#$%^&*AU2019204868A120200730.pdf#####ABSTRACT Disclosed is a method of producing high bioactivity whole egg fermentation, which comprises step 1 in which poultry eggs were cleaned, sterilized and aired, into which edible organic acid is then added by 1-3 times the weight of the poultry eggs to submerged and soaked the eggs； step 2 in which the egg was stirred to release the egg membrane and the egg liquid followed by carrying out enzymatic hydrolysis by steps to obtain hydrolyzed whole egg liquid； step 3 in which the hydrolyzed whole egg liquid is mixed with prebiotics, then homogenized, sterilized, cooled, and inoculated with yeast and lactic acid bacteria to obtain whole egg fermentation liquid； and step 4 in which the whole egg fermentation liquid is mixed with cyclodextrin, then homogenized, entrapped, cooled at a low temperature environment and stood, and then centrifuged to remove cholesterol insoluble substances to obtain separation liquid which is then freeze-dried to finally obtain polypeptide-rich, high-calcium and low-cholesterol whole egg fermentation. The whole egg fermentation of the invention has stronger bioactivity, can produce positive influence on basic metabolism and immune system of human body, and can be widely applied to non-medical uses in the fields of nutritional functional foods, special foods and special medical foods, health foods and common foods. (Fig. 6)Fajiaocudanfen 1126 1255 RT18.31-40.00 AVA NL:8.50E5 T:FTMS+c Ed Full ms[205.00-15000] 649.29 to as 338.30 0 274.25 697.02 493.17 779.58 4s 0 is 360.37 so 318.3 20 I 45 . 2 5 786-17 ji 28.47 ~ ~28 s ,200 190 180 170 S160 150 140 *.130 ~120 0110 100 0 1 2 3 4 5 Week - Blank group -- fed with whole egg powder - fed with vinegar egg powder -- fed with whole egg fermentation FIG. 6 S3 AA
