Abstract:In this study，the soft-boiled eggs were coated by nano-SiO2/polyvinylidene chloride（PVDC）emulsion. The physical and chemical indexes and sensory quality changes of soft-boiled eggs during storage were measured to investigate the preservation effect of the nano-SiO2/PVDC emulsion. The results showed that weight loss and NaCl content of soft-boiled eggs coated with nano-SiO2/PVDC film maintained a higher degree of stability than other groups.At the same time，the exceedance time of the total plate count in soft-boiled eggs in this group was extended by 1-2 weeks compared with the other three groups. The pH values of soft-boiled eggs coated with the film were more stable than the control group.However，there was no significant difference for all groups in the water-holding capacity of egg white and viscosity of egg yolk.Based on the changes in various quality indexes and sensory evaluation results，the nano-SiO2/PVDC composite coating group had the most obvious effect in maintaining the stability of the color，flavor，and taste of soft-boiled eggs.