#$%^&*AU2020100883A420200709.pdf#####ABSTRACT A preparation method of a preserved egg protein source anti-inflammatory peptide beverage, comprising the following steps: (1) shelling qualified, cleaned and disinfected preserved eggs, taking preserved egg proteins, adding water according to a weight ratio 1:4 of the preserved egg proteins to the water, homogenizing, filtering, regulating a pH value of filtrate to 1.5-11, and heating the filtrate to 35-60°C； (2) adding protease into a protein solution obtained in the step (1), performing hydrolysis, enzyme deactivation, cooling and centrifugation, and lyophilizing the supernatant so as to obtain preserved egg protein enzymolysis peptide powder； (3) preparing a preserved egg protein enzymolysis peptide solution having a mass concentration of 1%-5% from the preserved egg protein enzymolysis peptide powder, regulating a pH value of the peptide solution to 4.0, adding 5% of activated carbon, performing insulation adsorption at 50°C for 1 h, filtering, and collecting the filtrate； (4) adding 0.1%-0.5% of an aqueous extract of figs, 0.002%-12% of a sweetening agent, 0.03%-0.25% of a thickening agent, 0.1%-0.5% of a sour agent and 0.5%-2.5% of fruit juice into the filtrate obtained in the step (3) and homogenizing； and performing filling, sterilizing and packing, thereby obtaining the finished beverage.Drawings of Description 1000900800700 b C cd j 00300 1 20001 NEG POS 0.1 0.5 1 2.5 5 10 Peptide of preserved egg( mgml) FIG.1I I
