Abstract:Following enzymatic hydrolysis and fermentation of sea cucumber intestine eggs and the addition of maltodextrin as a drying agent，sea cucumber intestine egg peptide powder was prepared using spray drying method.This study aimed to investigate the effects of maltodextrin addition，inlet air temperature，and peristaltic pump speed on the quality of sea cucumber intestine egg peptide powder.Based on single factor test，with powder collection rate and water content as response values，Box-Behnken central combination method was used to design the response surface test for spray drying parameter conditions.The results obtained showed that the best technological parameters for preparing sea cucumber intestine egg peptide powder were as follows：addition of 20% maltodextrin，air inlet temperature of 155 ℃，and peristaltic pump speed of 10 r/min.The sea cucumber intestine egg peptide powder prepared under these conditions had a powder collection rate of 68.69% and water content of 1.52%.These values were consistent with the predicted value of the response surface model.The prepared sea cucumber intestine egg peptide had a pink color and pale yellow color，fine and uniform tissue，no fishy odor，and good solubility.