,the egg was rich,tender and smooth,and the sensory scores was 88.6,moisture 71.4%,fat 9.18%,protein 13.6% and cholesterol 9.46 mg/g. The product fitted the requirements of national food safety standards for egg products,and would provide a theory for the industrialization of soft-boiled eggs.
- soft-boiled eggs,
- process optimization,
- physicochemical indexes,
- texture characteristics

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References

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Optimization of Processing Technology of Soft-boiled Egg