Abstract: In this paper, Brine Shrimp eggs was hydrolyzed to produce the amino acid hydrolysate by using papain and trypsin.The ratio of the two enzymes was 1:1. The optimal hydrolysis conditions were determined by orthogonal test: the substrateconcentration 7.5%, the amount of protease 35000U/g substrate, temperature 50℃, pH7 and hydrolytic time 7h. The proteinhydrolysis rate was 45.18% in this condition. The amino acid hydrolysate was made into a nourishing amino acid beverage. Thebeverage formula was 6% hydrolysate, 10% sugar, 0.25% citric acid and 0.2%β-cyclodextrins. The beverage consisted of 17amino acids, and the content of essential amino acids was 300mg/100ml.

Key words: Brine Shrimp eggs, enzymolysis, amino acid, beverage