Egg white protein peptide calcium oral liquid as well as preparation method and application thereof

Abstract

The invention discloses egg white protein peptide calcium oral liquid as well as a preparation method and application thereof, and relates to the field of calcium supplement products. The oral liquid comprises the following components in parts by weight: 30-50 parts of egg white protein peptide powder; 100 to 140 parts of calcium lactate; 20 to 35 parts of calcium gluconate; 100 to 140 parts of a sweetening agent; 1 to 3 parts of citric acid; 1 to 3 parts of essence; and 600 to 700 parts of water. The egg white peptide is chelated with calcium lactate and calcium gluconate to form a peptide-calcium chelate, the solubility is high, the solubility can be kept stable even after high-temperature sterilization treatment, suspended solids or precipitates are not separated out, the concentration of calcium dissolved in the solution is effectively increased, and the oral liquid is pure in sweet taste, rich in fragrance, high in palatability and suitable for large-scale production. The calcium element can be quickly supplemented by consumers.

Description

Technical Field

[0001] The invention relates to the field of calcium supplement products, and in particular to an egg white protein peptide calcium oral liquid and a preparation method and application thereof. Background Art

[0002] Calcium is one of the important elements of human life. It is not only the main substance that constitutes human bones, but also one of the necessary elements to maintain nerve and muscle functions. It can maintain normal cardiopulmonary and coagulation functions of the human body, and it also plays an important role in the permeability of cell membranes and capillaries. The daily calcium intake of Chinese residents is less than half of the recommended intake value. On the one hand, calcium will be lost more or less during the processing and cooking of food, and the calcium that can be absorbed by the human body is less than half of the initial level; on the other hand, people are currently more inclined to high-sugar and high-calorie products, ignoring calcium-rich and other nutritional fortified foods, and some calcium supplements on the market have low absorption efficiency for the human body, so people rarely pay attention to them.

[0003] Inorganic calcium is the most traditional first-generation calcium source, mainly including calcium carbonate, calcium chloride, calcium phosphate, calcium oxide, calcium bicarbonate, calcium hydrogen phosphate and calcium hydroxide. It has a high calcium content. The calcium content of calcium carbonate is 40%, which is the form with the highest calcium content among all calcium sources. It is also low in cost and is therefore the most commonly used. However, the absorption of inorganic calcium depends on gastric acid to maintain an acidic environment to increase the solubility of calcium ions, so it should be taken with meals to ensure optimal absorption. When gastric acid is lacking, the ingested inorganic calcium cannot be decomposed into Ca 2+ , low bioavailability, and more likely to cause gastrointestinal irritation symptoms. Organic acid calcium is a second-generation calcium source developed on the basis of inorganic calcium. It has a higher solubility than inorganic calcium. The most common form is calcium citrate. Its absorption does not depend on the participation of gastric acid and can be taken without food. It is suitable for patients with gastric acid deficiency (common in the elderly), enteritis or malabsorption. Amino acid chelated calcium is a type of organic calcium with a biologically active structure. It is a chelated structure composed of 2 amino acids and 1 calcium ion, which is similar to natural dipeptide protein calcium. It can be actively transported in the small intestinal chorionic epithelium through specific carrier protein calcium channels, and continuously dissociates calcium ions in the form of chelates for the body to use, avoiding increased renal calcium excretion or hypercalcemia caused by excessive calcium ion concentration in serum. The most common form is L-aspartate chelated calcium.

[0004] In view of the insufficient calcium intake of Chinese residents, new calcium preparations have emerged. In recent years, peptide-calcium chelates have become a research hotspot for new calcium sources. Studies have shown that the calcium absorption efficiency of peptide calcium chelates is much higher than that of amino acid chelated calcium. Its advantages such as high bioavailability, strong safety and low toxicity make it the fourth generation of calcium supplements. The terminal amino group of the peptide chain and the adjacent peptide segment can form a monocyclic chelate structure with calcium ions. The steric hindrance of the carboxyl group generally does not participate in the chelation. Therefore, this chelate structure retains the free carboxyl group that can be absorbed by the peptide system, which is easier to absorb and more stable than amino acid chelated calcium. At present, the research mainly uses casein peptides, animal bone peptides (cow bones, pig bones, chicken bones), corn oligopeptides, soybean peptides, rice peptides, and wheat protein peptides to chelate with calcium to prepare peptide-calcium chelates. When used to prepare calcium supplements in oral liquid dosage forms, these common calcium sources have low solubility in water, and the mixture of calcium and protein peptides has the problem of easy precipitation after high-temperature sterilization. The calcium concentration in commercially available oral liquids is generally within 100mg / 10mL. Summary of the invention

[0005] The invention provides an egg white protein peptide calcium oral liquid and a preparation method and application thereof. Based on the technical problems of the solubility of the peptide-calcium chelate in aqueous solution and the unstable dissolution under high temperature conditions leading to low calcium concentration, an oral liquid with a high concentration of the peptide-calcium chelate is provided, and the solubility of the peptide-calcium chelate remains clear after high-temperature sterilization conditions, thereby effectively increasing the calcium content in the solution.

[0006] In order to solve the above technical problems, one of the purposes of the present invention is to provide an egg white protein peptide oral liquid, comprising the following components in parts by weight:

[0007] Egg white protein peptide powder: 30-50 parts;

[0008] Calcium lactate: 100-140 parts;

[0009] Calcium gluconate: 20-35 parts;

[0010] Sweetener: 100-140 parts;

[0011] Citric acid: 1-3 parts;

[0012] Flavor: 1-3 parts;

[0013] Water: 500-800 parts.

[0014] By adopting the above scheme, the present application utilizes the terminal amino group of the egg white protein peptide chain and the adjacent peptide segment to form a monocyclic chelate structure with calcium ions. The carboxyl group is sterically hindered and does not participate in the chelation, thereby retaining the free carboxyl group that can be absorbed by the peptide system. It is easier to absorb and more stable than amino acid chelated calcium. It can effectively transport calcium ions through intestinal epithelial cells in the gastrointestinal tract and then enter the blood circulation from the portal vein. It slowly releases calcium ions according to the needs of the body for the body to absorb and utilize. The absorption method is not easy to be saturated, the absorption speed is fast and the energy consumption is low, which can effectively improve the biological efficacy of calcium in the peptide calcium chelate.

[0015] At the same time, the present application uses egg white protein peptide to chelate with calcium lactate and calcium gluconate to form a peptide-calcium chelate. The inventors have found through experiments that compared with using a single calcium source, the total solubility of the peptide-calcium chelate formed by adding calcium lactate and calcium gluconate together with egg white protein peptide is improved. At the same time, citric acid is added to improve the solubility. Even after high-temperature sterilization, the solubility can remain stable without precipitation of suspended matter or precipitation, thereby effectively increasing the concentration of dissolved calcium in the solution, and consumers can supplement calcium more quickly.

[0016] In addition, in addition to supplementing essential amino acids, maintaining plasma colloidal osmotic pressure and various medical effects, egg white albumin peptides also have multiple regulatory functions on the human body, such as immune regulation, enhancing the reproduction of beneficial intestinal flora, promoting the absorption of nucleic acids in food in the intestine and distribution in important organs such as the thymus and liver. Egg white albumin peptides are easier to be absorbed by the intestine and are hypoallergenic. They have more significant application value for infants, the elderly, people recovering from illness, and patients with gastrointestinal dysfunction.

[0017] As a preferred embodiment, the molecular weight of the egg white protein peptide in the egg white protein peptide powder is 1 kDa-2 kDa.

[0018] By adopting the above scheme, if the molecular weight of the egg white protein peptide is too low, there will be more small molecules, which will increase the exposed groups and increase the bitterness of the oral liquid. The present application controls the molecular weight of the egg white protein peptide within the above range, which can reduce the bitterness of the oral liquid and improve the palatability.

[0019] As a preferred embodiment, the protein content of the egg white protein peptide powder is above 90wt%.

[0020] As a preferred embodiment, the sweetener is at least one of white sugar, glucose, fructose syrup, honey, maltitol, sorbitol, xylitol and sucralose.

[0021] As a preferred embodiment, the sweetener includes 120-130 parts by weight of white sugar and 0.5-2 parts by weight of sucralose.

[0022] By adopting the above scheme, the calcium gluconate added to the oral liquid of the present application has a better flavor, but a lower solubility. Both calcium lactate and egg white protein peptide have a relatively strong bitter taste, and the egg white protein peptide liquid also has a fishy smell and a poor flavor. By adding a compound of pure sweet white sugar and sucralose, the bitterness and fishy smell in the oral liquid can be coordinated and masked, thereby improving palatability and having a higher acceptance among children.

[0023] As a preferred embodiment, the flavor is at least one of milk flavor and fruit flavor.

[0024] As a preferred embodiment, the method for preparing the egg white protein peptide powder comprises the following steps:

[0025] (1) Take egg white protein powder, add water at a material-water mass ratio of 1:(3-5), stir and homogenize, heat to 90-110° C., keep warm for 10-20 minutes, then cool to below 50° C., adjust the pH to 7-8, add composite protease, the amount of composite protease added is 0.5wt%-1wt% of the substrate, keep warm at 45-50° C., stir and hydrolyze, and control the molecular weight within the range of 1 kDa-2 kDa;

[0026] (2) After the hydrolysis is completed, the mixture is boiled, allowed to stand and centrifuged for filtration, and then microfiltered, desalted by an ion exchange resin column, concentrated and spray-dried to obtain egg white protein peptide powder.

[0027] By adopting the above scheme, the degree of hydrolysis is controlled to be moderate in the preparation process of the egg white protein peptide powder of the present application, which can avoid the molecular weight of the egg white protein peptide being too low and reduce the bitterness. At the same time, the hydrolyzate is refined and purified to reduce the residue of other odor impurities and improve the flavor of the oral liquid.

[0028] In order to solve the above technical problems, one of the purposes of the present invention is to provide a method for preparing an egg white protein peptide oral liquid, wherein the sweetener comprises 120-130 parts by weight of white sugar and 0.5-2 parts by weight of sucralose, comprising the following steps:

[0029] (1) taking calcium lactate, calcium gluconate, white sugar and 70wt%-80wt% of water of the total amount and heating and dissolving them to obtain solution A;

[0030] (2) dissolving citric acid, sucralose and 5 wt% to 10 wt% of the total water, and mixing them with solution A to obtain solution B;

[0031] (3) taking egg white protein peptide powder and 5-10 wt% of water to fully dissolve in the total water to obtain solution C;

[0032] (4) After the temperature of solution B drops below 40° C., solution C is added to solution B while stirring to obtain solution D;

[0033] (5) Use the remaining water to make up the volume of solution D, filter, fill, and sterilize to obtain the oral solution.

[0034] As a preferred embodiment, in step (5), the sterilization temperature is 90-100°C and the time is 15-30 minutes.

[0035] In order to solve the above technical problems, the third purpose of the present invention provides an application of an egg white protein peptide oral liquid in the preparation of food, medicine and health care products.

[0036] Compared with the prior art, the present invention has the following beneficial effects:

[0037] 1. The present application uses egg white protein peptides to chelate with calcium lactate and calcium gluconate to form a peptide-calcium chelate with high solubility, and at the same time adds citric acid to improve the solubility. Even after high-temperature sterilization, the solubility can remain stable without precipitation of suspended matter or precipitation, thereby effectively increasing the concentration of dissolved calcium in the solution, and consumers can supplement calcium more quickly.

[0038] 2. The calcium gluconate added to the oral liquid of the present application has a good flavor, but has a low solubility. Both calcium lactate and egg white protein peptide have a strong bitter taste, and the egg white protein peptide liquid also has a characteristic fishy smell and a poor flavor. By controlling the molecular weight of the egg white protein peptide and adding pure sweet white sugar and sucralose to the mixture, the bitterness and fishy smell in the oral liquid can be coordinated and masked, the palatability can be improved, and it has a higher acceptance among children. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 : The properties of the sterilized egg white protein peptide calcium oral solution in Examples 1 and 4-5 of the present invention;

[0040] Figure 2 : The properties of a peptide calcium oral solution after sterilization in Comparative Examples 1-4 of the present invention;

[0041] Figure 3 : The properties of the oral liquid in Example 1 of the present invention and Comparative Example 5 without filtering and sterilization;

[0042] Figure 4 : The properties of the oral solution in Example 6 of the present invention without filtration and sterilization;

[0043] Figure 5 : Schematic diagram of the Caco-2 monolayer cell culture system. DETAILED DESCRIPTION

[0044] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0045] It is understood that the food, medicine or health care product described in the embodiments of the present invention can also be prepared into various suitable clinical dosage forms by adding different food science or pharmaceutically acceptable excipients, and these clinical dosage forms include but are not limited to the following dosage forms: tablets, capsules, oral liquids, oral granules or oral powders, etc. The food or pharmaceutically acceptable excipients include but are not limited to diluents, wetting agents, adhesives, flash disintegrating agents, lubricants, color and flavor regulators, solvents, solubilizers, cosolvents, emulsifiers, antioxidants, metal complexing agents, preservatives, pH regulators, etc. Further, diluents include starch, sucrose, cellulose, inorganic salts, etc.; wetting agents include water, ethanol, etc.; binders include starch slurry, dextrin, sugar, cellulose derivatives, gelatin, povidone, polyethylene glycol, etc.; disintegrants include starch, sodium carboxymethyl starch, low-substituted hydroxypropyl cellulose, sodium dicarboxymethyl cellulose, surfactants, etc.; lubricants include talc, calcium stearate, magnesium stearate, magnesium lauryl sulfate, polyethylene glycol, etc.; color, flavor and flavoring agents include pigments, sweeteners, spices, glue agents, etc.; solvents include water, glycerol, ethanol, etc.; solubilizers include Tweens, emulsifiers, including spans, glycerol fatty acid esters, gum arabic, gelatin, agar, sodium alginate, etc.; antioxidants, including sulfites, ascorbic acid, gallic acid and its salts, etc.; metal chelating agents, including disodium ethylenediaminetetraacetic acid, polycarboxylic acid compounds, etc.; preservatives, including parabens, quaternary ammonium compounds, chlorhexidine acetate, etc.; pH adjusters, including hydrochloric acid, tartaric acid, acetic acid, sodium hydroxide, sodium bicarbonate, ethylenediamine, meglumine, phosphates, citrates, etc.

[0046] Table 1 - Sources of raw materials used in the examples and comparative examples of this application

[0047]

[0048]

[0049] Preparation Example 1

[0050] A method for preparing egg white protein peptide powder comprises the following steps:

[0051] (1) Take egg white protein powder, add purified water at a material-water mass ratio of 1:4, stir and homogenize, heat to 100°C, keep warm for 10 minutes, then cool to 50°C, adjust the pH to 7.5-8 with sodium hydroxide, add composite protease, the addition amount is 0.75wt% E / S, keep warm and stir for 3 hours, and the prepared egg white protein peptide controls the molecular weight within the range of 1kDa-2kDa;

[0052] (2) After the hydrolysis is completed, the hydrolyzate is boiled to inactivate the enzyme, sterilized, and centrifuged. The hydrolyzate is then microfiltered through a 0.45 μm filter membrane, desalted through an ion exchange resin column, concentrated and spray-dried to obtain egg white protein peptide powder with a protein content of 95.1 wt%.

[0053] Example 1

[0054] An egg white protein peptide calcium oral liquid, as shown in Table 2 below, a total of 1000 mL, including 40 g of egg white protein peptide, 134 g of calcium lactate, 30 g of calcium gluconate, 120 g of white sugar, 2 g of citric acid, 1 g of milk flavor, 0.8 g of sucralose and the remainder of purified water, and the preparation method thereof comprises the following steps:

[0055] (1) Take calcium lactate, calcium gluconate and white sugar, add 500 mL of purified water and heat to dissolve to obtain solution A;

[0056] (2) Take citric acid and sucralose, add 50 mL of purified water to fully dissolve them, add them to solution A and mix thoroughly to obtain solution B;

[0057] (3) Take the egg white protein peptide powder of Preparation Example 1, add 100 mL of purified water, and fully dissolve it to obtain Solution C;

[0058] (4) After the temperature of solution B drops to 40°C, solution C is added to solution B while stirring, and stirred for 30 min to obtain solution D;

[0059] (5) Add purified water to make up to 1000 mL, stir evenly, filter with a 0.22 μm filter membrane, fill into an aluminum foil bag, and sterilize at 95°C for 20 min to obtain the oral solution.

[0060] Example 2

[0061] An egg white protein peptide calcium oral liquid, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 1, except that the oral liquid has a total of 1000 mL, including 40 g of egg white protein peptide, 134 g of calcium lactate, 30 g of calcium gluconate, 110 g of white sugar, 1 g of citric acid, 1 g of white peach flavor, 1 g of sucralose and the remainder of purified water.

[0062] Example 3

[0063] An egg white protein peptide calcium oral liquid, wherein each step of the preparation method and the reagents and process parameters used in each step are the same as those in Example 1, except that the oral liquid has a total of 1000 mL, including 40 g of egg white protein peptide, 134 g of calcium lactate, 30 g of calcium gluconate, 130 g of white sugar, 1 g of citric acid, 1 g of citrus essence, 0.6 g of sucralose and the remainder of purified water.

[0064] Table 2 - Components and contents of peptide calcium oral solution in the examples and comparative examples of the present application

[0065]

[0066]

[0067] Performance testing

[0068] 1. The calcium content in the oral solution was calculated according to the dissolved calcium components in the examples and comparative examples. The calculation results are shown in Table 3 below. The oral solutions prepared in the examples and comparative examples were subjected to sensory and appearance evaluations. The evaluation personnel were trained professionals. The solution properties of the oral solutions prepared in the examples and comparative examples before and after sterilization were observed. The observation results are shown in Table 3. Figure 1-4 shown.

[0069] Table 3 - Calcium content and sensory evaluation results of oral liquids in the examples and comparative examples of the present application

[0070]

[0071] like Figure 1 As shown in Table 1, the egg white protein peptide added to the oral liquid of the present application has a strong bitter taste, is easy to stink, and has a poor taste. Example 1 adds white sugar, sucralose sweeteners and citric acid acidifiers to the oral liquid, which can blend and mask the bitterness and fishy smell of the oral liquid, increase the sweetness, and make it rich in aroma, thereby improving the palatability of the oral liquid; and although the glucose added in Example 4 also provides a sweet taste, the Maillard reaction occurs after the oral liquid is sterilized, causing the solution color to darken, and the sweetness disappears quickly, with a bitter aftertaste, which cannot completely mask the bitterness of the egg white protein peptide; the maltitol added in Example 5 has an insufficiently pure sweetness, and the blended oral liquid tastes bland, which cannot completely mask the bitterness of the egg white protein peptide, and the palatability is not as good as that of Example 1.

[0072] like Figure 2As shown, the oral liquid of the present application adopts egg white protein peptide to chelate with calcium lactate and calcium gluconate to form peptide-calcium chelate, and the chelate has a higher solubility in aqueous solution, and after high temperature sterilization, the solubility of the peptide-calcium chelate is still stable, presenting a uniform solution, and no precipitation is produced, which can improve the calcium content in the oral liquid. In Comparative Example 1, fish collagen peptide is chelated with calcium lactate and calcium gluconate to form peptide-calcium chelate, Comparative Example 2 adopts corn oligopeptide to chelate with calcium lactate and calcium gluconate to form peptide-calcium chelate, Comparative Example 3 adopts soybean peptide to chelate with calcium lactate and calcium gluconate to form peptide-calcium chelate, Comparative Example 4 adopts rice peptide to chelate with calcium lactate and calcium gluconate to form peptide-calcium chelate, and after high temperature sterilization of the oral liquid, the oral liquids of Comparative Examples 1-2 and 4 all have white solid precipitation, and Comparative Example 3 has a large amount of white solid precipitation, and the calcium content added in Example 1 and Comparative Example 1-4 is consistent, so the calcium content dissolved in the solution of Example 1 is significantly higher than that of Comparative Example 1-4.

[0073] like Figure 3 As shown, in Comparative Example 5, the citric acid in the oral liquid is replaced by lactic acid, resulting in a significant decrease in the solubility of the peptide-calcium chelate. Before sterilization, the oral liquid of Comparative Example 5 has more precipitate suspended matter and a small amount of precipitate precipitation. However, the oral liquid of Example 1 of the present application with citric acid added has a uniform color before sterilization and has no precipitate suspended matter.

[0074] like Figure 3-4 As shown, in Example 1 of the present application, calcium lactate and calcium gluconate are compounded as calcium sources, and the total addition ratio in the oral solution is about 15%. Figure 3 As shown, the solution of the oral liquid in Example 1 before sterilization is uniform, and no suspended matter is precipitated; while Comparative Example 8 uses a single calcium gluconate, and the addition ratio in the oral liquid is about 11%, as shown in FIG. Figure 4 As shown, there are a lot of precipitated particles in the solution, and it is speculated that calcium gluconate cannot be completely dissolved.

[0075] 2. To simulate the homeostasis of the human body in vitro, a specific cell model needs to be established to simulate the absorption of bioactive substances. Caco-2 cells are derived from human colon cancer cell lines. During cell growth, they synthesize transport systems related to calcium ions and peptides and various enzyme systems. The Caco-2 cell model can be established to simulate the absorption and utilization of bioactive substances and various drugs in the intestine.

[0076] Caco-2 cells were cultured in Transwell plates. Caco-2 monolayer cell culture system was as follows: Figure 5 As shown in the figure, the transmembrane resistance TEER value was measured regularly using a cell-specific resistance meter. When it reached 800Ω·cm 2The above results indicate that a cell monolayer has been formed and the cells are tightly connected, and a monolayer model is established.

[0077] The egg white protein peptide calcium oral solution, pure calcium lactate solution and pure calcium gluconate solution of Example 1 were prepared with HBSS solution (Hank's balanced salt solution) as samples, and the calcium concentration was adjusted to 1 mg / mL. At the same time, the oral liquids of Comparative Examples 1-6 were filtered to remove precipitates, and then prepared into samples with HBSS solution according to the added volume ratio of the oral liquid in the sample of Example 1. 1.5 ml of the above solutions were added to the upper side of the cultured Caco-2 cell culture plate, and cultured for 2 hours. After washing, the cells were lysed to obtain a cell suspension for determining the calcium content in the cells. The test results are shown in Table 4 below.

[0078] Table 4 - Results of calcium absorption rate in in vitro cell model test of oral liquid prepared in the present application examples and comparative examples

[0079] Test items Calcium absorption rate (%) Test items Calcium absorption rate (%) Calcium lactate solution 24.1 Comparative Example 3 29.82 Calcium gluconate solution 20.3 Comparative Example 4 31.35 Example 1 32.5 Comparative Example 5 32.38 Comparative Example 1 31.81 Comparative Example 6 30.17 Comparative Example 2 30.69 - -

[0080] As shown in the test results in Table 4, the calcium absorption rate of the egg white protein peptide calcium oral liquid sample is 32.5%, the calcium absorption rate of the calcium lactate solution sample is 25.1%, and the calcium absorption rate of the calcium gluconate solution is 20.3%, indicating that the absorption mode of the peptide-calcium chelate is not easily saturated and can effectively improve the biological efficacy of calcium in the peptide calcium chelate.

[0081] The specific embodiments described above further illustrate the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. It is particularly pointed out that for those skilled in the art, any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of protection of the present invention.

Claims

1. An egg white protein peptide oral liquid, characterized in that: The composition comprises the following components in parts by weight: Egg white protein peptide powder: 30-50 parts; Calcium lactate: 100-140 parts; Calcium gluconate: 20-35 parts; Sweetener: 100-140 parts; Citric acid: 1-3 parts; Flavor: 1-3 parts; Water: 500-800 parts.

2. An egg white protein peptide oral liquid as claimed in claim 1, characterized in that: The molecular weight of the egg white protein peptide in the egg white protein peptide powder is 1 kDa-2 kDa.

3. The egg white protein peptide oral liquid according to claim 1, characterized in that: The protein content of the egg white protein peptide powder is above 90wt%.

4. The egg white protein peptide oral liquid according to claim 1, characterized in that: The sweetener is at least one of white sugar, glucose, fructose syrup, honey, maltitol, sorbitol, xylitol and sucralose.

5. The egg white protein peptide oral liquid according to claim 1, characterized in that: The sweetener comprises 120-130 parts by weight of white sugar and 0.5-2 parts by weight of sucralose.

6. The egg white protein peptide oral liquid according to claim 1, characterized in that: The flavor is at least one of milk flavor, coffee flavor, fruit flavor, and chocolate flavor.

7. The egg white protein peptide oral liquid according to claim 1, characterized in that: The preparation method of the egg white protein peptide powder comprises the following steps: (1) Take egg white protein powder, add water at a material-water mass ratio of 1:(3-5), stir and homogenize, heat to 90-110° C., keep warm for 10-20 minutes, then cool to below 50° C., adjust the pH to 7-8, add composite protease, the amount of composite protease added is 0.5wt%-1wt% of the substrate, keep warm at 45-50° C., stir and hydrolyze, and control the molecular weight within the range of 1 kDa-2 kDa; (2) After the hydrolysis is completed, the mixture is boiled, allowed to stand and centrifuged for filtration, and then microfiltered, desalted by an ion exchange resin column, concentrated and spray-dried to obtain egg white protein peptide powder.

8. A method for preparing the egg white protein peptide oral liquid according to any one of claims 1 to 7, characterized in that: The sweetener comprises 120-130 parts by weight of white sugar and 0.5-2 parts by weight of sucralose, and comprises the following steps: (1) taking calcium lactate, calcium gluconate, white sugar and 70wt%-80wt% of water of the total amount and heating and dissolving them to obtain solution A; (2) dissolving citric acid, sucralose and 5 wt% to 10 wt% of the total water, and mixing them with solution A to obtain solution B; (3) taking egg white protein peptide powder and 5-10 wt% of water to fully dissolve in the total water to obtain solution C; (4) After the temperature of solution B drops below 40° C., solution C is added to solution B while stirring to obtain solution D; (5) Use the remaining water to make up the volume of solution D, filter, fill, and sterilize to obtain the oral solution.

9. The method for preparing an egg white protein peptide oral liquid according to claim 8, characterized in that: In step (5), the sterilization temperature is 90-100°C and the time is 15-30 minutes.

10. Use of the egg white protein peptide oral liquid according to any one of claims 1 to 7 in the preparation of food, medicine and health care products.

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