Cholesterol lowering functional egg liquid and preparation method thereof

The present invention discloses a cholesterol lowering functional egg liquid and a preparation method thereof, and the cholesterol lowering functional egg liquid consists of the following components in parts by weight: 400-450 parts of egg white, 30-60 parts of omega-3 fatty acid rich oils and fats, 10-20 parts of freeze-dried egg white powder, and 1-5 parts of edible salt. The corresponding preparation methods are as follows: (1) the egg white is put into a 1 L beaker, the freeze-dried egg white powder is added and the mixture is subjected to cold storage at -4 DEG C for 15-20 hours; and (2) the oils and fats and edible salt are added into the above liquid, and mixed and stirred for 2-4 hours at room temperature to obtain the cholesterol lowering functional egg liquid. The egg liquid is basically the same in water, protein and fat contents as normal egg liquid, has a similar essential amino acid composition and content to the normal egg liquid, is very low in cholesterol content, and has a much higher omega-3 fatty acid content than that of the normal egg liquid.